Wildflour Gluten Free Baking Company (Bellevue)
13600 NE 20th Street, Suite B.,
Bellevue WA, 98005
Dedicated Gluten Free Bakery
Limited Retail Hours – Check Website for details
Wildflour Gluten Free Baking Co. creates Artisan Baked Goods in a Dedicated Gluten Free Bakery using the finest quality local and seasonal ingredients.
I am wild about Wildflour Gluten Free Baked Goods. There are so many great gluten free choices in Seattle, but I have to say that Wildflour is one of my favorites.
The bakery is committed to providing a place where people can come to find exceptional quality baked goods and feel confident knowing they are produced in a dedicated gluten free environment.
Wildflour offers a wide assortment of Gluten Free Baked Goods. My family loves the Focaccia Bread.
Other GF baked goods include artisan breads such as Mock Rye, Hazelnut and Seed Loaf or how about a Beecher's Cheddar & Chive Beer Bread. They also make artisan cakes such as Carrot Cake and Chocolate Decadence Raspberry Cake.
Still hungry? Check out their scones, biscuits and cookies.
Where to buy
Wildflour is a Wholesale Baking Company, but they do offer retail baked goods at their Bellevue location. You can order baked goods directly through their website for pickup at their Bellevue location. The menu changes monthly so check the website for details.
Wildflour also offers a large variety of baked goods available for walk-in customers during retail hours.
You can find Wildflour Baking Company at:
13600 NE 20th Street, Suite B.
Bellevue WA, 98005 in Apple Tree Plaza.
They are currently open to the public with retail hours on Friday from 10:30 - 5, and Saturdays from 10 - 3. Check the website as these hours may change.
From May through October you can find Wildflour Baked Goods at:
- Kirkland Farmers Market on Wednesdays from 2-7,
- Bellevue Farmer's Market from 3-7, and
- Redmond Saturday Market from 9-3.
About the Owner
Dr. Rebecca Johnson is at the center of Wildflour Gluten-free baking company. Rebecca’s own journey with gluten-intolerance began in 1993. After months of dealing with severe GI issues and other vague symptoms, and a lack of a diagnosis - she began researching possible causes on her own. Her doctorate program studies included nutrition and gastroenterology. There was a small reference to gluten reactions. While gluten-intolerance was not a common diagnosis at that time, She decided to test this possibility by eliminating wheat temporarily from her diet. The wheat-free diet resolved all of her symptoms, yet there were many challenges with the gluten-free lifestyle. In particular the gluten-free bread options at that time were especially bad - barely palatable with strange aftertastes and less than pleasing textures. Not willing to accept life with such compromised wheat equivalents she started studying and experimenting with alternative flours and recipes.
In 2010, with the support and encouragement of her family and friends -who had been eating her wonderful baked creations- Rebecca took her nearly two decades of recipe development and detoured from her primary career to open Wildflour. The goal, to demonstrate that living gluten-free does not have to mean sacrificing quality of life.