From Old-World fairs to your gluten-free kitchen.

Who says pancake mix can’t be fancy? These Vanilla Bean Custards start with Petley Grain’s gluten-free pancake mix and transform into delicate, oven-baked puddings that walk the line between flan and souffle. They’re sweet—but not cloying—smooth as silk, and carry the rich perfume of real vanilla bean.

Where Gluten-Free Dining Blooms in the Pacific Northwest

Gluten. It’s that buzzword that shows up everywhere—from restaurant menus to grocery labels to casual brunch conversations. But unless you’ve done a deep dive, chances are “gluten” still feels a little… mysterious. Is it a carb? A protein? A villain? A myth? A sorcery spell cast on croissants?

A little powdered sugar. A little New Orleans magic. And absolutely no gluten.

Tucked into the misty folds of the Blue Ridge Mountains, Asheville is more than just a postcard-perfect Southern town—it’s a haven for artists, food lovers, and yes, gluten-free travelers. This vibrant Appalachian gem hums with creativity and hospitality, its walkable downtown alive with murals, buskers, and the irresistible scent of something sizzling on a cast iron skillet. For those avoiding gluten, Asheville offers not only a safe place to dine, but a downright joyful one—where farm-to-table isn’t a trend, it’s a way of life.

All the flavor of pancakes—none of the flipping.

Crave-Worthy Comfort from Your Skillet

Before brunch became a competitive sport, there was the Dutch Baby—a buttery, puffed oven pancake that steals the show with just a skillet and some heat.

The flour’s clean. The jokes are not.

Rice flour might be trending in today’s gluten-free kitchens, but its story goes back thousands of years — across continents, cultures, and cookfires.

Ah, the gluten-free life. Some days it feels less like a dietary choice and more like navigating a culinary minefield while blindfolded. You meticulously plan meals, you bake your own bread (or bravely buy the $9 loaf), you become that person interrogating waiters... and yet, sometimes, gluten still manages to sneak onto your plate like a tiny, wheaty ninja.