Rise (Gluten Free) Bakery Coming to Adams Morgan this Summer

2409 18th Street, NW

From Rise Bakery’s Facebook page:

“Washington DC’s first and only gluten-free bakery. Opening summer 2014!

Rise Bakery will be opening its doors in the heart of Adams Morgan on 18th street.

Our culinary artists have spent over a year creating our menu, using unique blends of featherlight flours to bring you baked goods that are so delicious you won’t have any idea they are gluten-free.

We are prepared to serve a daily assortment of everything from muffins and danishes to cakes, cupcakes and tarts. Our cafè will offer gourmet sandwiches on artisan bread.

We will be making menu items public one at a time as we inch closer to our grand opening, so stay tuned to keep updated on what’s RISIN’!”



36 Comment

  • Nice to see something not disgusting coming to 18th street. I really, really hope the neighborhood is able to support it. Unfortunately, AM always seems kind dead outside prime drinking nights. It just doesn’t have the accessibility of 14th street/Dupont/Penn Quarter.

    • A few places that don’t serve alcohol have opened in AM recently (eg: Donburi) and seem to be doing well. It’s a high density, relatively high income neighborhood that is actually quite accessible, but it certainly doesn’t have anywhere near the office/daytime foot traffic that some of the hoods you listed have. But then, neither do most other neighborhoods in DC – our offices are concentrated around downtown.

    • I’m not sure opening a business around what is essentially a diet fad is the recipe for longevity.

      • “Gluten-free” is not a diet fad in itself, though there are some “diets” that incorporate a gluten-free protocol. There are many people who are allergic to gluten and would be happy to have the options a bakery like this would provide.

      • a “fad”? wow, thats ignorant.

        • Please cite the percentage of the population actually impacted by gluten allergies. And let’s revisit this discussion in, say, 10 years and see if gluten free is still being marketed the way it is today.

          • brookland_rez

            According to WebMD, it’s about 1% of the population.

          • sadly, the wheat you eat now, is not the same as the wheat you ate as a kid. and very far from the wheat you’r great grandparents ate.
            as wheat becomes less and less nutritional, and more and more selectively bred, fewer and fewer people will be able to digest it.

          • its like saying vegetarian is a fad.

          • What Anonymous 9:34 said. Read “Wheat Belly” and learn about how wheat today is much different than from the past. Not to mention GMO.

          • ^ Your analogy is terrible. Arguably, vegetarianism is much more of a fad than gluten free, because it truly is a choice, whereas at least some percentage of people (figures clearly vary) are intolerant of gluten.
            That said, and more importantly, why can’t this just be a normal bakery that also serves gluten free options? Closest options are both just ok and neither is close – Firehook to the south and Le Caprice to the north.

          • Indeed.

            @Anon 9:51: for true celiacs, anything prepared *near* gluten is unacceptable. An entirely gluten-free space is necessary to prevent cross-contamination.

          • llosest options for bakeries in Adams Morgan are not Le Caprice and Firehook but we also have Kogibow -kogibowdc.com, Sugar Daddy’s sugardaddysbakery.com and Sweet Themez – sweetthemez.com.

          • First word should have been closest…brain moves faster than fingers.

      • That didn’t seem to stop the cupcake shops and small plates restaurants, did it?

      • As someone with a gluten-intolerance, I’m all good with the “fad/craze.” It means more quality GF products in regular grocery shores and GF bakeries in accessible neighborhoods. Some people with only a minor intolerance may give GF food a try, and find they like the way they feel. Bring it on.

        I’ll be there … often.

  • Yeah!! Celiac hubby (as JT says not the diet fad…the kind of auto-immune problem that causes the equivalent of stomach flu when gluten is ingested) will be so happy! Having to get a zipcar to get to the Happy Tart in Del Ray is a hassle, we can walk to this place from ours in Columbia Heights.

  • so excited for this addition to the hood! I live a few blocks away and as someone with celiacs, getting to other places like the happy tart becomes a bit of a hassle. Really hoping the neighborhood can support it. Awesome news!

  • FINALLY!!!

    • Has there been a long standing push for a gluten free bakery in AM?

      I just read this as a bakery is coming and ignored the gluten free part. Does the food taste radically different or is radically more expensive than a traditional bakery?

      • Gluten gives bread many of its core properties – the rise, the texture, the way that ingredients bind together. Gluten free baking is therefore a really different art, and it’s hard to do well.
        To all those who say wheat is different nowadays, I say: not all of it. Go out and buy some whole grain, organic, yada-yada, and bake some damn good bread. That’s what Mark Furstenburg is ostensibly going to be doing (again) and odds are, his will be the only truly distinguished bakery in the whole damn city.

        • what is typically commercially available is very different that what was available in the past. if they are using ancient strands of grains, then thats one thing. it will be vastly more expensive and should be part of their marketing.

  • I hope they do some egg free stuff so I can send some things to my mom who has celiac and doesn’t eat eggs. It’s unfortunate that much of the gluten free stuff you buy commercially has loads of chemicals and uses eggs as a crutch. Sticky Fingers has always had a few decent gluten free vegan options. But the more the merrier.

    Also, not a fad. But since my mom went gluten free, I switched to quinoa/corn pasta and won’t ever go back to wheat. Sometimes non gluten options are just better with more protein and better texture.

    • Can you recommend some quinoa/corn/non-wheat pasta brands? I’ve only tried Trader Joe’s. I’m not gluten-intolerant but I’m just not into the texture of wheat pasta these days. Thanks!

      • whole foods sells a great quinoa pasta, ancient harvest.

      • Garofalo makes a terrific GF pasta. Recently discovered on a trip to Italy….found online here. I think it was Alma Gourmet.

      • Harris Teeter carries an excellent Italian brand called Bionaturae. In general I’d go with anything Italian, not just because Italians are good at making pasta but because they have high rates of celiac disease and their culture is very accommodating to those that can’t eat wheat.

  • yay! I’ve been GF for five years (gluten sensitivity) and am always looking for good tasting GF good. This sounds promising!

  • I hope they can make some yummies without flour, grain of any sort, butter, soy, salt, and nuts. And PLEASE – no sugar. Oh, also, please don’t make any baked goods.

    • What a dumb comment. There are people who have celiac, which is a medical condition, that will really appreciate this store. Fad or not for the other people out there but this is good news for anyone with celiac, gluten allergy or gluten intolerant.

    • Well, YES!

      I hate change and don’t suffer fools – i.e. you.

      Nothing against TRUE sufferers – but the VAST majority of folks who think (likely self-diagnosed) they have celiac” don’t – at most they’re intolerant or, most likely, not at all affected by gluten (be it from today, ten years, twenty, or fifty years ago).

      AND nothing against producers who capitalize off of said “pretend” consumers. Have you seen the math on the “bump” producers get from slapping the “gluten-free” wordage on their products?

      Just take a look at those products that never in a million years would have gluten – but now, all of a sudden, the labeling includes “gluten-free”.


      • Actually, the rate of undiagnosed gluten sensitivity is pretty high. Hubby for example kept getting violently ill after eating. Went on elimination diet (because it takes months to get an appointment with a gastroenterologist ) and cut out gluten, stopped getting violently ill after eating. Finally went to the doc, had blood tests, a endoscopy/colonoscopy to get samples and see if it was celiac. All negative. Was super happy, came home, made regular pasta for dinner. Violently ill with textbook celiac symptoms. So…just because the doc says it’s fine, doesn’t mean it is and he feels orders of magnitude better when he doesn’t eat it (also cause he’s not spending 24-48 hours violently ill on a weekly basis the way he was before). I agree that the GF labeling gets ridiculous but honestly, food manufacturers hide modified food starch and soy sauce in the weirdest things…the labeling helps.

  • Very excited about this! I hope some of the offerings are also dairy free since so many people who have to eat gluten free also have to avoid dairy.

    • I just wanted to post my thoughts in case the owners are reading: first off, welcome and THANK YOU! I don’t know where I am on the gluten sensitivity spectrum but I know that wheat makes me very sick, like clockwork, at night on the days that I’ve eaten it. I hear the comments above me about no eggs/dairy etc., but I HATE when marketers advertise foods as gluten free AND vegan. I think they do it to generically appeal to a broad, “health conscious” eater. But I read that to mean tasteless and I move on. If I can’t have wheat I at least want eggs & butter! Please don’t forget this perspective when developing your menu. I am so excited to try you!

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