Gluten Free as Fudge

$$$ - $35 bought me an Impossible burger, a small order of fries, and a milkshake.

At first glance, I was impressed with how extensive a menu Bareburger had for both gluten-free and vegan diners. The front of the menu (photo below) was for more “regular” items with GF substitutes well marked. The entire back side of the menu presented all vegan options, including vegan shakes. 

I ordered an Impossible burger with a GF bun and the “special” sauce. It turned out they were out of several items when we went, including GF buns. So I stuck with a burger in a collard green wrap. 

The Impossible burger patty itself was tasty, meant to mimic the taste, texture, and appearance of beef though made from plant material. The fries were great (appropriately salted) and the vanilla shake was delicious, but maybe not worth $8. 

Verdict: While I liked the patty, the kale wrap was cold and tough to chew. I would order the burger again, but only with the GF bun. 

One of their most unique GF offerings, challah bread, is an item I’m told sells out fast. But you can easily order a loaf for pickup.

I got a cinnamon roll and a loaf of banana nut bread. Both were a bit more dense than I was expecting. The cinnamon roll was tasty, but the banana nut bread was a bit bland and dried out by the second day.

$ - Cupcakes were $5.50 each. 

I had a carrot cupcake with vanilla-cinnamon frosting (photo below) and a mocha chip cupcake. They also had donuts, cakes, and cookies.

Prices were a bit steep, but for being refined sugar-free, wheat-free, soy-free, dairy-free, and egg-free the cupcakes I tried were deliciously moist with great flavor - especially the mocha chip!

$ - The meal alone was on average $15 per person.

My favorite was the Forager Bowl with pork meatballs, slaw, and delicious chunks of savory-glazed pineapple over a bed of greens (photo below). The chicken burger was also good, served with a sweet potato bun and sweet potato wedges. 

They had an ample selection of fresh juices, smoothies, and coffee drinks, in addition to brunch and breakfast options.

What I enjoyed most though, was the unique layout and smart details of this location, such as the water taps in the dining area. I drink a lot of water with my meals, and being able to refill my cup was a welcome benefit.

$ - Donuts were about $4 each.

$ - I got two cookies and a cupcake for around $11.

Their vegan, gluten-free oatmeal chocolate banana cookie was satisfying - albeit very similar to my own oatmeal-banana-chip cookie recipe. 

I also tried their banana cupcake with peanut butter-chocolate icing. It was superb. 

Ingredients 

2 cloves garlic, minced

1 large onion, roughly chopped

1 green pepper, roughly chopped

1 ripe tomato, diced

2 carrots, diced

2 cups frozen peas

14oz package of paneer, cubed

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp turmeric 

1/2 tsp red chili powder or more to taste

1/2 tsp ground cumin

Salt and pepper to taste

2 Tbs vegetable oil

1/2 Tbs tomato paste

1 lime, juiced

OPTIONAL: Basmati rice (or gluten-free toast) and plain yogurt on the side

Instructions

Heat oil on medium heat with cumin and mustard seeds in large pan. Add cubed paneer and cook until lightly browned on both sides. Remove paneer from pan and set aside. Saute carrots on medium-high heat for 3-4 minutes. 

Add onion, garlic, and green pepper and saute for 3 minutes. Then add tomato and tomato paste and stir. 

Add salt, black pepper, turmeric, ground cumin, and red chili powder and stir. Next, add in the peas and add the lime juice. Cook for 4 minutes. Add paneer back into the pan and simmer for 4 minutes (add half a cup of water if the pan is too dry or if you want more sauce). Remove from heat and serve with basmati rice and plain yogurt on the side. 

Ingredients

1 cup white rice

12oz can coconut milk

2 12oz cans of black beans

1 orange bell pepper, chopped

1 onion, finely chopped

1 tomato, chopped

1 fresh jalapeño, finely sliced (optional) 

1 clove garlic, minced

olive oil

1-1.5 tsp cumin, or to taste

1/2 tsp cayenne pepper

salt and pepper to taste

sour cream (optional)

pickled jalapeños (optional)

Instructions

Place rice in a small saucepan. Add coconut and a small amount of water to equal 2 cups of liquid and pour liquid in with rice. Set at high heat until the contents start to boil, then turn to simmer and cover.

In a medium sauce pan, heat olive oil. Add the chopped onion, garlic, and bell pepper and cook until soft, about 5 minutes. Drain most of the liquid from the black beans and pour the beans in with the onion/bell pepper mixture. Season with cumin, cayenne, salt and pepper to taste and mix thoroughly. Add in the tomato and fresh jalapeño slices. Let simmer for 10 minutes on medium heat. 

Once rice is done, remove from heat. Remove beans from heat. Add in the rice with the beans and mix. Let sit for 5 minutes before serving.