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You can get anything to eat in Los Angeles, even gluten-free goods that actually taste amazing, not like a flat photocopy of a real cookie.

So where to nab the gluten-free grail? Here are our tips for the best wheat-free dishes, whether you have celiac disease or just want to trim down.

PizzaLA

Pizza

Family-owned WeHo joint EVO Kitchen not only has a delish pizza with a chewy rice, potato and tapioca-flour crust, the place is super-careful to use separate utensils for the gluten-free food prep. Enjoy the pepperoni ($11) with one of four gluten-free beers.

EVO Kitchen, 7950 Sunset Blvd., W. Hollywood; 323-375-3390 or evokitchenla.com

DonutsLA

Doughnuts

Let’s say you were to swap almond flour for wheat flour--and never use the fryer--would you still even have a doughnut? No, you would have a Fonut, the cake-with-a-hole sold at the bakery of the same name. The wheat-free varieties come in flavors like peanut-butter chocolate, coconut passion fruit and lemon.

Fonuts, 8104 W. Third St.; 323-592-3075 or fonuts.com

MacnCheese

Mac and Cheese

Cheese made with green chiles and brown-rice pasta. For maximum flavor, order it with chorizo or pancetta--or go classic with just lots of melty cheese.

The Misfit, 225 Santa Monica Blvd., Santa Monica; 310-656-9800 or themisfitbar.com

CookiesLA

Cookies

All the baked goods--including breads, cakes and cookies--at Breakaway Baker in Culver City are gluten-free and many of them are also vegan. Our favorite is the vegan oatmeal-cranberry chocolate-chip cookie, which has a hearty chew that makes us swear (wrongly) that it contains our old nemesis wheat flour.

Breakaway Bakery, 5264 W. Pico Blvd.; 310-968-9380 or breakawaybakery.com

Pie

Pie

A slice of “I am Awakening,” the key-lime pie ($9) from Café Gratitude, is a creamy avocado-lime custard topped with coconut meringue in a pecan-and-macadamia nut crust.

Café Gratitude, 639 N. Larchmont Blvd.; 323-580-6383 or cafegratitude.com

Cupcakes3

Cupcakes

Everything at Babycakes is gluten-free, so hyper-sensitive celiac sufferers don’t have to be worried about cross-contamination. Chef Erin McKenna swears by Bob’s Red Mill flour, a blend of garbanzo beans, agave nectar and evaporated cane juice as sweeteners for a light-fluffy cake and frosting that isn’t cloyingly sweet.

Babycakes, 236 N. Larchmont Blvd.; 855-462-2292 or erinmckennasbakery.com

BrowniesLA

Brownies

Culver City’s Rising Hearts bakery makes big, moist brownies rich with chunky chocolate bits that you can really taste when you bite into them.

Rising Hearts Bakery, 10836 ½ Washington Blvd., Culver City; 310-815-1800 or risingheartsbakery.com

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