$4.95, Rise Bakery, 2409 18th St. NW; riseglutenfree.com.
Mike Koritko, who suffers from celiac disease, opened D.C.’s only non-gluten bakery last month, serving bread, pastries, muffins, cookies and cakes. The flaky croissants are made using white and brown rice flour as well as tapioca flour, and are available stuffed with chocolate or ham and cheese. “Gluten-free baked goods don’t hold moisture the same way, so we have to bake these fresh every morning,” Koritko says. Fine by us.
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