Ground Breaker isn’t the only gluten-free brewery in town anymore: This Woodlawn bottle shop and taproom sells its own millet pale ales and buckwheat stouts, as well as gluten-free beers from other gluten-free breweries. If hunger strikes, the onsite food cart — Honey Butter Country Fare — gluten free-ifies fair food standbys like corn dogs, fried Oreos, and funnel cake, with plenty of vegan options, as well.

This Northeast Portland Indian American restaurant, from the owner of celebrated companion cart Desi, starts its days with butter chicken hash and savory pakora waffles, not to mention the knockout bowl of shrimp and grits smothered in a gently spiced “tikka mole sauce.” By dinner, ornate thalis arrive with masala porchetta or mushroom saag, with unlimited servings of seasonal achar. The colorful party room is available for private dinners or brunches.

This Alberta sake bar isn’t just one of the city’s best sushi restaurants; it’s also one of the city’s finest gluten-free restaurants. Depending on what’s in season, visitors bite into pieces of wild-caught Chinook sashimi or dry-aged sea bream, dip bluefin nigiri in tamari, and snack on lobster kara-age dunked in yuzu kosho mayo, all while sipping pours from the bar’s extensive sake selection. The restaurant is open for takeout as well as onsite dining.

In an airy cafe space in the Lloyd District, this gluten-free bakery always has an array of seasonal pastries and snacks available, from blueberry cream cheese coffee cake to soy-free tiramisu. The cafe dips a toe into savory territory, with weekend biscuits and gravy and broccoli-cheddar quiche, but it’s really all about the afternoon sweet treat, especially alongside a Roseline Coffee espresso. Note: The bakery requires masks between 8 a.m. and 10 a.m. for immunocompromised visitors.

With multiple permanent restaurant locations and a presence at Portland farmer’s markets, Verde Cocina is a leader in Portland’s gluten-free scene, known for its produce-heavy take on Mexican classics. Each Verde Cocina cafe offers lunch, dinner, and weekend brunch, but it’s the brunch that truly shines, from horchata French toast with New Cascadia challah to Buenos Dias breakfast with scrambled eggs, chickpeas, and smoked pork belly bacon. Non-meat eaters may prefer dishes like vegan chiles rellenos or tofu mole, with even more options available for paleo diners.

The mochi doughnuts at this Laurelhurst area shop use butter mochi as a jumping off point, selling black sesame, honeydew boba, and strawberry-yuzu funfetti rings to passersby each morning. The filled doughnuts particularly stand out, little springy wells of dough with passionfruit curd or cinnamon coconut custard. The doughnuts are gluten, dairy, and nut-free.

This Southeast Portland Haitian restaurant may be one of the city’s most famous, thanks to the celebrity of its owner, Top Chef regular and James Beard Award winner Gregory Gourdet; the restaurant has racked up accolades since its opening in 2022. All of that being said, Kann earned its place among Portland restaurant royalty: Meals start with lightly cured kampachi with smoked coconut milk and Haitian specialties like griyo, followed by show-stopping wood-fired proteins like herb marinated king salmon with stewed peppers or bone-in ribeyes coated in coffee rub. The whole restaurant is gluten-free — and dairy-free, because why not? Getting a reservation can be a blood sport; set an alarm for the first of the month at 12 p.m. Pacific and start refreshing Resy.

While nabbing a seat at Kann can be tricky, Gregory Gourdet’s companion cocktail lounge — a sexy, subterranean bar just around the corner — is a much easier get. The food here is more pan-Caribbean, with things like Trinidadian doubles and Jamaican curry chicken; crudos arrive with salsa macha and blood orange, and pork belly gets a trio of tamarind barbecue sauce, cane syrup, and avocado salsa. Cocktails — alcoholic and not — use a swath of ingredients from Latin America and the Caribbean, as well.

Chef Vince Nguyen has transformed his celebrated tasting menu restaurant into a Vietnamese bakery, and while he doesn’t advertise it, Berlu’s menu is completely gluten-free. Berlu’s bakery sells picturesque tarts and a variety of flavors of springy bánh bò nướng, as well as two noodle soups: bún thang with roasted chicken broth and Vietnamese-style ham made with Lan-Roc pork, as well as bún chay with shiitake-ginger broth and roasted mushrooms.

Gluten-free eaters have long loved this 100-percent gluten-free bakery for its cinnamon rolls, cheddar-chive biscuits, strawberry glazed doughnuts, and pizza dough. However, the real move here is to buy as many of its bagels as possible, fat and spotted with bubbles from a hot boil. New Cascadia is open for phone orders and online orders.

James Neumeister’s Ground Breaker Brewing began as an act of love: His wife was diagnosed with Celiac disease and, after tasting the limited gluten-free beer options, he found himself so outraged by the taste that he started brewing his own. Ground Breaker’s family-friendly gastropub pours a variety of gluten-free beer flights, accompanied by gluten-free Salvadoran food from Salvi PDX.