Over the last few years, more than half of my extended family has had to give up gluten for medical reasons. They are dropping like flies around here. Chances are, you know someone who has had to give up gluten, too.
At first, that transition was hard for me, a devoted cookie/cake/brownie lover. But gluten-free baked goods are getting tastier each year, and now some bakers can create gf products that taste just like their wheat-based cousins.
My family discovered one of those bakers at the Reston Farmers Market. A Bit More is a family-owned bakery run by Lynn and Barry Dysart of Springfield, Virginia. They do not have a store, but they sell at the Reston Farmers Market every Saturday.
Every weekend they fill their market booth with a huge assortment of baked goods, many of which are made from traditional wheat flour. They offer cookies, breads, scones, glazed nuts, and more. Everything I’ve tried has been delicious.
Lynn and Barry decided to offer many of their products to their customers who can’t eat wheat flour, so they experimented with new baking techniques. After working with several gluten-free flours and flour blends, Lynn eventually developed her own signature blend. This blend offers some of the tastiest gf baked goods I’ve tried. The texture is fluffy and not gritty, and I bet a skeptical wheat lover wouldn’t even notice the lack of gluten.
A Bit More’s gluten-free line includes multiple types of cookies, scones, and breads. They even have adorably decorated sugar cookies, which my kids eagerly choose each time. They love these cookies.
This article is not sponsored — I’m just happy to support a business that helps my young son feel like he’s not missing out on anything due to his dietary restrictions. Thanks for that, Lynn and Barry.
A Bit More can be found each week at the Reston Farmers Market, which takes place at Lake Anne on Saturdays from 8am-12pm, May through November.
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