Nothing Bundt Cakes
$ • Bakery
Most Recent Reviews
I LOVE their gluten free cakes. They are so good and never give me a reaction. I love how they come out with different flavors seasonally now too.
Love love love. Gluten free is moist and delicious! Always have the chocolate chip cake and occasional different flavors for GF. Always get when close by!
Love the gluten free choc chip cake! Have had several times and never got sick. Love it. My son said the white choc one which has gluten is great too.
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I stopped in on opening day to see if they had any GF options and they had a personal size chocolate chip cookie bundt cake. It was really moist and really good!
Reviews of this Chain
LOVE their gluten free bundt cake! While it’s the only gf option, it’s such a soft, moist cake. The lady who worked there said she’s not gf but it’s her favorite of all their cakes. Definitely worth a try!
Gluten free option is amazing!!! My coworkers always get me one for all our birthday celebrations, very good
I had a GF chocolate chip cookie bundtlet and was so excited about it. It was a little drier than their other non-GF flavors, but not bad. However, within a couple hours of eating it, I’m feeling sick. As a new Celiac patient, I’m guessing this is the feeling of being gluten’d. Regardless, I’ll think twice before imbibing here again.
Was super excited that there was something gluten free here! They only had two options, chocolate chip or lemon. I went with chocolate chip and it’s absolutely delicious.
Celiacs please steer clear. I used to love NBC’s cakes prior to my diagnosis. I saw on their website that they do offer gluten-free baked goods, but they cannot guarantee elimination of cross contact. I wondered whether this was practical advice, or just legal air cover.
I decided to go to this location and chat with one of the bakers to learn more about the measures that are in place. The baker at this location informed me that the only measure the staff takes when preparing gluten-free cakes is that they wash all pans and utensils and sanitize all surfaces prior to preparation.
However, she *strongly* recommended that anyone with a “severe gluten allergy” avoid all their products. The bakers do not bake the gluten-free cakes on a different day or at a different time than the gluten-containing cakes. (So, imagine one baker working with gluten-free flours on one surface while a different baker works with gluten-containing flour on a different surface in the same kitchen.) There aren’t separate ovens, and the storage of gluten-containing versus gluten-free products isn’t completely segregated.
I appreciated the baker’s honesty about their approaches. Her insight reinforced to me the importance of finding and supporting quality gluten-free bakeries in the area.
