Thirteen fall things to eat in Portland right now, from a pumpkin Swiss roll to Oaxacan pumpkin seed mole. We checked each one against the place's live menu this week, so you won't cross town for last year's special.
Real cake, real crumb, zero wheat.
Portland's longest running dedicated gluten free bakery has a full fall case going. Beyond the coffeecake and the Swiss roll there's a vegan pumpkin donut, a pumpkin caramel spice cake by the slice, and a chai glazed pound cake that deserves its own fan club.
A fried gluten free doughnut is a rare thing, and this one comes in fall flavor. The pumpkin babycake with spiced cream cheese frosting and salted caramel is the slower, richer move. Everything here is vegan too.
Hand pies, fritters and the doughnut celiacs miss most.
Pie is right there in the name. The apple crumb is the classic, and the fritter is the one to eat on the sidewalk before it cools.
A hand pie built for the car on the way to the pumpkin patch or the coast. Grab a vegan pumpkin loaf for the week while you're there. The bakery lives in the original 1969 Burgerville building, which is its own small thrill.
The farm stand doughnut is the fall treat celiacs give up first. Blue Moon's version has a following, and it's the one we hear about every October.
October flavors, sorted by how much you need to ask.
Jack O'Lantern is Thai tea with black sesame. Witches' Brew is coconut pandan. Children of the Cornbread and Dirt & Worms (crumbled gluten free cookies!) round it out. Every one is dairy free, too.
The whole shop is vegan and gluten free, cones included, so the usual cone and mix-in worry disappears. This fall's seasonals are butterscotch toffee crunch and horchata churro. No pumpkin this year, and we don't miss it.
The October Halloween series is out. Witch's Brew fruit punch sherbet and Creepy Crawly Critters show no wheat on the company's October allergen list.
For the first night you need the heat on.
Gregory Gourdet's fall soup comes with caramelized plantain and pickled apple. Follow it with the fall chicory salad, then the banana cream pie with spiced pecan and a scoop of pumpkin ice cream. The entire menu is gluten free, so order with your eyes closed.
Green mole made from pumpkin seeds, hierba santa and tomatillo, with blue corn tortillas pressed in house. It's on the menu all year, and it tastes like October anyway. The mole amarillo with masa dumplings and chayote is the other move.
Thirty-plus ciders on tap and a kitchen that is fully celiac safe, which makes it the easiest yes in town for a rainy night with friends. Schilling's fall cider is Chaider, spiced with chai from Portland's Kinglet Tea.
The pie decision, made early.
Mini and full size pies land on weekends, and the take and bake pie shells are for sale now, so the gluten free crust is handled before anyone argues about filling. Last year the holiday preorder also covered rolls and stuffing bread.
Last year this dedicated gluten free and vegan cafe sold a full holiday takeout meal, the kind a celiac guest can eat without a single question.
Every item was on a menu the place had live on October 15, 2026, except the two marked "Watch for it." Seasonal menus move fast. If something's gone, tell us on Instagram and we'll fix the card.
A green pin means nothing with gluten is made in that kitchen. Dashed blue pins are shared kitchens, so ask how your order is made, every time.