Park Slope's Du Jour Bakery is already well known for their excellent, savory and sweet baked goods. Their puff pastry and viennoiserie items are on par with the best in the city. As it turns out, they do great work with muffins, even one that's gluten-free.
I don't often eat gluten-free baked goods, but this Gluten-Free Pumpkin Muffin ($3.95) is the best I've had to date. It's perfectly moist with a very smooth interior crumb, virtually indistinguishable from a top-notch wheat flour muffin. Prominent nutmeg and ginger flavors are rounded out by cinnamon and cardamom. A few lightly toasted pumpkin seeds top the muffin for some added texture.
One of the secrets to the success of this muffin lies in the flour. Du Jour uses Thomas Keller's Cup4Cup gluten-free flour, which is made of seven gluten-free ingredients. It's the same flour Del Posto uses in their excellent gluten-free pasta.
Du Jour also recently launched a brunch service; keep an eye out for that soon.
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