Going "Gluten-free"

Since I’ve been discussing breakfast service I thought I’d talk a little more about our gluten-free offerings for guests with celiac disease.  I’ve cooked for many, many years and was comfortable using “alternative” grains such as quinoa, millet, buckwheat, rice, etc. before I became gluten-intolerant myself.  For most my life I was a happy bread-eater with zero problems.  Some of my most favorite meals over the years have consisted of chewy French or Italian-style breads, cheeses, and wines.  However, being pregnant with my son suddenly flipped a switch in my body and I could no longer tolerate gluten (I get a terrible rash if I consume it).  Since figuring this out I’ve stopped consuming it completely (except for the last time Ken made croissants).  So, my eating habits have changed a bit and I have more empathy for all the other folks out there in the same position.

Although I do miss the chewy texture of wheat bread (rice flour just doesn’t deliver the same chew, in my opinion) I have enjoyed coming up with new, gluten-free recipes.  I don’t think you need to sacrifice taste at all in going gluten-free.  Here are some of my favorite new breakfast items: buckwheat pancakes (pure buckwheat flour or toasted groats that I grind myself), millet or brown rice bread with fruit, zucchini bread, cornbread, potato cake-bread, homemade polenta, coconut oatmeal or mixed/grain cereal cooked in coconut milk, and rice-bread French toast.  We also always have homemade granola on hand.  (I’ve been making it with star fruit lately since our tree is laden this time of year.)  I also came up with a wonderful buttermilk pancake recipe using rice flour, oats, and bananas.  The cakes were so filling I could only eat one (with peanut butter and fresh yogurt).  I also like to incorporate some Mexican or Southwest flavors into breakfast and make huevos rancheros with fresh beans, and heuvos Mexicanas with chorizo, peppers, and tomatoes.

Overall, not being able to eat wheat has just pushed me to work a little harder in the kitchen by expanding my repertoire.  I love these new recipes and I enjoy constantly adding new ones. In fact, both Ken and I are constantly researching and trying new recipes and dishes.  We both love cooking and sharing food and serving breakfast to our guests is our very favorite part of our business.

Breakfast

There are many ways to run breakfast service at a Bed and Breakfast. Some have one set mealtime. Some leave food in the guest rooms the night before. Some serve a basic continental breakfast. Some serve a hot breakfast. Some buy-in items, some make items from scratch. And some “Bed and Breakfasts” don’t serve breakfast at all (which we personally find pretty strange).  

We have always enjoyed the traditional sit-down homemade breakfast and this is what we serve to our guests. We love food and cooking and make all our dishes, pastries, batters, and breads from scratch. We are committed to making delicious, quality food. Chances are, if you stay with us for a week you won’t have the same breakfast twice. 

Here are some sample breakfasts (in addition to these mains, we always have fresh fruit, homemade granola and other cereal, juice, coffee, and a variety of teas available.): 

Homemade macadamia nut pancakes, bacon, eggs any way you like. 
Dutch babies (German pancakes) with fresh honey-butter, homemade French bread, frittata with spinach, feta, and tomato. 
Spanish tortilla with potatoes and olive oil, homemade multi-grain bread, homemade cream scones with ginger and lime. 
Creamy scrambled eggs with herbs, Portuguese sausage, homemade Hawaiian sweet bread, homemade star fruit bread (made from our star fruit). 
Most recent Celiac breakfast: fresh-ground buckwheat pancakes, yogurt, warm mango sauce (made from our mangoes). 
Most recent vegan breakfast: breakfast burritos with scrambled tofu with spinach, fried red potatoes, rosemary mushrooms, salsa, and fresh avocado.