Gluten Free
Innkeepers encounter guests with dietary restrictions on a regular basis and try to accommodate their needs. It's just our desire to provide for guests and make them happy. We adapt recipes now and then to make things work.
Allergies and intolerances to wheat have become very common these days. Fortunately there are now a number of commercial products readily available for purchase in retail stores.
I became very aware of gluten free needs when my niece Lauren found out she had Celiac disease when she was around 11. My intention wasn't to create gluten free recipes for this cookbook but many of them naturally are. Some of them could be easily modified to be gluten free. But now I am very understanding of the need and am pleased when I can offer a guest something gluten free without compromising the taste or presentation of their breakfast!
Here are just some of the gluten free recipes in The Art of Breakfast:
Entrees
Egg Roulade (two varieties)
Poached Eggs over Potato Onion and Bacon Hash
Poached Eggs on Roasted Tomato with Goat Cheese
Eggs Baked in Roasted Tomato Sauce with Fennel
Fried Eggs over Mushroom Hash with Melted Swiss
Asparagus, Caramelized Onion and Goat Cheese Frittata
Smoked Salmon Frittata
Baked Oatmeal Cake (with gluten free oats)
Sides
Roasted Potato Wedges
Roasted Fennel
Chilled Asparagus with Curry Lime Aioli
Marsala Glazed Carrots with Butter, Dill and Cranberries
Salmon and Cucumber Roulade
Raw Beet, Jicama and Carrot Salad with Goat Cheese
Roasted Heirloom Tomatoes
Black Pepper Candied Bacon
Savory Spinach and Parmesan Cheesecake (omit the Panko crust)
Baked Goods
Chocolate Almond Toffee
Chocolate Truffles
French Style Macarons
Some recipes could easily be adapted and nearly all fruit course items and sauces are gluten free.
Allergies and intolerances to wheat have become very common these days. Fortunately there are now a number of commercial products readily available for purchase in retail stores.
I became very aware of gluten free needs when my niece Lauren found out she had Celiac disease when she was around 11. My intention wasn't to create gluten free recipes for this cookbook but many of them naturally are. Some of them could be easily modified to be gluten free. But now I am very understanding of the need and am pleased when I can offer a guest something gluten free without compromising the taste or presentation of their breakfast!
Here are just some of the gluten free recipes in The Art of Breakfast:
Entrees
Egg Roulade (two varieties)
Poached Eggs over Potato Onion and Bacon Hash
Poached Eggs on Roasted Tomato with Goat Cheese
Eggs Baked in Roasted Tomato Sauce with Fennel
Fried Eggs over Mushroom Hash with Melted Swiss
Asparagus, Caramelized Onion and Goat Cheese Frittata
Smoked Salmon Frittata
Baked Oatmeal Cake (with gluten free oats)
Sides
Roasted Potato Wedges
Roasted Fennel
Chilled Asparagus with Curry Lime Aioli
Marsala Glazed Carrots with Butter, Dill and Cranberries
Salmon and Cucumber Roulade
Raw Beet, Jicama and Carrot Salad with Goat Cheese
Roasted Heirloom Tomatoes
Black Pepper Candied Bacon
Savory Spinach and Parmesan Cheesecake (omit the Panko crust)
Baked Goods
Chocolate Almond Toffee
Chocolate Truffles
French Style Macarons
Some recipes could easily be adapted and nearly all fruit course items and sauces are gluten free.
Egg Roulade filled with leeks and Parmesan topped with Lobster in Sherry butter
Poached eggs over potato, bacon and onion hash and fresh baby spinach topped with truffled sour cream and shredded white cheddar
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Roasted tomato topped with goat cheese and a poached egg
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Baked Oatmeal Cake with Rhubarb Puree (there are a few gluten free brands on the market, make sure to read the label)
Fried eggs on wild mushroom hash with melted swiss
French Style Chocolate Macarons
Think there's enough to choose from?!
