Because the food is equally as delicious as the wheat-based products. I've adapted my breakfast and afternoon baked treat recipes providing a gluten-free version of what the guest's traveling partner is served. Over the past year and a half, we've increasingly catered to our guests who require gluten-free due to their Celiacs disease. Consequently, I refer to the cookbook, The Gluten-free Gourmet Cooks Fast and Healthy by Bette Hagman, to mix various gluten-free flours making pancakes, waffles, quick bread, cookies, and brownies.
This morning, for example, I served blintzes filled with lemon ricotta topped with warm strawberry sauce. I made a separate crepe batter substituting gluten-free flour for the all-purpose flour. It's a little extra work to prepare gluten-free products, but the gratification our guests express to us makes it all worthwhile.
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