At The Buttonwood Inn, when a guest informs us that (s)he requires a gluten-free breakfast, we can provide it. I refer to my gluten-free cookbook or research recipes on the internet. Our gluten-free guests can rest assured that they will not become ill while on vacation and can also enjoy the same breakfast as everyone else.
I prepare a pancake and waffle mix using a gluten-free flour mix that I keep in my pantry. When I bake muffins, quick breads, cookies, brownies, or cakes containing wheat-derived flours, I substitute gluten-free flours. I also store a gluten-free bread that I make from scratch in the freezer to use in our Baked Cheddar Cheese Omelet or Baked French Toast recipes.
With a little thought and mindfulness, we can provide delicious gluten-free foods at our inn. Many of our fine area restaurants can also accommodate a gluten-free diet.
Recently, a guest was delighted with his gluten-free pancakes, stating that since being diagnosed with Celiac Disease, this was the first time he had them for breakfast. A few weeks earlier, a father and his daughter (who requires gluten-free) returned to The Buttonwood Inn for their annual hike up Mt. Washington. On one morning, I prepared a packed "hikers breakfast" containing freshly cut fruit, Morning Glory Muffins, and a Breakfast Panini of scrambled eggs, cheese, and bacon. I substituted gluten-free flour in the muffins and gluten-free bread in the panini.
Our guest's daughter was also thrilled that I baked her gluten-free brownies that were moist, velvety, and rich in chocolate. Here's the recipe for them, which I hope you enjoy!
Gluten-Free Velvety Brownies
Yield: 16 2” brownies
Note: low-fat and low cholesterol
2/3 cup gluten-free all purpose flour
1/3 cup cocoa powder
½ teaspoon cinnamon
¼ teaspoon salt
2 egg whites
1 egg
¾ cup sugar
6 tablespoons unsweetened applesauce
2 tablespoons vegetable oil
1-1/2 teaspoons vanilla
Optional: 1 tablespoon chopped pecans, walnuts, or macadamia nuts
Preheat oven to 350 degrees. Grease an 8” x 8” pan with vegetable oil.
In a large mixing bowl, whisk the flour, cocoa, cinnamon, and salt. In a medium mixing bowl, whisk the egg whites and egg slightly. Add the sugar, applesauce, oil, and vanilla and whisk until blended, but don’t overbeat. Add the flour mixture and stir until combined. Pour into baking pan and sprinkle with chopped nuts, if desired. Bake for about 25 minutes until a toothpick inserted in the middle comes out clean.
I prepare a pancake and waffle mix using a gluten-free flour mix that I keep in my pantry. When I bake muffins, quick breads, cookies, brownies, or cakes containing wheat-derived flours, I substitute gluten-free flours. I also store a gluten-free bread that I make from scratch in the freezer to use in our Baked Cheddar Cheese Omelet or Baked French Toast recipes.
With a little thought and mindfulness, we can provide delicious gluten-free foods at our inn. Many of our fine area restaurants can also accommodate a gluten-free diet.
Recently, a guest was delighted with his gluten-free pancakes, stating that since being diagnosed with Celiac Disease, this was the first time he had them for breakfast. A few weeks earlier, a father and his daughter (who requires gluten-free) returned to The Buttonwood Inn for their annual hike up Mt. Washington. On one morning, I prepared a packed "hikers breakfast" containing freshly cut fruit, Morning Glory Muffins, and a Breakfast Panini of scrambled eggs, cheese, and bacon. I substituted gluten-free flour in the muffins and gluten-free bread in the panini.
Gluten-Free Velvety Brownies
Yield: 16 2” brownies
Note: low-fat and low cholesterol
2/3 cup gluten-free all purpose flour
1/3 cup cocoa powder
½ teaspoon cinnamon
¼ teaspoon salt
2 egg whites
1 egg
¾ cup sugar
6 tablespoons unsweetened applesauce
2 tablespoons vegetable oil
1-1/2 teaspoons vanilla
Optional: 1 tablespoon chopped pecans, walnuts, or macadamia nuts
Preheat oven to 350 degrees. Grease an 8” x 8” pan with vegetable oil.
In a large mixing bowl, whisk the flour, cocoa, cinnamon, and salt. In a medium mixing bowl, whisk the egg whites and egg slightly. Add the sugar, applesauce, oil, and vanilla and whisk until blended, but don’t overbeat. Add the flour mixture and stir until combined. Pour into baking pan and sprinkle with chopped nuts, if desired. Bake for about 25 minutes until a toothpick inserted in the middle comes out clean.
Nice recipe. The brownies look delicious. I will be sure to share this with my friends online. It's been my experience that you can never have too many gluten free recipes. I have friends who are on gluten free diets who may just be getting surprise desserts soon. Thanks.
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