Some of the guests who come to Pleasant View Bed & Breakfast are requesting a Gluten-free diet.  Whether it be for a gluten sensitivity due to celiac disease, or a personal choice, these folks have eliminated wheat, rye and barley from their diet.  As an innkeeper I am always eager to please my guests and give them an experience like no other, and since I am relatively new to this profession, I had some research to do so I could take excellent care of my guests.  Since my guests are greeted with fresh baked cookies and a muffin tray is offered in the morning I wanted to be sure to include all guests and not have to exclude anyone because of dietary restrictions.  If you are looking for more information on Celiac Disease, the Celiac Disease Foundation is a great place to start. 

My research yielded the discovery that there are plenty of gluten-free options for baking. In fact, it turns out there is a wide variety of gluten-free products.  You can even find recipes to make your own gluten-free flour, Erika’s All Purpose Gluten Free Flour Mix, if you are adventurous enough to try mixing your own.

• 1 egg
• 3/4 cup milk
• 1/2 cu vegetable oil
• 1 tsp lemon zest
• 1 tsp Lemon Extract
• 2 cups all-purpose flour, or whole wheat flour, or gluten-free flour
• 1/3 cup sugar
• 1 TBS baking powder
• 1 tsp salt
• 1 cup fresh blueberries or ¾ cup frozen blueberries thawed and rinsed
• 3 TBS Coarse Sugar