Dietary Restrictions? Not a Problem with the Innkeepers of the Oregon Bed and Breakfast Guild

Chehalem Ridge Bed and Breakast for Oregon Wine Country LodgingThe innkeeper at Chehalem Ridge Bed and Breakfast, Kristin Fintel, came across an article on-line the other day.  It mentions staying at Bed and Breakfasts to help deal with your dietary restrictions when traveling.

“As an innkeeper with a gluten-free and dairy-free diet, I am more than happy to accommodate dietary restrictions.  I’ve been my own guinea pig over the years, so I know what I’m doing.  Nothing is worse than having a reaction while on vacation, but we innkeepers can focus on our guests and make sure they are comfortable and healthy.”

Breakfasts at Chehalem Ridge are a culinary delight and Kristin shares her gluten free scone recipe here, which she adapted from the Bob’s Red Mill Baking Book.  The unusual ingredients, such as sorghum, tapioca flours and xanthan gum are available at many regular stores or on-line through Bob’s Red Mill.

Gluten-Free Chai Scones
Glutten Free Scones, a speciality at Chehalem Ridge Bed and Breakfast.
1 1/4 cups Sorghum Flour
1/2 cup tapioca flour
1 1/2 tsp cream of tarter
3/4 cup baking soda
1/2 tsp cardamon
1/2 tsp ginger
1/2 tsp cinnamon
1 tsp xanthan gum
1/4 tsp sea salt
1/4 cup sugar
1/4 cup butter, frozen and grated (or margarine)
1/4 cup non-dairy milk
1/4 cup Chai tea concentrate
1 egg

1 tbs butter or margarine
1 tbs sugar

Mix together dry ingredients.  Add frozen, grated butter and mix gently to coast. Combinee the egg, milk and Chai tea concentrate.  Pour over the flour mixture and mix until dough comes together.
On rice-floured baking sheet, pat dough into a 8″ circle.  Refrigerate until ready to bake.  If you wait a while, you will be able to cut the dough into wedges before baking.  If baked immediately, cutwhen outt of oven.  Brush with melted butter and sprinkle sugar on.
Bake in preheated 400 degree oven for 12-15 minutes, until golden brown.

As we pointed out in a previous post Food Flexibility is the Norm at an Oregon Bed and Breakfast” , food allergies or restrictions and dietary preferences are just a matter of course for many innkeepers.  And the innkeeper of Chehalem Ridge is a fine example of the quality cuisine you will find among Oregon Bed and Breakfast Guild members.

Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, for a World Class City experience or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.