Kristin Fintel, Innkeeper
Chehalem Ridge Bed and Breakfast
All the rumors are true: I do need to avoid gluten. Now, if this sentence means nothing to you, here’s a little food science. Gluten is the protein found in wheat flour (and rye and barley and a few other grains) that gets gooey when mixed with a liquid. It’s what makes all the ingredients in muffins stick together and it’s what gives bread the elasticity to be kneaded and then be chewy. And it’s what makes a certain group of people ill. To many bakers, it’s the most important ingredient in baked goods, but to many eaters, it is the bane of baked good desires. It is for me and my digestive system requested that I find a different way to make my baked goods work. I can claim success!
I have translated that personal success of gluten-free baking into serving my guests at the B&B. I’m happy to report that it is not necessary for my gluten-free guests to avoid muffins at breakfast because they have a bowl of muffins made with gluten-free ingredients.
September 13 is National Celiac Awareness Day and I happened to have a guest last night who has Celiac Disease (when the gluten proteins cause damage to the small intestine). In honor of Celiac Awareness Day, I give you the recipe for the muffins I served to her this morning, my Gluten-Free Lemon Poppy Seed Muffin. The flour mixes I use are from Bette Hagman‘s Gluten-Free Gourmet series, but you could probably use your own GF flour mix. The recipe is also easy to convert to dairy free and/or egg free by using a milk substitute and/or Egg Replacer. I’ve made this recipe free of all three ingredients and it was tasty. And that’s not just because I have trouble remembering what a wheat flour muffin tastes like – Curt likes them, too.
Gluten-Free Lemon Poppy Seed Muffins
- 1-3/4 cups Featherlight Rice Flour Mix
- 1/4 cups Four Flour Bean Mix
- 1 tsp xanthan gum
- 1 Tbsp Poppy Seeds
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup sugar
- 1 tsp lemon zest
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup milk
- 1/4 cup lemon juice
Preheat oven to 375 degrees. Spray muffin tin with non-stick spray or use muffin papers.
Whisk together the flours, xanthan gum, poppy seeds, salt, baking soda, baking powder, sugar and zest in a large bowl. In a separate bowl, beat the eggs together with the oil, milk and lemon juice, then combine with the dry ingredients until mixed well.
Spoon the batter into the prepared muffin tin and bake for about 15-20 minutes, or until a tester comes out clean. Let the muffins rest for 5 minutes before serving warm.
The Oregon Bed and Breakfast Guild is honored to have Chehalem Ridge Bed and Breakfast as a member. There’s discussion a plenty about food choices. The thing about breakfasts at an Oregon Bed and Breakfast Guild member is that they will be varied, wholesome and nutritious, and probably never the same from one B&B to another.
Are you ovo-lacto vegetarian? Vegan? Prefer no pork or beef? Lactose intolerant? Allergic to eggs? To kiwi fruit? Gluten-free? Low-calorie? Eat everything on your plate? The list goes on and on. The important thing is that when you choose to stay at a bed & breakfast, and especially an Oregon Bed & Breakfast Guild member, you can let your innkeeper know, In advance, about your eating preferences and we’ll do our best to comply.
Most innkeepers keep a ready supply of specialty foods or know what to purchase if they need something special for a guest. And we are glad to do it as we want your stay to be memorable, in a good way.
Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.