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Bed of Basil Poached EggSometimes the chef’s creation is not something you really want to eat. If you’ve seen the waffle sausage sandwich or the egg and friend potato things Rick has create and Julie has shared then you know what I am talking about. But this creation was worthy of serving to our guests. It was delicious, healthy and pretty nice to look at too!

Bed of Basil Poached Egg

What you need (Per serving):

  • 3 – 5 large fresh Basil leaves
  • ¼ cup sliced Mushrooms and chopped Green Onions
  • 1 Tomato Slice – warmed
  • 1 Poached egg
  • Paprika
  • Tablespoon of Salsa.

What you do:

  1. In a frying pan, saute the mushrooms and green onions.
  2. Arrange the Basil in a ‘fan’ on the plate
  3. Poach your egg (click here for instructions on poaching eggs)
  4. Place mushroom and onion mix on top of the basil.
  5. Place tomato on mix.
  6. Top with egg.
  7. Sprinkle with Paprika.
  8. Spoon salsa on side.
  9. Enjoy!
Free  Weekly Recipes by Email

Free Weekly Recipes by Email

Every afternoon we set out coffee and tea with cookies or squares for our guests to enjoy. Most guests take their treats onto the deck and watch the sun set over the ocean, or they sneak a plate of treats up to their room to enjoy in private.

When we have celiacs stay with us, the afternoon treats can be challenging. There really aren’t many baked goods that people who can’t eat wheat can enjoy – that still taste really good for those of us that can eat flour. But, these simple little four ingredient cookies are a delightful choice! Everyone in our house devoured the sample batch! And, I’m almost embarrassed to tell you that they are the easiest cookies I have ever made!

Give them a try, and let me know what you think!

Have a great week,

Flourless Peanut Butter Cookies


Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies

What you need:

  • 1 cup sugar
  • 1 egg
  • 1 cup peanut butter at room temperature*
  • 1 tsp. vanilla
No Flour in these cookies

No Flour in these cookies

What you do:

1. Preheat oven to 350oF
2. In a large bowl mix all ingredients together with a spoon.
3. Drop by teaspoonful on ungreased cookie sheet.
4. (Optional) Press 3-4 chocolate chips into each cookie.
5. Bake for 11 minutes.  Leave on baking sheet to cool thoroughly.

*We used regular peanut butter and the cookies were very sweet. If you wanted to have cookies that aren’t as sweet I think that natural peanut butter would be best


One of our Breakfast with the Broads weekly recipe readers told us that he uses this exact recipe (with natural peanut butter), but substitutes one cup of Splenda in for the sugar for a diabetic friendly cookie!

Basic Crepe

Basic Crepe

I really enjoy crepes because they can be made up to a month before they are needed.

Cook them, stack them – layering them with wax or parchment paper, put them in a freezer bag and freeze. Pull them out of the freezer, let them thaw until they are soft, then they are ready to roll!

The filling choices are only restricted by your imagination. Crepes can be for breakfast, lunch, dinner or dessert, and they can be made with either sweet or savory, hot or cold fillings. Use them anytime as they are very versatile!The Best Basic Crepe Recipe

Free Brunch Planner & Weekly Recipe by Email

Free Brunch Planner & Weekly Recipe by Email


Basic Wheat Flour Crepes
(makes about 24 crepes)

  • 1 1/3cup milk
  • 4 eggs
  • 1 cup flour
  • 6 tsp. butter, divided 4 tsp. butter, divided

Basic Rice Flour Crepes
(makes about 18 crepes)

  • 1 cup milk
  • 3 eggs
  • ¾ Rice Flour
  • 6 tsp. butter, divided 4 tsp. butter, divided

What you do:

  1. In a large bowl, blend milk, eggs and flour until smooth then let stand for at least an hour at room temperature.
  2. Melt ¼ teaspoon butter over medium-high heat in a small flat pan (6″-7″), or a large fry pan if you don’t have a flat pan. We use a non-stick 6″ fry pan.
  3. Pour 2 Tablespoons of batter in the bottom of the pan and tilt the pan so it covers the entire bottom. Tiny bubbles will start forming immediately if the heat is right, if not turn it up a bit.
  4. Cook until they lose the gloss and the edges are starting to turn golden brown.
  5. Flip and heat the other side to brown.
  6. As you take them off of the pan, stagger them on a plate to cool to room temperature, or if you are going to freeze them, stack on layers of wax or parchment paper.

For the Fillings:

For breakfast we mostly use fruits and cream cheese combinations but you can try any chopped meat/fish or vegetable combination with different sauces either in or on top. How about a hot one of scrambled egg with bacon bits and cheese, topped with salsa? Or a cold one with ice cream, such as Crepe Suzette? The possibilities are endless and many you can make ahead, and quickly put on the finishing touches.

If you would like some recipe combinations just let me know. You can enjoy your guests and look like you have spent the entire day cooking.

Or, if you happen to be in Paris enjoy crepes at La Brehatine. They were friendly, helpful and served up a wonderful selection of delicious crepes. Bon appétit!

Blueberry Crepe

Blueberry Crepe


This recipe is my one of my Dad’s favourite recipes to prepare for his guests. He finds it quick to toss together, easy to make, and his guests always love it. Give it a try and let us know what you think!

AND – right now – Breakfast with the Broad’s weekly e-mail recipes are featuring a holiday brunch menu, so if you don’t already get the weekly emails, head on over to the Breakfast with the Broad’s website to make dazzling your holiday guests a piece of cake with the easy brunch recipes themed for Christmas!

What you’ll need:

  • 6 eggs
  • 1 teaspoon pukka sauce (or hot pepper sauce)
  • ¼ teaspoon salt
  • 1 Cup of canned artichoke hearts, drained and chopped
  • 1/3 Cup roasted sweet pimentos, drained and chopped
  • 1/3 Cup sheep cheese (amount is before it is grated)
  • ½ Cup of  mozzarella cheese (amount is before it is grated)
  • 2 Tablespoons of olive oil
  • 4 garlic cloves, minced
  • 2 Tablespoons shredded Cheddar Cheese

What you do:

  1. Grate the cheeses.
  2. Preheat oven to 350ºF.
  3. In a large bowl whisk eggs, pukka sauce and salt together.
  4. Stir artichokes, pimentos, and cheese into the mixture.
  5. In a 10 inch non-stick saucepan with oven proof handle over medium heat, add oil and garlic, and sauté for about 2 minutes. Careful not to burn the garlic – stir frequently.
  6. (TIP – if your handle is plastic you can make an oven proof handle by wrapping handle with several layers of tinfoil)
  7. Pour egg mixture into pan.san-remo-frittata
  8. Stir the olive oil and garlic into the mixture.
  9. Place in oven and bake for 18 to 20 minutes until centre is set and top is  browning.
  10. If the egg is cooked but not brown, place under broiler for 2-3 minutes until browned.
  11. Cool for a few minutes, then with a spatula go around the edges to loosen the frittata. Put a large, warm plate on top of the pan and flip over quickly.
  12. With another warm plate, cover and flip again, so the side with the browned eggs is now facing up.
  13. Cut into wedges and garnish by sprinkling cheddar cheese over top and placing one slice of a red or green pepper on top.
  14. Serve with salsa and multigrain toast.

Artichoke Sheep Cheese Frittata

This post bought to you by:

Julie’s Note: Mom wrote this before she left (they are somewhere in Germany right now)…but if you aren’t familiar with their Bed & Breakfast (Anne’s Oceanfront Hideaway on Salt Spring Island) it might not make sense. Their B&B has four rooms, so they can have a maximum of 8 guests at any time. When they serve breakfast, it’s in four courses, and they cater to all diet restrictions and likes/dislikes. They put out an incredible breakfast each day. One guest described them as a real detriment to lunch!

Usually there are only one or two special diets at any one breakfast. It is not a difficult task, with a bit of planning, to cater to one or two special diets in a morning. But one weekend we were hit with the challenge of all time… for two days we had a Vegan (no animal products), a Vegetarian (no meat or fish, but eggs and cheese okay), a lactose intolerant (no dairy products), and a Celiac (Gluten Free – no wheat rye, oats, barley or derivatives like malt) plus four other people that would eat anything sharing a brekafast table. Two said “the more meat and sweet the happier we will be”.

When we sat down to plan, we were very worried we would make a mistake. To minimize the chaos and confusion we decided to use as much of the same foods for the special diets as possible to avoid cross contamination and to have each meal look similar to the other.

We separated the kitchen into seven different work stations:

  • two different stations for breads,
  • two stations for the cereal dish,
  • two different stations for the hot entrees,
  • and one for the fruit and juice.

We used:

  • Puffed Rice sweetened with juice from the health food store (no malt/no grains)
  • Flavoured Soy Yogurt (no dairy/animal)
  • Soy Cheddar Cheese Cheese grated (no dairy/animal)
  • Firm Tofu smoke flavor (no animal)
  • Rice Milk (no dairy/animal)
  • Almond Butter
  • Rice Soft Tortilla  Shells (no grains)
  • Rice Bread and Cinnamon Buns

We made up the four special diets first. We had made a name card for each diet in each course.

The individual cereal dishes (cereal, yogurt, pear half, raspberry syrup, sprinkle of almonds ) were put on the table with the water juice and fruit plate.

Two bun/bread baskets: Rice Toast and Rice Cinnamon Buns (celiac), Rick’s Milkless Muffins and Peanut Butter Tea Biscuits( all others).

The hot entree was a bit more of a challenge. We were serving salmon scrambled wraps (which normally has eggs, salmon, cream, cheese and a few other ingredients in it). We used the rice tortilla wraps so the Celiac became a non issue for the hot entree. The vegan had tofu and vegetables in his wrap. The vegetarian had the egg mix with cheese minus the salmon, and the lactose intolerant had the egg mix with salmon minus the cheese. The remainder had the full meal deal complete with eggs, salmon and cheese.

None of them knew there were special diets at the table as they looked quite similar at first glance and unless they checked up on what ingredients we used, no one knew.

It was also the only time in thirteen years that eight people had eight different hot beverages.  We had hot chocolate, reg coffee, decaf coffee, English Breakfast Tea, Earl Grey Tea, Decaf Orange Pekoe Tea, Peppermint Tea, Chamomile Tea, and hot water. Oh yes there was rice milk, 2% milk, half n half, soy margarine and butter as well.

On day two we were still vigilant but more experienced and calmer while prepping for the morning fare of Portobella Benedict.

TIP: We use name placards for seating at the table.  Needless to say this proved to be a saving grace during the two days.

Look forward to weekly inspiration in the form of an e-mail recipe from Anne’s Oceanfront Hideaway’s Four Star Bed and Breakfast. Delightful treats, special diet recipes and breakfast favourites will hit your inbox every Monday. And, when you sign up for this free e-mail you’ll receive a fantastic brunch planner! ALL FREE!

Relive the Salt Spring Bed and Breakfast experience at home with this creative and inspired brunch planner from Breakfast with the Broads.

Inside your brunch planner you’ll find:

  • Tips for setting the mood for your brunch,
  • Fantastic Ideas for your theme,
  • Two four-course menus complete with shopping list and recipes,
  • Tips for prepping your meal ahead of time so you can enjoy the brunch as much as your guests,
  • Special table setting tips from Anne’s.

You’ll get all of this FREE, when you sign up to get the weekly recipes from Breakfast with the Broads.

Start planning a brunch that will have your friends talking for months!

Sign up for the weekly newsletter from Breakfast with the Broads and you’ll immediately be directed to the page where you can download the FREE BRUNCH PLANNER!!

Thanks for joining us for brunch!!

Each week, in Anne’s newsletter, a new recipe is featured. If you are missing out on the weekly newsletters you can sign up here:

What you’ll need:

Combine for the crust:

* 1 ½ Cups Pecans – chopped fine in blender (do not make pecan butter!)
* 3 Tablespoons Sugar
* 1 teaspoon Cinnamon
* ½ Cup Margarine

For the Filling:

* 16 oz. Cream Cheese
* 2/3 Cup Sugar
* 1 Cup canned Pumpkin
* ½ Cup Sour Cream
* ¼ teaspoon Nutmeg
* ¼ teaspoon Ginger
* ½ teaspoon Cinnamon
* 4 Eggs – to be added one at a time

What you do:

1. Preheat oven to 350oF

2. Press crust ingredients into the bottom of a 9 inch spring form pan.

Crushed Pecans for a Gluten Free Crust

Crushed Pecans for a Gluten Free Crust

Pecan Based Crust - Nutty and Delicious

Pecan Based Crust - Nutty and Delicious

3. Bake crust at 350oF for 10 minutes.

4. Remove and set aside to cool.

5. Turn oven down to 300oF.

6. In a large bowl, mix cream cheese and sugar on High-Medium speed until well blended.

7. Add the pumpkin, sour cream, nutmeg, ginger and cinnamon. Mix well.

8. Finally, add one egg at a time. Mix well in between the addition of each new egg.

9. Pour mixture onto cooled pecan base and bake for 60 minutes.

10. Remove from oven and let cool for an hour. Then refrigerate for two hours before removing from the pan.

11. Top with Whipped Cream and Whole Pecans.

TIP: Make sugared pecans! To do this, add 2 tablespoons of brown sugar to a 1/2 cup of pecans in a sauce pan. Cook over low heat for 5 minutes or until the sugar melts and coats the pecans. Stir constantly to ensure the sugar does not burn. Remove from the pan and place on tin foil to cool before using to top the whipped cream on the cheesecake. DELICIOUS!

Salmon Scrambled Wrap

Salmon Scrambled Wrap

Breakfast is done, the kitchen is clean and our guests are off on their adventures. I am sitting at the computer watching the boats scattered from Crofton to Chemanus as they wend their way along on the calm sea. Four of the eighteen boats are sailboats but none have their sails up. It is a beautiful summer day with a slight breeze, bright sunshine and robin egg blue skies with whisps of white clouds. It doesn’t get any better than this for a summer morning on Salt Spring Island.

Today we have a guest who requires a Gluten Free breakfast. The easiest way to avoid any cross-contamination with wheat, oats, rye or barley is to prepare her meal first before starting on the others. In many instances we find it safer to purchase some premade products for some diet restrictions. This has been made relatively easy now as the local supermarkets carry many products that suit a variety of special diet needs. Still there are many others that we still prefer to prepare ourselves.

At the market we found Rice Cereal, Raisin Bread, Rice Tortillas and Rice Bagels so we will be using these over the next couple of breakfasts.

View from the front deck now.

View from the front deck now.

This morning we served Orange Juice, Breakfast Pear Melba for the cereal course, Chocolate Chip Banana Muffins and Peanut Butter Tea Biscuits in the bread basket, Salmons Scrambled Wrap for the main entree, and a fruit plate of quartered Apricots, Red Seedless Grapes and sliced green Kiwi along with copious amounts of coffee.

Banana Chocolate Chip Muffins fresh from the oven!

Banana Chocolate Chip Muffins fresh from the oven!

We were told by our guests that we were being given a ’standing ovation’ while they remained seated!

TIP: When cooking for a special diet where cross contamination could be an issue consider preparing the special diet first and cooking their meal on parchment paper. This avoids contamination from a pan, grill or griddle.


Brunch planning tips, theme ideas, menus, shopping lists and recipes all free in the Breakfast with the Broads Brunch Planner. Sign up and get a new recipe every week by e-mail. Breakfast will never be boring again!

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January 2021