More and more people seem to be developing intolerances or allergies to more and more foods at the moment... with my complementary therapist hat on, I'm sure that there's a connection with the highly-processed diet, loaded with artificial additives, that has become so common.
At Exmoor House we try and cater for particular dietary requirements: vegetarian of course, and wheat-free/dairy-free diets for example (although, being out in the sticks, we do need a bit of notice to ensure we can get the right type of milk substitute, flour, etc, in). If you're coming to stay with us, please do let us know any strong dislikes in the food line too, so that we can plan accordingly - we really want the meals to be a highlight of your time here!
The other week, out of 10 guests staying with us, 5 couldn't eat wheat/gluten or dairy, and two couples had multiple allergies which meant we had to plan the menus very carefully indeed. This tested Frank's culinary ingenuity - it's good to be kept on your toes! - and we learnt some useful recipe variations (e.g. using coconut milk to make a white sauce).
Gluten-free baking involves slightly different techniques and we have had some things that didn't turn out as they should (concrete scones, anybody?) - but we've discovered some great recipes like a delicious carrot cake and a squidgy dark chocolate-almond cake... Maybe there needs to be another name for gluten-free bread, though, as it's not like 'real' bread in texture - more like crumpet, often. Not unpalatable, just different.
But as a friend of ours says: 'I think about what I can eat, rather than what I can't'.
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