The following link is a quick handy reference regrading Gluten Free dangers lurking everywhere.
Here is how we deal with these concerns:
NA (we don’t do drugs)
2. Deli Meats
We roast our own meats and poultry without adding flour, soy or anything with Hydrolyzed protein, including our Black Forest Ham.
3. Gluten hidden in Potato Chips
Our Kettle Brand (go Local) Potato Chips are gluten free
Got us on this one. Our oats are from Bob’s Red Mill, but are not certified Gluten Free
5. Veggies Burgers, etc. with gluten
Don’t use any Veggie burgers or fillings containing glutens.
6. Coffee Flavorings
Our Coffee flavorings are made in Bend and contain no gluten.
7. Pancake Batter in Eggs
Our omelettes and Eggs are made from Eggs. Willamette Valley Egg Farm Eggs, to be exact. No pancake batter in them. Ugh.
8. Cross Contamination
We have separate measuring, storage and baking equipment for Gluten Free Foods.
9.Sweet Treats & Snacks
Our gluten Free sweet treats are exactly that.
10. Soy Sauce & Miso
Nope. Not used here.
11. Salad Fixings
We make all of our own sauces and salad dressings (except ketchup, mayo and mustard). No gluten in our products of the ingredients.
12. Ezekial Bread
We don’t bake this kind of bread. Our bread is rice-based and made in a separate baking area.
13.Brown Rice Syrup
Not used in our kitchen.
14.Soups & Gravies
Our soups, gravies and sauces (e.g. Brie Mornay Sauce for our Rosemary Chicken Florentine Crêpe) are thickened with Gluten Free flour.
Since we started making crêpes we have always used two different batters. A slightly richer sweet batter with a touch of vanilla, and a Buckwheat batter for savory crêpes. Many crêpe parlors use only one batter, it is certainly much … Continue reading →