FOR IMMEDIATE RELEASE CONTACT: Ken Lydecker, Innkeeper Riverside Inn Bed & Breakfast tel: 603-356-0044 email: riversideinn.nh@gmail.com ------------------------------------- Gluten-Free and Delicious at Riverside Inn Bed & Breakfast Perhaps you've seen the tv ads for gluten-free cereal, or maybe you've even tasted some gluten-free crackers. Gradually, options for people who are gluten-intolerant are entering the mainstream. Riverside Inn, of Intervale, New Hampshire, has taken the initiative in its industry, becoming one of the first to offer a totally gluten-free, celiac-safe menu to bed & breakfast guests. "More and more people are discovering their own sensitivity to eating foods containing gluten, and eliminating these from one's diet can make vacationing and dining out a real challenge," explains Ken Lydecker, Innkeeper/Chef. "I wanted to be one of the first Bed & Breakfast inns in the USA to cater to these dietary needs. I was convinced that Riverside Inn could continue to serve great tasting food, while converting totally to gluten-free recipes, prepared in a celiac-safe kitchen." Of course, many Inn guests have no special dietary needs, and Ken has made sure that extraordinary flavor is never compromised… from the Inn's gourmet full country breakfasts to the afternoon Inn-baked cookies. When Ken made his own dietary change, he discovered that gluten-free doesn't mean that something is going to taste bad. Breakfast at Riverside Inn has always been made-from-scratch, prepared with carefully selected nutritious and quality ingredients. Ken favors local eggs, seasonal locally-grown fruits and vegetables (organic when possible), honey chosen from nearby beekeepers, and fresh herbs and vegetables from the Inn's own kitchen garden. The "chef's whim" breakfast entree varies, with choices such as Inn-made Waffles with fresh strawberries and blueberries; or Riverside Pancakes with sliced apples; or Cinnamon Nutmeg French Toast (made from the Inn's homemade bread); or Fresh Vegetable Strata made with local organic zucchini, summer squash, sweet peppers, and sundried tomatoes. Sides which are naturally gluten-free, like apple-maple chicken sausages, parmesan roasted potatoes, and Inn's signature 7-fruit smoothies accent the featured entrees. Inn-made breads, pancakes, waffles, English muffins, French toast, quiche crusts, cookies, and other baked goods are mixed from substitutes for wheat, rye, and barley flours and other gluten-containing kitchen staples. Ingredients in which gluten is often hiding, such as flavorings, seasonings, and condiments, have been removed. Ken's experimentation and mastery of gluten-free cooking has resulted in delicious breakfasts, well received by Inn guests. Many guests who've complimented him have been very surprised to learn the foods are gluten-free. This Riverside Inn conversion required more than menu changes. To be celiac safe, the preparation and handling of food also has to be free of "contamination." This means that the gluten-free foods must be prepared in a kitchen not shared with the preparation of gluten-containing foods, and not made using appliances, equipment, utensils, tools, work surfaces, or cooking surfaces used for gluten-containing foods. For example, if an egg is cooked on a grill which has just been used to cook wheat pancakes, a person eating the eggs who has gluten intolerance can suffer, sometimes to the point of being life-threatened. The Inn's kitchen had to be de-glutenized. The initial changes were extensive and required an investment in time, labor, and dollars - a task only someone truly committed to the mission would undertake. New bread machines, mixers, waffle irons, griddle, cutting boards, and other appliances replaced the old. Teflon pans, nylon spatulas, and other utensils which might harbor residues were removed. Ovens were cleaned at 1200 degrees. The pantry, cupboards, refrigerator and freezer were emptied of gluten products and replenished with non-gluten ingredients. Baking powder, baking soda, sugar, and other staples which might have previously been measured with spoons and cups used for gluten-laden ingredients were replaced. There is currently no gluten-free food service health certification, and restaurant guidelines to operate as gluten-free are virtually non-existent. So Riverside Inn pioneered its own level of commitment to provide truly safe food for celiac and gluten-free guests to eat - and for all guests to enjoy. As one might expect, the Riverside Inn kitchen has amassed a library of gluten-free cookbooks, recipes, terrific online references, and favorite brands and products which produce great results. The Inn is happy to have guests browse these resources. Innkeeper Ken is always happy to share his own gluten-free knowledge and experiences, and invites guests to request information about ingredients and inspect any labels of products he uses before having them served. "This is a continuous learning experience, and we welcome suggestions," adds Ken. For the growing number of people who are either eliminating glutens for improved health, sensitive to gluten, or suffering from the more dangerous autoimmune dysfunction of Celiac disease, Riverside Inn is proud to have successfully converted to gluten-free… and to have made the transition transparently, so all the Inn's guests will continue the enjoy breakfasts as a grand enhancement to their stay.