Unfortunately, calling the main offices for the Mt. Baker Ski Area reveals only a few gluten free options at either of their lodges (I like the White Salmon Lodge best, aka “the lower lodge”).  The choices are the usual salads or a baked potato which can be smothered with chili.  We hope to see this improve in the future, especially as I had been waiting with baited breath to see what their new menu would be for this 2011-2012 season.

But don’t worry, because there are many more options available to you on your drive home from the mountain, which is when I tend to get extra hungry anyway.

Try stopping first at Milano’s in Glacier (9990 Mt. Baker Hwy, Glacier WA, 98244, 360-599-2863).  Though it’s not listed on the menu, they have gluten free spaghetti made from quinoa flour, stored in the kitchen for when it is requested, and it can be subbed for many of the linguine or fettucine dishes on the menu.  (Note: not every waiter is familiar with this option, so just ask them to check back in the kitchen).  I’ve been told that you can also bring your own gluten free pasta in if you prefer, and they will cook it for you.

Another option, about an hour’s drive down from the mountain, is the North Fork Brewery (6186 Mt. Baker Hwy, Deming WA 98244, 360-599-2337).  Though the menu still doesn’t come up on their website, you’ll have to trust me that this establishment serves a full gluten free meal option, plus has a great atmosphere.  You can get a 9″ size gluten free pizza with your choice of toppings for a reasonable price (depends on how many toppings you order, but you could go all out for about $13.00), a Strongbow Cider to drink, and their gluten free “Death by Chocolate” for dessert (last price check on this dessert was $5.00).  Note: the menu doesn’t list the gluten free pizza option, you just have to ask for it!

I highly recommend both of these places, though full disclosure is that I grew up in this area, so they are familiar favorites to me.  I’d love to hear about your favorite gluten free meals at other ski areas too, just leave a comment below.

Here are our recent finds:

• Chick P (490 Bergen St, near corner of 6th Ave, 718-783-1525) – this place just opened last month, and it is a great place to stop by for a “to-go dinner” when you are coming home late from work.  They specialize in Falafel, and while Falafel is not always gluten free at every restaurant (some use regular wheat flour), Chick P makes it authentically gluten free using finely ground potato flour, plus it is honestly the BEST tasting falafel I have ever had!  Any of the platter dishes are gluten free, as long as you skip the pita bread (or just give it to your friend).  The owner also runs Fish & Sip nearby (216 Flatbush Ave, 718-636-2256), another favorite of ours to get a nice affordable fish dinner with baked potato and veggies.

• Le Gamin (556 Vanderbilt Ave, between Atlantic Ave and Pacific St, 718-789-5171) – a cozy French place to go for brunch/dinner and get….CREPES!  Yes, they serve 100% buckwheat crepes, no other flour involved – note this is for their savory meat & cheese crepes, NOT the dessert ones unfortunately.  We also love their chicken salad – there’s just something about the way they julienne all of the vegetables and apples on top that makes it unlike any other chicken salad I’ve ever had.

• Alma (187 Columbia St, entrance is on corner of Degraw, 718-643-5400) – we came to this Oaxacan-style restaurant because we heard about the amazing view.  If you climb the stairs to the enclosed rooftop, the view of lower Manhattan is fantastic, especially on a bright clear day.  Watch the helicopters taking off and the Staten Island ferry going by as you nosh on corn tortilla chips & salsa, as well as a variety of naturally gluten free dishes made with corn tortillas, plantains, and potatoes.  I especially recommend the Chilaquiles!  (Note: as always, use your best judgement – obviously the Pan Mexicana, aka bread battered w/ egg, is not gluten free).

• Crespella (321 7th Ave, between 8th and 9th St, 718-788-2980) – this place is next on this list for us to try, now that we are on such a crepe kick from Le Gamin!  They make their savory crepes w/ chickpea flour, but still no sweet dessert crepe options yet.  You can get gluten free muffins here too.

Foods to Eat When You Don’t Feel Well

(and they’re good for baby too!)

• Goldfish crackers – look for the whole grain ones (or rice crackers GF)
  

• Wheat toast w/ butter (or rice bread toast to be GF)
  

• (GF) Plain rice cake – try adding a little peanut butter too

• (GF) Unsweetened applesauce

• (GF) Chocolate pudding – “nonfat” is best

• (GF) Yogurt –some people tolerate it best if it’s frozen

• (GF) Strawberry banana smoothie

• Macaroni & cheese – try cooking the pasta w/ frozen green beans & add diced tomato for a balanced meal. (GF note: Annie’s makes a GF mac & cheese).
  

• (GF) Baked potato w/ cheese – try adding broccoli on top

• (GF) Eggs and rice – try adding some sautéed kale or spinach. Remember: no runny yolks for pregnancy!

More Ideas

• Try to eat a few bites every couple hours – dry carb foods are the most helpful to soak up that extra saliva!

• Sip on ginger or mint tea (read labels for teas without licorice root, hibiscus, or chamomile)

• Plenty of ice cold water
  

• Chew on gum to get rid of that yucky taste!

• Ask someone else to do the cooking when you don’t feel well

Pumpkin Pancakes

A perfect breakfast for a fall weekend….thanks to Eric Olson for the idea!

Ingredients

2 cups rice flour

2  1/2 tsp baking powder

1 tsp salt

1 Tbsp sugar

1  1/4 cups milk (or soymilk)

1 cup canned pumpkin *Freeze any leftover pumpkin for a future breakfast

1/2 tsp cinnamon

1/2 tsp nutmeg

1 egg, slightly beaten

1 Tbsp melted butter

Directions

In a bowl, soft together the flour, baking powder, salt, and sugar.  In a separate bowl, whisk together the milk and canned pumpkin.  Add the pumpkin mixture to the dry ingredients.  Also mix in the cinnamon, nutmeg, egg, and butter.  Let batter rest for 5 minutes.  Batter should be a thin consistency, so add more milk/soymilk if needed.  Heat griddle to 375 degrees (or heat an oiled frying pan over medium-high heat).  Cook pancakes until golden, about 2-3 minutes each side.

We brought our own snacks of course since we expected there wouldn’t be much gluten free stuff available, but look what we found there!  In the tented craft wares area, there was a booth for Loraina’s Italian Specialties, which happened to be staffed by a young man who had celiac disease.  He had a huge variety of gluten free biscotti/cookie type bars for sale ($8 a box).  We sampled a few of the flavors – they were all good, but we liked the almond and pecan varieties the best.  We bought a box of the pecan flavor and it made a great dessert for us over the next 3 days.  You can click on the link to order from their website – I think it would be a nice option for a gluten free brunch, tea, or dessert for a party.  I was so impressed, and feel especially inspired by a guy that turned his own medical needs into a great business opportunity!