Brewster House Bed & Breakfast (Freeport, Maine Coast)

Category Archives: gluten-free

33 Recipes for Breakfast, Snacks, Dessert, or Whatever

March 27, 2012 by Kelleigh Dulany

It’s here!

We’ve been writing for a few weeks about the upcoming release of Breakfast at 8, the Brewster House cookbook, and it is now back from the printers, full of bed and breakfast recipes, and is almost ready to go!

Whether for a special breakfast (some of our guests like to use these recipes for Christmas morning, or other special occasions), or for just a special breakfast on a quiet weekend, there is something for everyone in Breakfast at 8. In addition to loads of selections of sweet and savory main breakfast dishes, there are plenty of fruit starters (many of which make wonderful desserts in the evening, as well), scones and muffins, cookies, and more!

Those who pre-ordered will be receiving their copies as soon as we can get the shipping materials together (we expect to begin shipping by about April 10). New orders will go out as quickly as possible after the pre-orders.

If you haven’t ordered your copy, you can use the convenient shopping cart at right (you’ll be taken to a secure area using Google Wallet to put in payment info), or on our website’s gift shop page.

[ OUR APOLOGIES for any inconvenience, but we are sold out of our cookbook, and the new owners of Brewster House do not have copies for sale]

We hope these recipes will bring you as much enjoyment (and good taste!) as they have for us!

Ruth & Scott
Brewster House Bed & Breakfast

Calling all Peanut Nuts!

March 9, 2011 by Kelleigh Dulany

In honor of Peanut month (who knew there was such a thing?), BnBFinder featured our flourless peanut butter cookie recipe in their blog.

We’re big fans of peanut butter cookies, and this flourless (and gluten-free!) version is one of our all-time favorites.

If you believe in peanut butter (and we do!) you simply must give these a try!

Recipe: Coconut Macaroons (gluten-free!)

September 7, 2010 by Kelleigh Dulany

Like many B&B’s, at Brewster House we’re finding an increasing number of our guests need, or prefer, gluten-free foods.

One of the treats we enjoy serving qualifies, and it is delicious! It is our Coconut Macaroon cookies. These wonderful treats have just a bit of chocolate at the base, to make them a little sweet, and they are mouth-wateringly good!

Here’s the recipe:

  • 2 large eggs
  • 1/2 cup granulated white sugar
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3 cups sweetened shredded coconut


  • 4 ounces semi-sweet or bittersweet chocolate, finely chopped
  • 1/2 cup heavy (whipping) cream (I’ve also used a good chocolate bark as it dries quicker and can be melted in micro)

For cookie:

Preheat oven to 350 degrees F and line two baking sheets with parchment paper.

In a large stainless steel bowl whisk the eggs until well beaten. Stir in the
sugar, salt, and vanilla extract. Finally, stir in the coconut, making sure
that all the coconut is completely moistened. You may need to add a little
more coconut if it seems to “eggy” as it all should be moist but not runny.

Place small mounds (about 1 tablespoon) of the batter on the parchment-lined
baking sheet, spacing a couple inches apart. Bake for about 15 to 20 minutes
or until golden brown. Remove from oven and let cool on the baking sheet for
about 10 minutes and then place on a wire rack to cool. Dip or spread the
bottoms of the macaroons in the melted chocolate and place the macaroons,
chocolate side up on cookie racks. Let dry 30 min. or so. Unless you’ve
tempered your chocolate when melting, don’t put them in the refrigerator as
the chocolate gets a chauky coloration to it. I store them in an air tight
tin can lined with wax paper. They will last 3-4 days (so the recipe says,
although, they’ve never stayed around that long! ha!).


Place the chopped chocolate in a medium sized stainless steel bowl.
Set aside. Heat the cream in a small saucepan over medium heat. Bring just to
a boil. Immediately pour the boiling cream over the chocolate and allow to
stand for 5 minutes. Stir with a whisk or spoon until smooth. Let cool to room
temperature before using.

Makes about 2 dozen Macaroons.

P.S. – the recipe is easily cut in half!

Bon Apetit!

Recipe: Gluten-Free Quiche With Goat Cheese

September 17, 2009 by Kelleigh Dulany

Like many innkeepers, we find that a number of our guests need gluten-free meals. In searching for this type of thing, Ruth came across this quiche from Martha Stewart, which we served today, to high praise from all the guests!

We served it as presented this morning, but will be trying it in the near future with fresh spinach and sun-dried tomatoes added, as well.

Gluten-Free Quiche with Goat Cheese

  • 2 tablespoons butter, softened, plus more for pan
  • 1 package (1 pound) frozen hash brown potatoes, thawed
  • 12 large eggs
  • Coarse salt and ground pepper
  • 1 1/2 cups reduced-fat sour cream
  • 1 package (4-5 ounces) soft goat cheese, room temperature
  • 4 scallions, thinly sliced


  1. Preheat oven to 375 degrees F. Brush a 9 by 2 1/2 inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as the pan); brush paper with butter.
  2. Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
  3. In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

Serves 6-8, depending on serving size.


Recipe: Flourless Peanut Butter Cookies – Yum!

July 23, 2009 by Kelleigh Dulany

Flourless Peanut Butter Chocolate Cookies
One of the challenges at Brewster House, like most bed and breakfasts, is coming up with recipes that are good enough to use, but also meet special dietary requirements of some guests.

We often seem to have guests who have restrictions on wheat flours or are otherwise gluten-free, so afternoon snacks of cookies, cakes, etc., can be a bit of a challenge.

That’s why we were thrilled when, a few years ago, Ruth came across this recipe for flourless peanut butter cookies with chocolate chips in Southern Living magazine. Scott loves peanut butter, and combined with chocolate it is ideal! This recipe has become his favorite of any peanut butter cookie, with or without flour!

Flourless Peanut Butter
Chocolate Chip Cookies

1 cup firmly packed brown sugar
1 cup smooth peanut butter (chunky may be used if preferred)
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup milk chocolate chips (or morsels)

1. Stir together first five ingredients in medium bowl, using wooden spoon. Stir in chocolate chips/morsels

2. Drop cookie dough by rounded tablespoonfuls onto a parchment paper-lined baking sheet

3. Bake at 350 F for 12 minutes or until puffed and golden (Cookies will be soft in the center). cool on baking sheet 5 minutes, remove to wire rack.


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