Breakfast Gluten-Free Style- The First Kitchen Adventure of the 2013-2014 School Year

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The 15 members of the Sans Gluten Club gathered Friday, October 25th, along with the club’s advisor, Dean Lavornia, to embark on successfully creating a gluten-free English muffin that gluten-allergen and non-allergen people alike could enjoy. The club was back from winning Best New Club and ready to start a new year off with a bang. It decided the best way to do so was tackling the most delicious and gluten-filled meal of them all; breakfast. Beforehand, the Research and Development Team had put together three recipes they had decided were acceptable to test out. The three recipes as seen in the photos below were sorghum flour, tapioca flour and a Cup 4 Cup flour blend. The students learned everything it took to make an English muffin, from start to finish.



opening muffin


Once the English muffins were out of the oven, the real test began. The students carefully analyzed each of the three types through appearance, feel, smell, texture and of course, flavor. The tapioca flour and Cup 4 Cup flour blend made wonderful English muffins, but the overall winner was the tapioca flour one. With its similar tan color, nook and cranny appearance and chewy texture that resembled a real English muffin, it came out on top. While some of the members worked on the English muffins, the remaining students made gluten-free pancakes and tried their hand at turning one batter into gluten-free and vegan pancakes and another batch into pumpkin gluten-free pancakes.


Photo by: Samantha Riley

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Once all was completed, the students then turned the muffins into breakfast sandwiches and prepared the pancakes with toppings and all to be eaten, which were then thoroughly enjoyed. Fellow member Sandra, stated that it was the first time she had eaten a breakfast sandwich for as long as she could remember. It goes to show that moments like this are exactly why the club is around and needed. Afterwards, the students learned through a PowerPoint Presentation given by a member of the Leadership Team, the science behind the baking of English muffins and the pancakes. The club is much more than enjoying gluten-free foods, it is about learning what it takes to cook and bake gluten-free, to promote awareness, to learn the history behind the food being prepared and experiment with recipes. It is welcoming to people with gluten-allergies and without gluten-allergies because informing people and allowing them to learn more is the best way to go about such a thing.


Photo by: Samantha Riley



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