We have one gluten-free, returning guest for the entire week, with everyone else self-proclaimed "foodies" so there is no way I can serve most of them the gluten-free food. Yesterday the GF got my "Eggs Benedict Arnold" sans the English muffin, served on a bed or sauteed spinach, and the wheat-free cornbread that I recently posted in the recipe section. Today, with new folks in the rest of the house I served a savory entree again rather than switch to a sweet, as I normally would. The entree was a SW baked egg and cheese dish with chili peppers and Monterey Jack cheese. Most guests got the regular entree but the GF got a modified version with cornstarch substituted for the flour, served in an individual ramekin. Everyone got the corn and bean salad and garnish of guacamole, sour cream and salsa with a tortilla chip stuck in the top of the egg dish.
I made regular corn bread (with wheat flour as well as corn meal) for the foodies and tried a Bob R ed Mi ll gluten-free corn bread mix for the GF. The GF guest likes my wheat-free corn bread better than the mix so that is what she will get as a side for a few days while she is here.
Tomorrow? Pancakes and gluten-free pancakes. It's a long week whenever she comes back....juggling food and planning so there are no repeats. But otherwise she is a great guest so we just do the best we can..