Archive for January 2014 | Monthly archive page

sticky rice with coconut milk cinnamon and maple syrup vegan vegetarian and gluten free breakfast options

Gluten-free breakfast B&B What is a Commitment to Gluten-Free?

The Camden Windward House is the only menu option B&B in Camden. Because of that, Gluten-Free is always an option. You never have to call ahead or explain your diet or condition. Your diet is your business, don’t let it become a long discussion with Innkeepers.  At Windward we take every diet seriously and have made accommodations to be mindful of issue of cross contamination.

Gluten Free food labelOur Gluten-Free commitment is part of a larger commitment to our guests. My husband and I sometimes wonder, when we see what other free breakfast options are being offered if we do too much. Our breakfast, after all, is complimentary. And yet we offer an entire made to order menu that starts every day with fresh, typically organic, fruit. A couple years back when guests began to ask about gluten free we investigated it. In the beginning we were skeptical of the value and validity of the claims. After all, fad diets come and go – is this really something we should invest in? Was there really a health issue? Were people really sick? It turns out that there is a lot of proof that gluten is not healthy for you. Aside and apart from the sufferers of Celiac disease, apparently there is a link to mental function and other possible problems. The stuff I read indicates that Celiac disease makes it difficult for the body to absorb certain necessary nutrients. This can lead to other problems like affective disorders, mental fog and depression. We were the first B&B in Camden to have a gluten free breakfast. And as far as I know, we are still the only B&B or lodging in Camden that offers such a breakfast – serving gluten free breakfasts every day, and not as a special request.

Gluten-Free Breakfast at the Windward House, You Are What You Eat


Kristi Picking Organic Strawberries for Windward House Breakfast

The old adage “You are what you eat” has a lot of truth in it. We at the Windward House have long been advocates of certain principles when it comes to eating. We believe that positive change is going to come from people voluntarily changing the way they spend their money. That’s part of the motto on the front page of our website – “Small Local Organic.” Just imagine how many of the problems of our society would disappear if people only bought from small local businesses? Small local businesses are the backbone of this country, and their independence and sometimes their downright eccentricity is what is going to make our country great again. For us that means changing what we eat. That first step is about eating healthy non-toxic humanely, locally grown food. It is that belief that underlies the breakfast we serve.
While we serve naturally raised local bacon and sausage, we also have a great deal of respect for people whose commitment goes further. People who won’t eat any meat not purely for health reasons, but ethical reasons. People who won’t eat fish, also for ethical reasons. The same holds true for gluten-free foods. And for many people it is a real health problem. The sufferers of Celiac disease literally suffer when they eat gluten. That’s why we are committed to providing a menu that includes gluten-free menu items and specials daily. Every day. And we take great pride when a guest asks to speak to Jesse to get his gluten-free recipe because, as they say, “we just haven’t been able to make it that good at home!”

Commitment to Gluten-Free Because We Eat it Too!

Gluten Free Breakfast

We Eat the Breakfast At Windward House

Yeah – we know it’s only breakfast but if you can’t do that right, well…. The truth is anything we cook for our guests we regularly cook for our children. Jesse and I both agree that multi-grains are better than a monolithic diet of high gluten bleached white flour. So our kids love our gluten-free pancakes and waffles and all their Maine permutations of blueberries and maple, and warm sticky rice with coconut and maple. Also the eggs benedict, the green smoothies, the gluten free cereals and all the other stuff that we serve, what people choose to order for breakfast at the Windward House. We believe in it so much that we started another company called At you can find gluten-free, wheat-free, dairy-free, organic, fair trade, vegetarian and vegan products.

A Commitment to Choice

Another one of our commitments that subsumes our gluten-free commitment is our belief that a fundamental core characteristic of what it means to be American is having a choice. I know it isn’t fashionable to speak about what’s American, but if choice ain’t it I don’t know what is! That’s another reason why we serve a menu breakfast, an organic, local ingredient, with Vegan, Vegetarian and Gluten-free options breakfast. And yes, you can get both bacon and sausage with your order! And yes, for us, it is more expensive, but it’s about choice. This may sound silly, or a little bit high blown for the topic of breakfast, but the fact is, if you believe in something, it should be translated into each and every decision you make from the smallest to the largest. Good stuff comes from the ground up – from what you believe, from who you are. That’s what the Windward House is all about.

Link to one of our gluten-free breakfast options


Flourless cookies
  • Parchment paper
  • 2 1/2 cups walnut pieces
  • 3 cups confectioners’ sugar
  • 1/2 cup plus 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 4 egg whites
  • 1 tsp vanilla extract


Heat oven to 350°.

Line 2 large baking sheets with parchment paper.

Mix sugar, cocoa and salt in a bowl. Stir in walnuts.

Add egg whites and vanilla Mix  on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.)

Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds.

Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter.

These cookies are best if eaten 1-2 days after being made. Not a good cookie to store.


camden maine hotel offers complimentary breakfastThe Only Bed and Breakfast to offer you a menu at breakfast...→ Read more
Best Maine Lobster Roll Recipe

The Best Maine Lobster Roll Recipe – Some Background

Best Maine Lobster Roll Recipe

Good Thing They Don’t Finish Their Lobster!

Whenever my father visits from New York, we go out to Rockport Lobster with a cooler and a freezer pack and buy a few fresh live lobsters. I boil them for dinner, and inevitably the kids don’t eat their lobster. They may eat some, but not all. So…. The next day I make lobster rolls. They are fantastic. I make them so that they are heaping and you need a fork to eat what falls over the side! Here is the recipe that my dad loves, the Best Maine Lobster Roll Recipe.

The Lobster Roll Basics: Lobster Cooking Temperature, Meat Extraction and more…

Andrea Geary in the Cook’s Illustrated Number 123, the July and August 2013 issue has a nicely terse yet entertaining and pertinently detailed article that covers the basics. The basics of lobster are extremely important if you haven’t cooked it before or if you haven’t cooked lobster very much. Ms Geary, with Cook’s usual highly practical black and white drawn illustrations makes it easy to quickly get on board and shove off. Cook’s Illustrated has this Lobster Roll article available in their online edition, as well as a nice lobster meat extraction video.

The Best Maine Lobster Roll Recipe: How Bad Could it Be? Do I need to know the basics?

The pitfalls to being unprepared for lobster are a few, but have serious consequences. You don’t want it undercooked for obvious reasons. It’s important to properly cook all shellfish and lobster is no exception.
My post here references other resources on the subject of Lobster Rolls to help you avoid those pitfalls. For cooking lobsters safely, and the best way to extract the lobster meat I refer the reader to the Cook’s Illustrated article. But, if you’re up on all that stuff, have your own method for measuring how much water you’ll need, the size of the pot and how to anesthetize the lobster if you’re squeamish about that sort of thing, then you can cut right to the recipe for the Best Maine Lobster Roll.
I call it the “Best” because what the heck – that’s what everyone seems to do in these online articles (it’s always “the best”). Anyway, I think it is, and so does my dad. So it’s not bragging.

The Secret About What is Truly THE Best Lobster Roll

order maine lobster online

Okay – here it is, the secret revealed: The truth is, if it’s fresh and made with care, the best lobster roll is made by someone else for you (but don’t tell anyone the secret – let them discover it by searching for “The Best Maine Lobster Roll”). Okay – so, how do I know the secret? I have objective proof of its truth. When we were little, my older brother used to tell my little sister that she made the best peanut butter and jelly sandwiches. Perhaps not coincidentally, full of pride at this great accomplishment for so young a person, she would gladly make him a sandwich whenever he asked. I was a little concerned that perhaps she and I were being exploited. I mean, what else could explain the fact that before she came along, and I quit making sandwiches it was I who was called the best sandwich maker. Being the precocious child I was, I conducted a double blind taste test on peanut butter and jelly sandwiches. There was one made by the eater (blind taste tester), as well as one made by me and my little sister. And guess what? The sandwich made by my little sister won every time. Because I suspect it was made with care and a dash of pride.

So, without further adieu here is the “The Best Maine Lobster Roll Recipe”

Here is what you will need for your lobster roll:Best Maine Lobster Roll Recipe
½ of a Morse’s garlic pickle (established in 1918, located in North Waldoboro, ME 04572)
2 tablespoons organic mayonnaise Spectrum is a good one – in most supermarkets.
Link to a Spectrum post on a new category called “Ingredients” in MyCamdenMaine
1 ½ teaspoons of fresh organic lemon juice
1 teaspoon Maine sea salt (to taste, but if you have “seasoned” your lobster with salt in the boiling water, you should taste it before you add more salt.
6 New England style hot dog buns (smallish and cut on the top rather than the side)
2 tablespoons minced celery
½ teaspoon curry powder
1 teaspoon Sewall’s Cider Vinegar &the Mother (mofga cert organic)
1 slice of Spanish onion
1 ¼ to 1 ½ Pounds Lobster Meat
Chop finely the onion, the pickle and the celery.
Chop the lobster meat. I don’t use large chunks. I find that the flavor of the lobster is better distributed and the sandwich is much easier to eat if I am not pulling pieces of tail out of the bun with each bite. The tail should be chopped into small pieces, almost minced while the claw meat can be left into larger pieces because it is tenderer and will disintegrate if you try to cut it that small.
Heat the curry powder and then whisk it into the mayo, then add the lobster, the celery, the pickle, the onion, the vinegar, and the lemon. Mix it well.
Toast the buns on top. Add the mix to the buns and it is ready to eat.

So When Are You Coming to Camden?



Check out our Vegan Valentine clip.

For a romantic weekend add the Vegan Romance Package to any room rate. With this simple and special package receive:

*Vegan Chocolate Covered Strawberries

*Vegan Friendly White Wine

*Locally made Vegan Chocolates

*Vegan Breakfast

*20% discount coupon to use in our Camden Maine made silver jewelry shop.

Price for this additional package is $60.00 plus 8% tax.


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