Gluten-free Travel in Maui

Maui Beach

We just took a trip to Maui, my sons and my first to Hawaii, and I was of course nervous about what we were all going to eat. The good news is that it wasn’t actually that difficult, but the bad news, I have to say, was it was food-boring. On the first night we got in late and ordered room service because it actually pointed out their gluten-free foods on the menu (Westin Ocean Villas at Ka’anapali). Their gluten-free buns were dark and awesome, though I was much more enthusiastic than my boys who prefer whiter breads. They must use teff or some other flour that isn’t in heavy rotation in the gluten-free bread circles because they were darker than I’d ever seen any gluten-free baked good, and hearty like a dark whole wheat. The next day we went to a typical grocery store and bought gluten-free pasta, corn tortillas, refried beans and a few other things plus fruit and veggies. We ended up eating those things just about every single meal of every single day of the week, hence the food-boredom. We went out to two other meals, one, a Mexican restaurant so more tortillas and beans, and then another to an open-air sports pub kind of place where the boys and I got…tacos. Thank goodness for corn tortillas but it will be a long time before I care to make anything with them again. My youngest son found a bread he adores though, so he actually ate toast, plain toast nothing on it, for part of many meals. Ener.g tapioca bread was a big hit with him and about as white as you can possibly make any bread. tapioca loaf

I had brought with me pumpkin seed butter by Omega Nutrition and my other son spread that on all his toast and Udi’s bagels which I had brought with us. pumpkinSeedButter-12oz-MediumThat pumpkin seed butter is really good~ it tastes closer to peanut butter than sunflower seed butter does, and less salty. If you have a nut-free child, or are nut-free yourself, I definitely recommend trying it if you haven’t already.

I suppose people don’t go to Maui in November for the food, but it made it a little easier to go from 80+ degree weather to 30 degree weather when we were so bored with our meal times. It is nice to be home with our warm kitchen, even if the weather outside is back to the typical Fall drizzle and there are no oceans nearby. It was good to see that so many gluten-free things could be found in a regular grocery store though~ I suppose traveling anywhere in the U.S. would be fairly easy at this point, as long as you had your own toaster and stove-top to use.

Thanksgiving is next week already and all the recipes I’ve seen going around all look so tempting! I think I’m going to stick with a few side dishes I know though while my husband deals with the turkey. So far this is the plan:

Marinated goat cheese appetizer (Café Flora cookbook) with crostini and rice crackers

Gluten-free, vegan corn bread muffins

Rolls from Wildflour

Roasted Winter Vegetables from Whole Living

Husband will make (or buy!) Turkey and Mashed Potatoes and probably cranberry sauce which no one ever actually eats at our house

Some kind of pie with (non-dairy) ice cream

(Please ignore my ‘creative’ capitalization.)

What’s on your menu?

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About kristenannmoore

Gluten free, mainly vegetarian mom living in beautiful Western Washington, but love to travel. My two boys have various other food intolerances including gluten, so I think and write about food quite a bit. Author of the children's book, The Knight Owl, which has it's own blog:http://theknightowlblog.wordpress.com/.
This entry was posted in baking, dairy free, food, Food allergies, food allergy blogs, food sensitivities, gf bread, gf foods, gluten free, gluten free bread, Gluten free eating, gluten free food, gluten free foods, gluten free travel, gluten intolerance, gluten intolerant, kids, picky kids, vegan, vegetarian and tagged , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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