Tasty & Gluten-Free
Sensitivity to the gluten in wheat, rye and barley is one of the most challenging food sensitivities to manage, and it’s quite common. As a result, “Do you have gluten-free options at Canyon Ranch?” is one of the questions we’re most frequently asked by our guests with personal dietary needs. “Yes!” is the answer.
Our creative culinary staff has created many appealing treats and menu items that contain no wheat, rye or barley. On our menus, you’ll find delicious gluten-free muffins, our famous Mesquite Pancakes and several gluten-free breads – Canyon Ranch Corporate Chef Scott Uehlein spent many hours perfecting his oat bread, which makes lovely toast and sandwiches. We also offer gluten-free pastas, cereals, crackers and homemade snacks – including delicious Pumpkin Crunch – so that all of our guests can have an enjoyable eating experience while they’re here and discover new products and recipes that they can add to their repertoire at home.
Here’s the latest on gluten-free eating at Canyon Ranch:
Both resorts and Canyon Ranch Grill™ at Canyon Ranch Hotel & Spa in Miami Beach offer a “gluten-free grain of the day” – quinoa, polenta, forbidden rice and amaranth are just the beginning!
The oats – both steel-cut and rolled – that we serve and cook with at the resorts are “certified gluten-free.” This means that extra precautions are taken during harvest, shipping and processing to prevent contamination.
The letters GF now appear beside all gluten-free menu items in Tucson and Lenox for quick identification.
If you are visiting any Canyon Ranch property and have dietary concerns, please call Food Development at 888-708-0769. We’ll be delighted to help.
Little Chocolate Cakes with Coffee Crème Anglaise
Makes eight servings
For the cakes
2 large eggs, separated
4 tablespoons evaporated cane sugar
½ cup chopped bittersweet chocolate
⅓ cup nonfat plain yogurt
For the coffee crème anglaise
1 cup 2% milk
¼ cup evaporated cane sugar
½ whole vanilla bean
2 ounces brewed coffee
- Lightly coat eight 4-ounce individual aluminum molds or ramekins with canola oil and dust with confectioners’ sugar.
- Combine egg yolks with 1 tablespoon evaporated cane sugar in a small bowl. Beat with a whisk until very pale and thick.
- With an electric mixer on high speed, beat the egg whites in a medium bowl until foamy. Add the sugar a teaspoon at a time, beating on high until stiff peaks form.
- Melt the chocolate in the top of a double boiler. Remove from the heat and stir in the yogurt. While stirring, add a small amount of the chocolate mixture to egg yolk mixture to temper the yolks. Add back to the chocolate mixture and mix well. Gently fold in the egg whites. Spoon ¼ cup into each mold and refrigerate for at least 30 minutes.
- Combine milk, evaporated cane sugar, vanilla bean and coffee in a large saucepan. Bring to a simmer over medium heat, stirring constantly. Remove vanilla bean, cut open lengthwise with a sharp knife and scrape seed paste into the milk mixture. Stir. Discard the bean.
- Place the egg yolks in a small bowl. While stirring, add about ½ cup of the hot milk mixture to the egg yolks to temper. Add the yolks to the simmering milk. Cook for 1 more minute. Remove from the heat and let cool. When the crème anglaise reaches room temperature, cover and refrigerate for at least 1 hour.
- Preheat oven to 325°F.
- Remove the molds from the refrigerator. Bake 12-15 minutes or until the cakes spring back when lightly touched at the center. Cool slightly and turn out onto a plate. Serve each cake with 2 tablespoons coffee crème anglaise.
Each Serving Contains: