Boatwrights Dining Hall allergy review

Boatwrights Dining Hall allergy review – gluten free, pork free, nut free (also pumpkin seed, arrowroot, and sorghum free)

A review of Disney World’s Port Orleans Riverside table service dinner option, themed with a partially built ship and boat wright tools, pictured here:

Many of your know I love Disney World–not so much for the characters like
many others, but because of their amazing allergy protocols! Most of Disney
World’s owned restaurants do a great job of keep people safe and most of them do it while providing great tasting food. We visit family in the area so we frequently add a few days in Disney World before returning home, specifically because of their generally good allergy protocols (knock on wood they stay that way!). One of the great recent additions that acknowledges the heavy allergy population of visitors is their allergy menus:

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However, sometimes one falls short on taste and that’s how I feel about Boatwright’s Dining Hall at Port Orleans Riverside. They kept me safe, and for that I’m grateful, but the food was horrible! The rolls served were the normal GNI gluten free rolls and were fine, but the appetizer of Colonel Peace’s Pieces were terrible–they had no flavor or spices in the batter and the remulade sauce sadly didn’t help!

I didn’t feel like any of the entrees were good choices (except Voodoo Chicken and waffles, but I can’t eat Disney’s waffle mix because I cannot tolerate arrowroot or sorghum), so I went with steak, green beans, and potatoes–one would think it’s hard to mess that up, right? Wrong. These green beans had no flavoring, were rubber texture, and the steak was rough and flavorless. The mashed potatoes were decent, but not amazing.

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The position of the lights throughout the restaurant also were not good, as the lights on the sides of the wall made both my husband and I a bit dizzy! You can see how harsh the glare is in the photo below. For dessert, I ordered the butterscotch creme brulee, only to find out it was a No Sugar Added dessert! (I avoid sugar substitutes and normally don’t have to mention this on top of my many allergies, because typically the menu denotes it, but this time it did not.)

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I must add that I really enjoyed Port Orleans Riverside as a resort, but this was a major downfall, as we always like to spend at least one day where we don’t leave the resort–a rest day, which means there has to be decently good food for a few meals. There is no sit down location open for breakfast (just the quick service) and this is their sit-down dinner option, disappointing dining for an otherwise great resort!

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Easy Oatmeal Chocolate Chip Cookies – Gluten free, nut free, soy free

Easy Oatmeal Chocolate Chip Cookies – Gluten free, nut free, soy free

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This past week was Snowmaggedon 2017 for Virginia Beach and so it was a great time to bake!  I’ve been craving oatmeal chocolate chip cookies for a long time and haven’t made them! I don’t think my body likes oats (even gluten free ones), but I was too tempted and had to try again!20170107_184932

Since I was already snowed in, I didn’t have the ability to get additional ingredients, so I searched the internet for an easy recipe using what I had on hand. Many called for addition xanthan gum, which I didn’t have.  So, I modified a few of the recipes and combined them for a winner:

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0.5 cup butter, melted
2.5 cups gluten-free old fashioned oats
1 cup Betty Crocker Gluten Free all-purpose rice flour blend
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
0.5 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
1.5 teaspoons gluten-free vanilla
1.5 cups chocolate chips*
*(I mostly used Enjoy Life mini chips and threw in some No Whey NoNos for a monster cookie taste, both of which are top 8 allergen free)

1. Melt butter.
2. In medium bowl, mix oats, flour blend, baking powder, baking soda and salt. (These are the ingredients in blue and underlined above, to make it easier.)
3. In large bowl, mix brown sugar and granulated sugar. Add melted butter. Beat with electric mixer on medium speed until well blended. Add eggs and vanilla. Beat until well blended. Stir in oat mixture (from medium bowl) until well blended. Stir in chocolate chips. Let dough stand 15 minutes.
4. On parchment paper-line cookie sheet, drop dough by heaping tablespoonfuls 2 inches apart.
5. Bake 12-14 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Store tightly covered.

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Now these cookies do spread out a lot and end up fairly thin, but they stay soft, which is amazing!  They also feel like an even bigger treat per cookie because they’re so big, but it’s because they are quite thin, so don’t feel too bad!

This does make quite a lot of cookies (35-40), so feel free to share some with a neighbor or co-workers (they’ll never know they’re gluten free)!

I think you could easily sub raisins for chocolate chips, if you prefer. You could also half the amount of chocolate chips and add nuts, if you don’t have a nut allergy.

Additional Allergen adjustments:
I think you could make this dairy-free easily with non dairy butter substitute.
I’m not sure how egg-free would work, but let me know if you try it!

Enjoy!