What Are We Going to Eat on the Boat?

My husband and I have a 36’ C&C sailboat and enjoy sailing in the Northwest. Cooking gluten-free always presents additional challenges when planning a boat trip or planning a weekend getaway with friends. The limited space and cramped kitchen facilities are complicated by contamination possibilities; add that to the lack of available gluten-free foods at any given marina store or quaint little harbor town and you’ve got issues. (Except in Canada, where gluten-free foods are refreshingly more available).

Rule #1. If you are having guests on the boat, the same rule applies as at home. No gluten on board. To soften this commandment, you can plan the menu with your guests and divide the ingredients so that you are responsible for all items that might otherwise contain gluten. The exception to this rule are snacks that are individually wrapped or packaged such as candy bars or bags of chips, or beer. Your guests can enjoy and dispose of these without contaminating your galley.

If sandwiches are on the menu, I bake my own gf bread ahead of time (try the Gluten-Free Pantry’s Sandwich Bread Mix). Instead of bread, there are many great, easy and quick lunches and snacks you can prepare on a boat; tacos, fajitas, potato skins, quesadillas, salads, raw vegetables with dip, chips and dips, etc.

The key to great gluten-free meals on a boat is the same as for all gluten-free cooking. It is essential to plan ahead. You will have to bring your gf ingredients with you or you will likely be doing without. If you are invited to someone else’s boat for a meal, decline the invitation and offer to bring an appetizer to share before dinner, or a dessert to share after. It would be literally impossible to cook on another’s grill with any confidence that it was safe.

With forethought and a great list of recipes (glutenfreeda.com), your boating adventure can be complete with culinary delights that will make your trip a wonderful success!

– Yvonne Gifford