"Omelet" > wrote in message
news
> In article >,
> "jmcquown" > wrote:
>
>> "sf" > wrote in message
>> ...
>> > On Sat, 9 May 2009 18:59:12 -0600, "nefletch" > wrote:
>> >
>> >>Good evening all.
>> >>
>> >>We are having company soon, and they will be here for
>> >>one week. I have just discovered that one person in the
>> >>party is allergic to wheat, barley and rye. His biggest
>> >>hurdle is wheat flour. He suggested corn flour instead of
>> >>wheat flour. Is there any difference in cooking between
>> >>the two? Anything I should do differently? I am a big
>> >>fan of pancakes, and biscuits and gravy for breakfast,
>> >>any simple recipes for these two using corn flower?
>> >>Thanks in advance for any and all suggestions.
>> >>
>> > I'd just say "let's eat out". Sorry. I don't cater (and I don't do
>> > kosher) either.
>> >
>> >
>> Eat out for every meal for a week?! That would get rather old (not to
>> mention expensive).
>>
>> Jill
>
> One could always learn to cook low carb and just forget flour of any
> kind for a week. I'm a fan of breakfast meat and eggs for breakfast with
> a small salad or a steamed veggie. I live that way.
>
> Who needs pancakes or biscuits?
>
> My cooking has gotten _far_ more creative since I've given up starch and
> sugar for the most part. I also eat a greater variety.
> --
> Peace! Om
>

The OP could always make biscuits or pancakes for everyone else and feed the
guest with the dietary restrictions just the eggs and bacon or sausage... or
whatever it is they can eat

Jill