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Chefs Add More Gluten-Free Goodies to Walt Disney World Menus

Pam Brandon

by , Food Writer, Walt Disney World Resort and Disneyland Resort

The Disney chefs love to tinker in the kitchen, and especially enjoy creating new tastes for guests with allergies.

One of our favorite new tastes is the gluten-free naan bread at Sanaa at Disney’s Animal Kingdom Lodge—you won’t find it on the menu, but when guests with gluten allergies ask to speak to the chef, it’s one of the options for Indian-style bread service (for those fabulous chutneys and sauces), open-faced naan sandwiches at lunch and the kid’s meal cheese pizza.

“Chef Jonathan Dove has a great passion for creating items to accommodate special diet needs, as his wife has a gluten allergy,” says Chef David Njorge. Creating a gluten-free naan became a priority, and Chef Jonathan worked with Chef Amanda Lauder to come up with their delicious version of the classic Indian flatbread.

Chefs Add More Gluten-Free Goodies to Walt Disney World Menus Chefs Add More Gluten-Free Goodies to Walt Disney World Menus

“As culinary cast members, we leave our legacy daily in the way we interact with our guests and our fellow cast members, go above and beyond, and sprinkle pixie dust,” says Chef David.

A couple more new gluten-free menu items we’ve recently discovered: the angel food cake with seasonal fruit compote at Captain’s Grille at Disney’s Yacht Club Resort (which is always on the menu, not a special order), and the hot beignets at Sassagoula Floatworks and Food Factory at Disney’s Port Orleans French Quarter Resort. At Sassagoula they fry the beignets separately, so it’s a rare opportunity for guests with celiac disease or gluten allergies to have those hot, fresh little squares of fried dough.

Chefs Add More Gluten-Free Goodies to Walt Disney World Menus Chefs Add More Gluten-Free Goodies to Walt Disney World Menus

And if you’re too far away for a hot order from Disney’s Port Orleans Resort, here’s the recipe so you can try at home.

Gluten-Free Beignets
Makes 20 beignets

Ingredients

  • 1/2 cup plus 2 tablespoons warm water (100°F)
  • 1 1/2 teaspoons dry active yeast
  • 1/2 cup plus 2 tablespoons apple juice
  • 1/4 cup unsweetened applesauce
  • 3 tablespoons sugar
  • 2 1/2 teaspoons powdered gluten-free egg replacer
  • 1/4 teaspoon salt
  • 1/2 teaspoon canola oil
  • Pinch ground cinnamon
  • 1 pound gluten-free pizza crust mix
  • Confectioners’ sugar for finishing

For the beignets

  1. Combine warm water and yeast in a small bowl; set aside 5 minutes.
  2. Combine apple juice, applesauce, sugar, egg replacer, salt, oil, and cinnamon in the bowl of an electric mixer fitted with the paddle attachment. Mix until well combined.
  3. Add pizza crust mix, 1/4 cup at a time, until soft dough forms (you will not use all of mix). Turn dough out onto a work surface dusted with remaining pizza crust mix. Knead until dough is no longer sticky but still soft.
  4. Roll dough to 1/4-inch thickness, and cut into 2×3-inch pieces. Set aside at room temperature for 20 minutes.
  5. Pour enough oil into a deep-sided pot until it reaches 2 inches up sides; heat oil over medium heat to 350°F.
  6. Lightly press beignets to flatten slightly.
  7. Add a few beignets to oil; fry until golden brown on both sides, turning once.
  8. Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
  9. Dust with a generous amount of confectioners’ sugar before serving.

Comments

  • I JUST discovered your site, and I’m already addicted. I love gluten free product.Thanks for sharing recipe and I can’t wait to try out this recipe!
    Thanks for sharing these tips

  • My family and I will be staying at Port Orleans FQ in January. I am so excited to be able to indulge in the Gluten Free Beignets on my birthday of all days!!! I am Celiac and I cannot thank the Disney team enough for their continued efforts in creating a safe and delicious Gluten Free options.

  • Is there a place to see the GF menus

  • this is wonderful! keep the new items coming! especially items that are both gluten free and vegan! i love that the Beignets recipe uses egg replacer. and to kim from tn the gf pizza crust at mara at animal kingdom lodge was udi’s last year. it has eggs but it is dairy free. it was also the crust they used at most places. they also had organic non gmo tofu at akl and i was told at the time that’s what they used all over disney world

  • Since the beignets are gluten free, does that mean I can have 6 beignets instead of 3? YUM!

  • Thank you!!! As someone with Celiac Disease, Disney has always been one of the best places for me to visit given that you guys take sure great care with allergens and offer so many gluten free options. I have to say, I’m beyond excited for the beignets! I figured I’d never get to try beignets, but hope has been restored!

  • Thank you really love that your making head way with the Gluten Free options but I see it is only in the resorts ….

    If your attending an event like Frozen and the children want to snack on a cupcake or something fun as well there is nothing available there. Breaks my heart to have to say sorry you can’t eat any of these cupcakes or you have to wait till we get back to the resort, at least when Baby Cakes used to be Downtown before they bulldozed I could promise them a nice treat when we got there but now its gone

  • Is the Gluten free pizza also dairy and soy free?

    • Hi Kim,
      The Gluten-Free Kid’s Pizza at Sanaa uses the Gluten-Free naan as the crust, and it does contain dairy.

  • Just ate at Sanaa a couple of weeks ago and was told the gluten-free naan bread is made in the same area as all other bread and so it is not really safe for people who need to eat gluten-free due to the risk of cross-contamination. Is that still the case or is it being made separately now? Thanks

    • Hi Kristin,
      Walt Disney Parks and Resorts do not have separate kitchens to prepare allergen-free items or separate dining areas for Guests with allergies or intolerances. However; we make every reasonable effort to prevent the introduction of the allergen of concern into the food through close attention during our sourcing, preparation and handling process.

  • Thank you thank you thank you!! Your dietary efforts are literally life changing for me!!!!!!!!!!!! Keep it up please!!!!!

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