Gluten-Free Dominica: Adventure, Food, and the Best Things to Do

Hibiscus Valley Inn

We stayed here for the first three nights of our trip.  The inn has an on-site restaurant that serves both dinner and breakfast, and they are generally able to accommodate gluten-free diets.

Dinner orders need to be placed ahead of time, and if you are ordering more than one meal, it is important to clearly identify which meal needs to be gluten-free.  One evening, my meal was prepared gluten-free instead of Terry’s, but this was an easy fix for us because we just swapped plates.  In fact, it worked out better for him because he forgot that in most other countries chicken is served differently than a chicken breast. He enjoyed my blue marlin instead.

On another night, a different chef was working and had not been told our meals needed to be gluten-free.  I had decided to start ordering gluten-free with the intention to make it easier.  Unfortunately, the plates came with pasta salad on the side.  Once we confirmed the rest of the meal was safe, he simply avoided the pasta salad.

One night, a torrential downpour lasted about 24 hours and damaged the hotel’s water pipes, so dinner was canceled.  We had packed not only a loaf of gluten-free bread but also brought a couple camping meals.  So when we only needed a cup of hot water, the chef boiled it for us and we enjoyed Pad Thai for dinner.  Much of the Atlantic side of the island was without water at the time, and most areas had also lost electricity so our hotel used a generator.

Breakfast was simple and easy to manage, usually some variation of eggs.  On the morning of our Boiling Lake hike, they also made Terry sandwiches using his gluten-free bread we had brought with us.

Overall, the staff seemed willing to accommodate dietary needs, but this may not be the best choice for someone who is a really sensitive celiac.  You may have to be actively involved in the ordering process to make sure details are handled correctly.

Islet View Restaurant

There is no printed menu here.  Instead, the waiter tells you what is available that day.  After clarifying that they could make items gluten-free, we ordered the chicken curry and a glass of their local sarin juice.  We did have to explain what gluten-free meant, but they were willing to work with us.

Oceans Edge Bar and Restaurant

Located in Roseau, this restaurant seemed more accustomed to tourists and special diets.  They had a full menu, and the waiter had a better understanding of gluten-free needs.  We still asked him to confirm Terry’s meal with the chef.  He ordered a very large pork chop with several sides of potatoes.

Brunch and Munch

We stopped here for breakfast on our way to Trafalgar Falls.  It was a quick meal because the only realistic options were eggs and ham.  They also had sausage, but we figured it would be too hard to find out if it was safe.  They ended up being out of ham so we ordered eggs with cheese.  When the food arrived, Terry noticed the texture seemed different and asked if anything had been added.  The waitress explained they used flour to make the eggs fluffier.  Once we explained that he could not eat flour, they remade his omelet.

He didn’t have any reaction, but the meal itself was not especially satisfying.

Chez Wen’s Cuisine

Located near Scotts Head.  Terry again ordered a pork chop with different potato sides.  They also served fried plantains, which he was excited to eat since they were not cooked in a fryer with other gluten-containing foods.  The restaurant also serves seafood and the waterfront view is excellent.

Banana Tree Restaurant

This was meant to be a lunch stop on our way to Portsmouth.  We usually don’t eat lunch, but after canyoneering we were both pretty hungry.  Lunch appeared to be served buffet-style, with staff dishing up whichever items you choose.  After stopping at several restaurants, we realized this must be a common lunch format.  The waitress did confirm which items would be safe for Terry, and he was able to enjoy a large glass of sarin juice, which is surprisingly hard to find around the island.

Hotel the Champs

This is the first place where Terry felt completely at ease dining, and that made an enormous difference during our stay. We stayed here for a few days while exploring the island, and it was reassuring to know we could return to a place that offered a full, safe meal.  Plus, the drinks were really strong!!  Both the morning and evening chefs were familiar with gluten-free dining.  We had a detailed conversation with Tamara, one of the morning chefs, and she explained the steps the kitchen takes to avoid cross-contamination.

• They use a separate fryer for fries.
• They serve one table at a time, and with meals prepared on the spot, surfaces and equipment are cleaned between dishes.
• For breakfast, Tamara can make gluten-free sweet potato pancakes upon request, which Terry loved.
• If you want baked gluten-free items, they will accommodate as much as they can.  She just requests you bring the flour.  It is very expensive for the hotel to keep on hand and local options in Dominica are limited.  Because we brought a loaf of bread, she was able to make Terry French toast.
• Thanks to a previous gluten-free diner, she now uses a gluten-free cornstarch to thicken sauces instead of flour.

Her gluten-free knowledge was impressive and it was clear she genuinely cared about creating meals everybody can enjoy.

Coral Reef Restaurant and Bar

By the time we reached the northern part of the island, tourist season had already slowed, so the menu options were limited.  Even so, the owner-chef was very friendly and willing to accommodate Terry’s diet.

He ordered the local rockfish.  Portions were generous, so if you don’t have much of an appetite, sharing a plate is a good option.   The best part of the experience was the setting.  The restaurant sits right at the water’s edge so you can listen to the waves while you eat.