Gluten-Free Basics: Breakfast

Just started down this journey of gluten-free living? Are you are a loss as to what to fix for breakfast? Common breakfast foods include cereal, toast, pancakes, waffles, bagels and many more gluten-laden foods. Where to start? I know it can be completely overwhelming and depressing to think of missing out on these wonderful treats now that gluten is such a huge problem.

Breakfast is a big deal in my house. My family loves breakfast and all of the many flavors it is created into. Sadly, gluten lurks in the most unbelievable places! Breakfast sausage, if you aren't careful, can be a very sneaky spot for it to hide. What I want to know is why would you need gluten to be added? Sadly it has more to do with money than anything, but that is a topic in and of itself.

My family, before leaving gluten behind ate pancakes, waffles, French toast, toast and eggs and crepes for breakfast more often than not. Cold cereal was a treat and still is, but a hot breakfast has always been preferred most of the time. What were we to do now?

The first breakfast food that I attempted was pancakes. Come to think of it, I believe that it was one of the first dishes I attempted when we started on this journey. I have made many bad versions, tried all the ones in my various cookbooks, and had many successes. I think my favorite is made using one of two different gluten-free flour mixes. My all-purpose flour blend here in the recipe section has a higher protein content than the second blend that I use from time to time. I tend to go for more protein, but the other blend that I use can be found in Bette Hagman's "Gluten-Free Gourmet" books. Bette's basic gluten-free flour blend works very well for pancakes.

The recipe that I use for my pancakes is the same one that I used before avoiding gluten. It works amazingly well with just about any flour blend you may want to use. Where can you find this recipe you wonder? Well, here on Gling, of course, but also in your "Betty Crocker Cookbook" if you have one. They come out beautifully every time!

Waffles are also an easy dish to make, they freeze well and can be reheated easily. I will often make a large batch of them on a day that I have plenty of time and either refrigerate or freeze the extra ones for later in the week.

French toast is also an easy dish to make from most gluten-free breads. I have even made French toast out of day old quick breads. It works beautifully and makes a very satisfying breakfast. If you normally put a bit of flour in your egg batter, simply replace it with either your favorite gluten-free flour blend or simply use rice flour. You will be hard pressed to notice a difference!

Cold cereals can be found at any grocery store now! General Mill's has finally discovered that there is a whole group of people that would buy their products if they were labeled gluten-free. They now sell several of their Chex variety cereal with a gluten-free label. There area also many other brands to be had at most specialty or health food stores that are perfectly tasty and safe for any gluten-free diet.

So, don't let the most important meal of the day be a big stress for you on this new gluten-free journey that you have found yourself on. Breakfast is easy and can be just as tasty as you remember it from your gluten-loving days. Go ahead, try one of these and show your taste buds what you have been missing! :-)