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Gluten Free Breakfast

Gluten Free Breakfast

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Published by tiggsy
What can you have for a gluten free breakfast? Here are quite a few ideas, from people all over the world.
What can you have for a gluten free breakfast? Here are quite a few ideas, from people all over the world.

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Published by: tiggsy on Aug 15, 2009
Copyright:Attribution Non-commercial


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Gluten Free Breakfast
Someone asked me for some gluten free breakfast ideas recently. This is agreat question, and as I rarely have breakfast (I tend to go for brunch instead)I don't have any specific “breakfast recipes”, so I asked my Twitter followersfor ideas. Here's what they came up with (expanded for clarity in some cases):@Bisby said: For Breakfast I love to have fried potatoes with baconor ham and fresh fruit, almost regular breakie withoutthe eggs or toast@gfveg said: glutenfree #veg breakfast: sweetened cottage cheesewith cinnamon on rice cake. peanut butter on rice cake.cantaloupe & cottage cheese with blueberries.@slaveliza said: scrambled eggs w/ tomatoes, onions, and greenchillis... Mmmm yummy!and@hannahcamille said: Maybe Rice Chex; just-cut fruit; smoothie; Trader Joe'spancakes; seaweed-rice roll; something w/ carrots. I'mweird, though.My brunch is generally just a sandwich (German salami, thin sliced cheese,mayo and lettuce, or cooked shrimp, cottage cheese and black pepper, ortinned salmon and cucumber), as I've discovered Genius brand bread, Tescoonly, which is just like the real thing, only smaller and a lot more expensive.Sometimes I have a couple of boiled eggs and soldiers, and today I had glutenfree toast and marmalade.Occasionally, when I have some Corn Thins (by Real Foods pty) in stock, I havethose with cream cheese and little bits of smoked salmon. I generally have toshare with the cat, who is nuts about the stuff (I knew it was a bad idea togive him any the first time, but there you go).I've also bought a waffle maker, but I tend to have waffles for lunch, because I just can't reconcile myself to the idea that waffle, golden syrup and whipped
cream is proper breakfast material!You can buy gluten free muesli and various breakfast cereals (in the US,General Mills have a whole range called Chex), and you can make porridgefrom millet or other grains, not just oats, but there are lots of other things youcan have for breakfast. As a gluten free-er, you're not limited to the samethings everyone else has – if you were, you'd likely go hungry much of thetime.It's worth remembering that the traditional fried breakfast: bacon, eggs,tomatoes and mushrooms is gluten free in any case. Of course, you can't havea fried slice unless you have gluten free bread in stock, and you would need tocheck the labels on baked beans and sausages if you wanted to have those,but basically you've got a breakfast that people have been eating for centurieswhich is naturally gluten free.A traditional addition which my family used to reserve for Christmas (but Ithink this was a budget thing) is lambs' kidneys, and some people who doheavy work also have saut
potatoes (or French fries, but saut
ed is muchnicer) to make a more substantial meal. You might have had hash browns inthe past, or potato pancakes, but those are both likely to contain gluten unlessyou make them yourself.If you're worried about the high fat content in a fried breakfast, then you canpoach the eggs and grill most of the rest. Mushrooms can be cooked in a littlechicken stock and come out just fine.If it's more the trans-fats that are bothering you, then use olive or grape seedoil – or even butter - none of which turn into trans fats on heating, like mostother vegetable-based oils.In Scotland, it's traditional to have morning rolls, which are just soft roundbread rolls (usually dusted with fine meal) filled with any of the normalbreakfast food - bacon, eggs, lorne sausage (which is a square sliced sausagemeat), black pudding, and so on. If you can get hold of some gluten free breadrolls (or you might call them biscuits), then this is an option - though thesausage and black pudding are probably not gluten free, so best avoided. Oryou could just have a bacon or egg and bacon sandwich using gluten freebread.According to a friend in Finland, “A typical breakfast has been porridge (of oatsflakes) with milk and berries, or a berry soup made out of blueberries.” Youwould need to use oats that are certified gluten free, of course, but otherwisethis sounds like a possible option.The Chinese traditional breakfast is congee - which is rice served in a savorysauce, like gravy. In the winter, I often make curry (which lasts me a few days,as I live alone), so I quite often have cooked rice warmed up in some of thegravy from that, and a few veggies thrown in, as my first meal of the day. Ilove this, but it's not to the taste of most people, I know.In fact most of my brunches probably wouldn't go down well with many people

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