27 replies to this topic

[CeliacMom2008]

French toast - we make a loaf of bread, eat what we want fresh for dinner, french toast the next morning, and a sandwich the next day (that's about as far as I go with "fresh"). Then I slice the rest and freeze with a piece of saran wrap between the slices. Pull out what you need when you want fresh French toast.

Joan's Gluten Free Bakery bagels and English muffins.

Bob's Red Mill Mighty Tasty Hot Cereal

Crepes - easy to make, cool, refridgerate and eat for a couple days. We like them - with syrup, filled with vanilla yogurt and topped with berries, and for lunch or breakfast - rolled up with a couple slices of Hormel Deli Style ham and a slice of American Cheese rolled inside (serve warm or cold).

[lucia]

Plain tempeh is fine. I buy this brand: http://www.lightlife...sp?p=tempeh_soy

Apparently, they do make a "three-grain" tempeh which is full of gluten. Good to know! So make sure you read the label (alas, our lot in life!). A note on tempeh: it's easier to digest than soy because it's fermented. If you can digest soy though, it's an excellent breakfast food (scrambled or in smoothies).

Also about miso: like tempeh, miso is fermented so it's easier to digest. Like tempeh, in its pure form, miso doesn't have any gluten. However, some commercial miso contains gluten, so you have to read the label.

I'm impressed by how unconventional people are about breakfast. I think I might cook up a rice noodle broth and warm that up for breakfast someday.

[celiac-mommy]

NOTE: I'm fairly sure tempeh uses wheat, so not a safe choice. Tofu would be fine, but miso might be an issue. Haven't looked for a gluten-free one yet.

I use all 3. Just read labels. I have a multigrain tempeh that is gluten-free. Says gluten-free right on the package. It's pretty tasty

[missy'smom]

Also about miso: like tempeh, miso is fermented so it's easier to digest. Like tempeh, in its pure form, miso doesn't have any gluten. However, some commercial miso contains gluten, so you have to read the label.

The starter culture for miso can be grown on a grain that is not gluten-free-ie:barley. Technically, it is not an ingredient so might not be listed on the label. It is wise to contact the company. You want "kome koji". "Kome" means rice and "koji" means the bacteria culture. Here is a link that explains the process. http://www.southrive...ng-Process.html

There are some misos that outright contain gluten grains like barley but these are not commonly sold in the U.S. More commonly the miso in the store may contain no gluten grains but may be started on gluten containing grain. I make my own at home with South River's brown rice koji, rice and soybeans.

[sb2178]

Oh good. i like miso a lot, and would have missed it. thanks all for the info!

[halfrunner]

I make DH a gluten free hot cereal that he eats most mornings for breakfast. I use a coffee grinder (not one of the cheap ones, they won't handle the harder grains) to grind up 1 1/2c. each of buckwheat groats, millet, quinoa, and brown rice into tiny pieces. I find that I need to grind them separately and mix them up in a gallon size plastic bag.

I also add 1 1/2 c. of corn grits and milled flax.

To cook:

boil 3 cups of water 5 min. in the microwave in a very large bowl. Add 2 tbsp. sugar, 1/2 tsp. salt, and 1 cup of cereal, stir well. Microwave for 3 more minutes, stirring once each minute.

Serve like cream of wheat, oatmeal, or any other hot cereal.

To make it chocolate: stir in 2 tsp. cocoa powder, and up the sugar to 3 tbsp, then cook as normal. Chocolate chips are optional as well.

[Mizzo]

If you like oatmeal.

The night before you can get gluten-free oats put into a container fill with water till just reaches oat tops, add raisin, coconut, nuts whatever, stir and cover. Keep in frig till next morning, then nuke it in the microwave or even take to work and heat up there. I even toss a dollop of yogurt on top. But "traditional breakfasts" are not necessary it's in our heads. Chicken and rice is just as good, roll it up in a corn tortilla if it feels more right.

[luvs2eat]

I don't often eat breakfast anymore. The idea of needing carbs at every meal is that got me to the extra 40 lbs. I've been carrying around for all these years!

When I did... I'd slather peanut butter bewt. rice cakes... or smush a ripe banana betw. 2 waffles and eat 'em on my way to work. Sometimes I'd have yogurt and chopped nuts.

[my.oh.my]

I need to start my day with a regular breakfast.no snacks, muffins, or fruits...
I use the Katz Gluten Free White Bread or Challah Bread. It's delicious, satisfies my hunger pangs, not crumbly. Along with some spreads and veggies it is the perfect breakfast.
Oh! how could i forget to mention my coffee....

[ciavyn]

I am new to the gluten free world. I am going on my 2 week gluten free (GOO ME!)

The hardest part I have found is finding something for breakfast! Most traditional breakfast material contain gluten (muffins, toast, ect) I am getting pretty tired of eating eggs and bacon every morning and I don't have time to cook every morning. Any suggestions on some quick yummy gluten free breakfast items?

My faves (and I hate taking time to make stuff!):
Udi's Muffins. Hands down, best muffins ever (including poison muffins!)
Fruity Pebbles with almond milk
Oatmeal (microwaved)
If I have time, I make Pamela's pancakes. Yummo.

[luvs2eat2]

I don't often eat breakfast anymore. The idea of needing carbs at every meal is that got me to the extra 40 lbs. I've been carrying around for all these years!

When I did... I'd slather peanut butter bewt. rice cakes... or smush a ripe banana betw. 2 waffles and eat 'em on my way to work. Sometimes I'd have yogurt and chopped nuts.

You shouldn't skip breakfast if you are trying to lose weight! eating in the morning kick starts your metabolism! i handn't thought of peanut butter on rice cakes..i'll give it a shot.

[StacyA]

You shouldn't skip breakfast if you are trying to lose weight! eating in the morning kick starts your metabolism! i handn't thought of peanut butter on rice cakes..i'll give it a shot.

VERY coincidentally, I'm multitasking and currently listening to an educational health seminar while checking this discussion thread (we get a discount on our health insurance if we listen to these things every month - it's thru my husband's employer). This month's topic is the importance of eating breakfast. We hear all the time that people who eat breakfast weigh less - and part of it has to do with your insulin resistance. Here's what I'm listening to at this very moment: "periods of fasting, which occurs when you skip breakfast, increase the body's insulin response, which in turn increases fat storage and weight gain."

I've gotten into the habit of having half coffee/half milk in the morning, telling myself the milk counts. I need to get back into eating breakfast!

[Ahorsesoul]

This mornings breakfast was a shrimp taco: stir fried veggies, shrimp with chopped radish, onions and avocado. It was leftovers from last nights dinner.