Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

What's For Breakfast Today?

GlutenFreeManna

Recommended Posts

love2travel Mentor
love2travel
Posted

Lunch for breakfast - tuna melt with lots of capers and lemon juice. Handful of frozen grapes. Delicious!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


  • Replies 535
  • Created
  • Last Reply
Marilyn R Community Regular
Marilyn R
Posted

Cinnamon rice pudding and sliced banana.

I'm going to put that in my regular breakfast repertoire.

Jestgar Rising Star
Jestgar
Posted

Cinnamon almond pancakes with home made apple-molasses syrup and home made butter.

love2travel Mentor
love2travel
Posted

Cinnamon almond pancakes with home made apple-molasses syrup and home made butter.

Now that is the perfect breakfast in my opinion.

Marilyn R Community Regular
Marilyn R
Posted

Jestgar, you just got the ultimate lick of approval. :D

love2travel Mentor
love2travel
Posted

Scrambled Eggs with Mushroom Ragout and Mushroom Jus

Crispy Potato Crisps with Parsley Salt

Fresh blueberries

squirmingitch Veteran
squirmingitch
Posted

A bowl of Amaranth & a Fuji apple.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


TIBZY Newbie
TIBZY
Posted

hello all :)

love2travel Mentor
love2travel
Posted

hello all :)

Hi! Welcome here. So, what was your breakfast today? :)

Maggie Mermaid Apprentice
Maggie Mermaid
Posted

Breakfast burrito made with a brown rice tortilla filled with scrambled eggs, shredded cheese, steamed bok choy, & diced turkey bacon.

Jestgar Rising Star
Jestgar
Posted

I dunno. Pancakes? Muffins?

sora Community Regular
sora
Posted

Two scrambled eggs and leftover steamed potatoes fried with garlic and rosemary and a bowl of greek yogurt with strawberries and blackberies.

Skylark Collaborator
Skylark
Posted

Grain-free. Scrambled eggs and a sliced apple.

Marilyn R Community Regular
Marilyn R
Posted

Papaya and apple. If I'm feeling better tomorrow, I'll have a gluten-free toasted bagel with cream cheese, smoked Alaskan salmon, capers and minced hard cooked egg white. :D

love2travel Mentor
love2travel
Posted

Potato Gnocchi with Rose Sauce

Frozen Grapes

alex11602 Collaborator
alex11602
Posted

I made waffles with the Namaste pancake and waffle mix and we had tomato, garlic and rosemary sausage on the side.

  • 2 weeks later...
Cathey Apprentice
Cathey
Posted

I never ever make breakfast, maybe a dozen times a year when the boyz are home. This pass Sunday our youngest was home from school, he goes.

White Corn tortilla as the base covered w/ 2 sunny side eggs, surrounded the plate with black beans, pico de gallo, sheared lettuce, sliced tomato, fresh avocado, chipole aioli and roasted seasoned red potato. Fresh fruit on the side. Yum, boyz aren't home offend but I try and make it special.

love2travel Mentor
love2travel
Posted

Raspberry, peach and lime smoothie. Scrumptious!

love2travel Mentor
love2travel
Posted

Delicious homemade cornbread with butter. Black plum.

love2travel Mentor
love2travel
Posted

Wild blueberry and peach smoothie with lime and flax seed.

cahill Collaborator
cahill
Posted

A protein shake with strawberries

  • 3 weeks later...
tuxedocat Apprentice
tuxedocat
Posted

I eat congee most mornings. This is a Chinese dish that is sort of like a "cream of rice".

Open Original Shared Link

You can add whatever you like to it, such as frozen peas/carrots or leftover meat. I generally eat it with shrimp or leftover chicken, mushrooms, green onions, bean sprouts, some peanuts for crunch, then season with sesame oil and gluten-free soy sauce.

It is very, very easy to make!

  • 2 weeks later...
love2travel Mentor
love2travel
Posted

Peach and lime smoothie.

lpellegr Collaborator
lpellegr
Posted

Leftover meatloaf and New Jersey strawberries. Or maybe potato salad.

Mom23boys Contributor
Mom23boys
Posted

Since it is a holiday weekend with everyone home and we don't get to eat out, I'm making my baked corndogs again. I chopped up the hot dogs, added corn and green chile. This gives me another chance to experiment with my hm flour.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748
    MistyMoon
    Newest Member
    MistyMoon
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.