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What's For Breakfast Today?

GlutenFreeManna

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GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

I'm making Banana Bread this morning! :)

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alex11602 Collaborator
alex11602
Posted

I'm making Banana Bread this morning! :)

That sounds really good!

freeatlast Collaborator
freeatlast
Posted

Today I had appam (Indian rice pancakes), carrot/cauliflower curry, and apricot mousse (pureed overripe apricot with a touch of gelatin to make it firm up.). Oh, and piece of chocolate while I made the curry and pancakes.

That sounds good. I had potato and pea curry and flatbread one day last week for breakfast--left overs. Today I was bad and had two pieces of gluten-free vegan blonde brownies with coffee. Got to STOP baking desserts for a while!!!!!

mbrookes Community Regular
mbrookes
Posted

I actually have two breakfasts. First is a carton of fat free yogurt (Usually Yoplait). Then it's off to the gym. When I get back I have a protein. Today it was peanut butter on apple slices.

When I went gluten-free, I gained a ton of weight. I'm within 10 pounds of my goal, so I'm pretty strict with myself right now.

AMom2010 Explorer
AMom2010
Posted

I made heuvos rancheros (sp)? and it was delish! Sauteed some onion then simmered a can of rotel tomatoes with the onion until thickened. Poached eggs right on top of the tomatoes and served on a crisp corn tortilla with refried beans and shredded cheese. Very good and filling, even my 15 mo. old gobbled it up :)

freeatlast Collaborator
freeatlast
Posted

I actually have two breakfasts. First is a carton of fat free yogurt (Usually Yoplait). Then it's off to the gym. When I get back I have a protein. Today it was peanut butter on apple slices.

When I went gluten-free, I gained a ton of weight. I'm within 10 pounds of my goal, so I'm pretty strict with myself right now.

GOOD FOR YOU! That's the only way to do it. Once you get it off, you'll be able to cheat once in a while. You can always look forward to that :)

love2travel Mentor
love2travel
Posted

I made some lovely strawberry banana flaxseed muffins this morning (which you can make low fat with apple butter replacing the oil).

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alex11602 Collaborator
alex11602
Posted

Yesterday and today we had homemade zucchini bread.

Marilyn R Community Regular
Marilyn R
Posted

I tried almond flour pancakes again. They are supremely delicious, (like coookies) but very aggravating to cook. (Tough to flip, long to cook.)

But they're delicious and safe, low carb, some protein, so I guess they're worthy, but I need to tweak the recipe.

alex11602 Collaborator
alex11602
Posted

I tried almond flour pancakes again. They are supremely delicious, (like coookies) but very aggravating to cook. (Tough to flip, long to cook.)

But they're delicious and safe, low carb, some protein, so I guess they're worthy, but I need to tweak the recipe.

Which recipe did you use? I made some the other day that were pretty good so I was just wondering.

love2travel Mentor
love2travel
Posted

Speaking of pancakes, these are what I am making tomorrow morning for my breakfast...with my own homemade bourbon vanilla extract.

Open Original Shared Link

alex11602 Collaborator
alex11602
Posted

Today we had leftover warmed up peach blueberry crumble.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

Yesterday I made french toast with Rudi's gluten-free bread. It was SO yummy!

Today I'm having a bowl of Honey Nut Chex cereal with coconut milk and a granny smith apple.

Marilyn R Community Regular
Marilyn R
Posted

Which recipe did you use? I made some the other day that were pretty good so I was just wondering.

I made the one in Elana Amsterdam's Almond Flour cookbook. I checked her website yesterday and saw that she revisited the recipe. The almond flour should be at room temperature and the pancake mix should be allowed to sit for 15 minutes before cooking at medium or MH vs. ML as instructed in the cookbook. I'll try that next time, I used flour straight from the freezer and didn't allow resting time for the batter. I guess they're a Sunday morning recipe...

She uses a cast iron pan, I use non-stick. I can't imagine making them in a cast iron pan, because they just don't flip like a pancake should.

That said, I really like almond flour and that cookbook.

What recipe did you use?

alex11602 Collaborator
alex11602
Posted

I made the one in Elana Amsterdam's Almond Flour cookbook. I checked her website yesterday and saw that she revisited the recipe. The almond flour should be at room temperature and the pancake mix should be allowed to sit for 15 minutes before cooking at medium or MH vs. ML as instructed in the cookbook. I'll try that next time, I used flour straight from the freezer and didn't allow resting time for the batter. I guess they're a Sunday morning recipe...

She uses a cast iron pan, I use non-stick. I can't imagine making them in a cast iron pan, because they just don't flip like a pancake should.

That said, I really like almond flour and that cookbook.

What recipe did you use?

I used the same recipe actually although my flour was at room temp since I had just gotten it. I will try letting them rest next time, my daughter keeps asking me to make them again.

angel-jd1 Community Regular
angel-jd1
Posted

Apple-Cinnamon Risotto. It is made in the crock-pot and SUPER easy. It re-heats wonderfully.

-Jessica

cahill Collaborator
cahill
Posted

Gluten free pancakes with real maple syrup and sausage :D

love2travel Mentor
love2travel
Posted

Freshly baked warm focaccia bread with my homemade basil pumpkinseed pesto.

kellynolan82 Explorer
kellynolan82
Posted

Well, seeing as though here in Australia *all* mainstream breakfast cereals at least contain that dreaded malt obviously that isn't going to be an option this morning. And I could have really used some corn flakes this morning.

(Oh well, just another day for these companies to miss out on a bit of extra income :mellow: )

So I'll probably have a load of bacon and a bowl of yoghurt and maybe even make myself sick (once again) :angry::o

kareng Grand Master
kareng
Posted

Left over lasagne. There is one piece in a 9x13 pan taking up too much space in the fridge. I'm eating it for the good of the family. ;)

Coleslawcat Contributor
Coleslawcat
Posted

I'm bad today. A slice of devil's food cake with buttercream, gluten-free of course.

GFreeMO Proficient
GFreeMO
Posted

Today I had Cream of Rice hot cereal with brown sugar, cinnamon and raisins. It tasted like a cinnamon roll. Coffee and a glass of OJ.

Hawthorn Rookie
Hawthorn
Posted

Bad girl today, a handful of almonds, and a couple of chunks of pineapple, a couple of strawberries and a cup of tea.

alex11602 Collaborator
alex11602
Posted

Hubby is making breakfast today....cinnamon apple muffins and Jones maple breakfast sausage links.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

Leftover saffron rice and half a piece of grilled steak.

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      suggest gluten free food

      By olivia11 · Posted

      Thanks I am mostly looking for everyday staples and easy meal ideas nothing too specialty if possible.
    • knitty kitty
      GI DX celiac despite neg serology and no biopsy

      By knitty kitty · Posted

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      My journey is it gluten or fiber?

      By knitty kitty · Posted

      There are eight essential B vitamins.  They are all water soluble.  Any excess of B vitamins is easily excreted by the kidneys.   Thiamine is Vitamin B 1.  Thiamine is safe and nontoxic even in high doses.  Benfotiamine and TTFD are forms of Thiamine that the body can utilize very easily.   The form of Thiamine in the supplements you mentioned is Thiamine Mononitrate, a form that the body does not absorb well and does not utilize well.  Only about thirty percent of the amount on the label is actually absorbed in the small intestine.  Less than that can actually be used by the body.  Manufacturers add thiamine mononitrate to their products because it's cheap and shelf-stable.  Thiamine and other B vitamins break down when exposed to light and heat and over time.  Thiamine Mononitrate is a form that does not break down over time sitting on a shelf waiting for someone to buy them.  What makes Thiamine Mononitrate shelf stable makes it difficult for the body to turn into a useable form.  In fact, it takes more thiamine to turn it into a useable form.   Gastrointestinal Beriberi is a localized shortage of Thiamine in the gastrointestinal tract.  High carbohydrate meals can result in gastrointestinal symptoms of Gastric Beriberi.  Fiber is a type of carbohydrate.  So, high fiber/carbohydrate snacks could trigger Gastric Beriberi.   Since blood tests for Thiamine and other B vitamins are so inaccurate, the World Health Organization recommends trying Thiamine and looking for health improvement because it's safe and nontoxic.  
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      GI DX celiac despite neg serology and no biopsy

      By Roses8721 · Posted

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