We're bringing you delectable gluten-free ways to start your day.
April 02, 2012
1 of 10Photo: Oxmoor House
Healthy Gluten-Free Breakfast
The toaster reigns supreme as the most-used appliance during the morning hours—other than the coffee pot, of course! But, gluten could be lurking within those fiery grates. To ensure the gluten-free integrity of every meal, invest in extra appliances like colanders, sifters, toasters, toaster ovens, and other kitchen appliances and utensils that can be difficult to clean. Label them for gluten-free use only.
Gluten-free baking mix is the key to quick gluten-free baking. We tested our pancake recipes with a variety of baking mixes and found that each baking mix produced its own results. Some of the mixes were more finely textured, and some were coarser, which affected both the thickness of the batter and the texture. Our advice: Use the brand you prefer. If you’re not sure, experiment with a few to find the texture and flavor that appeal to your tastes.
2 of 10Photo: Oxmoor House
Hot Quinoa Cereal with Maple Syrup Apples
Once cooked, quinoa flakes are very similar in texture to cream of wheat. Pure vanilla extract is made from distilled alcohol and flavor extracted from the vanilla seeds (artificial extract gets its vanilla flavor from artificial vanilla flavoring). The distillation process removes the gluten from the alcohol. This is true of other extracts too, such as almond and banana.
"These muffins smelled so good while they were cooking," said reader Brandi B. Frederick. "The first words out of my mouth after the first bite were literally, 'Holy moly! These are amazing!!!' I haven’t had real muffins in several years, so I tried them out on unsuspecting 'normal' folks. I took a dozen of them to some friends, and they went nuts over them. No one could tell they were gluten free. They were light and fluffy, flavorful, and exceptionally delicious."
You’ll want to prepare the filling first and keep it warm while you make the crepes. The amount of batter needed is a little less than 2 tablespoons per crepe, so use shallow scoops of batter to ensure you get 8 crepes.
*Remember to check for gluten in breakfast sausage.