When you’re living a gluten-free (GF) lifestyle, breakfast has to be approached a tiny bit differently. Not a lot, mind you, but just enough that it can seem a bit disappointing or daunting for someone who has been newly diagnosed as Coeliac or gluten-intolerant.
Photo: Elana’s Pantry
Before I had to go gluten-free, my 2 favourite breakfasts consisted of soft-cooked eggs with toast “soldiers” or a chocolate croissant with coffee and fruit. The former is still do-able (albeit with gluten-free toast), but no-one has yet been able to create a GF substitute for croissant pastry. Sigh. I’ll not lie and say that there aren’t some disappointments as far as giving up gluten goes, but there’s good news as well: there are some absolutely glorious GF breakfast dishes that are as delicious as gluten ones… if not better.
Delicate and light as air, these are made with finely-chopped nuts, almond meal, powdered sugar, and plenty of butter—they’re delicious, but far from “diet food”. These little gems melt in your mouth, and are ideal for breakfast in bed.
This is actually my favourite waffle recipe, though I make one small adjustment: I like to use a blend of equal parts buckwheat, sorghum, and amaranth flours to cut down on buckwheat’s naturally bitter aftertaste. These are great drizzled with syrup, or topped with yoghurt and fresh blueberries. If you don’t have agave syrup in the house, you can use honey or maple syrup instead.
Photo: Leaf Organics
I use this pie crust recipe for both savoury and sweet pies, but for the savoury ones, I only add a pinch of sugar instead of the ¼ cup as listed. Quiche is delicious, elegant enough to serve to your in-laws for brunch, and there’s usually enough left over for lunch the next day.
Photo: Michael Verhoef
A spectacular comfort food (especially when you’re sick) congee—also known as jook—is a savoury porridge made from long-grain rice. Though it can be eaten as any meal of the day, it’s filling and warming, and wonderful for breakfast. It’s great with shredded turkey, chicken, pork, or beef, and is just as good vegetarian/vegan with shredded tofu. Season it with gluten-free tamari and some chopped scallions, and dig in!
There are obviously many more GF breakfast recipes out there, but this gives you a tiny idea as to the variety of different options available. From lemon-poppyseed muffins to cheddar-chive scones, there are delectable recipes to experiment with, and one need never feel deprived or relegated to a life of porridge for breakfast simply because there’s no gluten in it.
Photo: Sebastian Mary