Topic: Suggestions for Breakfast.. Gluten, Dairy and Sugar free..
phyl6648
Frequent Contributor (1K+ posts)
Member # 28522
posted
Trying hard to stick witht the Gluten, Dairy and Sugar free diet but I am so sick of boiled eggs for breakfast .. I would love to have something different. Went to the store yesterday looking for gluten free oatmeal or something but there wasn't any gluten free products.
I have eaten some left overs from dinner but would love to have some type of cereal.. Just thought of grits are they gluten free? Probably not but will google and see ...
penguingirl
Frequent Contributor (1K+ posts)
Member # 28688
posted
Bob's Red Mill makes lots of Gluten-free products - steel cut oats, brown rice cereal, etc. you can have it with some unsweetened almond milk (vanilla flavor from Blue diamond) is pretty good. If you want it sweeter then add a little bit of stevia.
Van's makes gluten-free waffles.
If you can't find any of these in your local stores maybe buy on Amazon.com?
-------------------- Posts: 1204 | From USA | Registered: Oct 2010
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posted
Grits should be OK. Just read the label on the box. Go to a health food store for gluten free oats. (don't forget about candida)
I've been eating spinach omelets. Very good!!
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96223 | From Texas | Registered: Feb 2001
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penguingirl
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Member # 28688
posted
Phyl - you can also try making a frittata - that way you can have leftovers you can just heat up. I cut mine up in wedges and wrap them up separately.
I make mine with lots of eggs, veggies (like spinach, broccoli, mushrooms, onions) and then you can add in cooked ham/turkey or whatever protein you like and then bake it in the oven. to brown the top.
-------------------- Posts: 1204 | From USA | Registered: Oct 2010
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Hambone
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Member # 29535
posted
Rice Chex cereal is gluten free. I eat it dry.
It has 2 grams of sugar, though.
Posts: 1142 | From South | Registered: Dec 2010
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I eat a bowl of EcoPlanet gluten-free hot cereal daily.
When I first tried it I thought it tasted like cardboard.
I am now addicted to it and love it.
I buy the plain (which only has one gram of sugar) though they do make flavored ones.
If you go to this link you can click on the ingredients and nutrition information.https://ecoheaven.alice.com/
Also, Nature's Path makes a cereal called Mesa Sunrise (4 grams of sugar), which tastes plain at first, but I love it as well. now.http://www.naturespath.com/products/cold-cereals/mesa-sunrise-flakes
Posts: 412 | From Virginia | Registered: Sep 2010
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TF
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Member # 14183
posted
Here is a good pancake recipe:
Almond Meal Pancakes
1 cup almond flour/meal (from blanched almonds) 2 eggs 1/4 cup water 2 tablespoons oil 1/4 teaspoon salt 1 tablespoon acceptable sweetener (stevia, etc.--I use Equal)
This makes about 6 pancakes
Top the pancakes with butter and cinnamon or other acceptable topping.
Almond meal is available at a health food store. It is simply finely ground almonds. Almond meal/flour is best if it is made from blanched almonds (the brown outer covering removed).
If you really like almond meal, you can buy it on line in large quantities and save money.
Posts: 9931 | From Maryland | Registered: Dec 2007
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MariaA
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Member # 9128
Almond meal pancakes are awesome. If you can afford it, frying in coconut oil is tastier, plus it has some possible anticandida properties.
I also have played around with a couple of other non-grain 'flours'- making 'flour' or meal out of sesame seeds in the food processor, or using garbanzo flour (available via Bob's Red Mill etc).
I made a zucchini 'hash browns' sort of thing today for breakfast with my eggs- grated a bunch of zucchini in the food processor (the food processor is kind of a major theme in my kitchen!), let it sit in a colander for half an hour with some salt so that some of the juice comes out of the veggie, then I squeezed out some of the juice and mixed the now-drier grated vegetable with garbanzo flour (or eggs) so that it would 'set' a little when fried and so that it would gain more protein. I added chopped parsley and cilantro, onion, and some other stuff, and fried it like some Waffle House type hash browns. You can change up the flavorings and herbs and spices quite a bit- ginger, garlic, paprika, chile powder, Italian herbs, etc.
-------------------- Symptom Free!!! Thank you all!!!!
MariaA
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Member # 9128
posted
Here's another recipe I poached from somewhere, that involves microwaving a sort of egg-almond flour 'pudding' (sort of like a soft muffin). I think you could make this with sesame meal (grind up sesame seeds in a blender or food processor into something like coarse cornmeal). You could change the flavorings a lot, too, to give it much variety- try baking flavorings (like lemon flavor, vanilla, peppermint flavor, anise, etc), add chopped nuts, use carob (if you like that flavor) or cocoa powder to make it a sweet desserty sort of thing, etc. recipe link: http://www.lymefriends.org/group/healthylowcarbrecipes/forum/topics/recipe-lowcarb-cookinbowl
-------------------- Symptom Free!!! Thank you all!!!!
MariaA
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Member # 9128
posted
My favorite breakfast cereal is buckwheat (also known as kasha), which is a traditional breakfast in Eastern Europe. We cook it like rice but then serve it with all kinds of varied toppings- butter, then you can make it either salty or sweet. For sweet, you can use stevia and a little almond butter or other nut butters or even tahini. Pouring a little milk or cream or almond milk on it is pretty traditional, I think. Yogurt is another option- again, stevia instead of sugar is necessary if you're avoiding sugars for Lyme reasons.
For salty versions (which is what I usually do), you can flavor it with tamari, or use yogurt (and salt- that's better than it sounds), or cottage cheese. I sometimes use umeboshi vinegar (which is tart and salty) and I think that a little lemon juice and some tamari would be a good substitute for that. I've also made it with tahini and miso quite a bit.
-------------------- Symptom Free!!! Thank you all!!!!
MariaA
Frequent Contributor (1K+ posts)
Member # 9128
posted
Here's a good recipe from Whole Approach Forums for a chickpea flour pancake. There are a bunch of Asian pancake dishes that are more of a savory main-course sort of thing (you may have seen them in Chinese restaurants for example, and there are a bunch of dishes like that in India). The Indian ones are often made out of chickpea flour, which is available through the Bob's Red Mill brand of products in a lot of grocery stores and usually available at natural food stores in bulk.
1/2 cup coconut flour 1/2 teaspoon baking powder 1 teaspoon cinnamon powder 1/4 teaspoon cloves 1/4 teaspoon allspice/nutmeg 1/2 cup pumpkin puree 6 eggs (or 4 whole eggs and 2 whites...a good way to use up your egg whites) 1 teaspoon vanilla 1/2 cup coconut oil, melted Sweetner equal to 1/2 cup sugar pinch salt 1/4 cup chopped walnut pieces Preheat oven to 400F. Grease a muffin pan or line with paper liners.
Sift together coconut flour and spices together.
Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed.
With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain.
Divide batter between 12 muffin cups. Sprinkle with walnuts.
Bake for 12 minutes or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily. Frost with icing once cool (optional).
Cream Cheese Icing (optional)
8 oz cream cheese, softened 1/2 cup butter, softened sweetner equal to 1/4 cup sugar 1 teaspoon vanilla extract Combine all ingredients together into a small bowl. Beat with an electric mixer until well mixed and light and fluffy.
-------------------- "To eat is a necessity, but to eat intelligently is an art" - LaRochefoucauld
Lyme neuro symptoms for 20+ years. Infected in Maryland. Diagnosed with Lyme Jan 2011. (previously diagnosed with CFS, Fibro, peripheral neuropathy) Posts: 261 | From Colorado | Registered: Oct 2010
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posted
Maria.. I don't have a food processor. What about grating the zucchini and then dusting it with gluten free flour?? I wasn't sure why the use of garbanzo flour?? Does the zucchini NEED to be dried out??
--
My new favorite breakfast. I was making this into an omelet but have now gone the easier route and I like it better.
Coconut oil in the frying pan. Saute a big handful of fresh spinach (fill the pan with it) Then throw in two beaten eggs and cook.
pretty yummy! I use garlic salt for seasoning
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96223 | From Texas | Registered: Feb 2001
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chiquita incognita
Unregistered
posted
Sometimes I use left-over cooked rice. I boil it up with milk or organic (non-GMO) soy milk, add chai spices and honey or molasses. And enjoy!
I do many variations.
Sometimes I will add...
Grated unsweetened coconut.
A mix of ginger, cinnamon and cloves instead of Chai spices.
Other nuts and seeds.
Raisins, bananas.
I usually like it best of all just with the spices and the milk, as above, no fruit.
posted
CI .. How I wish I could get away with eating that.
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96223 | From Texas | Registered: Feb 2001
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chiquita incognita
Unregistered
posted
Hi LYmetoo You could use stevia as sweetener, this would be anti-Candida and you could use soy or nutmilk, no fruit. The spices with the stevia should be pretty tasty.
MariaA
Frequent Contributor (1K+ posts)
Member # 9128
posted
quote:Originally posted by Lymetoo: Maria.. I don't have a food processor. What about grating the zucchini and then dusting it with gluten free flour?? I wasn't sure why the use of garbanzo flour?? Does the zucchini NEED to be dried out??
--
My new favorite breakfast. I was making this into an omelet but have now gone the easier route and I like it better.
Coconut oil in the frying pan. Saute a big handful of fresh spinach (fill the pan with it) Then throw in two beaten eggs and cook.
pretty yummy! I use garlic salt for seasoning
No, no food processor needed- just grating is fine. How much juice is in the zucchini depends on the particular zucchini- they'll fall apart if there's too much juice in the vegetable, so squeezing it out or dripping it out is helpful.
Garbanzo flour acts a bit like egg- it thickens up and 'sets' kind of like how white flour does. You can always add an extra egg if you don't have time to de-juice the zucchini.
That spinach/coconut oil recipe sounds YUM!
-------------------- Symptom Free!!! Thank you all!!!!
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