Gluten-Free and Grain-Free Breakfast

Reader Contribution by Wendy Gregory Kaho
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Last week was all about gluten-free whole grains, but I know many with celiac disease and gluten intolerance try to love grains, but grains of any kind just don’t love them. I turned to my favorite cookbook authors and gluten-free bloggers to find their best grain-free breakfast ideas. I’ll start with the creator of the waffle pictured above. Yes, that beauty is free of gluten and grains and when I made them, I became a believer in using beans in waffles and in baking.

Kelly Broznya, the author of two cookbooks and known for her blog, The Spunky Coconut, uses cooked white beans in many of her recipes. She combines them with coconut flour to create the texture and taste one would expect in baked goods made with wheat flour or at the very least, gluten-free flour blends. Her Vanilla Bean Cake uses the same combo to make an unbelievably moist cake that would fool a gluten-eater. And these waffles aren’t just for breakfast. I took Kelly’s recipe and adapted it to make a mock rye flavor and then grilled them with Rueben-inspired pastrami, swiss and sauerkraut. Kelly has two cookbooks, The Spunky coconut Cookbook and The Spunky Coconut Grain Free Baked Goods and Desserts.

 For another coconut flour variation on breakfast visit Life As A plate for a grainless breakfast crepe. And you can’t go wrong with almond flour recipes from Elana’s Pantry and her pancakes if you want the traditional pancakes or waffles without the grain.

You can’t get more grain free than a homemade turkey breakfast sausage like the one Alisa from Go Dairy Free cooks up at her blog Alisa Cooks. Another hearty breakfast for the meat-lover is from Diane at The W.H.O.L.E. Gang called a Bacon Weave Hash Brown and Egg Stack. Or how about Acorn Squash Breakfast Hash to get your meat and veggies from Life as a Plate. The favorite hash brown breakfast casserole can be gluten free in this Gluten Free Easily recipe.

I make mine in a cast iron skillet with the hash browns formed into a “crust” in the well-oiled skillet and filling my ‘crust’ with

 sauteed vegetables like peppers, onions, mushrooms and spinach. I sometimes add chopped bacon, ham or sausage. For my 9 inch skillet at least four eggs and even 6 will then fill that well in the center of the hash browns. This can be topped with shredded cheese if you like. Bake the skillet in a 400 degree oven until the eggs are done and the hash browns start to crisp and brown or about 25 minutes. 

Carol at Simply Gluten Free bakes eggs in a tomato shell for an elegant, yet easy grain-free breakfast. The Veggie Breakfast Bake from The Sensitive Pantry is a colorful and satisfying meal for those who don’t eat eggs, dairy, or meat.  Another vegetarian option can be found at the Book of Yum, my favorite vegetarian and gluten-free recipe source. Sea has a Red Flannel Hash with beets, potatoes and mushrooms. 

I hope these recipes have inspired you to give them a try and create your own grain-free breakfast recipes. The rest of the week will be quick gluten-free breakfast ideas with smoothies, bars, and muffins (grain-free choices included).

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