My favorite meal of the day used to be breakfast. However, transitioning to GF breakfasts has been one of the hardest parts of my gluten free journey. I used to jokingly say that if I had to pick one food to eat for the rest of my life, it would be bagels toasted and smeared with butter and cream cheese.
I was referring to bagels made with wheat flour, the ones I ate back in the days. Since my diagnosis, I’ve found two GF bagels that have filled in for the old bagels of my past (Glutino
). And I’ve even waxed poetic about one of them
. But still, since I don’t always have them in the freezer, I’ve had to learn to make other breakfast choices. I’ve made bagels
at home and they were very good. Next time, I should make a big batch and freeze them. But in the meantime……
I seem to go through phases. When I’ve made a loaf of Breads From Anna GF/Rice & Soy Free bread mix
, I like to have it for breakfast. For example, this morning I had one piece of this yummy GF bread toasted (though it’s fantastic untoasted as well, pretty high praise for any GF bread, in my humble opinion), with a cooked egg and a piece of crispy bacon. Lots of salt & pepper. And a cup of Trader Joe’s
Organic Orange Rooibus Tea with honey.
A couple of days ago I had an omelette with spinach and mushrooms. No toast though cause I didn’t have any GF bread in the house.
If I have time, especially on the weekends, I’ll make buttermilk waffles, doused in real maple syrup, it’s pretty decadent, but worth the splurge. I don’t bother counting the WW points for these!
What do you have for GF breakfasts? Let me know and I’ll compile your answers and include them in an upcoming post. That way, we can all benefit from each others’ ideas. If you’ve blogged about a breakfast you like, let me know the blog URL and I’ll include that in the round-up. See ya’ at the griddle!