gluten_free | Entries tagged with meal: breakfast

20-Minute Creamy Coconut Rice Pudding Recipe by Mama Gourmand, website tagline "gluten-free made easy." The recipe includes an optional cinnamon whipped cream topping which I didn't attempt.

What I had in the house was a can of coconut cream, so I scooped some out into a 3/4 cup measure, and added water to fill both the can and the measuring cup. Turned out great! I used the full amount of sugar, 1/3 cup, and it tasted a little too sweet.

Recipe as I made it:
Time
20 min

Tools
Medium pot, stove

Ingredients
2 cups cups cooked white rice
13.5 ounce canned coconut cream (not milk)
⅓ cup granulated sugar
¼ teaspoon salt
¾ cup: scoop of coconut cream, add water to make 3/4 cup, and add water to fill the can of coconut cream back up.
1 large egg
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon ground nutmeg

( Comes together pretty fast )

runpunkrun

These Crispy Waffles from Snixy Kitchen cook up with golden brown, with crisp outsides and chewy insides.

They take a little bit of extra effort as you have to whip the egg whites to stiff peaks and then fold them into the batter, but my stand mixer made short work of the task. A hand mixer would also work if you're up to holding on to it for that long. But I have never made waffles that turned out this light and crispy, not even back in the gluten and dairy days, so it's definitely worth it.

The recipe calls for whole milk and butter, but I used Trader Joe's unsweetened almond/cashew/macadamia milk and avocado oil, and had great results. The waffles taste perfectly wonderful without any toppings at all, lightly sweet and eggy, like a fortune cookie or a funnel cake, but they'd be delicious with fresh fruit or a dab of maple butter. Despite the oat flour, which you can't really taste, these are mostly starch and do leave a bit of a starchy aftertaste, so some toppings might help counter that.

I doubled the order because four waffles is not enough waffles, and I like to have some in the freezer. They warm up great in the toaster oven/toaster/oven and can easily be eaten out of hand if you're on the go or eating in front of your computer. As I am at this very moment.

mific

This is an adaptation of the classic Mediterranean cake recipe. I find it works better like this - easier to prep and handy to have as separate serve “muffins”.

The recipe makes 26 mini muffins. I use a 12-serve silicon muffin tray (twice) plus 2 small ramekins.

Ingredients:
2 oranges
6 eggs
1 heaped tsp baking soda
½ tsp salt
3 cups ground almonds
¼ cup soft coconut oil or butter
1 to 1.3 cups raw sugar (less if you prefer them only slightly sweet, more to be as sweet as usual muffins)
3 Tbsp psyllium powder
1 tsp of well ground cardmom seeds or fresh ready-ground cardamom.

( Read more... )

runpunkrun

My recipe for baked oatmeal cups has changed a lot since I first posted it, but the other day I forgot to put the sugar in and accidentally stumbled onto something great for me, a person who doesn't tolerate sugar well in the mornings. These are sweetened only by applesauce, have a soft, chewy texture, and make a nice breakfast or snack.

Ingredients:

2 cups rolled oats (222 g)
1/2 cup oat flour (50 g)
1 1/2 tsp baking powder
1/2 tsp salt
3 large eggs
3/4 cup unsweetened applesauce (200 g)
1/4 cup water (55 g)
2 Tbsp oil (27 g)
1 Tbsp vanilla extract
2 cups frozen raspberries (200 g)

( recipe )

Questions? Ask 'em!

sonia

Following up on cereal snacks, I also like to snack on granola, but there's always that worry that the oats will be cross-contaminated. Purely Elizabeth granola uses organic certified gluten-free oats, and is made in a facility that processes soy, milk, eggs, peanuts, and other tree nuts.

The Chocolate Sea Salt flavor is crunchy, chocolate-y, and delicious. For some reason, it comes with added probiotics. To seem healthier, maybe? No soy lecithin! The salt isn't overly intrusive the way it is in some chocolate salt combos. A real treat!

Full ingredients: Organic Certified Gluten Free Oats, Organic Coconut Sugar, Organic Coconut Oil, Organic Fair Trade Dark Chocolate Chunks (Organic Cane Sugar, Organic Chocolate Liquor, Organic Cocoa Butter, Organic Vanilla Extract), Sunflower Seeds, Organic Puffed Amaranth, Cocoa Powder, Organic Quinoa Flakes, Cinnamon, Sea Salt, Organic Chia Seeds, Probiotic Cultures (Inulin, Palm Oil, Bacillus Coagulans GBI-30 6086).

The Pumpkin Cinnamon flavor is also crunchy, still pretty sweet, but less obviously dessert-like. The dominant note is cinnamon. It has pumpkin seeds rather than pumpkin flesh, so it's not really pumpkin-flavored. Also delicious.

Full ingredients: Organic Certified Gluten-Free Oats, Organic Coconut Sugar, Organic Coconut Oil, Organic Pumpkin Seeds, Organic Sunflower Seeds, Organic Puffed Amaranth, Organic Quinoa Flakes, Organic Chia Seeds, Organic Cinnamon, Sea Salt.

And I see on the Purely Elizabeth website that they now sell Chocolate Chip Cookie granola which looks pretty amazing, but I haven't had it. Has anyone here tried that?

fred_mouse

Over on my journal, I've typed up a recipe (with annotations) for Rosemary and Walnut Scones - this is a somewhat simplified recipe compared to the ones I've found in GF baking books.

Notes:

It uses sorghum and maize corn flour, because those are my flours of choice. I assume as long as some amount of 'sticky' flour is included, they'll come together fine
vegan option: replace the butter with oil; if I could get it I'd use macadamia oil; if I couldn't, I'd use rice bran oil.
my jug measure is probably 1.5 cups total

sonia

This is a cereal of small round o's that carefully never mentions Cheerios on the packaging. They're slightly smaller and slightly crunchier than I remember cheerios being, but they're a pretty good substitute. If you like putting any kind of milk over your cereal (which I don't), I bet these wouldn't get soggy too fast.

It says gluten-free right on the front, but then in small print on the side (I noticed after buying them) it says, "Made in a facility that also processes soy, dairy, wheat, eggs, sesame, and tree nuts." It also says "Top 9 allergen free" and "3rd party tested." So it's a judgment call. I don't think I would buy them again myself, especially since it's $7 or 8 for a 7 oz box.

There's a whole holier than thou "pure foods" blurb on the back of the box that I was willing to ignore, but it makes the facility thing even more annoying.

The plain unsweetened version has organic cassava flour, organic coconut oil, and sea salt. They have a slightly sour taste that must come from the cassava, but it's a fine plain snack.

The cocoa version has organic cassava flour, coconut flour, organic coconut sugar, organic cocoa powder, organic coconut oil, organic vanilla extract, and redmond real sea salt. These are a great chocolatey snack! I would really be tempted by these if it weren't for the facility thing.

I bought the cinnamon version a while ago and wasn't so impressed with that one, but I gave these other flavors a try because they were on sale.

Company website: https://lovebirdfoods.com

mific

I have this low-effort way of making oatmeal, developed as I got fed up with burning it in saucepans on the stove, or having to stand over it stirring, and then all the tedious clean-up of the pot.

In a medium-to-large microwave-safe bowl (mine's about 8" across):
1/2 cup rolled oats (ordinary rolled oats/oatmeal - if you use steel cut oats you need to cook it almost twice as long or remember to soak it overnight first)
3 heaped tsps skim milk powder
1/3 tsp salt
1.5 cups cold water

Stir well until the milk powder is dissolved. (Stir it throughout this process with a spatula as that's what you'll eventually use to dish it up and it saves washing a spoon.) Then microwave for 3 min (my microwave is cheap and not very powerful so I always use it on full). Wander off and do something else. It's good if you forget the oatmeal for at least 30 min. It's now half cooked and soaked. Stir well, then microwave again for 2 min. (Longer cooking periods make it boil and splatter all over your microwave, and you don't want that!) Probably forget it again. When you remember it again, if it's cooled, can do another 2 min blast. If it's still hot, just 1 min at a time between stirrings. Repeat this a few times until it's as cooked as you like it. Use the spatula to get it into a serving bowl if you're feeling posh, or if not, eat it from the microwave bowl. Serve it how you like it - I like mine with cream and muscovado sugar - this also doubles as a dessert. :) Put the microwave bowl and spatula in the sink and fill with water. Wander off and do something else. They'll just need a quick rinse when you remember later.

sonia

I used to make simple buckwheat pancakes occasionally, just equal amounts buckwheat flour and water, some baking powder and spices and salt. But I haven't been able to find reliably gluten-free buckwheat flour for a while. I decided I wanted pancakes and I have teff flour, so I looked around for a teff pancake recipe. (No, not injera, that's a whole different project that was unsuccessful a while back.)

I found this recipe: Fluffy 20 Minute Teff Flour Pancakes by Janet Harlow, which was way too complex for my taste. So I read this one: 5 Ingredient Teff Pancakes at Zest for Baking by Christine, which has some oddities - 1 Tablespoon of vanilla??, no salt?? - but I decided to use it as a basis to improvise.

Christine's recipe requires teff flour, baking powder, coconut oil, almond milk, and vanilla extract. I don't have any kind of milk, nor coconut oil. I do have mixed sunflower/coconut oil and an egg. So I did the following.

( improvised recipe )

They were tasty with maple syrup on top, and met the craving I was having. Your results are absolutely not guaranteed - you might want to follow one of the linked recipes instead. Let me know if you try making teff pancakes of any kind!

PS: Now that I'm putting this post together, this recipe also looks interesting: Easy Teff Pancakes at Maskal Teff by Leslie Cerier.

runpunkrun

This pumpkin bread from Snixy Kitchen bakes up into a lovely brown loaf with warm spices and a tender, moist crumb.

I got serious and bought a metal 9 x 5 inch loaf pan for this one, since glass conducts heat differently and can dry out the crust of a quick bread, which did seem to be the case for the last pumpkin bread I made. I used Libby's canned pumpkin again and followed the recipe exactly—except I used apple cider in place of the milk component, and I again left out the cinnamon for reasons—and I was very happy with the results. In the metal pan, the outside of the loaf turned a deep brown (next time I might give it an aluminum foil tent near the end of the cooking time), but didn't get tough. I cooked it 65 minutes, let it cool on a rack for 20 minutes, and then removed it from the pan to cool completely.

Compared to the Pumpkin Bread with Maple Glaze from The Bojon Gourmet that I brought you last month (and baked in a glass pan, which might have contributed to some of the textural differences):

both are gum-free, nut-free, soy-free, and dairy-free
both use oat flour, sweet rice flour, and tapioca starch, then teff flour (Snixy) or millet flour (Bojon)
both offer some substitutions, including for the oat flour, but both rely on the sweet rice flour and eggs
slightly different spice mixes, Snixy has cloves instead of allspice, and no turmeric
a slice of the Snixy is softer than the Bojon, which is more dense and easier to pick up
Snixy did not bake up as impressively tall
Snixy makes a darker, browner loaf, while Bojon is lighter and oranger

Both are easy to make, bake up well, store nicely in the fridge (and freezer!), are undetectably gluten free, and have good flavor and texture, but I think the Snixy might be my new favorite due to its almost squishy softness and gingerbread vibes. The Snixy recipe doesn't have an accompanying glaze, so I made one with powdered sugar, orange juice, and a splash of vanilla. Next time I might do something more like Bojon's maple glaze (with maybe less maple syrup), which, since it has (vegan) butter in it, is thicker, sets better, and has a more appealing look when poured over the loaf.

Anyway, I'm thrilled that after years of going without pumpkin bread I now have two really great recipes for it. AMAAPB (Ask Me Anything About Pumpkin Bread).

runpunkrun

This Pumpkin Bread with Maple Glaze from The Bojon Gourmet bakes up properly tall like a regular quick bread, which was shocking enough, but it also has a lovely moist crumb and slices well. It's also dairy-free, nut-free, and gum-free!

I followed the instructions exactly...except I didn't sift the dry ingredients because in my experience when you sift oat flour it just clumps up again on the other side. Instead I mixed the dry ingredients together in one bowl and the wet in another and then mixed them together and it was fine. But if you follow the instructions, this only take one bowl.

I used Libby's canned pumpkin. Word on the street is that different brands have different liquid contents, and organic canned pumpkin puree can sometimes be more liquidy than conventional and might throw off a recipe developed for a thicker puree. It sounds like Taylor-Tobin used an organic, but thick, puree, and the Libby's worked well here. I used a glass 9 x 5 inch loaf pan and cooked the bread for a full hour. It rose to lofty heights, browned a bit, and developed some rustic cracks along the top.

Contrary to the instructions, which I followed remember, the loaf needs to cool more than an hour before it's ready to glaze. Mine was still warm at that point and the glaze started to melt. Next time I'll give it more like three hours to cool completely. If you don't have that kind of time, or want a loaf that's less sweet, it's perfectly tasty without the glaze. I also left out the turmeric because while that golden color is seductive, I didn't want to risk being able to taste it, but I'm sensitive to flavors. Others might not notice it. I also, for reasons, had to leave out the cinnamon, and I imagine this is even better with it, but it's still very good without.

In short, this is an easy recipe that doesn't take a lot of time or special skills to put together and has great results. I highly recommend it.

jesse_the_k

Easy, quick high protein meal. My microwave is 1600 watts; see notes below on adjust timing for your microwave’s power.

Tools

Covered glass dish
Fork

Ingredients

approximately 120g (1/4 lb) frozen fish fillet (I use tilapia)
15ml (1 Tbs) tart liquid: tamari or vinegar or lemon juice or white wine
15ml (1 Tbs) fat: sesame oil or olive oil or butter

( zap and snack )

runpunkrun

These barely sweet muffins have hearty ingredients but a wonderfully tender crumb. Adapted from Amanda's Drozdz's Easy Flourless Muffins, Bars & Cookies.

Ingredients:

121 grams oat flour
21 grams ground flaxseed
2 tsp baking powder
1 tsp baking soda
1/2 tsp fine salt
1/2 tsp ground ginger
1/8 tsp ground nutmeg
3 large eggs
200 grams unsweetened applesauce (177 ml)
96 grams almond butter
85 grams honey
2 tsp vanilla extract
115 grams finely grated carrot
76 grams golden raisins
58 grams chopped pecans

( recipe )

Questions? Ask 'em!

panisdead

One of my favorite winter squash dishes is a Moroccan butternut squash casserole spiced with ras el hanout.
This recipe for Ras El Hanout and Chocolate Chunk Pumpkin Bread sounded amazing, so I took a shot at adapting it to be gluten-free and roughly paleo-compliant using ingredients I had on hand. My conversions are also rough and approximate.

Ingredients:

1 cup almond flour
1/2 cup coconut flour
heaping 1/2 cup Pamela's Pancake and Baking Mix (largely a rice flour blend)
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ras el hanout
1 tsp salt
3/4 cup coconut sugar
2 eggs
1 cup butter, melted
1/4 cup black tea
2 tsp vanilla extract
1 15oz can pumpkin puree
1/2 cup chocolate chips

( Instructions )

mergatrude

One of my favourite snacks is muesli/granola bars, but my favourite brand of GF bars is a little expensive so I thought I'd try my hand at making something myself. After a bit of trial and error, I've come up with my own recipe that's both repeatable and adaptable.

m's snack bars

1/2 cup almond butter
1/2 cup honey
2 cups puffed quinoa
1/2 cup cranberries
1/2 cup pepitas
1/4 cup flaxseeds, ground
1/4 cup sunflower seeds

( To make )

mific

Maybe not a traditional breakfast food, but frittatas are good any time!

This is a way to use up a bag of pre-cut coleslaw that you're worried is going to go off soon if it's not used - or if your coleslaw's super-fresh, it's just an easy way to make a frittata with no chopping.

Serves 2

( Read more... )

It's tasty, and contains actual vegetables!

I guess it'd be a bit expensive with egg prices in the US. They've increased here too and there's a shortage sometimes, but that's as the government recently brought in new laws here, banning battery (cage) hens. They've all got to be barn raised or free-range and some older businesses have decided to close, instead.

runpunkrun

Happy New Year! Let's start 2023 off right with the most important prompt of the day, breakfast!

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

This prompt lasts all month, but it's only for inspiration and not a requirement. You can still post anything you like during this time as long as it meets the community guidelines.

Here's what's going on in the comments:

buckwheat pancakes from sonia
smoothies from mergatrude

runpunkrun

This recipe is adapted from Cookie + Kate's oat waffles, which I've already shared here, but I've been fiddling with it to make something a bit lighter and not so oat-y, and I think I've got it. These waffles are light and fluffy on the inside and often crisp and golden brown on the outside, though your results may vary as mine inevitably do. The waffle iron is a fickle creature.

Ingredients:

2 cups oat flour (200 grams)
1/3 cup + 1 tablespoon cassava flour (56 grams)
4 tsp baking powder
1 tsp fine salt
1 cup apple juice or almond milk
1/2 cup + 2 tablespoons light oil (6 fl oz)
1/4 cup maple syrup
4 large eggs
1 tablespoon vanilla extract
1/2 tsp apple cider vinegar

( recipe )

Questions? Ask 'em!

sonia

I keep thinking I've posted this recipe here before, so now I'm going to go ahead and post it! It's Bob's Red Mill's Teff Muffin recipe off the back of their Teff Flour package.

Dry Ingredients
3/4 cup Teff Flour
3/4 cup Brown Rice Flour (or Sweet White Rice Flour)
1/2 cup Arrowroot Starch (or Tapioca Starch)
1-1/2 tsp Baking Powder
1/2 tsp Ground Cinnamon
1/4 tsp Sea Salt
1/2 cup Brown Sugar (I only use 1/8-1/4 cup)

Wet Ingredients
2 Eggs, beaten
1/3 cup Olive Oil
2/3 cup Water (plus a bit extra if the batter is stiff)

Optional Add-Ins
1/2 cup Hazelnuts chopped (or other nuts)
1/4 cup Chocolate Chips
1 mashed ripe banana (add to Wet Ingredients)

( Recipe )

mific

This is now my staple breakfast - it's very basic, and it's quick and easy, tasty, and low carb.

( Read more... )

mific

Apropos of nothing, but I invented this recently and it's quick and very tasty. GF, Low Carb, Vegetarian. Serves 1.

( Read more... )

Fast and yummy.

mific

I guess this is a full meal if we're talking lunch or breakfast. I found an interesting video recipe on Youtube for buckwheat crepes. Buckwheat isn't wheat at all and has no gluten and these look delicious and crispy. They're not low carb (each crepe contains around 15-20 g of carbs) but buckwheat's got a lot of nutritional value and a lowish GI. Here's some info about it. (CW for focus on nutrition and health). Buckwheat flour should be fairly easy to get hold of from specialty flour places or health stores.

( Read more... )

Anyway, these look nicely crispy, as long as you get them thin enough. And I bet they'd freeze really well in their parcooked state, for a quickly finished meal.

mific

I’ve been trying out green banana flour. It’s not hard to get – I did a search and was able to find a local company who make it here and mailorder it. A similar search located several US options, including the dreaded Amazon. As well as being GF, green banana flour’s got potassium, magnesium, zinc, resistant starch, fibre, and other goodies. It only tastes faintly banana-like, and less so when cooked. I like it for breakfast pancakes, and it’s my go-to flour these days for dusting fish and making batter, as well. It's reasonably keto-friendly, as most of the starch is resistant starch so not absorbed.

Pancakes for 1 hungry person( Read more... )

sonia

Inspired by

jesse_the_k's Flat Bread recipe and a surplus of ripe bananas, I made a variation of Bojon Gourmet's Sorghum Pancakes that came out well. I replaced the buttermilk with banana + water + vinegar, and they came out fluffy and tasty.

Time
Prep: 10 min. Cook: 20 min.

Tools
Sturdy frying pan. Cast iron is good. Start pre-heating before the batter is ready.
4 cup Pyrex measuring cup is convenient for wet ingredients.

Dry Ingredients
3/4 cup (90 g) sorghum flour (or try millet or oat flour by weight)
1/2 cup (75 g) rice flour (or other GF flour. I used brown rice flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon cinnamon (added because I was finishing off the jar)

Wet Ingredients
1 medium ripe banana, mashed + enough water to bring up to 1 cup
1 Tablespoon vinegar (see Note)
1 large egg
1 Tablespoon (15 ml) maple syrup, plus more for serving
1 teaspoon vanilla extract

3 Tablespoons sunflower oil (or other neutral oil)

neutral high-heat vegetable oil (such as sunflower), for cooking

( Recipe )

jesse_the_k

This is a technique more than a single recipe: variations keep my lunch amusing and are listed at the bottom. Although I generally cook by weight, for this pancake, volume is crucial.

Prep 5 minutes** • Cook 9 minutes

Serves 1 as a meal, or 2 as a side dish

( Eggs + squishy cooked veg + GF flour )

Happy to answer questions!

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gluten-free eats

Active Entries

Page Summary

sonia - Coconut cream rice pudding
runpunkrun - Recipe: Crispy Waffles from Snixy Kitchen +3 comments
mific - Orange Almond mini muffins
runpunkrun - Recipe: Raspberry Baked Oatmeal Cups (fruit sweetened!) +2 comments
sonia - Product Review: Purely Elizabeth Ancient Grain Granola +2 comments
fred_mouse - Recipe: Rosemary and Walnut Scones
sonia - Product Review: Lovebird organic grain-free cereal +2 comments
mific - Intermittent Oatmeal +4 comments
sonia - Improvised teff pancakes (and recipe links) +2 comments
runpunkrun - Recipe: Pumpkin Bread from Snixy Kitchen +3 comments
runpunkrun - Recipe: Pumpkin Bread with Maple Glaze from The Bojon Gourmet +2 comments
jesse_the_k - Frozen Fish for One in the Microwave +3 comments
runpunkrun - Recipe: Morning Glory Muffins +8 comments
panisdead - Recipe: Ras El Hanout and Chocolate Chip Pumpkin Bread
mergatrude - Recipe: Puffed Quinoa Bars +6 comments
mific - Bagged coleslaw frittata +1 comment
runpunkrun - Prompt: Breakfast +5 comments
runpunkrun - Recipe: Dairy-Free Oat Waffles + Blueberry Sauce
sonia - Teff Muffins +6 comments
mific - Cheesy egg wraps +11 comments
mific - Cheesy Mushroom Wraps
mific - Galettes - buckwheat crepes +1 comment
mific - My new breakfast fave - green banana flour pancakes +5 comments
sonia - Banana Sorghum Pancakes +5 comments
jesse_the_k - Portable Pancake aka Fast Flat Bread +2 comments

gluten-free eats

Entries tagged with meal: breakfast

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Coconut cream rice pudding

Recipe: Crispy Waffles from Snixy Kitchen

Orange Almond mini muffins

Recipe: Raspberry Baked Oatmeal Cups (fruit sweetened!)

Product Review: Purely Elizabeth Ancient Grain Granola

Recipe: Rosemary and Walnut Scones

Product Review: Lovebird organic grain-free cereal

Intermittent Oatmeal

Improvised teff pancakes (and recipe links)

Recipe: Pumpkin Bread from Snixy Kitchen

Recipe: Pumpkin Bread with Maple Glaze from The Bojon Gourmet

Frozen Fish for One in the Microwave

Tools

Ingredients

Recipe: Morning Glory Muffins

Recipe: Ras El Hanout and Chocolate Chip Pumpkin Bread

Recipe: Puffed Quinoa Bars

m's snack bars

Bagged coleslaw frittata

Prompt: Breakfast

Recipe: Dairy-Free Oat Waffles + Blueberry Sauce

Teff Muffins

Cheesy egg wraps

Cheesy Mushroom Wraps

Galettes - buckwheat crepes

My new breakfast fave - green banana flour pancakes

Banana Sorghum Pancakes

Portable Pancake aka Fast Flat Bread

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