Breakfast Foods

[jcc]

Skinny Pancakes
3 eggs
2/3 cup milk or milk sub
3/4 cup gf flour blend
1 Tablespoon sugar (optional)
1 Tablespoon egg replacer (optional)
pinch salt (optional)

Whisk eggs, add milk, and then dry ingredients.

Heat an oiled 8-10inch skillet on medium heat, and add a scant half cup batter to the pan. Tilt the pan around until the batter
fills the bottom of the pan. Flip to cook both sides. Add butter and syrup, or fruit, and roll up.


Pancake and Waffle Mix
4 cups GF Flour Mix
1 cup buttermilk powder
1/4 cup sugar
1 1/2 teaspoons salt
4 teaspoons baking powder
2 teaspoons baking soda
4 teaspoons Egg Replacer

Combine the ingredients and mix well. Store in an airtight container on
the pantry shelf. Makes 4 batches of pancakes, waffles or cakes.

Pancakes: Beat together:
2 eggs
1 cup water
2 Tablespoons oil

Place 1 1/3 cups of Pancake and Waffle Mix in a bowl. Add the egg mixture and beat until smooth. Do not overbeat. Makes ten 4" pancakes.

This recipe is from the Bette Hagman Cooks Fast and Healthy Cookbook. (http://www.amazon.com/Gluten-Free-Gourmet-Cooks-Fast-Healthy/dp/0805065253/sr=8-3/qid=1165070700/ref=sr_1_3/104-5388001-5312758?ie=UTF8&s=books) I have four of her books and use this one the most.
NOTE: I find it requires 2 cups of flour. Some rice flour is more dense
than others, and also the size of eggs probably make a difference. I would
start with maybe 1 1/2 cups flour and check consistency. I
store my dry mix in a large Ziploc freezer zipper bag, with the recipe
written on front....2 eggs, 1 cup water, 2T water, and 2 cups flour. Might as well double it since it is a mix to be stored. It stores airtight in cupboard.

Ham and Egg Cups
Spray muffin tins or custard cup. Line with round slice of deli ham.

Scramble eggs, and pour into the muffin tins. Bake in 350 oven for about 20-25 minutes or until done.

The muffin tins use just under 1 egg per 'muffin' and the custard cups require just over 1 egg per 'cup'
(and bigger slices of ham!). Its easiest to scramble all eggs at once, and then fill.
Season to preference, and include bits of onion, green pepper, tomato, mushroom, etc, if desired!

Donut Muffins
Combine in large bowl:
2/3 cup sugar
1 ½ cup gf flour
2 tsp baking powder
¼ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp xanthan gum

Mix in blender:
1 egg
½ cup milk or milk sub
1/3 cup melted margarine
1 tsp vanilla
banana (optional)

Add wet ingredients to dry ingredients. Fill lightly sprayed muffin tins. Sprinkle with cinnamon sugar (optional).
Bake at 375 degrees for 15-20 minutes. Makes 1 dozen.

[annelb]

Breakfast is difficult. I need to eliminate not only gluten but also egg, dairy and yeast. Here is quick and easy breakfast that I eat most mornings.

Rice of your choice, cooked. I use Lundsberg's short grain organic brown rice. Cook up enough for the week. Can also be used in stir fries at night.

Dried fruit of your choice. I like raisins, cranberries and cherries.

Chopped nuts of your choice. I use raw, unsalted walnuts, pecans and almonds.

Fresh fruit can be used. I like apples. I chop 1/2 apple for one serving and put it in the microwave to soften.

You can add cinnimon, nutmeg, or any other spice. If you want this sweet you can add any sweetner you want.

Mix the amount of the above ingredients you want into a bowl and put into the microwave to heat. This will be dry. If you like it moist add milk or butter.
Anne

[mrsdoubtfyre]

I am becoming very used to grits served hot for breakfast. (don't live in the South or states that commonly serve them). So it took a while to develop the
taste for it.

Like Anne I add stuff to it..like dried cherries, honey etc. Sometimes bacon.

High carb meals make me sleepy now that I am old :p , so it is usually
eggs/omletes for me. Sometimes I have a sandwich with Kinnikinnik bread.

Then there is the old rice cake or corn cake with peanut butter and marmalade. (the new
Smart Balance one with flax oil is a good way to start the day).

These are quick fixes for me...esp when I am working.