Archive for the ‘Breakfast’ Category

 

Amy Fothergill

Gluten-Free Pumpkin Pancake Recipe Your Family Will Love!

November 12th, 2010 by Amy Fothergill


It's fun to make pancakes into the shape of pumpkins! Photo: A. Fothergill

If you live in the Bay area, you know pumpkins are in great abundance in the fall. Even if you don’t roast them yourself, pumpkin-themed recipes are as ubitquous to the bay area as clam chowder is to New England. To figuratively put the frosting on the cake, if you are eating gluten-free, don’t worry, this recipe is easy and delicious. Get out the cinnamon and the cloves…it’s time to make pancakes!

Gluten-Free Pumpkin Pancakes

Mix dry ingredients first. Use any spices you like. Photo: A. Fothergill

1 ¾ cups milk (you can substitute soy or rice)

2 tablespoons vinegar

1 egg

3 tablespoons natural cane sugar or sucanat (more…)


Cleo Libonati, RN, BSN

Gluten-Free Nutty Buckwheat Pancakes

August 6th, 2010 by Cleo Libonati, RN, BSN

They have a pleasing aroma, brown color, and a hearty bite. Buckwheat is famously healthy, strengthening blood vessels and supplying essential vitamins and minerals. Note: buckwheat is not a grain or a member of the wheat family. Rather, it is the seed of a vegetable and belonging to the rhubarb family. Early settlers named these nourishing, native seeds ‘buckwheat’ because they could be used like wheat when ground into flour. (more…)

Jen Cafferty

Gluten-free Grain for Baking: Sorghum Flour

August 2nd, 2010 by Jen Cafferty

For those that are new to the gluten-free diet, the wide array of new flours can be overwhelming.  Sorghum flour is a flour that is frequently used in gluten-free baking.  

Sorghum is one of the oldest known grains.   It is America’s third-leading cereal crop and a major food source in Africa and India.  The grain is native to tropical Africa and has been available in the United States since World War I.   (more…)

 

 

 

Spice up your breakfast! 3.bp.blogspot.com/.../s400/CrustlessQuiche.jpg

Keeping breakfast satisfying is tough. I find that if I make this Quiche on Sunday night, I can eat it all week long by re-heating it in the microwave.

Its packed with protein and will keep you full for hours. 
What you will need: (more…)

Amy Fothergill

Gluten Free Eggnog Waffle Recipe

December 15th, 2009 by Amy Fothergill

Fothergill_Amy_SF_CA

Gluten free waffles aren’t hard to make; you really just need to substitute regular flour with a good gluten free flour blend.

To make some extra special waffles, try this recipe to serve around the holidays. The combination of nutmeg and vanilla makes for some wonderful smells in the house.

Try topping this with some fresh whipped cream, sliced bananas and maple syrup. Yum!

amy_fothergill_gf_eggnog_waffle2Gluten Free Eggnog Waffles
makes 7 or 8 6″ round waffles (make recipes individually rather than doubling)

Ingredients:
(more…)

Allison Hecht

Whip up some gluten-free waffles for breakfast

October 12th, 2009 by Allison Hecht

Hecht_Allison_LA_CA

Nothing beats a good, homemade breakfast. Fresh ingredients, a nice steaming cup of coffee, and a hearty appetite are all that you need. When you are tired of the traditional scrambled eggs, whip up this Apple Waffle recipe for a delicous, nutritious, gluten-free breakfast!

Don’t have a waffle iron? Borrow one, or make this recipe at a friend or family members house for a delicious brunch.

Once again, this recipe is thanks to the wonderful people at Whole Foods. waffles

Ingredients:

1/4 cup cornmeal
1/4 cup Amaranth flour
1/2 cup brown rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt (more…)

Cleo Libonati, RN, BSN

Gluten-Free Upside Down Apple Cinnamon Pancakes

August 5th, 2009 by Cleo Libonati, RN, BSN

Here is a great way to use left-over egg whites! Make this fluffy, tender pan-size pancake the whole family is sure to love. Ummm — the apple and cinnamon aroma will bring them in a hurry.

Ingredients
  • 3 tablespoons gluten-free margarine
  • 1 large flavorful apple or 2 medium (such as mackintosh, granny, pink lady), cored, peeled & thin sliced
  • 1 teaspoon ground cinnamon
  • 1/3 cup water  
  • ½ cup fine white rice flour
  • ¼ teaspoon salt
  • 1 teaspoon gluten-free baking powder
  • ½ cup vanilla flavored gluten-free rice milk
  • 1 teaspoon fresh lemon or lime juice
  • 2 large fresh egg whites

 

Equipment

Skillet with sloping sides.

Process

You will need a 10 inch omelet pan — that is, sides of skillet need to slope and the bottom should be 7 to 8 inches across as opposed to a straight-sided pan.

Add margarine to the pan and set over medium heat.  When margarine melts, arrange apple slices evenly to cover bottom of pan.  Sprinkle with the cinnamon then add the 1/3 cup water.  Cover to cook apples for 4 minutes.  Apples should be softened and moist.  If they are dry, add 2 tablespoons water and cover a half-minute.

Meanwhile, in a medium bowl, blend the rice flour, salt, baking powder.  Stir in the rice milk and lemon juice, and then quickly beat in the egg whites.  Pour mixture evenly over the hot apples and cover.  Turn heat to low medium and cook for 4 minutes.  Top should spring back when touched.

Remove at once to a large platter.  To remove, place plate over the pan and flip pancake onto it.  Cut into wedges.  Serve with honey or maple syrup if desired. Makes 4 servings. 

Cleo Libonati, RN, BSN

Gluten-Free Apple Amaranth Pancakes

August 5th, 2009 by Cleo Libonati, RN, BSN

These pancakes are great for breakfast. Nutritious low fat amaranth adds its rich protein, fiber, iron, calcium, and B vitamins to whole grain brown rice, eggs and applesauce for a nutrient dense breakfast that really satisfies.

Ingredients
  • 1/3 cup amaranth flour
  • 1/3 cup brown rice flour
  • 1/3 cup white rice flour
  • 1/3 cup tapioca flour or cornstarch
  • ½ teaspoon gluten-free baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon fructose or other sweetener
  • 2 eggs
  • 2 tablespoons oil
  • 1/3 cup applesauce
  • 1 cup water
  • 1 teaspoon apple cider vinegar

 

Equipment

Skillet or griddle.

Process

Blend dry ingredients in a medium mixing bowl.  Stir in eggs, oil, vinegar, applesauce and water just until mixed.

Allow to set a few minutes, then drop 2 to 3 tablespoons onto hot greased griddle or heavy skillet. When bubbles form around the edges of the pancakes, flip over to cook other side.  Works just as well for making waffles. Serves 4.