Did you know that year after year, surveys show the most popular breakfasts in the U.S. are grain-based? Waffles, pancakes, toast, bagels, danishes, donuts, cold cereal, poptarts, pastries, breakfast bars, English muffins, scones, and the list goes on!
Sometimes, just thinking about those foods can make a gluten-free diet seem unfair. Other times, impossible.
There are many gluten-free alternatives to popular breakfast foods (e.g. GF waffles, breads, and bars); I have seen and tried many of them, and they are usually just as tasty as the gluten-containing originals. I also make my own granola using GF oats, and have talked in previous blogs about making my own GF pancakes and waffles.
But a better use of my time has been exploring breakfasts that do not have grain-based foods at all. I find that I usually feel more satisfied, feel full longer, and have more energy if I skip the gluten-free grains above, because many of them have extra sugar and fat that I don’t really want or need.
In that spirit, with a nod to good health, I share a week’s worth of my favorite gluten-free breakfasts. Feel free to share yours, too!
Wishing you the best of health and a happy Spring!
What does a dietitian, nutritionist, and health professional do when she discovers she has to avoid gluten? I mean, avoid it to prevent painful symptoms, not to follow a trend!