I’m half-way through breakfast.<\/p>\n
It suddenly occurred to me that if you are struggling with your gluten-free diet<\/a>, you might want to know what it is.<\/p>\n I favor whole grains for breakfast. They keep better than any kind of milled or processed food for a start. Choosing between quinoa flakes and whole quinoa<\/a> for example, the flakes will oxidize and go rancid more quickly than the whole-grain quinoa. Not that quinoa flakes are bad (as long as they are fresh) – its just that the whole grain is even better and will keep longer.<\/p>\n My gluten-free breakfast consists of a mixture of the following whole grains:<\/p>\n Add a little salt, and three times the volume of water as the total volume of grains and you’re done. If you soak the mixture over night, cooking time will be faster (about half an hour) than not (about 45 minutes or maybe more). I use \u00bd cup of the grain mixture and one and 1\u00bd cups of water.<\/p>\n This mixture tastes remarkably like Red River cereal, only better if you ask me, and less processed as well. And it is wheat-free.<\/p>\n If you are allergic<\/a> to gluten or are on a gluten free diet for any other reason, this is a great breakfast. I have it every day.<\/p>\n\n
List of Gluten-Free Breakfast Recipes<\/h2>\n
\nInternal Links<\/h3>\n