Posts Tagged gluten free breakfast recipe

Gluten Free Family – Hold The Gluten Podcast Episode 46

The latest episode of Hold The Gluten Podcast is now live!

Episode 46 “Gluten Free Family” Features:hold the gluten podcast

  • Maureen’s 10 year old daughter just diagnosed with celiac.
  • Vanessa’s chocolate mission
  • New classification system for gluten-related disorders.
  • Gluten-free camps for kids. Sign up now across the country.
  • Gluten-free bagels are possible!
  • What do YOU think of the HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

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Gluten Free Waffles & Waffle Bar!

Our family loves breakfast! Breakfast for breakfast. Breakfast for lunch. Breakfast for dinner.  Who doesn’t love gluten-free waffles?

gluten free waffles

If you don’t have a waffle maker in your kitchen gadget arsenal, stop everything (well finish this post first), run to the nearest kitchen gadget store, and buy one! My waffle maker is one of my go-to appliances. The kids love waffles for our weekend family breakfasts. Since weekdays are absolutely crazy with school, soccer, piano, gymnastics, and other random sports the kids are involved in, I’ll cook up a large batch of waffles and freeze them for a quick breakfast during the week. Waffles are also the PERFECT substitute for bread!  Think BLT, egg and cheese, or (one of my favs) Nutella and Nutella with some extra Nutella on the side (I have a bad obsession with this stuff).

I’m going to share one of my special recipes: PB&J Waffles. I am a self-proclaimed expert on all things peanut butter & jelly since I ate a PB&J sandwich every.single.day from Kindergarten to High School.  Seriously, I’m not kidding… Why not take this waffle craze a step further and host your own Waffle Bar? Imagine how fun Sunday Brunch will be at your house!

Gluten-Free PB&J Waffles
Makes 4 six-inch waffles

1 1/3 cups Bisquick Gluten-Free mix
1 ¼ cups milk
3 Tbsp vegetable oil
1 egg
¼ cup creamy peanut butter
1 ½ cups of warmed jelly

1. Stir ingredients until blended
2. Pour onto center of hot greased waffle maker, close lid
3. Bake according to waffle maker instructions
4. Remove waffle and serve with warmed jelly in place of syrup

Host Your Own Waffle Bar!
Hosting your own Waffle Bar is SO easy… Here are some topping ideas to include in your buffet. Get as creative as you like, the possibilities are endless to what you can top a waffle with!

Sweet Waffle Toppings
Bananas
Chocolate Chips
Blackberries
Raspberries
Homemade Whipped Cream
Maple Syrup
Cinnamon & Sugar

Savory Waffle Toppings
Crumbled Bacon
Caramelized Onions
Cheddar Cheese
Diced Ham
Sliced Almonds

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Gluten Free Coffee Cake

gluten free

The holidays are coming!

Let the panic/stress/I’m off my rocker festivities begin!  All joking aside, I seriously love celebrating the holiday season by serving up a delicious breakfast buffet.  Breakfast is much more manageable than attempting to clean a turkey and make like 26 side dishes from scratch.  Don’t forget the hand stamped and embossed place cards.  Yeah, I’m so over it!  Why not join my holiday mutiny and kick off your celebration with a warm and cozy gluten free breakfast?  Since we’re all family here at Hold The Gluten, I’m sharing my Good Morning Gluten Free Coffee Cake recipe with you!  Now don’t you feel special?!  You’ll not only find the cinnamon-sugary streusel mix on the top of this fabulous coffee cake, but in the center as well.  Can you say gluten free goodness?  I would but my mouth is totally full of coffee cake…

gluten free

Good Morning Gluten Free Coffee Cake Recipe

Streusel Mix
2/3 cup Bisquick Gluten Free mix
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
½ cup butter

Coffee Cake
2 ½ cups Bisquick Gluten Free mix
¼ cup sugar
¾ cup milk
2 teaspoons vanilla
4 eggs
½ cup sour cream

Pre-heat oven oven to 350°F. Spray an 11-inch round springform pan with cooking spray. In a small bowl, prepare the streusel mix using 2/3 cup Bisquick mix, brown sugar and cinnamon.  Cut in butter, using a mixer until mixture is crumbly; set aside.  In medium bowl, stir all coffee cake ingredients until blended. Spread half of the coffee cake batter in pan; sprinkle with half of the streusel topping, spread remaining batter and then top with remaining streusel topping.  Bake 35 minutes or until golden brown. Serve warm! Store tightly covered.

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Breakfast of Champions

Yesterday we celebrated Father’s Day. In the PC (pre-celiac) days, we would have (1) gone out to breakfast, (2) the kids would have trashed the table, floor, and surrounding vicinity, (3) we would have left a very, very generous tip, and (4) we would have vacated the building post-haste. With Celiac Disease, dining out for breakfast is a bit more challenging. Between dreaded cross contamination and way too many menu items with “Toast” in the title, my hubby sweetly agreed to dine in.

So, what to make for our Father’s Day Breakfast Bonanza? A bowl of (gluten free!) Cocoa Pebbles wasn’t going to cut it. I needed something manly and gut filling. The recipe also needed to be easy because, as I have mentioned previously, my skills in the kitchen are limited. To the rescue comes my Breakfast Casserole! With only four itsy-bitsy ingredients (eggs, bacon, hash browns, and cheese), the chances of me getting distracted during the mixing process was lessened considerably (ooh look, something shiny!).

Hey, when did you get here!? :)

Ok, moving on… I’d like to make a disclaimer about this recipe… If you are popping Lipitor like candy and have the American Heart Association’s website as one of your “Favorites”, please think long and hard about how often you eat this dish. The casserole is definitely gluten-free, but as for “uber-healthy” — not so much.

Breakfast Casserole

9 eggs (I use Eggland’s Best)
1 pound Oscar Mayer Center Cut Bacon
15 ounces Ore Ida Hash Browns (the shredded kind)
2 cups of Kraft Shredded Cheddar Cheese

Cook the hash browns (use stove top directions). Put the cooked hash browns in a 9 or 10 inch round casserole dish. Push them on the bottom of the dish and up along the sides. Cook the bacon and crumble it (do this as you are cooking the hash browns — a pound of bacon takes some time to microwave!). In a medium container, whisk the eggs and then add the crumbled bacon and shredded cheese. Stir. Pour mixture into the hash browns that you’ve already put in the casserole dish. Bake at 350 degrees for 50 minutes (uncovered).

*Note – all of these items are gluten free at the time I am writing this post. PLEASE always double check the ingredients list or, if in doubt, call the manufacturer to confirm.

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