Gluten-free Breakfast: what do you eat?

Since going gluten free (and over the last couple of months, grain free – I’ll try to get to that before I take off for vacation next week!) I get asked a lot…..

“What do you eat?!”

Here in the U.S., as well as in a lot of other industrialized countries, bread has become our staple. It’s become easier to make with the availability of dry yeasts and we can make it in excess because of the mass amounts of wheat grown each year. Going even one meal without bread is almost unfathomable for people! I know here in my own home we regularly ate wheat with each meal, even while on a Nourishing Traditions style diet.

As we’ve made our way away from this practice, it’s become easier to consume larger amounts of nutrient dense foods.

Instead of beginning to consume large amounts of other grains (like the common gluten free alternatives) we’ve decided to branch out and away from grains, which has severely decreased the amount of ‘normal’ American foods that we consume. One of the reasons we’ve done so is that GF options are often much less healthy than the wheat versions; full of extra sugar and stabilizers. It wasn’t something we made a quick decision about by no means, and I had to purposefully lower our consumption before we took the final leap.

One of the first steps I took was to turn our breakfasts into a nutrient dense powerhouse, leaving the rest of our meals alone. In doing so, it made the transition much easier not only for me (the one who prepares all the food) but for my family as well (so that they could adjust their taste buds).

Our favorite breakfasts:

  • Eggs! These are routinely turned into scrambled eggs, omelets (great way to get veggies in early in the day), fritattas, crustless quiches, and fried eggs. On the weekends we serve them with bacon or sausage and a bit of pan fried potatoes.
  • Yogurt! We love it especially with some berries and a touch of honey. A bit of nut granola is great as well.
  • Smoothies! What a great way to get in even more nutritious foods! We blend our fruit and yogurt together with a bit of raw milk, add a raw egg yolk or two, maybe a bit of melted coconut oil, some almonds, and it’s an entire meal in a glass – satisfying for hours.
  • Leftovers! We seriously need to move away from the thought that breakfast has to be sweet. Not every culture consumes copious amounts of sugary cereal, syrup on pancakes, and muffins and donuts for breakfast. Once you realize this, it gets easier to consume ‘non’ breakfast foods – and I don’t just mean pizza for breakfast either!
  • Salad! Really. It’s a great way to get extra greens and veggies into your diet, you just have to overcome the sweet = breakfast mentality.

Eating free from gluten (and even free from grains) in no way means you’re deprived of food! In the best sense, you’re opening yourself up to different, more nutritious fare.

I started with breakfasts because it IS the most important meal of the day. It’s the meal that breaks our ‘fast’ and a meal I wanted to make sure was not going to be starting the roller coaster effect  of insulin spikes throughout the day. It’s important that I feed my family lots of protein (and even fat) to keep up satisfied and satiated throughout the morning.

So what do you routinely eat for breakfast that is naturally gluten free?

Extra Sources for Breakfast:

Do you have a post about going gluten/wheat free? Or maybe a recent recipe? Link it up below!

Also – if you’re looking to figure out the whole ‘grains thing’, Katie is holding a Test Your Grains Challenge!

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About Donielle

Donielle is an amateur herbalist and natural momma to two littles (with another babe in heaven) after dealing with being less than fertile. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health.

Comments

  1. I was just going to ask you what you ate for breakfast that is gluten/grain free so perfect timing for this post. I made ‘quinoa pudding’ yesterday with raw milk, a couple eggs, maple syrup and cinnamon. Do you consider quinoa a grain? It doesn’t seem to affect my baby so I’m eating it either way 😉

  2. Awesome! I am mostly grain/gluten free, but I’m also in my first trimester of pregnancy, so right now I’m trying to eat what I can get down, which includes an occasional gluten free processed snack. It is true..all that gluten free bread, bagels, english muffins, etc sure do taste good, but it’s probably even less healthy than it’s homemade wheat alternative. I think it’s funny that so many people think that eating GF is healthier. It can be, but it can also be just as detrimental to your health if all you eat is processed substitutes! My breakfasts of choice right now are scrambled eggs, yogurt mixed with “almond flour/nut granola” and smoothies! I can’t get myself to eat salad for breakfast..maybe it’s just a pregnancy thing. I don’t know!

  3. Breakfast here is almost always eggs and bacon + smoothies (orange juice, yogurt, raw egg yolks, frozen berries and peaches). That is typical. Having a grain for breakfast, especially a SWEET grain, is a treat. Every now and then I make sprouted coffee cake on the weekends or something. Sometimes we switch it up and serve sausage with our eggs, or make omelets. But it always centers around eggs and smoothies, and usually meat.

    Lunches we do a lot of soups and stews. Dinner is our only meal that routinely contains grains, and even then not always. SO much better!!

  4. Stephanie M says:

    I am always at a loss for breakfast! I have one son who needs to be off wheat, eggs, and milk (among other things) and it’s hard to make sure he is getting what he needs.

  5. I have been excited to tell you that I have been totally GF for a week! All your posts finally inspired me to really go all the way! Thanks Donielle!

    donielle Reply:

    @Jenn AKA The Leftover Queen, Good for you!! I hope you see the changes you want to see!

    :-)

  6. I have been wanting to reduce the amount of grain/gluten in our diets, but it seems soooo daunting!! Thanks for giving me permission to serve that leftover casserole for breakfast :) I’m excited for some lunch and dinner ideas, too…

  7. Since we raise our own eggs we eat tons of them, often for breakfast because they’re quick. We also eat smoothies (with raw egg and yogurt), chilequiles, leftovers, non-wheat porridge, beans and cheese with corn chips and quacamole, etc.

  8. Hey Donielle. I’ve just gone gluten free so now I’m eager to read through your posts. Breakfast is our hardest meal. I’m getting tired of eggs, frankly, even though I cook them different ways. Smoothies are okay, but I like them better in the summertime. We tried eggnog this morning, and that was a hit. :-) Anyway, I’m anxious to look through and see what you’re going.

    Are you still GF? How is it going?

    donielle Reply:

    @Musings of a Housewife, Sorry….I’m finally catching up with comments!

    Yes – we are still gluten free. This week I myself embarked upon the SCD in order to get my eczema and candida under control. The kids are following it as well. (we’re just doing full SCD at this point – not the intro)

    As for breakfasts (before SCD) I was doing mostly eggs, like 4 days a week, and then soaked steel cut oats, yogurt and fruit (sometimes with a nut granola) and GF pancakes. On SCD it makes it a bit more difficult with no grains. I could sub almond or coconut flour but I have reservations on doing that a lot as it’s not really how those foods were meant to be eaten, you know? This morning I made fried apple ‘pancakes’ (an egg per shredded apple, slash of vanilla, shake of cinnamon, fried in butter) and those were pretty tasty. Otherwise I started eating breakfast meats, which I normally don’t care for – but I gotta eat something!

    Really, GF hasn’t been that hard and we stay away from a lot of ‘substitutes’ and gf flours just because they tend to make us miss and crave gluten all the more! We’ve just been figuring out how to make meals without bread completely, that are naturally GF, and focusing on new veggies dishes to go along with our meats.

    (oh – before SCD, I also did hot cocoa with tempered egg – yummy!!)

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