Great gluten-free break­fast op­tions

South Canterbury Herald - - MOTORING -

At this point I would like to en­cour­age you to chal­lenge the con­cept of what many con­sider to be a con­ven­tional break­fast. When you do this, it opens up many more ways in which you can nour­ish your­self each morn­ing.

So rather than choos­ing from a per­mit­ted list of ‘‘break­fast’’ foods or meals, you might like to try bas­ing your choice purely on what you feel would be nour­ish­ing for you in that mo­ment. If it’s not some­thing that you would typ­i­cally view as a break­fast food, it truly doesn’t mat­ter. Left over casse­role can be highly nour­ish­ing, for ex­am­ple.

But if you would pre­fer to stick to some more con­ven­tional op­tions, that’s per­fectly OK too. Here are some gluten-free break­fast sug­ges­tions: Poached eggs and greens with or with­out good qual­ity gluten-free toast. Omelette filled with veg­eta­bles and herbs. Avo­cado or nut but­ter on good qual­ity gluten-free toast. Quinoa, mil­let or rice por­ridge. Chia seed or buck­wheat pud­ding. Gluten-free muesli. Green smoothie. Please note that if you used your toaster for reg­u­lar wheat bread prior to be­ing di­ag­nosed with coeliac dis­ease, or if oth­ers in

STUFF

An omelette filled with veg­eta­bles and herbs is a great gluten-free break­fast.

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