Gluten-Free and Grain-Free Breakfast

Reader Contribution by Wendy Gregory Kaho
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Last week was all about gluten-free whole grains, but I know many with celiac disease and gluten intolerance try to love grains, but grains of any kind just don’t love them. I turned to my favorite cookbook authors and gluten-free bloggers to find their best grain-free breakfast ideas. I’ll start with the creator of the waffle pictured above. Yes, that beauty is free of gluten and grains and when I made them, I became a believer in using beans in waffles and in baking.

Kelly Broznya, the author of two cookbooks and known for her blog, The Spunky Coconut, uses cooked white beans in many of her recipes. She combines them with coconut flour to create the texture and taste one would expect in baked goods made with wheat flour or at the very least, gluten-free flour blends. Her Vanilla Bean Cake uses the same combo to make an unbelievably moist cake that would fool a gluten-eater. And these waffles aren’t just for breakfast. I took Kelly’s recipe and adapted it to make a mock rye flavor and then grilled them with Rueben-inspired pastrami, swiss and sauerkraut. Kelly has two cookbooks, The Spunky coconut Cookbook and The Spunky Coconut Grain Free Baked Goods and Desserts.

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