Goodbye cappuccino and brioche. When you find yourself celiac you have to rethink your way of eating at all levels. Breakfast is certainly one of the first "emergencies" to face. But don't panic: just choose from many different gluten free ideas
Being celiac certainly does not mean giving up a greedy and appetizing awakening. There are many ways to start the day with taste and without gluten: even at the bar they are now increasingly available gluten free croissants and shortbread. And those who make breakfast at home can buy biscuits, slices or packaged bread, now available in large-scale distribution. Or you can treat yourself to something delicious and homemade.
Alternative proposals
A first possibility is offered by yogurt. Good and versatile, it can be enriched with honey, walnuts or chopped almonds, fresh or dehydrated fruit for a healthy breakfast. Or you can opt for a classic Porridge to prepare with milk and oats as in the best Anglo-Saxon tradition; also in this case you can add honey, dried or fresh fruit, or for the most delicious chocolate chips. Exquisite and perfect to prepare in advance is the rice and milk: 50 g of rice and a glass of milk are the doses for a person. Boil the milk with a knob of butter, sugar and herbs to taste (cinnamon, lemon peel, vanilla); add the rice and cook over moderate heat for about 20 minutes, stirring occasionally. Finally, the savory breakfast: scrambled eggs and bacon, or an omelette: in a savory version, with ham or cheese, or sweet, with a spoon of jam of your choice.
Classic breakfast, gluten-free flours
Obviously we must not give up the classic breakfast cakes, to be prepared with the special gluten-free flours, or with alternative cereal flours, primarily rice. The latter is perfect for a fragrant sponge cake, to be prepared according to the classic recipe, simply by replacing the wheat flour with the rice flour, or with a mix of rice flour and potato starch: 5 eggs are whipped for a long time (about 15 minutes with an electric whisk), obtaining a light and frothy mass, 150 g of flour and as many of sugar are added. In the oven at 180 ° C for 40 minutes, without ever opening the door. Once ready, you can stuff the cake with jam, or you can enrich the dough with coffee, chocolate drops or cocoa.
A mix of rice flour and fine ground corn flour (foil) is the basis for a good one shortcrust: 250 g of rice flour and 250 of foil, 250 g of butter, 200 g of sugar, 2 egg yolks, 2 whole eggs, a pinch of salt and grated lemon rind. These are the ingredients, to be kneaded quickly to get a dough: biscuits, cakes, tartlets … with this base you can make the one you like best.
And if gluten-free wheat flour is suitable for preparing any type of dessert, the flour of buckwheat it is the protagonist of a "breakfast" cake to try: to prepare it you have to work 250 g of butter with 125 g of sugar sugar, then add 6 egg yolks one at a time and add 250 g of buckwheat flour and 250 g of chopped almonds . Finally the egg whites of the eggs assembled with 120 g of sugar are added to the mixture. Pour into a cake tin covered with baking paper and cook at 180 ° for 45 minutes. Once it is cold, it is stuffed with jam: the one with blueberries is excellent.
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