Breakfast

It’s rhubarb season, and I’m a HUGE fan. I’m always looking for new recipes. This one is a treasure. I know this is not the kind of recipe all you gluten-free people expect from me. But sometimes something is just so good, I have to share. Anyone who has never made jam or marmalade might think this kind of project is too complicated, but let me assure you, it’s as easy as pie. You will never want to get store-bought again. Homemade is so much better.

Ingredients:

 

Orange and cardamom jam

1 1/2 pounds rhubarb stalks, thinly sliced (About 6 cups)

1 large orange

1 lemon

7 cups of sugar

2 pouches of fruit pectin.

Note, do not use a copper pot for making jams, the acid from the fruit will react with the copper.

Start by washing and boiling jars for ten to twelve minutes to sterilize. Then lower heat to simmer. Sterilize your jar tops in a smaller pan filled with water and bringing to a simmer. Keep them hot.

Wash and slice rhubarb stalks, and put in large pot. Using a vegetable peeler, peel the orange and the lemon and then slice the peel thinly and put in pot with rhubarb. Juice orange and lemon and pour juice into pot. Measure and add the sugar, and bring to a boil, stirring. After two or three minutes, add pectin and bring to a boil again, stirring constantly.

Skim off any foam and pour into sterile jars, leaving 1/4 inch space at the top. Put covers on jars, lightening covers loosely. Place filled jars back in the pot and bring back to a boil for another three to four minutes. Take out of caner and place somewhere where they can remain undisturbed for a few hours until sealed firmly. Goodness, this jam is so delicious.

 

Oh, God, do I miss the days of just grabbing a muffin and a cup of coffee for a quick breakfast on the go. Or just for an easy snack. Truth be told, I loved muffins so much that I could have been called the muffin lady. (NO, not because I have a muffin top.) 😀

So, you might be pleased to learn that I’ve just perfected a recipe for delicious lemon and poppy seed muffins. Yay!!!

Woman holds fresh-baked lemon poppyseed muffin in front of batchLemon and Poppy Seed Muffins

Makes 12 muffins,

Ingredients:

3 cups of my all-purpose gluten-free baking flour (see the substitutions page)

2 cups sugar

5 tsp. poppy seeds

1 ½ gluten-free baking powder

1 ½ tsp. salt

1 ½ tsp. zanthan gum

3 eggs

1 ½ cups milk

1 cup canola oil (Or any other good quality vegetable oil)

3 tsp. lemon juice

 

Directions:

In a bowl, mix dry ingredients and set aside. In a larger bowl, mix together all wet ingredients. Add dry ingredients to liquid and mix well. Unlike regular muffins, these, having no gluten, cannot be over-mixed.

Pour into oiled muffin tins (I like to use muffin liners) and bake for 50 minutes to an hour, or until a toothpick comes out clean. As with most gluten-free baking, these should be allowed to cool until cool, to avoid gumminess.

Gluten Free Pancakes

using 1.4 cup scoops of batter, this recipe will make 19 pancakes/ 69 calories per pancake plus 50 calories for every tbsp. of syrup.

pancakes

Ingredients

2 egg

1/4 cup canola oil

2 cups buttermilk, (or if you are lactose intolerant you can use soy or almond milk)

2 1/2 cups of my special all-purpose gluten free flour (See recipe on substitutions page)

2 tbsp. sugar (I like to use natural organic sugar but plain white works just as well)

2 tsp. baking powder

1 tsp. baking soda

1 tsp. xanthan gum1 tsp. salt

Pam for your skillet

Beat eggs into a large bowl. Add oil and buttermilk and stir. Mix all dry ingredients thoroughly into a separate bowl (You want the xanthan gum to be evenly distributed in your recipe) and then add the dry ingredients to wet ingredients, whisk until smooth.

Here are a few tips.

1) I love to use an ice cream scoop for measuring. Most of the scoops on the market measure a perfect 1/4 cup amount. Or, if not, measure 1/4 cup of water into your scoop to test how full your scoops of batter should be.

When cooking pancakes made from rice flour, as these are, it is best to cook them on a slightly lower heat and for a slightly longer time. So turn your burner on medium (Not all burners heat equally so you’ll have to test yours.) Cook your pancakes thoroughly on one side until bubbles start appearing in your cooking batter. It will take longer than normal wheat pancakes. Lift side of pancake and check that the underside is dark golden, and flip.

Serve with your favorite syrup and enjoy. Ahhh heaven.

 

 

 

One of the greatest challenges I face on a gluten-free diet is coming up with new ideas for breakfast. Gone are the days of popping a couple of slices of bread into the toaster or frying up a couple of pancakes. Let’s face it, one can have poached eggs only so often. (If you watch your weight like I do, you pick poached over scrambled or fried.) Last night I happened to make brown rice as side dish for dinner. Afterwards I was faced with throwing out two cups of perfectly good rice, or coming up with an idea for using it. Yep, you guessed it. I thought, heck, rice is a cereal, why not have a brown rice pudding for breakfast.

Here’s another little secret. I LOVE desserts, all desserts. It doesn’t matter how fancy or simple, if it’s sweet, I love it. So I sometimes like to have something sweet for breakfast, that way I feel as if I’ve already indulged in my need for dessert for the day, and I and I can more easily pass on it at lunch or dinner.

 

Hot cinnamon and rice dessert

……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….So here is my easy recipe for a power-packed (eggs and walnuts) Breakfast Brown-Rice Pudding.

Serves 4—Calories per serving 271

Ingredients:

2 cups of cooked plain brown rice

1 cup 2% milk

2 large eggs

1 tsp vanilla extract

1 tsp cinnamon1 tbsp raw sugar

¼ cup chopped walnuts

¼ cup maple syrup

Directions:

Whip milk, eggs, vanilla, sugar and cinnamon together and then stir into brown rice. Bring to a slow simmer stirring frequently (Otherwise it has a tendency to stick) Will take about ten minutes.

Serve sprinkled with walnuts and a tiny bit of maple syrup. Yummy.