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Breakfast

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bullet Pancakes
bullet Waffles
bullet French Toast
bullet Blueberry Muffins
bullet Banana Muffins
bullet Apple Cinnamon Muffins
bullet Pumpkin Muffins
bullet Almond-Coconut Granola
bullet Creamy Rice Cereal
bullet Cooked Rice Cereal

Pancakes  
1 cups bean or rice flour blend
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 egg
2 Tbsp oil
1/2 cup milk substitute
  1. Combine flour, sugar, baking powder, and salt.
  2. Add egg, oil, and milk substitute to dry ingredients and mix just until smooth.  
  3. Spoon 2 tablespoons of batter onto a hot griddle for each pancake. When edges are dry and bubbles form in the center, turn pancakes once and finish cooking.
Makes 12 pancakes.   

Note:  Batter should just thin enough to pour, but thick enough that the pancakes hold the shape of a perfect circle.  If the batter is too thick add more water. 

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Waffles  
1 cups bean or rice flour blend
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
2 eggs
1/4 cup oil
2/3 cups milk substitute
  1. Combine flour, sugar, baking powder, and salt.
  2. Add eggs, oil and milk substitute to dry ingredients and mix just until smooth.
  3. Pour batter into preheated, oil-sprayed waffle iron. Cook until waffle iron light turns off (3 to 5 minutes).
Makes ten (4-inch square) waffles.

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French Toast  
2 large eggs, beaten
1 Tbsp milk substitute (optional)
5 or 6 slices bread
  1. Combine eggs and milk. Dip each piece of bread in egg mixture to coat both sides.
  2. Fry in oil sprayed pan over medium heat until golden brown on both sides.
Note:  As an alternative to overly sweet syrups, try any of the following on top of pancakes, waffles and French toast: sugar-free applesauce with sliced bananas, sugar-free jelly, or warmed-up frozen berries (berries make a nice juice when they are defrosted).

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Blueberry Muffins
1 1/2 cup rice flour
1/3 cup potato starch
1/3 cup tapioca starch
1 tsp xanthan gum
4 tsp baking powder
1/2 tsp salt
1/2 cup sugar
2 eggs, slightly beaten
1 cup milk substitute
1/4 cup oil
3/4 cup canned wild blueberries, well-drained
  1. Mix together rice flour, potato starch, tapioca starch, xanthan, baking powder, salt and sugar. 
  2. Add in eggs, milk substitute, and oil; stir only until combined.  Stir in well-drained blueberries.
  3. Spoon batter into lined muffin cups, filling each 2/3 full.
  4. Bake at 400 degrees for 12 to 15 minutes or until toothpick inserted in center comes out clean. 
Makes 12-16 muffins.
Note:  Wild blueberries work the best in muffins because they are so small.  If you do use frozen blueberries, be sure to defrost them completely and drain well before adding to your batter. 

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Banana Muffins  
1 1/2 cup bean or rice flour blend
1/2 cup brown sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp xanthan gum
1/4 tsp salt
1/4 cup melted margarine (or applesauce)
2 eggs, lightly beaten
1/3 milk substitute
1 cup mashed ripe bananas
1/2 cup chopped walnuts (optional)
  1. Combine gluten-free flour mix, brown sugar, baking powder, cinnamon, xanthan gum, and salt. 
  2. Add in margarine, eggs, milk substitute, and banana.  Stir in chopped walnuts, if desired.  (raisins and coconut are yummy too!)
  3. Spoon into oil sprayed muffin pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Makes 12 muffins. 

Note: You can fill the cups on this recipe.  The muffins do rise, but just a little.

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Apple Cinnamon Muffins  
1 1/2 cup bean or rice flour blend
1/2 cup brown sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp xanthan gum
1/4 tsp salt
2 eggs, lightly beaten
1/4 cup melted margarine (or applesauce)
1/3 cup milk substitute
1 apple, peeled and diced
  1. Combine gluten-free flour mix, brown sugar, baking powder, xanthan gum, cinnamon, and salt.
  2. Add in eggs, margarine, milk substitute, and diced apple.  Stir just until combined.
  3. Spoon into oil sprayed muffin pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Makes 12 muffins. 

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Pumpkin Muffins  
1 1/2 cup bean or rice flour blend
1/2 cup brown sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp xanthan gum
1/4 tsp salt
2 eggs, lightly beaten
1/4 cup melted margarine (or applesauce)
1/3 cup milk substitute
1 cup canned pumpkin
1/2 cup raisins or chocolate chips (opt.)
  1. Combine gluten-free flour mix, brown sugar, baking powder, cinnamon, xanthan gum, and salt. 
  2. Add in eggs, margarine, milk substitute, and pumpkin.  Stir in raisins or chocolate chips if desired.
  3. Spoon into oil sprayed muffin pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Makes 12 muffins. 

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Almond-Coconut Granola  
3 cups cornflakes, crushed
3 cups puffed rice cereal
1 cup nutty rice cereal
1 cup shredded coconut
1 cup sliced almonds, crushed
1/3 cup oil
1/3 cup honey
1 cup raisins
  1. In a large bowl, combine cereals, coconut, and almonds.
  2. Combine oil and honey in a small saucepan. Heat to a boil, stirring constantly. Stir into cereal mixture.
  3. Bake on two greased cookie sheets at 200 F for 2 hours.
  4. Sprinkle on raisins. Store in an airtight container.
Fat-Free:
Replace oil and honey mixture with 2/3 cup defrosted frozen apple juice concentrate and 2 tsp vanilla. 

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Creamy Rice Cereal  
1/3 cup uncooked rice
1 1/2 cups water 
  1. Grind rice in blender for 20 seconds on medium high speed. 
  2. Add ground rice to boiling water in a saucepan. 
  3. Cover and simmer 5 minutes, stirring frequently. 

Raisin Spice:
Add 2 Tbsp brown sugar, 2 Tbsp raisins and 1/4 tsp cinnamon.

Honey Almond: 
Add 2 T honey + 2 T crushed almonds

Serve with a little milk substitute or apple juice poured over the top if desired.  Makes 2 servings. 

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Cooked Rice Cereal
2 cups cooked brown or white rice
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/3 cup raisins
1 apple, peeled and quartered (optional)
  1. Combine ingredients in a microwave safe bowl.  
  2. Cover and cook on HIGH for 3 minutes.

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