Breakfast can be one of the more challenging meals to make gluten-free, especially for kids. With a wide variety of breakfast cereals and bread products available, it almost feels wrong not to consume something wheat-containing at breakfast. I certainly ate that way for most of my life. A bowl of cereal, a piece of toast, or a bagel was the foundation for my morning meal. At the age of 34, it took me a week or two to get used to not having a bread product in the morning, but once my body adjusted and started to get attuned to burning fat rather than carbohydrates, I found that my daily cycle of sugar crashes, shakiness, and intense hunger stopped altogether. It's been about 3 years now since I gave up my morning grains, and I don't miss them at all. I do occasionally have a pancake or waffle or home fries with my breakfast as a special treat, but most days, I stick to protein (eggs or nuts) and veggies in one form or another. My boys, however, are growing rapidly, not overweight, and I feel like they need a little more carbohydrate in the mornings. I often make a batch of gluten-free waffles (see my recipe in another post), store the waffles in a Ziploc bag in the refrigerator, and reheat them as needed. They taste great, but it does get monotonous. Over school vacation, Patrick, who is 9, was cooking with me a lot. He mastered the pancake flip, and we prepared several other meals together. Last night while working together in the kitchen, he remembered once having a hash brown at a restaurant which was made of grated potatoes. We decided to try making them this morning for breakfast. They came out beautifully. This is a simple recipe, done in 15 minutes from start to finish. What I love about it, besides being gluten-free, is that it contains some egg for protein and satiety. The fat and protein from the egg, as well as the fat used in cooking, helps to temper the blood sugar spike from the starchy potatoes, as well. This recipe could be adapted in a number of ways - herbs, spices, other vegetables, onions, chese, etc. Patrick tends to like plain and simple food, however, so we made it as below. Ingredients: 2 potatoes, peeled and grated 1 egg 2 Tbsp brown rice flour salt and pepper to taste Peanut oil or other nut oil for frying 1. Put the grated potato in a strainer and run cold water over it. Wring out in a cheesecloth or use your hands to squeeze out extra water. Put in a mixing bowl. 2. Add egg, flour, salt, and pepper. Mix well. 3. Add a generous amount of oil to a skillet. Heat over a medium burner. Place potato mixture by spoonfuls into the skillet, and flatten with a spatula. (Patrick liked the thinnest pancakes the best.) Let cook for about 5 minutes, or until lightly browned on one side. Flip and cook for another 5 minutes. When they are completely brown and slightly crispy, they are done. We made 4 pancakes using these quantities. I will store the remaining 3 in the fridge and reheat them for other breakfasts this week. I imagine these could be made in larger quantities and frozen, if I ever get that organized.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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