Allergy Free Breakfast?

gillybumbler

Does anyone have any suggestions for breakfast for my son? It must be free of gluten, casein, eggs, citrus fruits & peanuts. There is only so much turkey sausage he can handle!! He is also pretty tired of GF oatmeal, and i think he is reacting to it anyways. I have tried quinoa and he hates it! Help me!!

slroberts55

Potatoes are my favorite breakfast food-both regular and sweet, cooked any number of ways. Also, "Enjoy Life" makes a number of allergy free cereals and cereal bars that are actually quite tasty. I also like buckwheat which is not actually a wheat and does not contain gluten. I've even made buckwheat pancakes without eggs and with rice milk.

gillybumbler

wow! I can't believe I didn't think about potatoes! I am going to look into the buckwheat! It would fill him up more than potatoes.

pdworkman

What does he want for breakfast? When we changed my son's diet, he wanted rice and veggie ham for breakfast (our Asian market carried one that was gluten free. No longer <sigh>). So that's what had had. He will still often just have rice with soy sauce.

No reason you can't have leftovers for breakfast. What does he eat for lunch and supper?

Potatoes are a big one for me, like slr said. Have you tried both quinoa and quinoa flakes? Do you add a bit of sweetener? Rice flakes are also a possibility. I don't see any indication he is completely grain-free, so there are a number of corn-based corn cereals (or corn grits) that would work. There are a number of granolas that are grain-free or you could make your own.

I do fruit and nuts sometimes. Smoothies or shakes. Miso soup. Dessert tofu and fruit (maybe topped with nuts or safe granola). Pancakes.

My son also likes quesidillas made with corn tortillas and Daiya cheese. Or corn chips, salsa, and guacamole. Or a cheese sandwich made with Udi's bread and Daiya cheese (expensive, only once a week!)

What does he like? It doesn't sound like his diet is too limited.

Pam

gillybumbler

you have lots of good ideas. I just need to get out of the mindframe that he needs/wants "breakfast foods" because I always have leftovers! I tried to make a rice porridge this morning and he wouldn't eat it (it takes him a while to get used to new things). I am sure he will eventually like it because it tasted awesome! I also have some millet and amaranth soaking to try for tomorrow. I have a good pancake recipe and need to see if it freezes well after cooked. ( I am limited on time in the morning because his school is 20 miles away).
The sandwich is a great idea (he cant' have udi's though because of eggs but he is ok with his food for life bread...udis is delicious!). We usually have daiya on hand for coconut milk macaroni (which he can't get enough of). I never thought to ask him if he wants macaroni for breakfast! Chips and salsa with bean dip...yes he would love that too!
Thanks for the suggestions! He is going to think it is a treat to have cheese sandwiches and macaroni for breakfast! Breakfast pizza is another good idea...he likes the food for life brown rice tortillas.
Lindsey

pdworkman

Here is a good pancake recipe that freezes well. I usually make it with tapioca starch rather than potato starch, as my dad has a neurological reaction to potato starch and I usually follow him in my reactions. I have also used arrowroot. It doesn't seem to make a difference whether you use cream of tarter or not, so I leave it out.

Pam

---

Buckwheat Pancakes
Written by Grain Free Living
This makes a thick fluffy pancake that works well as a sliced bread substitute.

Ingredients

1/2 cup buckwheat, freshly finely ground OR buckwheat flour
1 - 2 tblsp potato starch or arrowroot
pinch sea salt
1/2 tsp bi-carb / baking soda
1/4 tsp cream of tarter
1/2 tsp vinegar (apple cider vinegar is best) or lemon juice
1 tsp or splash of olive oil
water

Method

Whisk or sieve flour, starch, salt, cream of tarter and bi-carb together.
Add enough water to make a fairly thick mixture - it should be like a thick pourable cream consistency

Add vinegar and oil, combine well

In preheated non-stick frypan, pour in enough mixture to make a round "bread slice". Cook until bubbles appear and then flip and cook other side. Cook slightly longer for "toast" so the outside is crisp.

This thicker mixture makes pancakes that taste very similar to slices of toast or bread.

Works well for sandwiches or a base for breakfast eggs or butter and jam/honey.

pdworkman

We've also had things like celery and nut butter (obviously pb doesn't work for you, but whatever seed/nut does) for breakfast. Of course anything the kiddo gets to dip is considered a treat, so he figures he's getting away with something. He'll also just grab a raw fruit or veggie for brekky. Apple, banana, tomato, cucumber. I prefer him to have a dip/spread, to add some protein and give it some extra calories, but we homeschool so he can just grab something else later if he needs it, he doesn' t have to wait until lunch.

Pam

gillybumbler

thanks for the recipe! I have all of the ingredients at home. My son is a dipper too! He loves ketchup and will use it for virtually anything (no matter how gross it seems to me:). He has recently fallen in love with bean dip so I made a ton of pinto beans last weekend. Maybe he will dip carrots into the pintos. We are still searching for the perfect peanut butter substitute. So far sesame seed is the closest.
Thanks again! I have some new ideas to add to the list for tomorrow.

pdworkman

I like sunbutter (sunflower). Cashew is good, but way too expensive, at least here. I have heard good things about soynut butter and peabutter, but I haven't tried them myself.

I was going to take some treats to a church function in December, and between three of us allergy folks, the only nut/seed butter that would work was cashew butter. Everything else would cause a serious reaction in one of the three of us. So I did break down and get cashew butter for that. LOL.

Pam

coronalime

Be careful with buckwheat. If your in the US especially. Its highly cross contaminated so you have to be very careful of source. I dont touch it personally but I know people who do and they dont have issues.

pdworkman

Haven't heard that before, but it is one of the only flours I can have.

Pam

Be careful with buckwheat. If your in the US especially. Its highly cross contaminated so you have to be very careful of source. I dont touch it personally but I know people who do and they dont have issues.

barefoot76

I love Pamela's Gluten-Free Baking and Pancake Mix and you can substitute flax for the eggs. I put the ingredients in my food processor and add a huge handful of fresh spinach, blend and cook up the pancakes on the griddle as usual. We call these "radioactive pancakes" which my kids think it hilarious ;-)

I also like hashbrowns for breakfast. If you have a waffle maker, this page explains how you can make waffle-shaped hashbrowns! http://www.chow.com/food-news/54485/common-appliances-uncommon-uses/#waffle

I like to shred the potatoes in my food processor rather than hand grate them (and I often add a little shredded chard or kale -- gotta get the greens in the kids any way I can!). I have four kids, so I have to think in LARGE quantities ;-)

We also love Udi's Gluten-Free Granola or simple puffed rice, and I serve it with a dollop of coconut milk (the thick stuff from a can is more yogurt-like) and sliced bananas and strawberries.

Hope these help. I am always looking for fast, easy breakfasts!

monicalosesweight

Avoid Quinoa! I've been reading recently that some of them cause a similar reaction to wheat allergies (just like people who are Celiac's) so it's possible that it's unsafe for some with allergies. I know I react to it.

Here are some great possibilities:

UDI's Gluten Free Granola - They make a variety of flavors including chocolate. You'll want to read the ingredients in case you have any odd allergies but it's gluten free and no Quinoa.
You could add freeze dried berries on top for fun. I stock this one in my pantry.
http://udisgranola.com/
http://udisglutenfree.com/product-category/granola/

Bakery on the Main is a good Granola too. I've tried this one. It's crispy and chunky. I don't eat it every day because of that but it adds variety and the flavors are good.
https://www.bakeryonmain.com/Products/Store/tabid/135/categoryid/5/glutenfreegranola/Default.aspx

Three Sisters: Cocoa Snapz - Right now on sale at Whole Foods - buy two get one free (it's soooo good). I toss a few freeze dried berries on it like raspberries and strawberries. It's really, really chocolatey. Unfortunately, this is the only one they carry that is gluten free. I'm praying it stays in business. My mom was preying on my bowl of cereal and even stole some. Sigh.
http://threesisterscereal.com/product/cocoa-snapz/

Jessica's Natural Foods (Can't get this in my area but it looks good and has lots of dry fruit)
http://www.jessicasnaturalfoods.com//granola

monicalosesweight

Oops. I must be tired. I read it wrong again! Sheesh. Ok. Only Citrus fruits are a problem. My brain went duh for a moment. Anyway, hope these help you some. I keep multiple granola and gluten free cereals in my pantry because of how boring it gets to eat in the a.m. Also, you'll want to look at Applegate for sausage variety. They have pork, chicken, turkey and even chicken/apple. The other option is preparation, cook at egg scrambled after preparing the sausage in the pan (let's it soak up flavor) and reintroduce the sausage broken up into small bits. It'll be like an omelet. That was the other option I was going to mention, preprepare veggies the night before and have them ready to saute in the a.m. I've seen omelets pre-frozen. You could run a test and create one today, freeze it, and put it in the microwave to reheat it. If it does well, you could prepare a variety and that might make it easier in the a.m.

monicalosesweight

I just looked up the Buckwheat one and it sounds like it's one of those studies that show some possible contamination. The only thing you can do it look up whether they certify it gluten free. I think with any product, you have to try and if you see a problem- dump it at that point. So far, I've been ok.

I use the gluten free baking flours from Arrowhead Mills and so far I've had no issues. I love their blue cornmeal though I can't get it locally and now must order it online. It mixes beautifully with premixes for waffles (put a small amount) and gives them a heavier texture.

http://www.arrowheadmills.com/category/gluten-free-baking-flours

Eve23

If you make up a pan of corn meal mush at night then put in a sprayed loaf pan and cover it in the fridge over night. In the morning you can slice it up for fried corn meal mush. Its good with sausage, syrup or whatever you like.

I eat rice alot myself and just add vegies and such. I do use pamelas almond baking mix. I also like Mama's flour mixtures. But for me I do eat alot of leftovers in the morning.