Section 1 of our new book
Harvest Fresh and Gluten Free. Au$39rrp
Breakfast – gluten free and easy
Breakfast, as you know, is one of the most important meals of the day. Especially if you are going to be busy. We’ve included some tasty, easy to make recipes in our new book which take away some of the challenges of making a Gluten Free breakfast. Some of them only take a few minutes to put together. Others are perfect for when you have a bit more time on the weekend.
Remember, our recipes are designed to be flexible, so that you can swap ingredients around to suit your particular diet. When managing food intolerance issues, most people know what they can and can’t eat. We’ve called this book Fresh and Gluten Free because eliminating gluten is not the only way to improve gut health.
At all times remember to check the ingredients suggested to ensure they are suitable for your personal requirements. Most recipes are suitable for Celiacs as they contain ingredients that are naturally gluten free or specify products labelled ‘Gluten Free’ (which come under the Australia/New Zealand Food Standard’s Code)
Foods that are naturally Gluten Free
- fresh fruit and vegetables
- nuts, legumes and seeds
- unprocessed meat, poultry and fish (cold meats from the deli may contain gluten – always ask)
- milk (except flavoured milk – check the ingredients)
- fats and oils
- rice, corn (maize), quinoa, soy, sago, buckwheat, millet, sorghum, arrowroot, tapioca and amaranth.
So, for example – we use raw almonds in a couple of those easy breakfast dishes. Here’s why!
Raw almonds, almond meal and almond flour are all used in recipes because they are a complete source of energy, as well as being rich in mono-unsaturated fatty acids. A handful of raw almonds per day are enough to provide a good proportion of recommended levels of a range of minerals, vitamins and proteins.