Breakfast could seem restricted to people following a gluten-free diet. Still, Kate Evans, a fervent gluten-free chef, has perfected the craft of quick, mouthwatering breakfast ideas that satisfy the criteria.
“Just because it’s gluten-free doesn’t mean it has to be dull,” Kate argues. Her recipes show that breakfast free of gluten may be just as good as any other.
She loves a basic banana oat pancake recipe among other things. She says, “I mash a ripe banana with gluten-free oats and an egg and it makes the fluffiest, naturally sweet pancakes.” For additional taste, Kate sprinkles a little cinnamon. “Top it with berries and a drizzle of honey; you have a great beginning to your day.”
Smoothie bowls appeal to Kate as well. “For a bright, nutrient-packed bowl, toss a handful of spinach, frozen berries, and almond milk,” she says. She advises sprinkling shredded coconut, chia seeds, and gluten-free grains on top to make it more substantial. “It gives you so much energy and is satisfying!”
Her go-to breakfast is also a frittata loaded with vegetables. She continues, “Whisk up a couple of eggs, throw in some bell peppers, spinach, and onions, and bake it until it’s golden.” Making a large amount to last many days is simple and this protein-rich alternative keeps her full for hours.
Gluten-free breakfasts start to seem exciting with Kate’s recipes. “Once you investigate various ingredients, you’ll see there’s so much variation in a gluten-free breakfast,” she says smilingly.
