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What's For Breakfast Today?

GlutenFreeManna

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love2travel Mentor
love2travel
Posted

A delicious, scrumptious, delectable mango strawberry smoothie. It was so thick my spoon stood up in it. My new favourite flavour combination. Mmmmmmmmmm.

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wheeleezdryver Community Regular
wheeleezdryver
Posted

tangelo, 1/2 banana, 'fried' egg w dash of Frank's Hot Sauce.

notme Experienced
notme
Posted

stuffed french toast! and this is the second time this week i made it and it turned out not mushy and gushy. i used rudi's original (from the freezer into the toaster oven on 300 degrees for 10 min to thaw it and dry it out a little. then dunk it into the egg mixture just for a second (my first few attempts i left the bread soaking too long - like i used to do with glutenous bread - and it disintegrated lolz) i fried them in butter on both sides then just put plain cream cheese and some blackberry jam in between them, egged them again and fried them again. this would be good for a brunch. love playing with my food haha :D

oh, and i had some ham, too :)

Emily30 Newbie
Emily30
Posted

chocolate chex cereal

alex11602 Collaborator
alex11602
Posted

My youngest was asking for dark chocolate chips in her rice chex for a special breakfast so the girls had that and I put them in my Yoplait cherry orchard yogurt. It was a nice treat.

Marilyn R Community Regular
Marilyn R
Posted

We had fried potatoes (leftovers from slow cooked corn beef), a fried over easy egg, and chili. It was scrumptious!

BeFree Contributor
BeFree
Posted

I had some of the Kinnikinnik brown bread with lots of butter and strawberry jam, wow, this was a good combo! The strawberry complimented this particular bread nicely.

However, this might be the last of that bread for me a while though, since I think I'm reacting to beans and peas now and I maybe can't have the pea protein in this bread. Still testing to see if I react to it. Well, that's life for us, isn't it! :rolleyes:

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lucia Enthusiast
lucia
Posted

I had prickypear1971's gluten-free, dairy-free, sugar-free hot chocolate!

Not for everyday (too rich) but a great treat. I drank it with two slices of gluten-free toast with almond butter. I'll have fruit later in the morning.

BeFree Contributor
BeFree
Posted

Sounds yummy Lucia! Toast is still my favorite thing for breakfast, even gluten-free. :)

Nothing too exciting for breakfast today...banana with cinnamon and a sweet potato.

Skylark Collaborator
Skylark
Posted

Coconut flour banana muffins. I did a half-batch of this recipe, though with less cinnamon and honey and I added some chopped walnuts. Cooked them in muffin tins 25 min.

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silk Contributor
silk
Posted

We had fried potatoes (leftovers from slow cooked corn beef), a fried over easy egg, and chili. It was scrumptious!

Is there a way for me to 'like' this? :D I am no fan of traditional cereal/toast type breakfasts. I eat them because I need to eat something, and nutrition is required but my D'ruthers would be cold pizza or tacos. However,your breakfast today sounds wonderful!

silk Contributor
silk
Posted

gluten-free oatmeal with apples and walnuts and a small glass of 1 percent milk. I just closed my eyes and pretended it was cold pizza! :lol: Didn't work, but then again, I didn't suffer the pangs of guilt either...."No Pang, no dang' when I look at the numbers on the scale this way.

love2travel Mentor
love2travel
Posted

Banana and strawberry smoothie and a poached egg. Still visiting family so am playing it simple and safe!

lucia Enthusiast
lucia
Posted

-gluten-free, dairy-free, sugar-free hot chocolate (per prickpear1971's recipe, which was leftover from the other day I made it)

&

-roasted yukon potato halves used to scoop up cardamon vanilla applesauce (all leftovers, of course)

Funny - I never ever would have come up with a breakfast like this before being forced to go gluten-free. Actually, I ate the same thing everyday (green tea, plain yogurt with granola/muesli, fruit on a good day, and peanut butter toast - everyday!). So boring ...

BeFree Contributor
BeFree
Posted

"Funny - I never ever would have come up with a breakfast like this before being forced to go gluten-free. Actually, I ate the same thing everyday"

Yes I've been having some pretty "creative" breakfasts too...I used to eat the same thing every day too...toast, every day! I could still eat toast every day, BUT, now it is too expensive to eat every day...also for some reason I don't want to be in a rut any more. I like eating different things for breakfast, and I didn't before. Wierd.

alex11602 Collaborator
alex11602
Posted

This morning I made a triple berry slushie...frozen blueberries and strawberries with some cranberry juice. My daughter has a sore throat and wanted something soothing.

love2travel Mentor
love2travel
Posted

Peach melba smoothie. It was thick and luscious.

lucia Enthusiast
lucia
Posted

I had banana muffins made with coconut flour using the recipe Skylark posted above:

Open Original Shared Link

They were the easiest gluten-free goods I've made! I'm definitely going to make more pastries with coconut flour. The taste was delicious. Next time I'll use cardamon instead of cinnamon and see how that goes.

Poppi Enthusiast
Poppi
Posted

A fried egg (laid only minutes earlier by one of our backyard chickens) with cheese, sour cream and salsa on a corn tortilla. Yummy in my tummy.

love2travel Mentor
love2travel
Posted

Blueberry and raspberry smoothie. My homemade French baguette grilled and dipped into peppery olive oil and balsamic.

BeFree Contributor
BeFree
Posted

Baked lemon pepper salmon, brown rice and Alexia Sweet Potato Tater Tots. Mmmm good stuff. God Bless the Alexia company for making these tots gluten-free with rice flours instead of wheat!

love2travel Mentor
love2travel
Posted

Blueberry mango smoothie with hazelnut agave. Tastes like soft ice cream!

squirmingitch Veteran
squirmingitch
Posted

I wish like heck I could eat what you guys do for breakfast & be able to go till lunch time before getting weak & shaky. Here's say a typical breakfast for me:

cup of coffee then:

large serving of hash browns with a sausage patty crumbled in plus an egg white a glass of juice & a 1/2 glass of milk.

Within 1 to 1 1/2 hrs. I will be starving & shaky.

I've been reading through these posts to get breakfast ideas but I would wither away if I only ate the tiny amount so many of you do. I'm getting desperate. Do you have any suggestions?

love2travel Mentor
love2travel
Posted

I wish like heck I could eat what you guys do for breakfast & be able to go till lunch time before getting weak & shaky. Here's say a typical breakfast for me:

cup of coffee then:

large serving of hash browns with a sausage patty crumbled in plus an egg white a glass of juice & a 1/2 glass of milk.

Within 1 to 1 1/2 hrs. I will be starving & shaky.

I've been reading through these posts to get breakfast ideas but I would wither away if I only ate the tiny amount so many of you do. I'm getting desperate. Do you have any suggestions?

Believe me - I do not eat tiny amounts! Sometimes I have Eggs Benedict and fruit; other times smoothies; other times leftovers from dinner. I could easily eat what you do and more. I also have a mid morning snack of lactose-free yogurt or raw fruit and/or a handful of raw nuts. Without a snack I would be famished. Morning is my hungriest time of the day - perhaps it is the same for you.

Have you considered a dietitian? Mine is superb. Being accountable is important to me.

ciamarie Rookie
ciamarie
Posted

I wish like heck I could eat what you guys do for breakfast & be able to go till lunch time before getting weak & shaky. Here's say a typical breakfast for me:

cup of coffee then:

large serving of hash browns with a sausage patty crumbled in plus an egg white a glass of juice & a 1/2 glass of milk.

Within 1 to 1 1/2 hrs. I will be starving & shaky.

I've been reading through these posts to get breakfast ideas but I would wither away if I only ate the tiny amount so many of you do. I'm getting desperate. Do you have any suggestions?

I'd suspect that shaky feeling is due to too many carbs (carbohydrates), at least it is for me. Are you doing egg white due to iodine in the yolk? Thankfully I'm back to whole eggs and my DH is fine unless I do something stupid like drink tea that I realized after 2 weeks was glutening me. (Hytop brand)

However, your juice, hashbrowns and probably milk are a pretty high-carb combination, and possibly the sausage patty also has dextrose or corn syrup? (i.e. carbs) -- add either more protein or fat (or both?) and cut back on those things that are going to raise your blood sugar.

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    • Scott Adams
      How many grams is there in one slice of wheat bread?

      By Scott Adams · Posted

      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Confused with test results

      By Scott Adams · Posted

      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
      Water filters and gluten

      By MaryMJ · Posted

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    • trents
      What should I do with these test results?

      By trents · Posted

      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      How many grams is there in one slice of wheat bread?

      By Jack Common · Posted

      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
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