An Easy Gluten-Free Breakfast

Wheat flour substitutes allow gluten-free eaters to indulge in pancakes and muffins without sacrificing their diets. Look for alternative flours made from corn, buckwheat, almonds, rice, amaranth and potato. Make gluten-free pancakes and muffins ahead of time and keep them in the fridge or freezer to be reheated in the morning for a fast but satisfying breakfast. Butter, honey and syrup are gluten-free toppings.

Fruit and yogurt is a fast and healthy addition to breakfast that won't interfere with the gluten-free diet. Combine plain yogurt, sliced fresh fruit or dried fruit, and honey or sugar in a bowl, or put it in the blender to make a smoothie you can take with you when you're short on time.

Eggs are an excellent gluten-free breakfast food because they provide you with the protein you need to keep going until lunch. They also lend themselves to preparation in a wide variety of ways to keep you from getting tired of them. Add a scrambled, fried, poached, shirred, hard-boiled or soft- boiled egg to a gluten-free breakfast to make it more filling and nutritious. If you have a bit more time in the morning, make an omelet seasoned with herbs or a salad dressing mix for a flavorful breakfast. Keep hard-boiled eggs at hand for mornings when there's no time to cook.

Round out your meal with fruit juice, tea or coffee. Coffee and most teas are gluten-free, but some herbal teas do contain barley, which is not a gluten-free food, so check the labeling carefully. Milk or cream and honey or sugar are gluten-free, so long as no cross-contamination has occurred.