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Laura Faire's gluten-free breakfast recipes - 28 May

Ancient Grain Porridge

This combination of ancient grains and rice flakes will allow you to have a soothing and warm breakfast and give you a ton of energy to march on all day.

Makes: enough for two people
Takes: 7-10 minutes
Costs: 45 cents

1 cup milk (soy, rice or almond milks work well here)
1/3 cup rice flakes
1 tbsp quinoa flakes
1 tbsp amaranth flakes
1/4 tsp vanilla extract
1 pinch salt

1. Combine all the ingredients and bring to the boil.
2. Simmer for 7-10 minutes stirring regularly. Serve with your favorite toppings.

Tip: When using flaked products check the packaging to ensure they were processed on a gluten-free line.

Gouda & Sage Omelette

When thinking about gluten-free breakfasts it is easy to forget that many of the foods we eat are naturally gluten free, like eggs, cheese, milk and herbs.  This delicious omelette shows that there need not be a sacrifice for gluten allergies.

Makes: enough for two people
Takes: 5 minutes
Costs: $3.45

2 tsp butter
4 eggs
2 tbsp cream
1 tbsp water
1 tsp dried sage or 2 tbsp chopped fresh sage leaves
1/4 cup grated gouda (or hard cheese)
mineral salt & pepper to taste

1. Melt the butter in a small omelette pan.
2. Combine remaining ingredients and add to the pan.  Allow to set for 10-20 seconds before using a spatula to push the egg toward the center of the pan. Allow the unset egg mix to run into the space created. Continue pushing into the middle until almost set.
3. Fold omelette in half, divide in two and serve.

Tip: If you are not sure of your non-stick pan it can help to leave the cheese out until just before serving.

Fresh sage is available most of the year in New Zealand supermarkets.