Gluten-free Breakfast Ideas For Celiac Disease When we buy so many continental breakfasts that are laden with pastries, bagels, and muffins, breakfast can be one of the most difficult meals for people following a gluten-free diet when attending meetings and gatherings. Breakfast alternatives for guests with celiac disease and other gluten sensitivity may, in my opinion, be quite the opposite, with a few adjustments. The alternatives you can provide your visitors with are virtually limitless once you are aware of the variety of naturally gluten-free options that hotels and conference centers may provide!
6 Gluten-free Breakfast Ideas For Celiac Disease
1. Smoothies and Juices.
The alternatives are numerous. Juice It has some of my favorites! and these are some other allergy-free smoothie possibilities.
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2. Yogurt
(dairy or non-dairy) with toasted nuts, seeds, fresh fruit, or homemade or prepackaged gluten-free granola from Udi's
3. Oatmeal.
Naturally, this needs to be gluten-free certified. Find out whether your caterer uses products like GF Harvest, Bob's Red Mill, or Udi's Gluten Free. Serve it simple or with a choice of gluten-free toppings, such as nuts, fruit, or cinnamon. Or assign them a fun task, like making this baked oatmeal.
4. Eggs.
Fried, frittatas, omelets, scrambled, or hardboiled. As long as no wheat is tossed into the skillet, the possibilities are virtually limitless. I adore this recipe for broccoli frittata.
5. Bowls of Quinoa.
You can add almost anything to breakfast bowls, even leftover quinoa from yesterday's lunch. Not only is it a fantastic method to cut down on waste, but it also provides your guests with the protein and magnesium they need to start the day. Don't serve it plain, though. There are countless options. I add green apples, blueberries, cinnamon, and almonds when I prepare it at home.
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6. Muffins or bread without gluten.
Some hotels make their own gluten-free muffins, while others buy them from nearby gluten-free bakeries or buy pre-packaged gluten-free muffins from businesses like Udi's. Be careful not to place them on the same buffet or tray as the "regular" muffins. To avoid infection, it is best to serve them straight to the visitor when still packed.
I'd be remiss if I didn't offer one more piece of advice on how to serve them to your guests who are gluten-free and celiac. Even if the food may be naturally gluten-free, neither you nor your catering partner may claim that the meal is completely gluten-free if it is prepared in a hotel or catering shop's kitchen, bar, or other food outlet that also prepares other gluten-containing foods.
It is hard to ensure that food products will not come into touch with potential allergies, such as gluten, because most hotel and catering kitchens are all-inclusive.
You should let your guests know that while you and your catering partners are taking care while preparing their meals, you cannot completely ensure that they won't come into contact with any potential allergies.
