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Gluten-free ‘toast’ ideas: The Next Best Thing Since Sliced Bread!

Many people nowadays start their day off with a piece of toast and a tea or coffee for breakfast - plain toast with butter or jam will always remain a classic breakfast choice, but what happens to those that are gluten-intolerant? These new gluten-free ‘toast’ ideas may not exactly taste like the real thing, but they are still absolutely delicious and you get to enjoy something healthy that you won’t feel guilty about later. Here they are:

No 1: Sweet Potato and cream cheese toast. Sweet potatoes are one of the few healthy carbs that don’t contain any gluten and come with a whole bunch of nutrients--not to mention their rich, mildly sweet taste. If bread and starches are not really your cup of tea, take a long sweet potato and cut it into slices lengthwise (around 1 in. thick), drizzle with a bit of olive oil, lightly season with salt and pepper and bake in the oven at 200C for 10-12 minutes. Spread a thick layer of cream cheese over the potatoes and add some optional chopped chives, avocado, or radish if you wish. This is a really filling breakfast that will keep you going for hours.

No 2: Gluten-free bread with smashed avocado, eggs, and bacon. If you can find a gluten-free bread type in your nearest bakery or supermarket, here is a very comforting and nutritious recipe to try for breakfast and can be eaten at virtually anytime of the day: Toast 2 gluten-free bread slices and combine them in a small bowl, one smashed avocado, one hard boiled egg, and bacon bits for added saltiness and a bit of a crunch. Mix with a fork and then spread the mixture onto the toasted slices. It’s so creamy and filling that you will surely make it again and again...

No 3: Portobello mushroom buns with tomato salsa. For those that are fans of earthy ‘meaty’ tastes and/or possibly vegan, this portobello ‘bun’ recipe is totally for you. To make this recipe, wash and drain two portobello mushrooms, cut their stalk until it's almost gone and remove excess mushroom flesh with a fork (don’t throw it, keep it away for later use). Then, take a small pan, add 1 tsp of olive oil, and saute 1 clove of garlic with ½ cup of cherry tomatoes cut in half. Season with salt and pepper and cook for another 2-3 minutes. Meanwhile, bake the portobello mushrooms with a slight drizzle of olive oil and salt/pepper in the oven for approx. 12-15 minutes at 200C. Transfer the cherry tomato salsa over the portobello mushroom as a stuffing and enjoy. 

No 4: Rice flour banana pancakes. If you fancy something sweet for breakfast, this rice flour and banana pancakes will certainly satisfy your sweet tooth and the best part is, they only need 4 ingredients:1 mashed banana, ⅓ cup rice flour, one egg, and ¼ cup coconut milk. Mix all these together until you get a thick, creamy texture, lightly grease a small shallow pan (coconut oil is great for this recipe) and cook for approx. one minute on each side or until you are able to flip them over. Serve ideally with maple syrup and walnuts for extra sweetness and crunch.

No 5: Gluten-free french toast. French toast is something that brings many childhood memories and fortunately, we have found a very good gluten-free and healthier variation of the classic french toast. To make it, beat in a small bowl ⅔ of a cup of coconut (or almond) milk, 2 eggs, and 1 tsp of cinnamon. Soak two bread slices in the mixture for a few seconds (the mixture should cover them but they shouldn't be too soggy). Lightly grease a small pan, and cook your toasts until almost golden brown. Serve alone or with a touch of honey or maple syrup.

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