A Gluten-Free Breakfast: Vanilla Blueberry Waffles & Hash Brown Casserole

As a part of traveling to Ohio to visit family this Christmas, I ate a different sort of diet than I regularly do. Some of the people in my family have a gluten sensitivity, so while all getting together we try to use the least amount of gluten possible. This includes rice crackers, Bob's Gluten-free pancake mixture, gluten-free pizza crusts and many other substitutions that aren't half bad. For Christmas this year, my family and I went a little unconventional. Instead of making our normal cinnamon rolls and two different breakfast casseroles, we did a gluten-free hash brown casserole with gluten-free blueberries and turkey bacon on the side. Not only is this breakfast low-fat and gluten-free but it is also sugar-free.

Though it seems like we have already taken out all of the best tasting parts of the meal, that is not entirely true. To flavor the waffles, besides a fresh and organic handful of blueberries, we used a homemade vanilla extract made from vodka and vanilla beans. Sprinkled a pinch of ground cinnamon and topped with warm 100% real maple syrup. I even put a light spread of natural peanut butter over top for extra richness and what a home run! Turkey bacon has considerably less fat than pork bacon and some people cant get used to that idea. What I've found with this, is that if you cook it until it gets a little more crispy, it tastes a little more like real bacon.

For our hash brown casserole, my mom has been using a very delicious recipe out of my grandma's Sewing Club Cook Book. With a slight variation and a gluten-free edition we made something just next to spectacular. Using harder rice crackers instead of Ritz crackers or (what the recipe calls for)- corn flakes, the milky center was able to retain moisture protected by a hard layer of gluten-free cracker crumbs. In my opinion, one of the best editions, yet!

Gluten-Free Hash Brown Casserole

1 (32 ounce) Package Frozen Shredded Hash Browns, Thawed

1 (10.75 ounce) Can Cream of Chicken Soup

1 Cup Sour Cream

2 Cups Shredded Colby Jack Cheese

2 Cups Rice Crackers, Crushed

4 Tablespoons Butter, Melted

Preheat oven to 350 degrees. In a large mixing bowl combine hash browns, cream of chicken soup, sour cream, and cheese. Place contents into a greased 9 x 13 baking dish and set aside. In a large zip lock bag add rice crackers and close. Using a rolling pin, crush crackers until small and crumbly. Place evenly over top of casserole and drizzle melted butter over top. Bake in preheated oven for 45 minutes until golden brown and bubbly. Cool for about 5-10 minutes and serve warm.

(About 10 Servings)

Gluten-Free Vanilla Blueberry Waffles

1 (22 ounce) Package Bob's Red Mill Gluten Free Pancake Mix
2 Large Organic Eggs
2 1/2 Cups Unsweetened Coconut Milk
1 Tablespoon Organic Vanilla
2 Tablespoons Vegetable Oil
1 Package Blueberries, Washed
1 Teaspoon Ground Cinnamon

Cooking Spray

Turn on and warm waffle iron. In a large mixing bowl add Gluten-free pancake mix, organic eggs, unsweetened coconut milk, vanilla extract and vegetable oil. Whisk together until smooth. Add blueberries and stir by hand with a spoon or spatula until mixed. Season batter with  ground cinnamon and stir. To make waffles, spray each side of the waffle make or iron and pour batter until 3/4 full. Close and clasp shut to begin cooking. (Depending on waffle iron- you should be informed by a beeping noise when waffles have completely cooked.) Remove from waffle iron and serve warm.


(About 10 Servings)



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Blog, Photos & all Recipes Copyright ©Amorie Keys, 2015 . (©Honey, I'm Home, & ©Leftover Legacies, ©Humbly Homemade, ©Broke Momma Cooks). All Photos and recipes are subject to copyright. Follow Honey, I'm Home on Facebook, Pinterest, Instagram & Twitter.