Grains like wheat, barley and rye contain storage proteins known as gluten that cause an autoimmune disorder known as celiac disease, or CD. Corn and rice also have gluten, but those forms of the protein don't trigger reactions in gluten-sensitive individuals. According to the Celiac Sprue Association, "The best and only known treatment for CD is simply this: a lifelong elimination of 'gluten.'" While many breakfast foods contain gluten, you can choose gluten-free alternatives.
Forbidden Foods
Most commercially available bread and bread products, as well as hot and cold cereals, contain gluten from wheat, barley and/or rye, according to MayoClinic.com. These include grains labeled as bulgur, spelt, farina, matzo meal, triticale, durum, faro, bran, semolina and graham, says the National Foundation for Celiac Awareness.
Allowed Grains and Starches
People with celiac disease can safely eat a variety of grains and starches like buckwheat, corn, cornmeal, hominy grits, quinoa, rice, tapioca and arrowroot, says MayoClinic.com. When choosing breads and cereals made with these products, read labels carefully to ensure no gluten was added during the manufacturing process. Potato-based foods, like hash browns and home fries, are gluten-free alternatives, but watch out for gluten in condiments like ketchup.
Balancing the Meal
Create healthy, nutritious gluten-free breakfasts from unprocessed foods. The University of Chicago Celiac Disease Center advises that people with celiac disease note that five of the six fresh food groups have no gluten. These include fresh, unprocessed additive-free fruits, vegetables, dairy products and meat/meat alternatives. Home-cooked scrambled eggs with fresh tomatoes and mushrooms, a side of fruit and a glass of milk makes a filling, gluten-free breakfast.
Tips
The National Foundation for Celiac Awareness publishes an extensive listing of gluten-free breakfast food brands, as well as online stores selling these products. The Celiac Sprue Association posts gluten-free breakfast recipes that include applesauce pancakes, potato pancakes and pineapple breakfast cake.
Expert Insight
Because oats can be contaminated with gluten from other grains growing in nearby fields or during the manufacturing process, oatmeal and other breakfast foods made with oats can trigger an autoimmune response in some individuals with celiac disease, advises MayoClinic.com. The Celiac Sprue Association advises, "Inconclusive evidence exists concerning the inclusion of oats in the gluten-free diet." MayoClinic.com states, "Doctors generally recommend avoiding oats unless they are specifically labeled gluten-free. The question of whether people eating a gluten-free diet can consumer pure oat products remains a subject of scientific debate."
