Brunch often means waffles, pancakes and muffins. But for gluten-free moms, that’s off the menu. Gluten-free versions can be expensive, complicated and disappointing. For Mother’s Day, I prefer an item or two of traditionally gluten-free options.
While I love eggs Benedict, it’s a rare treat for me. I typically eat it only either on Easter or Mother’s Day. It’s such a familiar recipe that I don’t have much of unique twist. However, I do splurge for the gluten-free English muffins. I top them with a slice of biscuit cut ham, or Canadian bacon and a poached egg. The Hollandaise sauce is so easy. On top of a double boiler, I whisk an egg yolk with a squirt of lemon juice. I gradually add 8tbs of butter, until I have a smoothly blended sauce for two servings. Then, I top the dish with the sauce. It’s more cumbersome than my typical weekend dish, but it’s our springtime holiday tradition.
While this dish may not be as familiar to American palates as a brunch dish, it always reminds me of brunches in the UK. Since I make a more labor intensive egg dish, I like an easier side dish. While lentils and rice don’t need presoaking, I usually do anyway for texture. I measure six ounces rice and six ounces of lentils, then soak overnight in a baking dish with 24 ounces of water, and one tablespoon of whey from plain yogurt. The next morning, I bake in a 350 degree oven until the water is absorbed, adding curry powder at the beginning of baking. I top with chopped fresh cilantro and plain yogurt when ready to serve.
Fruit and Yogurt Parfait
As a family, we have yogurt and fruit every day. But, for a holiday meal, I’m happy to jazz it up by layering the fruit and yogurt in parfait dishes. Sometimes, I sprinkle some of Bob’s Red Mill gluten free granola as a layer, but it’s expensive. I’d rather save those dollars for my gluten free English muffins. I’m not one for desserts with my brunch, but I’m happy for the kids to call it that.
Gluten free holiday meals can be challenging. But, with a little planning ahead, I can make a festive, easy meal than nourishes. These recipes are rich, filling, and beautiful. The best part is that they don’t look or taste like second class, gluten free substitutions.