Breakfast

I have never been a big breakfast eater. Most people seem to relish opening the day with something good, which is a problem for the gluten and lactose challenged since practically all typical breakfast foods contain gluten or lactose. Though there are now gluten-free cereals, they are less appealing when deprived of milk. While the following recipes will not assuage all breakfast longings, they should help. The recipe I developed for waffles is a triumph and a treat for both Intolerant Gourmets and their gluten- and dairy-loving friends. The meager selection of breads contains no odd chemicals and tastes good. Most of them should be toasted to be at their best. There is even a very good hot cereal.