I am gluten and lactose intolerant.

by Joy F Friedberg
(Irvine, Ca.)

For breakfast, I usually have coffee or tea without milk or sweeteners, two poached or hard boiled eggs and grapefruit.

For a special treat I make pancakes substituting wheat flour with sweet sorghum flour, eggs, almond milk, vegetable oil, and vanilla extract.The pancakes are very light and tasty.

I like plain almond milk because it is low caloric, low carb, and a good source of calcium and vitamins.

On weekends when I have the time, I make vegetable omelette's with rice cheese or soy cheese. Sliced fresh pineapple or melon as a side.

For a hardy breakfast I cook gluten free oatmeal with almond milk, a dash of salt and sugar substitute.