At our house, mornings are about as hectic as they come. We're up at 6:30 and out by 7:10. It's hard enough to get teeth brushed, backpacks packed and shoes tied. How are we going to fit in breakfast?

On these days, my plan is to have them dressed and ready and at the breakfast table by 6:55 for a quick and healthful morning meal. Judy Sauer, a Novi teacher, sent me an easy Banana Muffin recipe (below) from her book Footloose and Gluten-Free that fit the bill. A quick bowl of cereal, gluten-free bread toasted with jam and a poached egg also are good ways to send off my little ones. (Click here for a printable coupon from Hiller's for a free carton of Blue Diamond Almond
Breeze milk with the purchase of one box of Arrowhead Mills Puffed Rice cereal.)

But on the weekends, we indulge a little more. When we have a little more time and energy, we like to pull out the good stuff: Eggs, cinnamon, brown sugar. If I'm lucky, I will have baked a loaf of bread during the week ready to slice and soak with such delights.

The thing about gluten-free bread, I find, is that it makes a wonderful French toast. Especially homemade bread, such as Gluten-Free Pantry's Best Sandwich Bread mix, soaks up a lot more egg batter than the store-bought, gluten variety. Cooked slowly in a frying pan (as it is in the picture above) or in the oven as baked French toast, it makes a soft and rich breakfast splurge just right for a weekend morning when there is time to stay in your jammies for a while!

Baked French Toast
6 thick slices gluten-free bread
Batter:
6 eggs (or 4 egg whites, 3 whole eggs), beaten
1 1/2 cup milk (cow, rice, almond or soy)
2 tsp pure vanilla
2 tsp cinnamon
Topping (if desired):
1/4 cup brown sugar
1/2 cup butter or buttery spread
1/8 cup pure maple syrup (Aunt Jamima is also gluten-free)

Place bread in 9-by-13 baking dish. Mix batter and pour overtop. Cover and refrigerate overnight.

The next morning, preheat oven to 350F. In small saucepan, melt butter and add brown sugar and syrup. Pour topping over presoaked toast and bake uncovered for 35-40 minutes. Top with banana slices and powdered sugar for a rich treat.

This recipe is from Judy Sauer's "Footloose and Gluten Free." "I know you said you were a bit intimidated by baking," Sauer said in an email, "but these two recipes are easily accessible to all and are sure-fire hits with kids ... My goal was to create a primer for people, especially mothers, who are facing the challenge of a food allergy diagnosis. I do not believe that baking gluten-free needs to be complicated and I wanted to empower people to reclaim their kitchens as a path to reclaiming their health." The recipe was very simple and even I was able to bake them!

Banana Muffins
3 cups brown rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
2 eggs
2/3 cup oil
1/2 cup honey or agave nectar
3 cups over-ripe, mashed bananas

Preheat oven to 350 F. Grease muffin tines. Makes 24 mini or 12 regular muffins. In a large bowl, combine flour, baking powder, baking soda, salt and xanthan gum.

In another bowl, beat eggs, oil, honey/agave and mashed bananas. Stir the banana mixture into the dry ingredients and mix well. Fill greased muffin tines 3/4 full. There may be extra batter to put into a small baking dish to make a mini loaf.

Bake 15-20 minutes or until center springs back. Remove from pans and place on cooling rack.

If those recipes didn't have you satisfied in the mornings, I would suggest a quick frittata. Here is a recipe I posted a year ago, but still a goodie:

Empty the Fridge Frittata
A dozen eggs
1/2 chopped onion
4-5 strips bacon (Kraft and Applegate Farms are gluten free)
1 can mushrooms diced or at least one cup diced veggies of choice
1 tablespoon olive oil
1 1/2 tablespoons Penzy's Mural of Flavor (shallots, onion, garlic, lemon peel, chives, orange peel) or generous amount of your favorite dried seasoning
2 teaspoons ground pepper

Cut bacon strips with scissors into confetti-sized pieces. Heat oil in oven-safe frying pan and saute bacon until cooked. Add onion, mushrooms (or veggies of choice) and spices. Saute for 3-5 minutes. While that is cooking, crack and whisk eggs. Preheat oven to 375 F. Add eggs to pan and cook at medium heat for 5-7 minutes, or until it looks about halfway cooked. Place pan in oven and cook for 10-15 minutes, or until it's fully cooked and the top looks cakey. If you wish, add a handfull of cheese. Slice like a pie and serve with fresh veggies and salad --- or whatever is in your fridge!

Tip: You can use turkey bacon or cubed lean meat for a lighter frittata, just add a little more olive oil so the eggs don't stick to the bottom.