There’s nothing like brunch to start the weekend! The good news for us gluten free peeps is that it’s relatively easy to swap out alternatives and eat with the family.
I occasionally include hash browns- there are some brands of hash browns that don’t contain gluten so please check the pack. I tend to check the packs regularly because they aren’t specified as gluten free so there’s always a chance the ingredients are tweaked.
Bacon is gluten free. When using baked beans, the brands of baked beans I’ve tried are gluten free (Heinz and Branston).
Lately I’ve been swapping to a bit more fresh fruit and veg in meals and I’ve been using fresh plum tomatoes instead of beans- see below how I prepare these.
I’m really impressed with the sausage ranges. On my first gluten free shopping trip many years ago, I bought my gluten free sausages from the Free From freezer section. Since then I’ve discovered that most of the supermarkets have sausages in their premium ranges that are labelled gluten free. These tend to have a higher meat content and now I just buy these for the whole family. Please comment below on any on particular brands you recommend.
Rather than frying them, I stick the sausages in the oven for approx half an hour at 180 degrees.
While the oven is on, I roast the mushrooms and plum tomatoes in there too:
- Slice the mushrooms or chop into halves and spread them on a baking tray
- Drizzle on some olive oil and sprinkle on some dried mixed Italian herbs or dried basil
- Give them a shake and roast for 10 to 15 minutes
- Chop the tomatoes in half and spread on a baking tray
- Drizzle on some olive oil and sprinkle on some garlic granules and dried basil
- Give them a shake and roast for 10 to 15 minutes along with the mushrooms
When I have some spinach leaves lying around, I saute these with a few drops of olive oil and a little wedge of butter. I sometimes add a few garlic granules into the mix too.
