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NIRERIN Posts: 14,819
11/26/19 4:38 P

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What about tortilla? Eggs, peppers, onions, spices and olive oil and you have your pick of recipes since wheat and cheese are not usual ingredients in tortilla. Really most potato and egg casseroles, whether you top tots or hash browns or plain chunks of potatoes, will take on most ingredients and are plenty tasty without cheese.

You could also go for the non-Spanish tortilla, and make some sort of a breakfast enchilada, just buy corn tortillas, omit the cheese or use a vegan cheese. Chilaquiles could also be modified in the same way.

Corn polenta would be another base with that would take most toppings.

-google first. ask questions later.

URBANREDNEK Posts: 15,896
11/24/19 2:00 P

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These aren't restrictions that I normally have to work with, so don't have a "standard" recipe on hand. The best that I can recommend would be to do a search on "vegan strata", "vegan breakfast casserole", or "gluten free vegan strata" since this avoids the cassein issue.

If the person you are cooking for is okay with eggs, then you could also just modify a "standard" breakfast casserole to use gluten-free bread and gluten-free oat / almond / rice / soy milk --- and use nutritional yeast and cashew "cheese" instead of dairy cheese.

You might want to consider doing a "sweet and savoury" type, using gluten-free bread, eggs and unsweetened almond milk for the custard, and a "filling" of apples, onions, mushrooms, greens, and chicken cooked in a peanut / hoisin sauce (natural peanut butter and gluten-free hoisin sauce). This avoids the whole cheese issue with the casein.

Typical layering would be half of the bread cubes (or a mix of bread cubes and blanched cubed potatoes / sweet potatoes / squash), then pour in half of the custard, add in the "filling" (I coarsely chop everything, add 4-8 tbsp of peanut butter and 2-4 Tbsp of hoisin, stir it together in a skillet, and cook until the onions are translucent and the apples are soft but still holding shape), top with the rest of the bread cubes (or a blend of rolled oats, rolled barley, flaxseed, and maybe a few bread cubes), pour in the rest of the custard, then cover and refrigerate overnight. Anywhere from 60-90 minutes in a 350 degree preheated oven should be about right to get it cooked through in the morning (depending on how deep your pan is).

I hope this gives you a place to start!

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Posts: 3
11/22/19 6:40 P

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I need a breakfast casserole recipe or overnight French toast that is gluten and casein free. Any suggestions?

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