As soon as learned of a wheat allergy I had to find something different for breakfast. At the time my breakfast consisted of Bran Flakes cereal with Bryers yogurt.
In 2007 I found these cereals had no wheat in them:
- rice crispies
- Corn and Rice Chex
Today the Chex cereals provide a much wider variety of cereals. There is a gluten-free bandwagon right now that some brands have grabbed. I’m just glad for the variety. I ate the Chex cereals for months but realized I had not considered the nutritional content. I found them to provide only 3g of fiber and not much else.
Oatmeal was a staple at our house when I grew up, but as an adult I found my stomach and digestive track did not agree with me. I would double over with pain almost immediately after eating a bowl. A family member observed that perhaps the milk was the problem, not the oats. I tried it with my alternative milk — rice milk, and found success!
Glad to say that now my morning breakfast consists of a big bowl of oatmeal, raisins and cinnamon with enriched rice milk. Oatmeal provides more fiber and protein and I use milk instead of water when making the oats, so I can double the calcium. I’ll address my milk choices and the pursuit of adequate calcium in another post.
So thankful for
- more choices in cereal
- better labels
- able to eat oatmeal every morning.. It just warms my insides!