New answers tagged breakfast
There are plenty of recipes out there for gluten free bread. So, I'll assume that you can buy or make that part. The tricky part is going to be the egg replacement. The eggs affect both the flavor and texture. I don't see how to exactly replicate the effect without using eggs, but you might be able to make something that's still delicious even if it's a ...
Egg replacements are an option depending on where you live and what products are available, but from what I hear they don't produce a similar result to eggs. Most egg-free french toast recipes use applesauce mixed with milk or yogurt and a bit of sugar for dipping, and from what I've heard they work well.
Try soaking the oats in cold water overnight- they will absorb some of the water, but faster, according to "The Joy of Cooking"
I usually leave mine overnight. Bring the water to a boil, throw the oats in, stir, cover, and remove from heat. In the morning they just need a quick reheat.
One way to prepare oats which allows them to be stored and eaten cold and which avoids excessive chewiness is to make flapjack. I sometimes do this at the weekend to eat it as breakfast over the course of the week. In the absolute minimal form you just need butter and oats (I've tried roasting oats by themselves, but it's too easy to burn them). Without any ...
My low-effort steel cut is to set the bowl of steel-cut and water in a steamer and let it go about 20 minutes (or longer) - unlike (my experience of) cooking them in a pot, there's no stirring, boilovers, or other drama. IME the drama fully applies in the microwave and no time is saved by it. But you are not going to cook them in 10 minutes time (2 minutes ...
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