MENU SUGGESTIONS
GLUTEN AND CASEIN INTOLERANCE:  THE GFCF DIET
Diane Black, Ph.D.

Main meals are quite easy, of course, with your basic meat, potatoes or rice, and vegetable, although you may need to adapt some recipes a bit for sauces, etc.  The biggest problems we faced were breakfast and supper.

For breakfast, may I suggest fruit if desired and herb tea plus:

GFCF Waffles (see my Recipes)
Egg-free French Toast made with GFCF bread (see my Recipes)
Rice with crumbled bacon or even scrambled egg
Fried corn meal mush (if corn is tolerated)
Porridge from buckwheat, millet, and rice flakes
Muffins and a boiled egg
"Indian pancakes"  (see my Recipes)
Chili-laced Split Pea Griddle Cake (see my Recipes)
Idlee Opma (see my Recipes)
Toast and peanut butter

For supper, we usually eat light.  We often have:

Split Pea Soup with Corn Muffins (see my Recipes for the Muffins)
Assunta Soup with Muffins (see my Recipes)
Fragrant Rice and Mung Bean Porridge (see my Recipes)
Rice and Mung Bean Casserole (see my Recipes)
Risotto (check your Italian cookbook)
Fried Rice (leftover rice mixed with scrambled egg or leftover meat, chopped, and chopped vegetables quickly stir-fried, such as shallot, carrot, broccoli, celery, peas, spinach, cabbage.......)
Potato pancakes with applesauce
In hot weather, lentil-rice salad