Interesting that you just posted this, well, at least recently according to the level of traffic normally on this board!I'm gluten intolerant, and I've been able to tolerate possible cross contamination and the accidental ingestion of gluten or the occasional intentional eating of gluten. A few weeks ago I noticed almost all the symptoms of gluten ingestion, and I couldn't figure out the source. I'd been eating at home and not cheating at all. I finally figured out the source was grits. The label says "may contain traces of wheat, soy and peanuts". I'd been eating this brand of grits for two years without any problems. My main breakfast was 1/4 cup grits, 1 cup water, 1 tablespoon flax seed or chia seed, 1 tablespoon peanut butter and 1-2 tablespoons brown sugar. It's strange that all of a sudden the grits bother me. I don't know if I became more sensitive or the grits are more contaminated. I now have five boxes of grits I won't eat, and I live in the north so none of my friends will take them! I'll figure something out. Coincidentally I had just purchased GF oats from Trader Joe's at a very affordable price. I used to eat oatmeal, but once I went GF it was too expensive, so I switched to grits. Oatmeal is better for me nutritionally, and now much more affordable. I've had oatmeal for breakfast the last two days. One thing I learned from this is variety is good. It's so easy to have the same breakfast 4-6 days a week.Once I start working again I'll try your quiche, right now it's easy to quickly cook a pepper and add an egg, although I have to admit I do that for dinner more often than for breakfast.Cosmos
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