Buckwheat–kasha, pancakes, waffles.

Think about Passover food; obviously, the matzo-based dishes are out, but the others are wheat-free.

Socca–chick-pea flatbread (chickpea flour, salt, water, seasonings–traditional is black pepper and rosemary, but you can vary them a lot.)

MIL

Yogurt with fresh fruit, obviously not ok for the lactose intolerant person, but should be alright for the mother. And the other, with tons of options, smoothies.

Also a second on the Van’s waffles, we used to eat them regularly as they were the only egg-free option we found.

I’m a big fan of hashes, potatoes (either shredded or cubed) topped with eggs and veggies, meats. We make them for all different types of ethnic food by varying the toppings.

A couple favorites:
Greek-potatoes topped with eggs scrambled with tomatoes, spinach and (goat) feta which will also work for your dairy-free
Mexican-potatoes topped with eggs scrambled with green chilis or onions and bell peppers, topped with fresh tomato salsa (can also be served in a corn tortilla) can be served with/without cheese or sour cream

(1) Home fries and hashes. Hash browns. Even potato pancakes.

(2) Huevos rancheros; just be sure to get the corn tortillas. Or roll it up into a breakfast burrito. Or look up Cuban and Puerto Rican breakfast specialties.

In general I prefer, when avoiding wheat or cooking for celiacs, to go for things that never had wheat rather than try to come up with substitutes. They’re just rarely as good. Substitute foods just remind us, I think, that we’re missing something. I like to provide meals where the guests forget.

That’s just my own preference, of course. And when it comes down to *daily* eating, I made use of plenty of substitutes. Some favorites:

(3) In terms of gluten-free breakfast toasterthings, there are actually some decent gluten-free frozen waffles. Van’s and Trader Joe’s brands really aren’t too bad.

(4) Buckwheat pancakes can be made entirely from buckwheat flour. Waffles, too. If she’s not celiac, I recommend cutting it with half oat flour.

(5) Gluten-free cereals are usually as good as ones with wheat in them. If she’s celiac, though, check the ingredients closely. Lots of things that seem like they wouldn’t have gluten (like Rice Krispies!), do.

(6) My mom loooooves Cream of Rice. Can’t say it’s my favorite, though.

(7) Most gluten-free breads aren’t all that great, but some make a decent french toast.

Are you a Pittsburgher? I can tell you exactly where to get some of this stuff, including a fantastic millet bread.

So here’s what you do. Go to the ethnic foods section of your grocery store and find the Jewish foods. Get a box of Wolff’s kasha (whole granulation is best, but medium is fine, too — I’ve never had the small granulation). Cooking kasha is a snap:

Boil 2 cups of water.
Mix 1 cup kasha with a raw egg. Make sure the egg coats every grain of kasha
Put the kasha/egg mixture into a hot pan, over medium heat, and stir constantly. When the kasha is dried out (maybe in 1 minute), pour in the boiled water, add some salt, return the water to a boil, turn down the heat to low and cover (just like cooking rice).

The kasha will be done in 10 to 15 minutes — it cooks much faster than rice. When all the water is absorbed, turn off the heat, remove the cover, and stir a few times. Let it sit 5 minutes or so before serving.

(This is basically the recipe on the box, except the Wolff people removed the egg from their recipe for some reason. It’s not the same without it. Incidentally, one egg is usually fine for 1.5 or even 2 cups of dry kasha.)

You can eat it this way as a side to meat dishes, and it’s very good, especially with beef Stroganoff. But it’s at its best as next morning’s leftovers — pop it in a pop-top container in the fridge, and heat it up next morning in a hot, buttered cast iron pan.

Incidentally, they make flour from buckwheat, as well, and the flour is gluten-free, too. Rye is pretty much gluten-free, as well (wasa brod and butter for breakfast!).

If you’re just looking for wheat free and not gluten free Frankferd farms has a pretty tasty 7 grain pancake mix. You can sometimes find it at the East End Coop.