Of course, that's a lot of gluten - between the pasta and the breadcrumbs in the meatballs and brasciole. So after a lot of trials and errors, I finally came up with a pretty-close-to-the-family-recipe version.  Brasciole recipe is from Giada DeLaurentis.  I just use Aleia's GF Fuggedaboutit! Italian Bread Crumbs (the best I have found!) and omit the sauce since I make my own version.  The meatballs are a combination of Organic Ground Beef and Pork (1 pound each) combined with 1/2 cup of the same GF  bread crumbs, and 1 egg(combined with 1/3 cup milk).  Roll into balls and bake for 25 minutes on a Silicone lined baking sheet.

Before browning the brasciole, I brown the Italian Sausage (I prefer sweet) in my 3 quart Le Cruset pot, and place them in  a slowcooker with the meatballs.  I brown the brasciole in the same pot, place it on top of the meat in the slowcooker and then do the deglazing with the wine (I used red instead of white).  I then add 2-3 cloves of garlic, finely chopped, 2 teaspoons of oregano and a tablespoon of basil.  After cooking for about a minute, I add 3 cans of crushed tomatoes (I prefer Muir's with basil).  Let this simmer for 5 minutes and then pour over the meat.  Cook on low in the slowcooker for 7-8 hours.  Serve over GF pasta (still working on the best pasta for this, but I have used the gluten free penne from Barilla, Ronzoni and this hard to find pasta from Italy (La Fabbrica Della pasta Senza Glutine).  The last one is expensive, but is the closest to regular pasta.  Place a dollop of ricotta cheese on top and some freshly grated parmesan before serving.  I serve this often times with a Caprese salad - Fresh mozzarella and tomato slices alternated with some balsamic glaze, pesto and basil drizzled on top.  My family doesn't really notice a difference and  I don't even miss the bread!!

So I am kind of a Mickey Mouse (all things Disney) fan.  Every morning in Disneyworld I would look forward to these mini Mickey Mouse waffles.  When I learned I could not longer have wheat, I was devastated.  But then  learned that Disneyworld  makes a GF version of these tasty breakfast treats so I can continue to enjoy them when I visit..

 I love being able to make a good breakfast on the weekend.  Today, I went with an old family favorite, the blinkie.  Now some people call it "egg in a hole" or my husband's name, "egg with a hole in the middle", but I prefer "Blinkie" for its whimsical sound.  I couldn't find my trusty juice glass, with the perfect size rim, for cutting out the hole in my Canyon Bakeshop GF multigrain bread, so I opted for my flower cookie cutter, giving is a more spring-like appeal.  Easy to make:
Lightly toast (to defrost) the bread
Cut out center with cup (or cookie cutter - save the center).
Put toast in melted butter and turn so both sides have butter on them. 
Add egg to hole in toast. 
Lightly butter center cutout and place on griddle. 
Turn over blinkies and cook eggs to desired doneness.  I prefer over medium so that the yolks are still wet, but the whites are fully cooked. 
​Serve with a side of fruit for a yummy (and filling) breakfast.