Heartbeet Kitchen
20 Nourishing Gluten-Free Breakfast Recipes
February 16, 2021 in Breakfast · Gluten-Free · 1 Comment

Your mornings are about to get better with these feel good gluten-free breakfast recipes. There’s both sweet and savory, vegan gluten-free breakfast ideas, and several without eggs!

15 gluten-free breakfast recipes, rhubarb muffins backround

It’s true that breakfast starts the tone for the day. And let’s be honest, when you’re gluten-free, a plate of eggs and yogurt gets boring real quick.

Gluten-Free Breakfast Ideas

These nourishing gluten-free breakfast recipes are vibrant and satisfying, giving you the best start to the day. Most are quick and easy for busy mornings, and a few are perfect for weekend bunch. And whether you’re in the mood for sweet or savory, there’s something here to fit the bill.

By adding a few gluten-free staples to your pantry and refrigerator, the breakfast options are endless!

My Favorite Gluten-Free Breakfast Staples

Mornings are better with one of these breakfasts! You'll find gluten-free waffles and pancakes, savory oatmeal, gluten-free crepes, new things to do with eggs, and gluten-free muffins. So many delicious ways to eat breakfast without gluten, without sacrificing flavor.

Savory Gluten-Free Breakfast Ideas

Sweet Gluten-Free Breakfast Ideas

Kefir Waffles with Almond Butter + Jam

19 Nourishing Gluten-Free Breakfast Recipes, plus Easy Gluten-Free Waffle Recipe

Yield: serves 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Simple gluten-free waffles for two! Made with brown rice flour for excellent texture, crisp golden edges and a little, tender crumb. Plus 14 other gluten-free breakfast recipes to inspire!


  • 100 grams brown rice flour
  • 35 grams tapioca starch
  • 1/4 teaspoon fine salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon or pumpkin pie spice
  • 1 1/2 tablespoons maple syrup
  • 1/2 cup plain Kefir (or plain yogurt - not greek)
  • 1 large egg, room temperature
  • 4 tablespoons grassfed butter, melted and cooled


    1. Preheat waffle iron to medium high. In a large bowl, whisk together brown rice flour, tapioca starch, salt, baking powder, and pumpkin pie spice.
    2. In a separate bowl, whisk together maple syrup, kefir, and egg until smooth. Whisk these ingredients into the dry, then whisk in the butter until completely combined and smooth.
    3. Then add one third, or half (if you want really large waffles) of the batter to the waffle iron. As the batter sits it will get really thick - not pourable. It's totally okay. Just spread it out on in the middle of the iron, like you would cake batter.Seal, and let cook until just golden brown. (do not overcook) *I don't rely on the timer on my waffle, instead I open lid to look after a few minutes to see how they are coming along. Repeat two more times to makes additional waffles.
    4. Then top with almond butter, jam, and maple syrup.

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