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!
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!
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.
Smoked salmon takes the place of ham in this modern eggs benedict recipe, with an avocado cream. Served on gluten-free english muffins! If want to prep these ahead, the avocado sauce and poached eggs can all be made one day advance. To reheat the eggs, set them in a bath of warmish hot water for about 5 minutes, then assemble the eggs benedict.
These savory oat fritters are a satisfying breakfast, topped with avocado! You’ll cook the oats with crumbled bacon and chives on the stovetop then spread them into a pan to let cool so they form one uniform slab. Cut them out into circles and sear!
If you've been searching for the best gluten-free biscuit recipe, this is it! There are flaky layers, a tender crumb, and golden tops. Spread them with butter and jam, or go savory with ricotta and black pepper.
These paleo blueberry pancakes are ready in 15 minutes, easy to make in a blender! The pancakes are fluffy and moist, bursting with pops of blueberries. They’re made from a combination of grain-free flours and eggs that give them a generous lift.
These soft and tender rhubarb muffins are made with almond flour, naturally sweetened with coconut sugar. Rhubarb is both mixed into the batter, and arranged in a pattern on top, with a sprinkle of crushed almonds for crunch. And as the muffins bake, the rhubarb turns soft and sweeter.
The fluffiest gluten-free pancake recipe, that you can made into heart shaped pancakes for Valentine's Day or special occasions! Sorghum flour and oat flour give them the best texture, and the liquid ingredients are pretty standard – buttermilk, eggs, butter, and vanilla.
Instead of oatmeal, try this cornmeal porridge for breakfast! Add a bountiful amount of toppings, including blueberries, raspberries, and honey. Almonds for crunch, and chia seeds for an extra fat boost.
Tender and light gluten free crepes made with oat flour. The oat flour keeps them soft and delicate, waiting for you to roll them up them up with freshly whipped cream, toasted coconut and whatever fresh berries you have on hand.
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
Preheat waffle iron to medium high. In a large bowl, whisk together brown rice flour, tapioca starch, salt, baking powder, and pumpkin pie spice.
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.
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.
Then top with almond butter, jam, and maple syrup.
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