Gluten-Free Recipes for Those on the Go
Our contributor offers five eye-opening gluten-free recipes to ease the rush of those busy mornings.
We’ve all heard the adage, breakfast is the most important meal of the day. But what if your mornings are so hectic that you just don’t have time to make it? How do you serve something delicious to family or house-guests without having to rise before the sun to get it done? How do you make the morning meal interesting—something outside the gluten-free cereal box?
Peruse these make-ahead offerings and plan to prepare them before you need them. From breakfast casserole to morning quiche, there’s something here for everyone.
Each of these recipes is gluten-free and dairy-free and most can be made vegan, as well. They make enough to serve several people, so you may get lucky and have leftovers for the next morning’s breakfast.
Busy people, rejoice! Make-ahead breakfast is served!
Gluten-Free Coffee Cake
MAKES 1 LOAF
This wonderful make-the-night-before recipe reheats well the next morning. If you’re feeding a crowd, double or triple the recipe to make more loaves.
1½ cups Jules’ gluten-free all-purpose flour blend
¼ cup sugar
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup milk of choice, less 1 teaspoon
1 teaspoon pure vanilla extract
1 large egg
¼ cup canola oil or safflower oil
1 teaspoon ground cinnamon or pumpkin pie spice
3 tablespoons brown sugar
2 tablespoons softened butter or dairy-free alternative
1 large apple, peeled and sliced, optional
1. Preheat oven to 350°F. Grease an 8½x4½-inch loaf pan.
2. In a medium bowl, combine flour blend, sugar, baking powder, baking soda, cinnamon and salt. Slowly stir in milk, vanilla, egg and oil until batter is smooth and fairly thick. Pour into prepared pan.
3. To make topping, mix together cinnamon, brown sugar and butter with a fork until combined. Distribute topping over the batter, cutting through slightly with a knife and making criss-cross patterns to marbleize. If using apple slices, place them across the top.
4. Place pan in preheated oven and bake 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Loaf yields 8 slices. Each slice contains 235 calories, 11g total fat, 3g saturated fat, 0g trans fat, 36mg cholesterol, 267mg sodium, 31g carbohydrate, 1g fiber, 12g sugars, 3g protein, 17Est GL.
For Egg-Free Coffee Cake, omit the egg. Add 1 tablespoon flax meal or ground chia seeds to 3 tablespoons hot applesauce. Mix well and let cool. Add to wet ingredients in Step 2.
Overnight Breakfast Casserole
This breakfast casserole has the delicious texture of bread pudding. Make it the night before and pop it in the oven in the morning. It can be made with egg replacement; see instructions below.
⅓ cup butter or dairy-free alternative
⅔ cup brown sugar or coconut palm sugar, divided
1 loaf unsliced gluten-free sandwich bread or French bread
6 large eggs
1¼ cups canned coconut milk or gluten-free liquid creamer of choice
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon sea salt
-Pure maple syrup, optional
½ cup chopped pecans or raw sunflower seeds, optional
½ cup fresh blueberries, optional
1. Melt butter and drizzle it over the bottom of a 9x13-inch baking dish. Sprinkle enough brown sugar to cover bottom, reserving about ¼ cup to sprinkle over casserole before baking.
2. Cut bread into 1-inch-thick slices. Lay slices on top of butter and sugar in the baking pan. Slices may overlap slightly.
3. In a separate bowl, whisk together eggs, coconut milk, vanilla, cinnamon, ginger and salt.
4. Pour egg mixture over the bread, evenly coating each slice. Sprinkle with remaining sugar. Sprinkle with pecans and blueberries, if desired. Cover pan tightly with plastic wrap and refrigerate overnight or at least 2 hours.
5. Preheat oven to 350°F.
6. Remove plastic wrap from casserole and cover loosely with foil.
7. Place in preheated oven and bake 35 minutes. The bread should have soaked up most of the liquid at this point. If not, remove the foil and bake an additional 5 to 10 minutes.
8. Let casserole cool slightly. Serve warm with maple syrup.
For Egg-Free Breakfast Casserole, replace 6 eggs with 1½ cups apple butter, canned pumpkin or mashed bananas. Add an extra ¼-½ cup coconut milk or liquid creamer to thin the mixture, if necessary.
TIP Breakfast casserole is a great way to use up your old gluten-free bread. Stale or frozen (and thawed) bread works well in this recipe.
Each serving contains 351 calories, 16g total fat, 9g saturated fat, 0g trans fat, 125mg cholesterol, 207mg sodium, 48g carbohydrate, 1g fiber, 17g sugars, 6g protein, 30Est GL.
Veggie Quiche with Polenta Crust
MAKES 1 QUICHE
Quiche is a wonderful choice for a make-ahead breakfast or brunch. Most chopped vegetables and meat like ham or bacon go well in this breakfast pie. Use whatever ingredients you prefer or happen to have on hand. A polenta crust provides a nice crunch to the light and smooth filling but this quiche can be made without a crust, if desired. The small amount of gluten-free flour in the filling helps this pie hold its shape when cut.
2½ cups water
½ teaspoon sea salt
1 cup gluten-free yellow corn grits
1 large egg
1 tablespoon butter or dairy-free alternative
¼ cup nutritional yeast
¼ teaspoon cracked black pepper
2 teaspoons olive oil, divided, for greasing pans
½ bunch asparagus
¼ teaspoon cracked black pepper
3 large eggs
½ cup sour cream or plain yogurt of choice
1 tablespoon Dijon mustard
2 tablespoons nutritional yeast, optional
⅛ cup gluten-free all-purpose flour blend of choice
1 cup chopped vegetables of choice (mushrooms, broccoli, peppers, squash, etc.)
½ red onion, diced
1 tablespoon olive oil
-Pinch of salt and pepper
1 teaspoon chopped fresh basil leaves
- Fresh basil leaves, for garnish, optional
1. Preheat oven to 375°F. Grease a 9-inch pie pan, quiche plate or springform pan. Line a baking pan with aluminum foil and drizzle 1 teaspoon olive oil over the foil.
2. To make Polenta Crust, bring water and salt to boil in a medium saucepan. Slowly add grits to boiling water, whisking to combine. Reduce temperature to medium-low and cook, stirring constantly for 5 minutes or until polenta is so thick that you can see the bottom of the pan while stirring. Remove from heat and stir in egg, butter, nutritional yeast and pepper. Whisk until ingredients are completely combined.
3. Spread polenta evenly across the bottom of prepared pie pan and 1 to 2 inches up the sides, using a rubber spatula to smooth. Place crust in preheated oven and bake 25 minutes or until set.
4. Meanwhile, snap the ends off fresh asparagus spears about 1 to 2 inches from the base of each stalk. Arrange spears on prepared baking pan and roll them in oil on the pan. Drizzle another teaspoon of oil over asparagus, if necessary, to lightly coat each spear. Sprinkle with pepper. Place in preheated oven and roast 15 minutes, rolling spears once if they brown too much. Once cooked, set aside enough spears to place across the top of the quiche. Dice remaining spears.
5. In a medium bowl, whisk together eggs, sour cream, mustard, nutritional yeast and flour blend. Set aside.
6. Sauté chopped vegetables and onion in oil over medium-high heat with salt and pepper until onions are translucent and vegetables brown lightly. Stir vegetables into egg mixture, along with diced asparagus.
7. Pour quiche filling into baked polenta crust. Arrange remaining asparagus spears on top.
8. Place in preheated oven and bake 45 minutes or until a knife inserted in the middle of the quiche comes out clean.
9. Remove from oven and cool on a wire rack at least 10 minutes. Sprinkle with choped basil. Garnish with basil leaves, if desired, and serve.
Quiche yields 8 slices. Each slice contains 204 calories, 10g total fat, 4g saturated fat, 0g trans fat, 117mg cholesterol, 239mg sodium, 20g carbohydrate, 1g fiber, 2g sugars, 8g protein, 14Est GL.
For Egg-Free Quiche: To replace 1 egg in the Polenta Crust, mix 1 tablespoon cornstarch in 3 tablespoons cold water. Add to the saucepan after the grits are cooked, stirring until the polenta thickens. Remove from heat and stir in remaining crust ingredients. To replace 3 eggs in the Filling, combine 1 tablespoon flax meal or ground chia seeds with 3 tablespoons hot water; let sit 5 minutes to thicken. Meanwhile, combine 3 tablespoons cornstarch with 3 tablespoons (or so) cold water to make a wet paste. Gradually add the cornstarch mixture to the flax meal gel, stirring in 1 teaspoon of water, if needed, to combine well. Use this mixture to replace the eggs in Step 5. Allow 7 minutes additional baking time, if needed.
MAKES 3 CUPS
This homemade cereal is an allergy-friendly antidote for a boring breakfast. It has just the right amount of crunch and sweetness. Use this recipe as your base, adding raisins, cinnamon, fresh fruit or whatever pleases your palate.
1½ cups cooked quinoa
1½ cups quinoa flakes
1 tablespoon ground cinnamon
½ cup pure maple syrup or maple agave nectar
¼ cup extra virgin olive oil
1 tablespoon blackstrap molasses
1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
2. Whisk together cooked quinoa, quinoa flakes and cinnamon. Stir in maple syrup, olive oil and molasses until ingredients are combined.
3. Spread wet quinoa mixture evenly across prepared baking sheet.
4. Place in preheated oven and bake 15 minutes. Stir and bake another 5 minutes. Stir again. Bake up to 5 minutes more, watching closely to be sure cereal doesn’t burn. Quinola should be browning and not wet. (It will become crisp as it cools.) If your mixture is still moist at this point, reduce oven temperature to 200°F and let cereal bake 30 additional minutes to dehydrate.
5. Remove from oven and cool. Store cereal in sealed containers in the refrigerator up to 2 weeks.
Each ½ cup serving contains 318 calories, 12g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 4mg sodium, 48g carbohydrate, 4g fiber, 20g sugars, 6g protein, 26Est GL.
Gluten-Free Toaster Pastries
MAKES 18 TO 20 PASTRIES
These homemade pastries are delicious fresh out of the oven or toasted from the freezer. Gluten-free instant oats hold the dough together without eggs, making this recipe gluten-free, dairy-free and vegan.
⅛ cup certified gluten-free instant oats
¼ cup boiling water
2½ cups Jules’ gluten-free all-purpose flour blend
2 tablespoons granulated sugar
½ teaspoon sea salt
½ teaspoon baking powder
1 cup (2 sticks) cold butter or dairy-free replacement
2 tablespoons apple butter
1 tablespoon cold water
¼ cup milk of choice, more or less as needed
1 tablespoon cinnamon sugar or Demerara sugar
1¼ cups apple butter or jam, for filling
1. Stir instant oats with boiling water until combined. Set aside to thicken.
2. Using a food processor or stand mixer, pulse or whisk together flour blend, sugar, salt and baking powder until blended. Cut cold butter into small chunks and add to dry ingredients. Pulse or whisk briefly until mixture looks pebbly.
3. Measure out ¼ cup cooked oatmeal and add to the flour-butter mixture, along with 2 tablespoons apple butter and cold water. Process or mix just until ingredients are combined and the dough holds together.
4. Wrap dough in plastic wrap and freeze 10 minutes or refrigerate at least 30 minutes until dough is cold and not as sticky.
5. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
6. Once dough is chilled, liberally dust your countertop or work surface with gluten-free cornstarch. Roll out the dough to ⅛-inch thickness. Sprinkle extra flour on your rolling pin if dough is too sticky while rolling. Cut dough into even-size rectangles using a knife or a 3x4½-inch cutter.
7. Gently transfer half the rectangles to prepared baking sheets. Spoon apple butter or jam into the middle of each rectangle, leaving a ½-inch border on the sides of each rectangle for sealing. Dip a finger in water and dampen the edges of the rectangle. Lay another rectangle on top of each filled rectangle and press gently around the edges. Then press around the edges of each pastry with fork tines. Cut an “X” or poke holes in the top of each pastry to let steam vent. Brush each with milk of choice and sprinkle with cinnamon sugar.
8. Place pastries in preheated oven and bake 25 to 30 minutes or until pastries are lightly browned but not crunchy.
9. Remove from oven and cool on a wire rack. Drizzle with White Glaze, if desired.
3 tablespoons confectioners’ sugar
1 teaspoon milk of choice, more as needed
1. Whisk milk into confectioners’ sugar, adding more milk until glaze reaches a drizzling consistency.
Each pastry without glaze contains 177 calories, 10g total fat, 6g saturated fat, 0g trans fat, 25mg cholesterol, 75mg sodium, 21g carbohydrate, 1g fiber, 8g sugars, 1g protein, 13Est GL.
MAKES 4 CUPS
1 cup cornstarch, tapioca starch or arrowroot powder
1 cup potato starch, tapioca starch or arrowroot powder
1 cup very fine white rice flour, sorghum flour or buckwheat flour
½ cup corn flour, millet flour, sorghum flour or brown rice flour
½ cup tapioca starch, cornstarch or arrowroot powder
4 teaspoons xanthan gum or guar gum
1. Whisk ingredients together in a large bowl. Store the blend in a large zip-top bag or sealed container.
Blend recipe excerpted with permission from Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy by Jules E. Dowler Shepard. Available from Da Capo Press, a member of The Perseus Books Group. Copyright 2010. Jules’ pre-blended flour blend is available at gfjules.com.
Associate editor Jules Shepard (gfJules.com) is author of Free for All Cooking; The First Year: Celiac Disease and Living Gluten-Free and Nearly Normal Cooking for Gluten-Free Eating.