Breakfast Dishes We Love:
12 Best Gluten-Free Recipes
Start off the day with a gluten-free, allergy-friendly, healthy breakfast. Our top 12 reader-favorite recipes will fill the gaps in your menu planner.
[Updated Nov. 6, 2015]
The word breakfast pretty much defines itself. As Heather Arndt Anderson writes in her 2013 book Breakfast/A History, “Breakfast literally ‘breaks the fast’ of nighttime slumber, filling one’s raging belly and providing the stamina to face the day.”
Anyone on a special diet may find it challenging to conjure up a healthy and tasty breakfast, but it doesn’t have to be. Consider the 12 easy-to-prepare gluten-free recipes that our readers rank as their favorite breakfast dishes. Mix and match per your taste.
As author Rebecca Reilly noted, this recipe “makes a special breakfast treat on cold mornings.” It calls for 11 ingredients, including three Granny Smith apples and two tablespoons of dried cranberries (or cherries or blueberries).
The mix requires just 10 minutes of skillet time and 15 minutes of oven time. Click here for instructions.
Prepare this creative breakfast casserole ahead of time and have it ready for busy mornings. The recipe calls for a six- to eight-hour refrigeration of the casserole mix and 30 to 45 minutes in the oven.
A strata, by the way, is a sort of “savory bread pudding,” as one reader chimed in. “It’s great for potluck breakfasts/brunches or for days when you don’t have the time to babysit breakfast.” Click here for the recipe.
Sometimes, you just want… a doughnut. This recipe provides just that, in the form of a muffin. Our six-step recipe, by Nicole Hunn, author of Gluten-Free on a Shoestring, will give you Cinnamon Doughnut Muffins in 15 to 18 minutes (oven time).
Each serving contains 239 calories. You can also make them egg-free; as Hunn notes, just replace the two eggs in the recipe with 3 tablespoons of applesauce, 1 teaspoon of baking power, 1 tablespoon of flaxmeal, and 3 tablespoons of a hot liquid. Click here to find our recipe.
Author Rebecca Reilly tells you how to whip up a batch of 12 to 15 muffins that go great with your morning coffee or tea. Even better: You can suit her recipe to your own tastes; choose between Banana Blueberry, Date Carrot, Fig Filling, Cherry Orange Oat, or Mocha Chocolate Chip muffins.
Also offered here is her simple “Breakfast Muffins” recipe: It’s loaded with fruit and fiber—“ideal morning fare,” as Reilly says. Find her recipes here.
Fresh sausage and seasonings of your choice will give you a high-protein side dish to spice up your breakfast. Our recipe, courtesy of regular contributor Sueson Vess (it originally appeared in her book Simple, Delicious Solutions for Gluten-Free, Dairy-Free Cooking), calls for such flavorings as thyme, sage, fennel seeds, and cinnamon.
The recipe, which starts with one pound of ground dark turkey (or chicken, pork, beef, or a some combination thereof), makes 12 to 15 sausage patties. Each serving nets out at just 65 calories. Click here for directions.
Simple-to-make waffles can accommodate most special dietary needs, and they’re easy to suit to taste, as author Mary Capone’s four recipes here illustrate. Capone gives you the following variations: Vanilla Belgium Waffles, Chickpea and Chives Waffles, Multigrain Waffles, and Lemon Poppy Seed Waffles.
Capone also presents her Gluten-Free Raspberry-Lemon Syrup as the perfect topping for any of the above. You'll find full recipes here.
This recipe uses coconut oil, a healthy alternative to the hydrogenated fats and butter found in many baked good. If that doesn’t work for you, replace coconut flour with rice bran or gluten-free oat flour; coconut oil with vegetable oil or a margarine of your choice; or coconut milk with the milk of your choice. Click here for instructions.
The absence of gums, thickeners, and stabilizers means homemade yogurt will be thinner than commercial brands. Solution?
“The longer it ferments at room temperature (up to 12 hours), the thicker it gets,” according to our food editor. “To thicken even more, add gelatin, pectin or agar, as instructed. You will need a yogurt maker for this recipe. Click here for the recipe.
We like how contributing writer Jennifer Katzinger put it: “Blueberries and cinnamon are like good friends—they should be together as soften as possible.” You’ll no doubt agree after trying this simple recipe combining those favorites into gluten-free breakfast scones. Find the recipe here.
Food Editor Beth Hillson offered a variation on this treat with her Gluten-Free Springtime Scones. Her quick and easy recipe, which also combines blueberries and cinnamon, produces a full dozen scones, each of them just 185 calories. Click here to see her variation.
They’re gluten-free, but these thin pancake-type treats can also be made dairy-free. Combine them with sweet fillings (strawberries, blueberries), vegetables (sautéed spinach, cooked lentils), or whatever appeals to you.
Crepes are so popular with our readers (and editors) that we’ve got two similar recipes to point out to you. One of them, offered by Susan Adamson, calls for six ingredients and can be whipped up in minutes. The other, courtesy of author Sueson Vess, involves six ingredients and also can be prepared in minutes.
Author Sueson Vess gives you (and your blender) a half-dozen variations of sweet, easy-to-make smoothies, all protein-rich, dairy-free and gluten-free.
As Vess points out, a good smoothie is a “go-to food for quick nutrition with limitless options.” Her recipes can include gluten-free, dairy-free protein powder (rice or hemp) plus a tablespoon of ground flax seeds or salba seeds to give you “a balanced mini-meal.” Click here for recipes.
This gluten-free version of classic yeast rolls typically baked during Easter season are easy to prep and done in around a half-hour. Note the icing drizzled across the top (see photo) in the sign of a cross. Author Rebecca Reilly also supplies tips on how to execute this recipe to make it dairy-free and/or egg-free. Check it out here.
Compiled by Larry Canale. Original recipe authors cited above.