Delicious and Easy Gluten-Free Breakfast Ideas

For individuals with celiac disease or gluten sensitivities, finding suitable breakfast options, especially when time is short, can be a challenge. Fortunately, a wide array of delicious and nutritious gluten-free breakfast ideas are available to kickstart your day. This article explores a variety of gluten-free breakfast options, including make-ahead recipes, quick on-the-go solutions, and ideas for busy families.

Make-Ahead Gluten-Free Breakfast Recipes

Preparing breakfast in advance can save valuable time during busy mornings. Here are some simple make-ahead gluten-free recipes to try:

Gluten-Free Power Bites

These cereal balls can be made ahead and stored in an airtight container for up to three days, with the rest frozen for later use. Enjoy two of these power bites with some fruit or yogurt for a quick and energizing breakfast.

Almond-Orange Waffles

Make a large batch of almond-orange waffles and store individual servings in the freezer. Reheat them in the toaster for a convenient and satisfying breakfast.

Overnight Oatmeal

Overnight oatmeal recipes are incredibly easy to prepare for the week. This allows you to have a nutritious breakfast ready to go each morning.

Read also: Managing CACS with Diet

Instant Pot Homemade Yogurt

If you own an Instant Pot, you can easily make a large batch of yogurt for the week. Homemade yogurt is a versatile base for many gluten-free breakfast creations.

Breakfast Egg Cups

Baking eggs in large batches makes it easy to enjoy a protein-packed breakfast. Simply reheat the egg cups in the microwave as needed.

Sheet Pan Omelets

Another great way to make a big batch of eggs is on a sheet pan. Cut the omelet into squares and reheat them for a quick and easy breakfast.

Mixed Fruit Oatmeal Bake

This recipe makes six servings of a delicious and hearty breakfast. Portion the oatmeal bake into containers, store in the fridge, and reheat in the morning.

Roasted Maple-Sweetened Granola

This granola recipe yields 16 servings of clustered granola, perfect for topping yogurt or enjoying with milk.

Read also: Comprehensive Celiac Disease Diet

Gluten-Free Breakfast Ideas for Meetings and Events

Attending meetings and events can be challenging for those on a gluten-free diet, especially when continental breakfasts are loaded with pastries, bagels, and muffins. However, with a few modifications, it's possible to create gluten-free breakfast options that are just as appealing.

Juices and Smoothies

There are numerous juice and smoothie options available. Consider offering a variety of allergy-free smoothies.

Oatmeal

Ensure that the oatmeal is certified gluten-free, using brands like Bob’s Red Mill, Udi’s Gluten Free, or GF Harvest. Serve it plain with a variety of gluten-free toppings such as cinnamon, fruit, and nuts, or try a baked oatmeal.

Eggs

Eggs are a versatile gluten-free breakfast option. Offer hardboiled eggs, scrambled eggs, omelets, frittatas, or fried eggs, ensuring that no wheat is used in the preparation.

Quinoa Bowls

Breakfast bowls are a great way to incorporate leftover quinoa from lunch. Add protein and magnesium to your attendees' day by serving quinoa bowls with various toppings.

Read also: Guide to Celiac Veganism

Gluten-Free Bread or Muffins

Some hotels and bakeries offer gluten-free bread or muffins. Ensure that these items are not placed on the same tray or buffet as the "regular" muffins to avoid cross-contamination.

Important Tip

Inform attendees that precautions are being taken when preparing gluten-free foods, but it's impossible to guarantee that exposure to potential allergens will not occur.

Quick and Easy Gluten-Free Breakfast Recipes

For busy mornings, quick and easy breakfast recipes are essential. Here are some options that can be prepared in minutes:

Gluten-Free Millet Biscuit

This biscuit recipe, provided by Linda Simon, a registered dietitian and certified personal chef, can be enjoyed with sweet or savory toppings.

Ingredients:

• 1 egg
• 1 cup buttermilk
• 1/3 cup oil
• 2/3 cup millet
• 2 Tablespoons ground flax seed
• 1 ½ cups millet flour
• 1 ½ teaspoon xanthan gum
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt

Instructions:

1. Preheat oven to 450°F.
2. In a large bowl, mix together egg, buttermilk, oil, millet, and ground flax seed. Stir until the oil is mixed in.
3. In a medium bowl, thoroughly mix the rest of the ingredients.
4. Add dry mixture to the wet, buttermilk mixture. Stir a minute or two, until thoroughly combined.
5. Using a 2 oz disher (#16), scoop nine biscuits onto a greased pan. If less rounded tops are desired, wet fingers and gently flatten each biscuit.
6. Bake for 15 minutes.

Gluten-Free Biscotti

This traditional Italian cookie recipe, courtesy of the Gluten-Free Palate, uses pecans, but you can experiment with other nuts or add cinnamon or chocolate chips.

Ingredients:

• 1 ½ cups gluten-free flour (a 1:1 replacement flour with a binder, such as xanthan gum, is ideal)
• ⅕ teaspoon salt
• 1 ½ teaspoon baking powder
• ⅓ cup butter, softened
• ⅓ cup brown sugar
• 2 eggs
• 1 teaspoon lemon extract
• 1 teaspoon vanilla
• 1 teaspoon lemon zest
• 1 cup crushed pecans

Instructions:

1. Preheat oven to 360°F.
2. Mix flour, salt, and baking powder in a bowl.
3. In a separate bowl, beat butter with brown sugar using a whisk or hand mixer. Add eggs one at a time, lemon extract, and vanilla, and beat together with the butter and sugar mixture.
4. Transfer the beaten wet mixture to the dry ingredients bowl. Add the lemon zest and crushed pecans, then mix thoroughly.
5. Chill for half an hour in the fridge.
6. After chilling, divide the dough into two parts, shape each into a cylinder or tube, and lay on parchment paper-lined pan.
7. Bake for 30 minutes.
8. Remove from oven and let cool for 10-15 minutes. Reduce oven temperature to 300°F.
9. Once cooled, cut into cookies about an inch thick.
10. Transfer the cut cookies back onto the parchment-lined pan and bake in reduced-temperature oven for another 20 minutes, flipping halfway through.
11. Let cool and enjoy!

Gluten-Free Cinnamon Raisin Bread

This cinnamon bread recipe, also from the Gluten-Free Palate, is a delightful way to enjoy raisins.

Ingredients (Bread):

• 2 ½ teaspoon active dry yeast
• 1 cup warm milk
• 4 Tablespoon brown sugar
• 2 large eggs
• ¼ cup plain yogurt
• 2 ¾ cups of gluten-free flour
• 1 teaspoon ground cinnamon
• ¼ cup canola oil
• ¼ teaspoon salt
• ½ cup raisins, soaked in warm water for 30 minutes then fully drained

Ingredients (Cinnamon Swirl):

• 1 stick butter, softened
• 1 Tablespoon ground cinnamon
• 3 Tablespoon brown sugar
• 1 Tablespoon butter, melted (for brushing the dough before it’s ready to bake)

Instructions:

1. In a mixing bowl, mix yeast, warm milk, and brown sugar. Mix until the sugar is well dissolved, and cover with a warm kitchen towel for 10-15 minutes or until the yeast blooms.
2. In a bowl of a stand mixer, using a whisk attachment, mix eggs, yogurt, and yeast mixture until incorporated.
3. Change the whisk attachment to the hook attachment and add gluten-free flour and ground cinnamon. Mix well using medium speed for 5-10 minutes.
4. Add canola oil and salt and mix for another 10 minutes.
5. Last, add the raisins and mix again just until incorporated.
6. Take the bowl off the stand mixer, and place the dough on a floured flat surface. Knead or fold for another 5 minutes or until the dough becomes smooth and form it into a ball.
7. Put the dough ball in a large, oiled bowl, cover it with a clean kitchen towel, and let it rest in a warm place for 45-60 minutes or until it doubles in size.
8. Mix the butter, cinnamon, and brown sugar in a bowl. Refrigerate until the dough is ready.
9. Generously grease the loaf pan with butter. A 8 x 4.5 x 4-inch loaf pan will do.
10. After waiting, put the dough on a floured flat surface and punch the air out of it. Form it into a ball then divide it into 5 equal parts.
11. Take 1 part (keep the others covered with a kitchen towel) and roll it out into a rectangle, ½-inch-thick and 7½ inch-long (or however long your loaf pan is).
12. Spread ⅕ of the cinnamon butter mixture on top of the rectangle of dough, then roll the dough to form a log with a length of 7½ inches.
13. Repeat with the rest of the dough sections. Now you have 5 logs of dough.
14. Put 2 of the logs on the bottom of the pan, side by side, and put the others on top of them.
15. Cover the pan using a towel and let it rest for another 45-60 minutes, or until it doubles in size.
16. Pre-heat your oven to 350°F.
17. When the dough is ready, brush the dough with melted butter.
18. Bake for 35-40 minutes. If the top of the bread is getting brown fast, cover with aluminum foil.

Hearty and Filling Gluten-Free Breakfast Options

For those who prefer a more substantial breakfast, here are some hearty and filling gluten-free recipes:

Fully Loaded Cheesy Breakfast Casserole

This gluten-free casserole from Jones Dairy Farm features their certified gluten-free Dry Aged Bacon and All Natural Roll Sausage.

Ingredients:

• 1 Jones Dairy Farm Breakfast Sausage Roll
• 1 28-ounce package frozen cubed hash browns with peppers and onions, thawed
• 1 pound Jones Dairy Farm Dry Aged Bacon, cooked and chopped
• 2 cups shredded medium cheddar cheese
• 12 large eggs
• 1/2 cup whole milk
• 1 teaspoon garlic powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper

Directions:

1. Preheat oven to 375°F and butter 9×13-inch baking pan.
2. In large skillet over medium heat, cook sausage until browned, crumbling it with a spatula as it cooks.
3. Add hash browns, sausage, bacon and cheese to casserole dish. Toss to combine.
4. In large bowl combine eggs, milk, garlic, salt and pepper. Whisk until completely combined.
5. Pour egg mixture over hash brown mixture.
6. Bake for 35-40 minutes until a knife inserted in the center comes out clean.

Butternut, Apple and Chicken Sausage Hash

This sweet and savory hash from Paleo Running Momma uses certified gluten-free sausage links from Jones Dairy Farm.

Ingredients:

• 4 cups butternut squash, cubed about 1 inch
• 2 tablespoon ghee or preferred cooking fat, melted
• 1 package Jones Dairy Farm chicken sausage links, cut into bite size pieces
• 1 large apple, chopped; honeycrisp or pink lady work best
• 1 medium onion, chopped
• 1/2 teaspoon cinnamon
• 1 tablespoon minced fresh poultry herbs, plus more for garnish
• 4 eggs
• Sea salt
• Salt and pepper to taste

Directions:

1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. In large bowl, toss butternut squash cubes with 1 tablespoon of ghee. Evenly coat with sea salt and spread into single layer on baking sheet.
3. Roast in oven 25-30 minutes, or until golden brown and soft.
4. Meanwhile, heat large cast iron skillet (or heavy nonstick skillet) over medium high heat. Once hot, add remaining tablespoon of ghee.
5. Add chicken sausage and cook, stirring 2 minutes or until brown.
6. Add onions and reduce heat to medium. Cook and stir until onions are translucent and sausage is toasty.
7. Add apples, cinnamon, herbs, salt and pepper. Stir until apples are soft, about 2-4 minutes.
8. Turn off heat and once the butternut squash is roasted, gently fold into mix (drain excess grease first, if desired).
9. Create four indents in hash and carefully crack one egg into each groove. Sprinkle eggs with salt, pepper and additional herbs, then cover and return skillet to medium heat.
10. Cook until eggs are cooked to preference, 5-10 minutes. Serve right away and enjoy!

Quick and Easy Egg Bites

These egg bites from Jones Dairy Farm can be made with any of their certified gluten-free, all-natural sausages.

Ingredients:

• 10 eggs
• 1/2 teaspoon sea salt
• 1 package Jones Dairy Farm Golden Brown Sausages, thawed and sliced
• 1/3 cup chopped sun dried tomatoes
• 1/2 cup crumbled feta

Directions:

1. Preheat oven to 375°F.
2. Spray muffin tin with cooking spray or line with silicone liners.
3. Beat eggs and salt in a medium bowl.
4. Add in sausage, tomatoes and feta.
5. Divide mixture evenly into each muffin tin.
6. Bake for 18-20 minutes or until set.
7. Let cool until just warm to touch. Enjoy!

Pumpkin Chocolate Chip Muffins

This recipe by Katie Blauser earned an honorable mention in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest.

Ingredients:

• 1 cup canned pumpkin (not pumpkin pie)
• 1/2 cup brown sugar
• 1/2 cup oil (coconut or olive)
• 2 eggs
• 2 cups Josie’s Best Muffins & More Gluten-Free Mix
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons maple syrup
• 1/2 cup gluten-free chocolate chips

Directions:

1. Preheat the oven to 350°F.
2. Grease or line a muffin tin.
3. Mix the wet ingredients together well.
4. Gradually add the dry ingredients and mix until there’s no lumps.
5. Gently stir in the chocolate chips.
6. Spoon the batter into the prepared muffin tin.
7. Bake for 22-24 minutes.

One Skillet Chicken Sausage & Sweet Potato Hash

This recipe from Jones Dairy Farm features all-natural chicken sausage, sweet potatoes, bell peppers, and apple cider vinegar.

Ingredients:

• 2 tablespoons olive or avocado oil
• 1 large onion, diced
• 3-4 cloves garlic, minced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 cup mushrooms, diced
• 2 (5 oz packages) Jones Dairy Farm Golden Brown Sausage Links, sliced into coins
• 2 sweet potatoes, raw, shredded or finely diced in a food processor
• 2 tablespoons parsley, chopped
• 4 ounces shredded cheddar cheese
• 4 ounces shredded Gouda cheese
• 2 Tablespoons apple cider vinegar
• 6 eggs
• Salt and pepper, to taste

Directions:

1. Preheat oven to 450 ˚F and heat oil in a large cast iron or other oven-safe skillet over medium-high heat.
2. Add onions and sauté for approximately 3 minutes, until soft and translucent.
3. Add garlic, peppers, and mushrooms, and sauté an additional 3-4 minutes.
4. Add chicken sausage and cook another 2-3 minutes, to warm through.
5. Add shredded or diced sweet potatoes and sauté, stirring often, for about 5 minutes, until softened.
6. If necessary, you can add another drizzle of olive oil to the pan to keep veggies from sticking.
7. Stir in half the parsley, both cheeses, and apple cider vinegar. Season with salt and pepper and mix thoroughly.
8. Make 6 shallow “nests” spaced evenly around the skillet (I did 5 around the outside and 1 in the middle), and crack an egg into each spot.
9. Bake in the oven for 7-8 minutes, or until the eggs are “set” to your preference.
10. Remove from oven, sprinkle with salt and pepper, and parsley for garnish. Serve hot from the oven.

Crustless Apple and Sausage Quiche

This healthier quiche option from Chef Oonagh Williams of Royal Temptations Catering uses evaporated milk and egg substitute to reduce fat and calories.

Ingredients:

• One medium onion, peeled and finely chopped
• 1 apple, peeled, cored and finely chopped (Gala, Fuji, or Braeburn apples)
• 2 tsp oil (avocado or almond)
• 5 oz can of evaporated milk
• 2 large eggs
• 1/2 cup egg substitute
• 3/4 cup or 3 oz of strong cheese
• 1 packet of Al Fresco apple and maple sausage, fully cooked chicken sausage
• 2 tsp Dijon mustard, optional
• 1/4 tsp dried rubbed sage, optional
• 1/2 tsp salt, pepper

How to Cook:

1. Cook onion and apple with oil together in the microwave in a microwave-safe bowl for a few minutes.

Gluten-Free On-the-Go Breakfast Ideas

For those busy mornings when you need to grab something and go, here are some quick and easy gluten-free options:

Greek Yogurt Parfait

Layer your favorite gluten-free granola with creamy Greek yogurt and a medley of fruits.

Overnight Chia Pudding

Prepare this wholesome delight the night before by mixing chia seeds with your favorite dairy-free milk. Add a dash of vanilla extract and a touch of honey for sweetness. Wake up to a ready-to-eat chia pudding topped with fresh berries, nuts, and a sprinkle of coconut flakes.

Omelet Muffins

Whip up a batch of omelet muffins loaded with diced vegetables, cooked bacon or sausage, and a sprinkle of cheese.

Nut Butter Banana Wraps

Spread your choice of nut butter on a gluten-free tortilla, place a ripe banana in the center, and roll it up like a burrito.

Smoothie Sensation

Blend together a handful of spinach, a frozen banana, a scoop of protein powder (ensure its gluten-free), and your favorite dairy-free milk.

Quinoa Breakfast Bowl

Cook quinoa in advance and store it in the fridge. In the morning, reheat the quinoa and top it with almond milk, sliced almonds, diced apples, and a drizzle of maple syrup.

Veggie-Packed Frittata

Sauté an assortment of veggies like bell peppers, spinach, and tomatoes in a skillet. Pour beaten eggs over the vegetables and cook until set.

Apple Cinnamon Oatmeal

Opt for certified gluten-free oats and cook them with diced apples, a sprinkle of cinnamon, and a dash of nutmeg.

Breakfast Trail Mix

Prepare a personalized breakfast trail mix by combining gluten-free cereal, dried fruits, nuts, and seeds.

Tips for Busy Moms and Kids

For busy moms and kids, convenience and nutrition are key. Here are some tailored tips and ideas:

• Preparation is Key: Spend a little time the night before prepping ingredients for morning smoothies, chia puddings, or yogurt parfaits.
• Make It Interactive: Engage kids by allowing them to customize their own breakfasts. Set up a “toppings bar” with various nuts, seeds, fruits, and spreads.
• Freezer-Friendly Options: Prepare batches of egg muffins, energy bites, or even gluten-free waffles in advance and store them in the freezer.
• Packable Delights: Prepare gluten-free breakfast burritos, wraps, or sandwiches the night before for a grab-and-go breakfast.
• Involve Kids in the Kitchen: Encourage kids to help with breakfast preparation.

Additional Gluten-Free Breakfast Ideas

Here are some more gluten-free breakfast ideas to add variety to your mornings:

• Winter breakfast hash
• Pineapple smoothie
• Keto pancakes
• Air fryer omelette
• Herb omelette with fried tomatoes
• Raspberry kefir overnight oats
• High protein breakfast
• Mushroom brunch
• Gluten-free courgette pancakes
• Healthy shakshuka
• Buckwheat galettes
• Avocado & black bean eggs
• Apricot & seed overnight chia
• Oat & chia porridge
• Green spirulina smoothie
• Apricot & hazelnut muesli
• Berry omelette
• Slow cooker breakfast beans
• Gluten-free pancakes

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