While the market has risen to the occasion by offering tasty gluten-free options and convenient ingredients for those with gluten sensitivities, individuals passionate about cooking might still encounter breakfast monotony occasionally.
Fortunately, a variety of nutritious ingredients are now accessible, enabling gluten-free cooks to explore inventive and wholesome morning meals. With simple-to-follow recipes for muffins, scones, pancakes, waffles, savory breakfast casseroles, and on-the-go breakfast bars, they can easily break free from the gluten-free breakfast rut.
Gluten-Free Blueberry Muffins
Blueberry muffins, a beloved breakfast staple, often pack in white flour and sugar, alongside gluten. But fear not! Here's a healthier rendition brimming with protein and good fats, crowned with an almond crumble for that perfect touch of indulgence.
Ingredients:
- 1/2 cup sifted coconut flour
- 1 cup arrowroot flour, divided in half
- 5/8 tsp. sea salt
- 1/2 tsp. baking soda
- 1/2 cup of room-temperature unsalted butter, divided in half
- 1/2 cup liquid honey
- 12 ounces of blueberries
- 6 eggs
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/8 tsp. ground cinnamon
Instructions:
- Preheat oven to 350°F. Place paper muffin cups in a 12-cup muffin pan.
- Sift coconut flour, half the arrowroot flour, 1/2 teaspoon sea salt, and baking soda together. Set aside.
- Blend butter and honey with a mixer in the second bowl until the mixture is creamy.
- Add eggs to the butter and honey mixture. Scrap and blend until even.
- Add flour mixture to egg mixture. Blend just until smooth.
- Fold in blueberries. Wait five minutes.
- Scoop batter into muffin cups.
- In a clean bowl, combine almond flour, remaining arrowroot flour, sugar, 1/8 teaspoon salt, and cinnamon with a pastry cutter until clumpy.
- Sprinkle topping on muffins.
- Bake for about 25 minutes or until slightly golden.
- Cool for five minutes, and then remove the muffins from the tin and cool completely.
- Enjoy muffins with milk, tea, or coffee.
Fluffy Breakfast Waffles
The words "fluffy" and "gluten-free" are typically not used together very often. However, the best gluten-free recipes include healthy ingredients to not only make the final breakfast meal more delicious but also lighter and fluffier. The following delicious waffle recipe is easy to make. Furthermore, the ingredients will give conventional waffles a run for their money when it comes to flavor and texture.
The possible toppings for these waffles can vary to match personal taste. Some people may prefer traditional toppings of maple syrup and butter while others may opt for fresh fruit and nuts. If the waffles are serving as a base for a more dessert-like breakfast, then ice cream, whipped cream, and/or chocolate syrup would work well here.
Ingredients:
- 2 cups gum-free, gluten-free flour blend
- 1/4 tsp. xanthan gum
- 2 Tbs. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 room-temperature eggs, separated
- 3 Tbs. melted, cooled coconut oil
- 1 cup plain whole-milk yogurt
- 6 ounces room-temperature milk
Instructions:
- Preheat the waffle iron according to particular model directions.
- Whisk flour blend, xanthan gum, sugar, baking soda, baking powder, and salt in a large bowl.
- Whip egg whites until stiff.
- Mix egg yolks and oil in a separate large bowl until creamy.
- Add yogurt and milk to the egg yolk mixture and combine.
- Add dry ingredients and blend, and then fold in egg whites gently.
- Scoop the appropriate amount of batter into waffle iron and cook for four or five minutes.
- Remove the finished waffle and serve immediately with butter, syrup, fruit, or other toppings.
Leftover Quinoa into a Gluten-Free Morning Bowl
Leftover meals can be a fantastic resource for the next day's dining. While breakfast leftovers may not typically come to mind, quinoa's versatility, rich protein content, and health benefits make it an excellent candidate for a swift and effortless transition.
Simply blend your leftover quinoa with protein-rich dairy or dairy alternatives, along with your preferred sweetener, fruits, and nuts, to craft a delightful, speedy, and nutritious breakfast bowl fit for any day of the week.
Ingredients:
- 1/2 to 1 cup of cooked plain quinoa
- 1/4 to 1/2 cup of vanilla nondairy milk
- 1 teaspoon of liquid sweetener
- Spices like cinnamon, nutmeg, and/or cardamom
- 1/2 cup of fresh fruit
- A sprinkle of nuts and/or seeds
Instructions:
- Heat the cooked quinoa with the non-dairy milk until warmed through.
- Once the milk is absorbed, mix in the sweetener and spices.
- Top with your choice of fruit and nuts.
- Serve promptly and relish.
Quick and Simple Breakfast Bars for a Fulfilling Start
It's no surprise that energy and granola bars have become increasingly popular. Apart from being convenient and delicious, they offer a blend of taste and nutrition. Crafting breakfast bars at home allows for ingredient control and reduces the expense of store-bought alternatives. Once you've identified your preferred combination of oats, fruit, nuts, and sweeteners, whipping up a large batch and freezing it provides a swift breakfast solution for any day of the week.
Ingredients:
- 2 1/4 cups of gluten-free oats
- 1/2 teaspoon of aluminum-free baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 teaspoon of cinnamon
- 3 medium ripe bananas
- 2 teaspoons of pure vanilla extract
- 1/4 cup of unsweetened applesauce
- 1/4 cup of honey
- 1/3 cup of chocolate chips
- 1/2 teaspoon of coconut oil
Instructions:
- Preheat the oven to 350°F and coat a 9 x 9-inch baking pan with nonstick cooking spray.
- Process oats in a food processor for one to two minutes to form flour.
- Whisk together oat flour, baking powder, baking soda, salt, and cinnamon.
- Blend bananas, vanilla, applesauce, and honey in a blender until smooth, then add to the oat flour mixture and combine.
- Gently fold in 1/3 cup of chocolate chips.
- Pour the batter into the prepared pan and bake for 15 minutes.
- Allow to cool on a wire rack for 10-15 minutes.
- Prepare the drizzle topping by microwaving 2 tablespoons of chocolate chips and coconut oil on high for 30 seconds, stirring well, then drizzling over the bars.
- Cut into 16 squares and enjoy immediately or freeze for later use.
Cauliflower Pizza for Hearty Appetites
While some individuals might be content with just a cup of coffee for a few hours, others wake up with a robust hunger. Breakfast pizza casseroles offer a satisfying solution to early morning cravings, providing the necessary energy for a bustling day ahead. This cauliflower pizza casserole offers versatility, catering to lighter or heartier preferences. Some might find simple sauce and cheese fulfilling, while others may opt for a plethora of toppings.
Ingredients:
- 2 pounds of cauliflower
- 3 eggs
- 1/4 cup of shredded Parmesan
- 1/4 teaspoon of salt
- 1/4 teaspoon of chopped thyme
- 1/4 teaspoon of chopped oregano
- 1/8 teaspoon of chopped marjoram
- 3/4 cup of shredded mozzarella
- 1/4 cup of pizza sauce
Instructions:
- Preheat the oven to 400 degrees.
- Cut the cauliflower into florets and pulse in a food processor until finely chopped. Use 3 cups of finely chopped cauliflower for the crust.
- Cook the chopped cauliflower for about five minutes over medium-low heat until tender.
- Allow the cooked cauliflower to cool, then place it in a cheesecloth and squeeze out as much water as possible.
- In a large mixing bowl, combine the cauliflower, salt, thyme, oregano, marjoram, Parmesan cheese, and 1/4 cup of mozzarella.
- Beat one egg, add it to the mixture, and hand kneads to form two balls.
- Place each dough ball on parchment paper and press it into thin circles. Cover with another piece of parchment and roll each ball into a 6-inch circle.
- Bake the crusts for about 15 minutes or until golden brown.
- Remove from the oven and spread pizza sauce and the remaining mozzarella cheese on top.
- Add desired toppings, creating a well in the center to hold an egg.
- Crack an egg into the center well of each pizza and bake for 15 minutes or until the egg whites are set.
- Serve and enjoy with fruit or a cup of tea.