Gluten-Free Recipes for Breakfast

Gluten-Free Cinnamon Raisin Bread

December 28, 2023

Some say cinnamon bread is the best way to eat raisins—whether you love them or tolerate them, this gluten-free bread is sure to please anyone! Spread jam on it for a sweet treat, or enjoy it with peanut butter for a more protein-focused breakfast.

This recipe was provided courtesy of our friends at the Gluten-Free Palate.

Slices of gluten-free cinnamon swirl raisin 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. Tap with kitchen towel if needed.

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)


  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 (it’s bubbly on the top).
  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. 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).
  11. 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. Repeat with the rest of the dough sections.
  12. Now you have 5 logs of dough. Put 2 of the logs on the bottom of the pan, side by side, and put the others on top of them.
  13. Cover the pan using a towel and let it rest for another 45-60 minutes, or until it doubles in size.
  14. Pre-heat your oven to 350°F.
  15. When the dough is ready, brush the dough with melted butter.
  16. Bake for 35-40 minutes. If the top of the bread is getting brown fast, cover with aluminum foil.

Fully Loaded Cheesy Breakfast Casserole

December 1, 2022

Jones Dairy Farm logoWhen we say fully loaded, we’re not joking. This gluten-free casserole has all our favorite things: bacon, breakfast sausage, cheese and hash browns.

The recipe is courtesy of Jones Dairy Farm and features their certified gluten-free Dry Aged Bacon and All Natural Roll Sausage. This sausage roll is made from an original family recipe with only three ingredients: pork, salt and hand-blended spices. Remember, Jones Sausage is found in the freezer section. Check the product locator on their website for a store near you that carries Jones products.

A pan of egg casserole.



  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. Pour egg mixture over hash brown mixture.*
  5. Bake for 35–40 minutes until a knife inserted in the center comes out clean.

*To make ahead of time, follow steps up to this point, then refrigerate overnight. The next morning, allow casserole to sit on counter for about 30 minutes before baking.


Butternut, Apple and Chicken Sausage Hash

September 9, 2022

Jones Dairy Farm logoYou’ll love this sweet and savory butternut squash hash with chicken sausage and apples. Made with certified gluten-free sausage links from Jones Dairy Farm, this recipe is ideal for an autumn weekend brunch or breakfast for dinner! Recipe is courtesy of Michele from Paleo Running Momma.

The butternut hash in a cast iron skillet. An apple is visible in the top left corner.


  • 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


  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.
  10. Sprinkle eggs with salt, pepper and additional herbs, then cover and return skillet to medium heat.
  11. Cook until eggs are cooked to preference, 5–10 minutes.
  12. Serve right away and enjoy!

Quick and Easy Egg Bites

August 9, 2022

Jones Dairy Farm logoThese quick and easy egg bites are perfect fresh out of the oven or meal prepped for breakfasts on-the-go! Make them with any of Jones Dairy Farm’s certified gluten-free, all-natural sausages, including pork, chicken, turkey or maple.

This recipe is provided courtesy of Jones Dairy Farm.

A plate of egg bites.



  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

November 2, 2021

This recipe earned an honorable mention in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

Recipe by Katie Blauser

Gluten-Free Pumpkin Chocolate Chip Muffins by Katie


  • 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


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


One Skillet Chicken Sausage & Sweet Potato Hash

March 28, 2021

Recipe courtesy of Jones Dairy Farm

Enjoy an easy-to-make, one-skillet meal that includes many wholesome, better-for-you ingredients like all-natural chicken sausage, sweet potatoes, bell peppers, apple cider vinegar and more.

This recipe is made with Jones Golden Brown® Chicken Links.

Gluten-Free One Skillet Chicken Sausage & Sweet Potato Hash


  • 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


  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.  If necessary, you can add another drizzle of olive oil to the pan to keep veggies from sticking.
  6. Stir in half the parsley, both cheeses, and apple cider vinegar.  Season with salt and pepper and mix thoroughly.
  7. 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.
  8. Bake in the oven for 7-8 minutes, or until the eggs are “set” to your preference.
  9. Remove from oven, sprinkle with salt and pepper, and parsley for garnish.
  10. Serve hot from the oven.

Crustless Apple and Sausage Quiche: A  Healthier Quiche Option

February 2, 2021

From Chef Oonagh Williams of Royal Temptations Catering

By Chef Oonagh Williams
Award-Winning Gluten-Free Chef

I love quiche, but I dislike having to make crust for the bottom so I started making crustless quiches. If you use traditional ingredients of 4 eggs, 1 cup cream, 1 cup cheese plus other ingredients, it is definitely high in fat and calories. I am sharing this recipe during the COVID-19 pandemic and a close girlfriend and I will spend hours on the phone talking and food is always part of the conversation. This quiche is based on a recipe she told me about, from a nutritionist. It uses a mix of whole eggs and liquid egg substitute which I often do in other recipes. I don’t care for the taste or texture of just egg substitute. Evaporated milk takes the place of heavy cream. This is one of the recipes I recently taped at home for New Hampshire’s ABC WMUR Cook’s Corner. At the time of sharing this recipe with you it has not aired but be on the lookout for it in the near future!


  • One medium onion, peeled and finely chopped
  • 1 apple, peeled, cored and finely chopped. I use Gala, Fuji, or Braeburn apples. The original recipe said Granny Smith.
  • 2 tsp oil. I use avocado or almond. Olive oil if you trust the source. 
  • 5 oz can of evaporated milk. Evaporated milk adds the rich creaminess of cream without the same calories. 
  • 2 large eggs
  • 1/2 cup egg substitute to replace 2 whole eggs, making the equivalent of 4 eggs in total. Check the label as not all are labeled gluten-free and some contain onion, garlic, bell peppers which made my pancakes taste really strange the first time I made that mistake. Whoops.
  • 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. I don’t add the mustard but my friend thinks it adds a great flavor.
  • 1/4 tsp dried rubbed sage, optional. I often don’t add sage.
  • 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, until soft. Preheat oven to 350 degrees F.
  2. Cut sausage into thin slices and stir it into the onion mix. The original recipe fries the sausage, I thought it made sausage harder. How you cook it is up to you.
  3. Stir in evaporated milk which will cool the mix.
  4. Then add eggs and egg substitute and mix well.
  5. Stir in cheese and some salt and pepper. Mustard and sage if you want.
  6. Pour into a greased, deep 9” pie plate.  I tend to use a skillet that size as it’s deeper.
  7. Bake at 350 for about 40 minutes. Quiche will puff slightly and will be set but creamy in the center. The original recipe cooked at 400 for 25–30 minutes. I always cook quiches at 350 to keep them creamy.
  8. Remove from the oven, leave to set for about 5 minutes and serve. I prefer quiches warm, not hot.

Make variations with corn, bell pepper, crab, broccoli, spinach, different cheeses, but using the same 2 whole eggs, ½ cup egg substitute and 5 oz can of evaporated milk. 

You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on Facebook, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.


Spanish Style Quinoa

January 6, 2021

From Chef Oonagh Williams of Royal Temptations Catering

Spanish Style Quinoa

Spanish rice is well known in many households. I make this dish using quinoa as a substitute to get more flavor and more nutrition from the added ingredients. For my plain cooked quinoa recipe, click here.


  1. 2 tbsp (30 ml) olive oil
  2. 1 x 12 oz (375g/ 4 sausages) packet Al Fresco ready cooked, gluten-free, sweet and smoky barbecue chicken sausages. Cut in half lengthwise and cut into ½ inch (1 cm) pieces.  Nice bit of heat but not lethal.
  3. 1 medium onion, peeled and finely chopped
  4. 2 cloves of garlic, peeled and finely crushed
  5. 1 medium zucchini (courgette), quartered lengthwise and cut into ½ inch (1 cm) pieces.
  6. 1 medium yellow squash, quartered lengthwise and cut into ½ inch pieces.
  7. ½ red bell pepper, deseeded and cut into 1-2 inch squares (2.5-5 cm) (you can use green or yellow peppers, I just use red for sweeter flavor and different color)
  8. 4 large mushrooms, cleaned, halved and sliced

How To Cook

  1. Heat oil in a skillet big enough for the sausages, vegetables and cooked quinoa. 
  2. Add onions and cook over medium heat until they start softening.
  3. Add sausage to the pan and cook until they look a bit browned.  Be careful not to overcook and burn the onions.
  4. Add zucchini, squash, garlic and red pepper, cook until as soft or crisp as you like. 
  5. Add mushrooms and cook for additional 1-2 minutes.
  6. Stir in cooked quinoa, turn off heat and leave to sit, covered, for a few minutes while flavors blend.

My husband likes chopped cashews and some feta cheese on top of this recipe. Think of making this without the sausages but with nuts and any cheese for a meatless Monday or any other day. Tailor it to be suitable for vegetarians and vegans without cheese or meat stock. This recipe is great reheated so don’t be afraid to make extras. 

Use any selection of vegetables, try different cooked sausages, but remember that many raw and cooked sausages are not gluten-free and that far too many butchers do not know different words for gluten and far too frequently these sausages do not clearly say if they contain gluten. Rusk is a common ingredient in sausages and is not gluten-free. Al Fresco makes a wide range of cooked and raw gluten-free sausages and they are basically naturally gluten-free. For spiciness they also make a sausage with jalapeno and one called buffalo. Jones Dairy Farm makes sausages, bacon, ham, sausage meat labeled gluten free. So use whichever sausage you can buy or can eat.  We don’t like a lot of spicy heat so this sausage was just right for us. Al Fresco has spinach and feta, sun dried tomato, buffalo, jalapeño (both of those I find give heat but not much flavor).  Al Fresco makes a small chicken, apple, maple breakfast sausage which we enjoy with pancakes, waffles etc, but we find the regular size sausage is too sweet for us for Dinner. I’ve also added cut up sun dried tomatoes and fresh baby spinach in the past. 


You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on Facebook, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.


Perfect Quinoa

January 5, 2021

From Chef Oonagh Williams of Royal Temptations Catering

By Chef Oonagh Williams, Award-Winning Gluten-Free Chef

I like to cook raw quinoa as a rice substitute. I find it easy to cook a batch of quinoa in water and store it in the fridge in large-capacity glass Ball canning jars but with plastic screw top lids. I can use the stored, plain cooked quinoa for breakfast quinoa (pictured above), Spanish rice quinoa, quinoa rice salad, and countless other recipes. Quinoa is high in protein and fiber and contains essential amino acids important to a healthy diet. I enjoy eating cooked quinoa mixed with vanilla yogurt, fresh fruit in season or dried fruit and nuts for breakfast. The protein keeps me going and with fresh strawberries, nectarines etc. it tastes like an indulgent treat!

Quinoa is naturally gluten-free and most bags I have seen state organic. There is no difference between white, black or red quinoa. 

I always rinse my raw quinoa in a fine sieve, that I bought after my son was diagnosed with celiac disease. Quinoa is so tiny it will fall through a regular sieve/colander. Even though some packets of quinoa will tell you it has been pre rinsed, I still do a good rinse to be safe. I simply place the quinoa in the sieve and run cold water through it for a few minutes while gently rubbing the grains.  

How to Cook
There are lots of fussy methods for preparing quinoa, I’ve actually tried them all but prefer the simplest method. See below.

  1. Place 1 cup of raw quinoa and 2 cups of cold water, chicken or beef stock in a saucepan together. 
  2. Bring to a full boil, cover and reduce heat to a simmer, set a timer and cook for 10 minutes.  
  3. Turn the heat off, leave the pan on the same hot burner to allow residual heat in the pot to continue cooking the quinoa for another 5 minutes. By the way, this does work on an induction burner. There’s no need to stir or lift the cover on the pan during the cooking process, but remember to remove the pan from the burner and remove the lid at the end of the 5 minutes ‘sitting’ time.  

Makes 3 cups of cooked quinoa. You might find that you prefer the quinoa to be softer.  So add a bit more water for cooking and also let it sit a bit longer to get the consistency you prefer. I also find that if you have quinoa that has sat in the cupboard a bit longer, then it has dried out more and needs more water and cooking – same as dried beans. 

You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on Facebook, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.



Claire’s Gluten-Free Breakfast Casserole

April 16, 2020

Recipe by Claire Baker, Beyond Celiac Director of Communications

The genesis of this recipe was an abundance of okay-but-not-that-great gluten-free sourdough bread-making. You can use any gluten-free bread you want. The key is to let the bread cubes dry out a bit before adding the egg and milk mixture so that they soak it up.

Gluten-Free Breakfast Casserole


  • 1 T. olive oil
  • 1 medium onion, chopped
  • 1 t. garlic, minced
  • 7 oz (two links) of Beyond Meat Beyond Sausage plant-based sausage, thawed and chopped into small pieces or equivalent of actual meat sausage, fully cooked, or alternate gluten-free sausage-like product, cooked to package instructions and chopped
  • 1 cup frozen spinach
  • 5-6 cups of dry gluten-free bread cubes, ¾ to 1 inch square — sourdough cubes give a nice depth of flavor, but not necessary
  • 8 large eggs
  • 2 cups milk or milk replacement
  • 1 T. yellow mustard
  • ½ t. liquid smoke (optional)
  • ½ t. salt
  • 1 t. black pepper
  • 1 ½ cups shredded mozzarella cheese, divided


  1. Grease a 9” X 13” dish.
  2. In a medium skillet, heat oil and saute the onion and garlic until translucent. Add the sausage and cook until browned. Add the spinach and stir until thawed and wilted. Remove from heat and let cool.
  3. In a large bowl, combine eggs, milk, mustard, liquid smoke, salt and pepper. Whisk until blended. Add 1 cup of the cheese and the sausage/onion mixture and stir.
  4. Add bread cubes to the egg/milk mixture and stir, coating the bread cubes.
  5. Pour the mixture into the baking dish. Top with the remaining cheese and cover with foil. Refrigerate for several hours or overnight to allow the bread to soak up the egg mixture.
  6. Preheat the oven to 325. Bake uncovered for 30 minutes. Turn the heat up to 350 and bake for 20-30 more minutes. If the top is browning too rapidly, cover for the last 10 minutes. To test for doneness, the peaks of the bread and cheese on top should be brown and a knife inserted in the middle should come out clean. 
  7. Cool 10 minutes before cutting and serving. Salt and pepper to taste.