Gluten-Free Recipes for Breakfast

May 21, 2019

English Scones

A gluten-free Mother’s Day treat!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh


I saw the original wheat flour dough for this recipe in one of my English cookbooks and made gluten-free version of the dough, tried it, liked dough, but was bored by filling  But since then I have used my gluten-free version of the dough to make scones, non-yeast cinnamon buns, non-yeast Stromboli, yeast and non-yeast Lithuanian bacon buns, and Italian sweet ricotta Easter Pie. All of this just by altering amount of sugar, butter and type of liquid from fat free milk to heavy cream.

This pastry is a cross between pie crust and cookie dough—soft, rises due to baking powder, very rich.

In all my hands-on wheat flour cooking classes as well as brunch parties for clients, I always had to make my English scones, with raspberry jam and whipped cream with Chambord, or peach jam and cream with peach schnapps. Clients would stand in kitchen watching me make scones, unable to believe that people still baked real food. Scones are a part of life in England, cream teas, Sunday afternoon tea. My mother used to make them by the hundreds for church fair.

Gluten-Free English Scones
Makes 6 scones

Ingredients:

  • 5 oz (1 cup less 1 tbsp, 140g) King Arthur gluten-free all purpose flour – no baking powder or xanthan gum. Available in 24 oz box in grocery store.
  • 3 oz (¾ c, 84 g) almond flour – note finely ground almond flour (white) is less volume than more coarsely ground almond flour or almond meal (freckly), that’s why I weigh. Too much or too little by volume will alter recipe. Not all measuring cups are accurate.
  • ¼ c (1 oz, 28 g) powdered (icing) sugar
  • ¾ stick (3 oz, 84 g) cold butter
  • 2 tsp (10ml) gluten-free baking powder
  • pinch of salt
  • ½ tsp (3 ml) xanthan gum, ¼ tsp xg crumbled too much even when cold.
  • 1 egg
  • 1 tsp (5 ml) gf vanilla extract, almond if doing more almond filling.
  • ¼ c (60ml, 2oz)- 1/3 c cream.  I use cream for scones for a richer taste, but also a more tender dough that will crumble a bit when warm, it doesn’t need more xanthan gum.  I use 1/4c cream if I am baking scones on a baking sheet where they will spread. If you are putting scones into mini whoopie pie tins or a ‘shape’ then I use 1/3 c for dough so it’s moister but will spread without walls to contain scone.

Directions:

  1. Mix gluten-free flour, almond flour, sugar, xg, baking powder and salt together, then rub in cold butter until resembles fine breadcrumbs. Food processor is quickest.
  2. Mix egg, cream and extract together and whisk with a fork to blend egg.
  3. You can add liquid mix to dry mix in food processor and pulse to combine.  For scones I prefer to take dry mix from food processor into 4 cup bowl, add liquid and stir until combined.  Gently knead a few times with white rice flour.
  4. Pat dough into roughly 6 inch circle, Cut into 6 pieces, separate and place on lined cookie sheet or skillet and bake at 400 for 20-25 minutes.  Scones should have risen, be a nice light golden brown color, and look fluffy inside when you break one open. Round each piece into a ball to cook in mini whoopie tin etc.
  5. Remove from oven, let cool slightly.  If you try to halve scones too soon, they will disintegrate. Then halve and serve with good raspberry jam (my favorite) topped with imported clotted cream – about $5 for 6 oz jar in specialty cheese section of my regular grocery store. Or just whip and sweeten some heavy cream.
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Gluten-Free Recipes for Breakfast

November 7, 2018

Mini Quiches

Mini Quiches

Courtesy of Crunchmaster

Gluten-Free Mini Quiches

Makes 24 mini quiches


Ingredients:

  • 1 ¼ cups finely crushed Crunchmaster® Rosemary & Olive Oil Multi-Seed Crackers
  • Gluten-free non-stick cooking spray
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. grated fresh nutmeg
  • 6 tbsp. unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 1 cup milk
  • Oils & Vinegars
  • 2 tbsp. olive oil
  • 1 cup finely chopped onion
  • 1 – 10 ounce package frozen spinach, thawed
  • 1 roasted red pepper, cut into 48 small slivers
  • 2 large eggs


Directions:

  1. Preheat oven to 350 degrees. Spray a min muffin pan (24 tins) with non-stick cooking spray.
  2. Combine the cracker crumbs and melted butter. Divide crumb mixture among the prepared mini muffin cups and press down firmly. Bake for 7 – 8 minutes. Remove from oven and set aside.
  3. In a large skillet over medium heat, heat the oil and add the chopped onion. Cook the onions until very soft and starting to brown, about 10 minutes, stirring occasionally. Squeeze all the liquid out of the spinach, add to the onions along with the salt, pepper and nutmeg and cook, stirring, for 30 seconds. Divide the mixture evenly on the cracker crumbs. Divide the shredded cheese on top of the spinach mixture.
  4. Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way. Top with the roasted red pepper slivers and bake until set and browned, about 20 minutes.


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Gluten-Free Recipes for Breakfast

March 19, 2018

Spinach and Sundried Tomato Quiche or Frittata

Spinach and Sundried Tomato Quiche or Frittata

Great for vegetarians and anyone who enjoys a savory breakfast treat!

Spinach Quiche


Courtesy of Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

For this gluten-free quiche recipe, the spinach mix can be poured into a partially cooked gluten-free pie crust or cooked on its own in a pie plate without a pie crust to be served as a frittata, or even a vegetable side dish. I tend to bake it without a crust in an 8 x 8” Pyrex dish. Also, you can cook the mix in regular muffin pans for a portable breakfast or lunch, or in mini muffin pans for parties. I’ve mixed up the recipe with cooked broccoli and feta cheese.

Make sure to point out the tomatoes aren’t bacon. Some people won’t believe you!

Ingredients:

  • 1 recipe of partially baked, gluten-free pie crust.-optional
  • 1 large onion, peeled and finely chopped
  • 2-4 cloves garlic, peeled and finely chopped
  • 2 Tbsp. (30ml) olive oil (or butter if you want)
  • 10 oz. (300g) container/block of frozen chopped spinach (not leaf spinach), thawed and squeezed dry. Or roughly half of 16 oz. bag of frozen chopped loose spinach
  • 1/3 cup (2 oz, 56 g) sundried tomatoes in oil, cut into small pieces
  • 3 extra large eggs or 4 large eggs. Or 2 eggs and 1/2 cup gluten-free liquid egg substitute
  • 1 cup (8 fl oz, 250 ml) half and half or cream (I really notice the difference between half and half and cream in the finished quiche. But, I found that if you mix in 1 Tbsp. (15 ml) gluten-free cornstarch/corn flour to cooked vegetables and add just half and half or even fat-free half and half, it cooked to the creamy texture of heavy cream but with significantly less calories.)
  • Salt and pepper
  • ½ cup (2 oz, 50 g) shredded Swiss cheese
  • ½ cup (2 oz, 50 g) shredded smoked Gouda or use 1 cup total of Swiss cheese or strong cheddar (Please use a strong cheese, mild cheddar doesn’t add any flavor.)
  • ¼ cup finely chopped fresh parsley (optional)
  • ¼ cup fresh basil (optional)

Directions:

  1. Put onion in an 8 cup non-stick pan and add olive oil or 2 Tbsp. oil from the sundried tomato container. Cook onions for about 10 minutes until they are very soft and starting to turn gold but not burning.
  2. Add garlic, spinach and sundried tomatoes and cook gently, covered, for about 10 minutes. I found it was important to have plenty of onion and to cook spinach for enough time before putting in quiche, otherwise the quiche had a raw flavor.
  3. Lightly beat eggs, pour cream into spinach mix to cool slightly, add eggs and cheese mix with salt and pepper, and herbs if desired.
  4. Pour into partially baked pie crust, place on metal baking sheet and bake in preheated 350* oven for 30-45 minutes until the custard is set and the quiche is browning around the edges. There is no need to cook the quiche until it rises like a cake and is brown all over. Think of it as a custard that just needs sufficient cooking to set the eggs and remain creamy. Cooked at a higher temperature it will have consistency of overcooked scrambled eggs. Cooked until it rises like a cake produces a dry quiche.
  5. Remove from oven, allow to cool for about 10 minutes (it will deflate) and serve warm or at room temperature, not cold from fridge.

Options: You can leave out sundried tomatoes. I didn’t find adding roasted red pepper added significantly to the flavor. Cooked spinach works just as much on your body as spinach salad.


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Gluten-Free Recipes for Breakfast

December 11, 2017

Eggless Nog Pancakes

Eggless Nog Pancakes

Courtesy of Enjoy Life

Ingredients:

Eggless Nog:

  • 1 ¾ C. dairy-free milk
  • 3 T. maple syrup
  • 2 T. tapioca starch
  • 1 t. vanilla
  • ½ t. nutmeg
  • 1/8 t. cinnamon

Pancakes:

Directions:

  • Bring 1¼ C. milk and maple syrup to a simmer on the stove. In a small bowl, whisk together the remaining ½ C. milk with the tapioca starch, vanilla, nutmeg and cinnamon.
  • Add to the warmed milk and whisk to combine. Simmer 3-4 minutes until thickened. Remove from heat.
  • When ready to make the pancakes, mix together the Enjoy Life Foods Pancake & Waffle Mix, oil and the Eggless Nog.
  • Heat a nonstick griddle and lightly grease. Use a ¼ C. measuring cup to pour batter onto heated griddle. Cook 30 seconds to 1 minute per side until lightly golden brown.
  • ENJOY!


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Gluten-Free Recipes for Breakfast

August 28, 2017

Caramel Apple-Muffins

Caramel Apple-Muffins

Courtesy of Enjoy Life


The perfect gluten-free breakfast for fall!

Makes 1 dozen gluten-free muffins

Ingredients:
For the muffins

For the glaze

  • 1/4 C. packed brown sugar
  • 2 T. dairy-free buttery spread
  • 1 T. dairy-free milk
  • 1 C. confectioners’ sugar, sifted
  • 1 T. vanilla extract

Directions:

  1. To make the muffins, preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
  2. Combine the Muffin Mix, cinnamon, and nutmeg in a large bowl. Whisk to combine. Add the water and oil. Whisk until well-combined.
  3. Divide the mixture into the prepared baking pan, filling each cup about two-thirds full. Press a third of a Chewy Bar into the middle of each filled cup.
  4. Bake for 20-30 minutes until golden brown and a toothpick inserted comes out clean. Let cool 10 minutes, then transfer each one to a wire rack to cool completely.
  5. Once the muffins are cool, make the glaze. Combine the brown sugar, buttery spread, and milk in a small saucepan. Bring to a boil and let bubble for 1 minute. Remove from heat and add the confectioners’ sugar, whisking vigorously to combine. Stir in the vanilla extract. Let cool 10 minutes.
  6. Dip each muffin into the glaze, putting them back onto the wire rack to let the glaze firm, about 5 minutes.
  7. Serve, storing leftovers in an airtight container at room temperature for up to 2 days and any other leftovers in the freezer.


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Gluten-Free Recipes for Breakfast

June 5, 2016

Blueberry Swirl Muffins

Blueberry Swirl Muffins


A sneak peek into Silvana Nardone’s cookbook, “


Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed

.


Blueberry Swirl Muffins

Between the whole blueberries and the blueberry swirl, these muffins deliver a burst of flavor in every bite. The lemon sugar makes the tops extra crunchy.

Makes 12 muffins
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients:

  • 1¼ cups plus 1 tsp. sugar
  • Finely grated zest of 1 lemon
  • 2 cups fresh blueberries
  • 2¼ cups Silvana’s Gluten-Free All-Purpose Flour
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 2 large eggs, at room temperature
  • ½ cup canola oil
  • 1 cup homemade Cashew or Almond Milk or store-bought
  • 2 tsp. pure vanilla extract

Directions:

  1. In a small bowl, stir together ¼ cup of the sugar and the lemon zest. Set aside.
  2. Preheat the oven to 425˚F with a rack in the middle. Spray a 12-cup muffin pan with cooking spray.
  3. In a small saucepan over medium heat, bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer. Cook, mashing occasionally, until thickened, about 5 minutes. Let cool to room temperature, about 10 minutes.
  4. In a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, beat together the remaining 1 cup sugar, eggs, oil, milk and vanilla until smooth. Add to the flour mixture and stir until just combined. Fold in the remaining 1 cup blueberries. Pour the batter into each prepared muffin pan cup until two-thirds full. Spoon about 1 tsp. of the blueberry compote into each muffin batter center and, using a fork, swirl. Sprinkle generously with the lemon sugar. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Let cool on a rack before serving. (The muffins can be frozen in an airtight container for up to 1 month.)


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Gluten-Free Recipes for Breakfast

May 2, 2016

Lemon, Almond and Poppy Seed Belgian Waffles

Courtesy of Chef Oonagh Williams of Gluten Free Cooking with Oonagh

This recipe was inspired by a menu item, to which I adapted my regular gluten-free Belgian waffle recipe. I was always taught to use a flavor combination from a magazine, cookbook or television show and adapt one of your recipes that you know works. These waffles are great to cook for Mother’s Day or anytime. They also reheat well in the toaster.

Many appliances are labeled as Belgian Waffle makers, but only make the thinner regular waffles. These tend to cook unevenly and burn in places, and they don’t cook the waffle to the perfect light crispiness of my old waffle maker. If you have the right machine, you will be very happy. I did buy a Krups four waffle iron, but it is only on/off, so you can’t adjust temperature and have to watch the cooking time.

Makes 6×4” gluten-free Belgian waffles

Ingredients:

  • 2 large eggs OR 1 large egg and ¼ cup (2 fl. oz., 60 ml.) egg substitute.  Check that the egg substitute is gluten-free, because eggs come under USDA and don’t have to follow FDA allergen guidelines. Also make sure to buy plain egg substitute, as many have onion and other spices and flavorings that taste horrible in waffles.
  • ½ cup (4 fl. oz., 120 ml.) milk. I used almond milk as a milk substitute.
  • 1 Tbsp. (15 ml.)  gluten-free baking powder
  • ¼ tsp. (2 ml.) xanthan gum
  • ¾ cup (3 oz., 84g.) my gluten-free mix (at bottom of recipe) or about ⅔ cup King Arthur Flour/Authentic Foods rice flour, potato starch and tapioca starch blend. This is a stronger flour so that you use less of it.
  • Zest of one lemon
  • 1 Tbsp. (15 ml.) poppy seeds
  • 2 Tbsp. (30 ml.) chopped almonds or other nut, chopped not ground. You want the texture, but not huge pieces.
  • ¼ tsp. salt
  • 1 tsp. (5 ml.) gluten-free vanilla extract. Or try rum extract, orange extract or zest.
  • ¼ cup (60 ml., 2 fl. oz.) oil. I use olive oil. Please do not use canola oil.
  • 2 Tbsp. sugar

Directions:

  1. Turn waffle iron on to heat.
  2. Beat egg and egg substitute with electric mixer until fluffy, 1-2 minutes. It fluffs up more with the egg substitute than with 2 eggs.
  3. Beat in remaining ingredients until blended and leave to sit for 2-3 minutes until baking powder and xanthan gum have thickened mix a bit.  Don’t stir down the batter, leave it fluffy.
  4. Lightly spray both plates of waffle machine with gluten-free food spray. Depending on waffle machine, pour ¼ to ⅔ cup of batter onto center of base of hot waffle iron. Depending on waffle machine, after first waffle you might need to increase or decrease amount of batter, or help batter to spread to cover the base plate. If batter oozes out of the machine, decrease amount.  If you don’t have complete circle/square of waffle, increase the amount. You can see in the photo that mine aren’t perfect squares, and I think they look pretty.  You will also need to watch the temperature and timings for first waffles until you know how long your machine needs to cook the waffle. Mine needs about 3 minutes per waffle. These waffles are light and crispy, but unpleasant if they are dark brown.
  5. Repeat with rest of batter.  I find I need to spray both plates of waffle iron for each waffle or they stick. Don’t spray heavily, as waffle doesn’t cook as crispy.
  6. To serve, top waffles with my homemade lemon curd mixed 50/50 with whipped cream or top with fresh cubes of strawberry, mango, pineapple or whatever fruit is ripe and sweet.

My gluten-free flour mix:

  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 2 Tbsp. gluten-free millet flour
  • 2 Tbsp. gluten-free sorghum flour
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Gluten-Free Recipes for Breakfast

April 5, 2016

Ricotta Pancakes

Courtesy of Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Makes 8  3-4” pancakes

When I attended the New England Trade Food Show in Boston in March, BelGioioso was there with cheese samples and recipes, including one for ricotta pancakes. I can buy their burrata cheese in my local market, but they had samples of their new burrata with truffles. It is so good, and since my husband doesn’t like burrata, I got to indulge on my own. My local market doesn’t carry BelGioioso ricotta, so I used Galbani ricotta in this recipe. Galbani is a very thick, sliceable ricotta cheese that is very creamy.  A wetter ricotta really should be drained first, or you can use less milk to make up for extra liquid. The BelGioioso ricotta pancake recipe added ricotta to a pancake batter, either from scratch or from a mix, but used less ricotta than my recipe. These are very plain pancakes, so I added orange zest, 2 Tbsp. mini semisweet chocolate chips, fresh blueberries and lemon zest.

Ingredients:

  • ½ cup (4 oz., 112 g.) whole milk ricotta
  • ½ cup (120 ml, 4 fl. oz.) milk
  • ¾ cup Pamela’s Artisan Flour OR ⅔ cup King Arthur Gluten-Free Flour
  • ¼ tsp. xanthan gum (only needed for King Arthur flour; not needed for Pamela’s flour, which includes xanthan gum)
  • 1 egg
  • Pinch of salt
  • 2½  tsp. (12 ml) gluten-free baking powder
  • 1 Tbsp. (15 ml) oil or melted butter, coconut oil
  • 2 Tbsp. (30ml) sugar

Directions:

  1. Mix ricotta and egg together until smooth.
  2. Stir in flour, baking powder, xanthan gum (if needed), salt and sugar.
  3. Slowly add milk and oil until smooth.
  4. Add zest, fruit and chocolate. Batter will thicken due to xanthan gum and baking powder.  Do not stir and deflate batter.
  5. Heat skillet over medium heat, lightly grease skillet and scoop pancake batter with a 3 tablespoon scoop. I gently evened batter out to circle from scoop shape.  It will spread, so don’t over crowd skillet with raw batter.
  6. Cook on medium heat for 2-3 minutes.  Pancake will appear drier on outside edge and won’t really show bubbles like regular pancakes.  Pancake must set enough to flip, otherwise batter splatters as you try to flip. Don’t cook on higher heat, as they will burn.
  7. Flip and continue to cook for about 2 minutes until pancakes feel firmer to touch and no wet batter shows on edges.
  8. Repeat with more batter.
  9. Serve hot with bacon, sausage, fruit, and one of the orange sauces in my Orange Ricotta Cake recipe. Or try serving with my berry sauce below.

Berry Sauce

Ingredients:

  • ¼ cup (2 oz., 56 g.) sugar
  • ¼ (60 ml, 2 fl. oz.) water
  • 1 lb. (500 g.) bag of frozen berry medley (strawberries, raspberries, blueberries, blackberries)
  • 2-4 Tbsp. (30-60 ml) of liqueur, optional

Directions:

  1. Dissolve sugar in water.
  2. Add berries, bring to a gentle boil and simmer for 3-5 minutes or until berries are thawing and collapsing down.  Remove from heat.
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Gluten-Free Recipes for Breakfast

March 1, 2016

Pancake Roulade

Courtesy of Chef Oonagh Williams of Gluten Free Cooking with Oonagh

Pancake Roulade

Makes 4 servings

These are the European pancakes known as crèpes, blinis, blintzes etc., which are extremely thin.  There is also an Italian pancake known as manicotti which is similar. They are not the same as the American fluffy pancakes.  Pancakes in England are traditionally made on Shrove Tuesday, (also known as Pancake Day), the day before Ash Wednesday in Lent to use up the dairy ingredients.  Children love them served with sugar and fresh lemon juice and poor Mother hates it, because she could spend hours making pancakes one at a time for the children who can’t get enough of them.  There are races shown on T.V. where people run a race carrying a pancake in its frying pan without dropping it and the best can throw the pancake in the air and catch it again on the frying pan.

Ingredients:

  • 3 Tbsp. (45 ml) butter melted and cooled or olive oil
  • 1/3 cup (2 oz.) rice flour, potato starch, tapioca starch blend (King Arthur Gluten-Free Flour, Annalise Roberts, Authentic Foods, etc.)
  • 1/4 tsp. gluten-free baking powder
  • Pinch of salt
  • 3 eggs
  • 1/2 cup (120 ml, 4 fl. oz.) milk

Lasagna Style Filling Ingredients:

  • Just do the ricotta, cheese mixture that you would use for homemade lasagna. Homemade cashew nut ricotta tastes good as well.
  • 1 lb. (500 g) ricotta (Recently, I have been buying Galbani whole milk ricotta that tastes really rich and creamy. Calories are 100 calories for 1/4 cup, which was the same as other whole milk ricotta in my grocery store.  Skimmed was 90 calories per 1/4 cup.)
  • 1 cup (4 oz.) pizza cheese blend
  • 1 egg
  • Salt and pepper
  • Chopped fresh basil, parsley, green of green onion, as much as you like or none
  • Either add onion, 1 red bell pepper, 1 small zucchini or summer squash, few mushrooms, chopped and cooked together OR chop one cooked chicken breast halve and 1 roasted red pepper and add to ricotta  mix.

Directions:

  1. Sift the flour, baking powder and salt into a bowl, make a hole in the middle of the flour and break the eggs into it.
  2. Add a Tbsp. of milk and slowly stir in the flour, while continuing to add the milk.
  3. Add the cooled, melted butter or oil before you finish adding the milk.  Whisk until smooth and frothy. Or just use an electric mixer, immersion blender or food processor to blend everything together at once.
  4. Preheat oven to 475 degrees.
  5. Generously grease a 10 x 15 (25 cm x 38 cm) jelly roll pan. Do not use any pan that is not completely level as the batter will flow to one side.  A glass lasagna style pan is fine. Put the empty pan in the oven for 5 minutes to get hot. If your pan is not reliably non-stick, then line pan with foil, pressed into sides and corners.  Parchment paper tends to lift.
  6. Stir batter than pour in the batter (batter will sizzle as it hits hot pan) and cook on the top shelf for 8-10 minutes until risen and golden. It will look uneven and lumpy but golden colored on risen pieces, pale on flat pancake.  Remove from oven and turn out onto a flat surface, chopping board etc.  Leave until cool enough to touch.
  7. Fill under side of pancake with lasagna style filling above, or chicken in thick sauce, cooked mixed vegetables or a meat sauce and spread out evenly to cover pancake almost to the edge.
  8. Roll up so it is short and fat and place pancake on original jelly roll pan.  Sprinkle with parmesan cheese and bake at 350 degrees F for 30-40 minutes until sizzling.  Serve with salad, marinara or other sauce, or gluten-free garlic bread. It cuts cleanly when cold and reheats well.

Alternative:

  • Make a summer version with herb and cream cheese layer and sliced tomatoes, cucumber, avocado, roasted bell pepper etc., and serve cold.
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Gluten-Free Recipes for Breakfast

January 18, 2016

Gluten-Free Egg White Breakfast Wrap

Gluten-Free Egg White Breakfast Wrap


Venice Bakery Logo

Courtesy of Venice Bakery

Ingredients:Gluten-Free Egg White Breakfast Wrap

  • 1 Tbsp. olive oil
  • 1 Tbsp. finely chopped red bell pepper
  • 1 Tbsp. finely chopped yellow bell pepper
  • 1 Tbsp. finely chopped green bell pepper
  • 1 Tbsp. finely chopped red onion
  • 3 large egg whites (1/3 cup)
  • 1 (10-inch) Venice Bakery Gluten-Free Tortilla Wrap, warm
  • 1 slice gluten-free deli turkey, chopped
  • 1/2 avocado, sliced
  • Ground black pepper (to taste; optional)
  • 2 Tbsp. fresh tomato salsa

Directions:

  1. Heat oil in medium nonstick skillet over medium-high heat.
  2. Add bell peppers and onion; cook, stirring frequently, for 3 to 4 minutes or until soft.
  3. Add egg whites; cook, over medium heat, stirring frequently, for 2 to 3 minutes, or until eggs are set.
  4. Top tortilla with egg mixture, turkey, avocado and pepper (if desired).
  5. Roll tortilla burrito-style.
  6. Serve with salsa.


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