Gluten-Free Recipes for Breakfast
Claire’s Gluten-Free Breakfast CasseroleApril 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
- Grease a 9” X 13” dish.
- 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.
- 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.
- Add bread cubes to the egg/milk mixture and stir, coating the bread cubes.
- 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.
- 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.
- Cool 10 minutes before cutting and serving. Salt and pepper to taste.
TAGS: BREAKFAST, VEGETARIAN
Orange SauceMarch 26, 2020
From Oonagh Williams of Royal Temptations Catering
This gluten-free sauce goes well with an Easter ham, chicken, waffles/pancakes, over a cake or with ice cream.
In my wheat flour days, I had skinny sweet potato fries with a dipping sauce of roughly equal quantities of butter, maple syrup and bourbon—it was dangerously addictive. This is a gluten-free variation that my husband and I enjoy. I normally keep a container of concentrated orange juice in the freezer, transferred to a screw top container as it doesn’t freeze solid. I use orange juice concentrate in various recipes using orange juice for a more intense flavor.
Gluten-Free Orange Sauce
- ½ stick, 2 oz butter
- ½ c orange marmalade – I use an orange marmalade that has thin pieces of orange peel, not the expensive thick and chunky marmalade.
- ½ c orange juice concentrate
- ½ c chopped toasted nuts
- 2 tbsp rum, brandy, orange liqueur, bourbon – whatever you like and can have. Optional but does give a lovely flavor.
- 2 tsp gluten-free cornstarch mixed with 2 tbsp water.
- Pinch of salt and pepper
- Melt butter, marmalade and concentrate together.
- Add nuts and rum, etc.
- Simmer for a minute, add cornstarch and water mix, stir well, bring back to a boil, simmer for 2 minutes and then serve. This does reheat well, keeps in fridge. Add it to the skillet of fried chicken, pork so it mixes with meat juices and sugars caramelize slightly. For meat, add some rosemary to pan or mint to go with lamb.
TAGS: BREAKFAST, DINNER, HOLIDAY, SIDE DISHES
SMOKED SALMON SPREADMarch 3, 2020
From Oonagh Williams of Royal Temptations Catering
This smoked salmon spread (pâté) has a very mild, subtle taste. Please use the tiny quantities of sherry and tomato ketchup listed. They are there to add flavor, not to overpower the whole dish. For correct quantities, measure the lemon juice, sherry and tomato ketchup together into a small bowl and then add to the food processor. It is far too easy to pour huge amounts out of a bottle otherwise and ruin the recipe. I buy imported smoked salmon, it tastes quite different from American lox. I also buy smoked salmon from Ducktrap, a company in Maine.
Ways to Eat Smoked Salmon:
- It can be served with Irish soda bread
- Use it to make cream and smoked salmon sauce for pasta
- It can be added to scrambled eggs
- Use it to make a frittata
- Add smoked salmon to egg salad
- Serve on top of potato pancakes
- blini with sour cream
- Throw it on slices of cucumber with dill mustard sauce
- Eat with slices of apple
- On top of a toasted bagel
- 8 oz softened cream cheese
- 4 oz smoked salmon or more
- rind/zest of ¼ lemon
- 2 tsp. lemon juice
- ½ tsp sherry or brandy
- ½ tsp tomato ketchup
Place smoked salmon in processor and run until chopped. Then add rest of ingredients and run until smooth and creamy. Taste and adjust seasoning, add fresh chopped dill, more lemon, dash of cayenne pepper or Tabasco if desired. The flavors will change as it mellows and matures. Leave for at least 4 hours before using.
For a special party, starter for St. Patrick’s day, Easter, Good Friday. Line a 4 cup mold with plastic wrap, mix ½ brick of cream cheese with chopped fresh dill, spread into mold. Top with salmon spread and chill. You can spread some red white fish caviar between layers and in middle of mold when you turn it out. Romanoff® Red Whitefish Caviar or Red Salmon Caviar is labeled gluten-fee.
Turn out onto serving plate and finish with sliced cucumber, slices of smoked salmon rolled up, sour cream, caviar.PERMALINK
TAGS: APPETIZERS/SNACKS, BREAKFAST, HOLIDAY, LUNCH
CRÊPESOctober 1, 2019
From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
A recipe for soft, delicious gluten-free crepes, which can be layered with any sauce or flavoring.
- 3 large eggs
- ½ c half and half
- ½ c fat-free milk I used ¾ c fat-free milk and ¼ c heavy cream – use coffee creamer instead of cream for sweet crêpes or 1 c whole milk
- 1 tsp gluten-free vanilla extract
- ¾ c cornstarch, I use Argo labeled gluten-free, Non-GMO and aluminum-free. You can add a little more cornstarch for a stronger crêpe.
- 1 tbsp sugar for sweetness
- Put milk and eggs in a bowl, then add rest of ingredients and whisk with an electric hand mixer, immersion blender or put in a blender and run until smooth. If you put cornstarch in bowl first, it tends to be more difficult to blend.
- I use a Caphalon crêpe pan that is 8” across the base. Most skillets etc are sold quoting measurement across the top edge not the cooking base, which can make quite a difference to size and quantity of crêpes based on that measurement. Heat pan on medium high heat until you can drip a few drops of water on pan and they ‘dance’ across the surface. Smear with a tiny bit of butter on paper towel. Pour in 2 tbsp batter into the center of the pan and tilt and swirl the batter to cover the base. Try not to get batter up the sides because it makes for less attractive crêpe, plus if you have bolts on the inside of the pan, batter will cook around bolts. Also batter around sides, cooks into a very crisp edge. But once stacked all the crêpes go soft. It does take practice to make visually perfect crêpe, first one is known as cooks perk in England, but they all taste good.
- Cook until the top is drying and the edges are turning a golden brown. About 20 seconds. I use a very thin plastic spatula to lift side of crêpe to see color and if cooked, the spatula loosens all the edges, making it easier to flip crêpe. I flip it with my fingers, you can also use the spatula. Cook for a further 10 seconds. First side of crêpe should look an even golden brown, second side will look ‘freckly’. If you overcook, it becomes very dry and crisp and difficult to roll or fold.
- Invert crêpe onto a large plate and repeat with rest of batter. Depending on filling you will use, you can fill crêpes as they are made. Sometimes it is easier to fill them all at one time so you divide filling evenly amongst crêpes. Stir batter with each crêpe as cornstarch will sink to bottom.
For the Fall, after you’ve gone apple picking with the kids, cook some cored and chopped Gala, Fuji, Braeburn or similar apples in butter, add some maple syrup or sugar, apple cider and serve as a sauce over the crêpes.PERMALINK
TAGS: BREAKFAST, DESSERT
English SconesMay 21, 2019
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
- 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.
- 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.
- Mix egg, cream and extract together and whisk with a fork to blend egg.
- 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.
- 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.
- 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.
TAGS: APPETIZERS/SNACKS, BREADS, BREAKFAST, HOLIDAY, SIDE DISHES
Mini QuichesNovember 7, 2018
Courtesy of Crunchmaster
Gluten-Free Mini Quiches
Makes 24 mini quiches
- 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
- Preheat oven to 350 degrees. Spray a min muffin pan (24 tins) with non-stick cooking spray.
- 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.
- 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.
- 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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TAGS: APPETIZERS/SNACKS, BREAKFAST, FOR KIDS, HOLIDAY, LUNCH, THANKSGIVING, VEGETARIAN
Spinach and Sundried Tomato Quiche or FrittataMarch 19, 2018
Spinach and Sundried Tomato Quiche or Frittata
Great for vegetarians and anyone who enjoys a savory breakfast treat!
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!
- 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)
- 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.
- 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.
- Lightly beat eggs, pour cream into spinach mix to cool slightly, add eggs and cheese mix with salt and pepper, and herbs if desired.
- 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.
- 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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TAGS: BREAKFAST, HOLIDAY, SIDE DISHES, VEGETARIAN
Eggless Nog PancakesDecember 11, 2017
Eggless Nog Pancakes
Courtesy of Enjoy Life
- 1 ¾ C. dairy-free milk
- 3 T. maple syrup
- 2 T. tapioca starch
- 1 t. vanilla
- ½ t. nutmeg
- 1/8 t. cinnamon
- 1 ½ C. Enjoy Life Foods Pancake & Waffle Mix
- 2 T. neutral-flavored oil
- 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.
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TAGS: BREAKFAST, DAIRY-FREE, FOR KIDS, HOLIDAY, VEGAN, VEGETARIAN
Caramel Apple-MuffinsAugust 28, 2017
Courtesy of Enjoy Life
The perfect gluten-free breakfast for fall!
Makes 1 dozen gluten-free muffins
For the muffins
- 1 box Enjoy Life Foods Muffin Mix
- 1 t. ground cinnamon
- 1/4 t. ground nutmeg
- 1 C. cold water
- 3 T. allergy-friendly oil (we recommend olive or grapeseed oil)
- 5 Enjoy Life Foods Caramel Apple Chewy Bars, (1 box) broken into thirds
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
- To make the muffins, preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
- Combine the Muffin Mix, cinnamon, and nutmeg in a large bowl. Whisk to combine. Add the water and oil. Whisk until well-combined.
- 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.
- 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.
- 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.
- Dip each muffin into the glaze, putting them back onto the wire rack to let the glaze firm, about 5 minutes.
- 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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TAGS: BREAKFAST, DAIRY-FREE, DESSERT, FOR KIDS, VEGAN, VEGETARIAN
Blueberry Swirl MuffinsJune 5, 2016
Blueberry Swirl Muffins
A sneak peek into Silvana Nardone’s cookbook, “Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed“
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
- 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
- In a small bowl, stir together ¼ cup of the sugar and the lemon zest. Set aside.
- Preheat the oven to 425˚F with a rack in the middle. Spray a 12-cup muffin pan with cooking spray.
- 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.
- 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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TAGS: BREAKFAST, DAIRY-FREE, FOR KIDS, VEGETARIAN