Gluten-Free Recipes for Breakfast



Lemon, Almond and Poppy Seed Belgian Waffles

May 2, 2016

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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Ricotta Pancakes

April 5, 2016

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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Pancake Roulade

March 1, 2016

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 Egg White Breakfast Wrap

January 18, 2016

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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Pumpkin Pie Spice Oatmeal with Coconut Milk

January 4, 2016

Pumpkin Pie Spice Oatmeal with Coconut Milk


Thai Kitchen logo
Courtesy of Thai Kitchen


Ingredients:Pumpkin Pie Spice Oatmeal with Coconut Milk

  • 1 cup Thai Kitchen Coconut Milk or 1 cup Thai Kitchen Lite Coconut Milk
  • ¾ cup water
  • 2 Tbsp. light brown sugar
  • 1 tsp. McCormick Pumpkin Pie Spice
  • 1 cup old fashioned gluten-free oats

Directions:

  1. Mix coconut milk, water, sugar and pumpkin pie spice in medium microwavable bowl. Stir in oats.
  2. Microwave on high for 3 ½ to 4 minutes, or until desired consistency. Stir before serving.


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TAGS: BREAKFAST, DAIRY-FREE, FOR KIDS, VEGAN, VEGETARIAN


American Popovers (British Yorkshire Pudding)

November 5, 2015

American Popovers (British Yorkshire Pudding)


From Chef Oonagh Williams of Royal Temptations Catering

Makes 6 muffin tops

Ingredients:

  • 3 large eggsGluten-Free Popovers or Yorkshire Pudding
  • ½ cup Oonagh’s Gluten-Free Flour Mix
  • ¼ tsp xanthan gum
  • ¼ tsp garlic powder
  • ¼ tsp dry mustard powder (make sure it’s gluten-free)
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped green tops of green onions
  • ½ cup milk (whole milk is best)
  • Salt and pepper to taste
  • 2 Tbsp olive oil
  • ¼ stick of butter, melted (optional)

Directions:

1. Preheat oven to 425 degrees.

2. Place 6 muffin tops tray and oil in oven to heat while oven preheats.

3. Whisk eggs in a large bowl until slightly fluffy, about 1 minute.

4. Add flour, xanthan gum, garlic powder, mustard, herbs, milk, salt and pepper to taste and beat just to blend. Let stand for about 5 minutes. Batter should be pourable, but neither runny nor stiff.

5. Remove pan from oven, divide hot melted butter evenly between holes (1 teaspoon in each) and pour in batter, about ¼ cup per hole. Batter will sizzle as it hits hot pan and immediately start forming a skin on edges. The pan must be hot.

6. Immediately put pan in oven and cook for about 15-20 minutes until puddings are deep golden brown, have risen all the way around the pan, normally quite unevenly and very little flat area. The more you bake them, the crispier they become with no soft areas.

7. Remove from oven and immediately serve since they will rapidly deflate. Serve onto a heated plate plus hot gluten-free gravy as they go cold rapidly.

Tips & Alternatives:

For a sweet version to serve at breakfast: Add 1 tsp. vanilla or almond extract, 2 tsp. sugar, and a bit of orange zest. Serve with warmed maple syrup, cinnamon sugar, powdered sugar and melted butter.


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TAGS: BREADS, BREAKFAST, DINNER, HOLIDAY


Easy Oven Pancakes

Easy Oven Pancakes

Ingredients:

  • 1/2 cup canola oil
  • 6 eggs
  • 1 cup almond milk
  • 2 tsp. vanilla
  • 1 cup gluten-free flour
  • 1 tsp. baking powder
  • 1 tsp. salt

Directions:

1. Pour the canola oil into a 13″ x 9″ casserole dish. Put it into the oven and set the temperature to 425 degrees (let the dish warm with the oven).

2. In a medium bowl, mix the 6 eggs with the almond milk and vanilla. In a separate bowl, mix all the dry ingredients (flour, baking powder, salt) with a whisk. Then combine the wet and dry mixtures, whisking it to get the lumps out.

3. When the oven is preheated, carefully get the dish out (or ask an adult to get it out) and pour in the batter. Put it back in the oven, and bake for 15 minutes.

4. When the time is up, remove the dish from the oven, cut the oven pancake into squares and serve with maple syrup. Leftovers are great the next day, too!


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Vegetarian Breakfast Grains Salad Burrito

September 14, 2015

Vegetarian Breakfast Grains Salad Burrito

Mission logo


Courtesy of Mission Foods

Makes 4 servings

Prep time: 10 minutesMission Breakfast Grain Burrito
Cook time: 15 minutes

Ingredients:

  • 4 Mission Gluten-Free Tortillas
  • 2 Tbsp. olive oil
  • 2 cups quinoa, cooked
  • 2 cups buckwheat, cooked
  • 2 cups kale, chopped
  • ½ cup egg whites, scrambled, cooked
  • ½ cup blueberries
  • ¼ cup feta cheese, crumbled
  • To taste salt and pepper

Directions:

  1. In a large sauté pan over medium heat, warm oil. Add quinoa, buckwheat, and kale, tossing gently. Continue to cook until the kale is slightly wilted and the grains are warm. Add egg whites, blueberries and feta, and continue cooking for 2-3 minutes. Remove from heat for assembly.
  2. To assemble: Warm the tortillas by heating in a sauté pan over medium-low heat, or place into a storage bag with a damp paper towel and microwave for 20-30 seconds. In each tortilla scoop approximately 1 ¼ cups mixture in the across the middle of the tortilla. Roll like a burrito, leaving one end open. Repeat for remaining tortillas. Serve.


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Egg Strata

June 15, 2015

Egg Strata


Rudi's gluten-free bakery logo

Courtesy of Rudi’s Gluten-Free Bakery

Ingredients:Egg Strata

  • 16-oz. Rudi’s Gluten-Free Bakery Original bread, cubed (about 5 cups)
  • 6 Tbsp. butter, divided
  • 2 cups (8 oz.) shredded Swiss cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup chopped onion
  • 1 tsp. minced garlic
  • 3 Tbsp. gluten-free all-purpose flour
  • 1 1/2 cups gluten-free chicken broth
  • 3/4 cup dry white wine
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. ground nutmeg
  • 1/2 cup sour cream
  • 8 large eggs, lightly beaten
  • Garnish: chopped fresh chives
  • Optional – add cooked sausage to the dish prior to baking the egg dish

Directions:

  1. Place bread cubes in a well-buttered 13 x 9 inch baking dish. Melt 3 Tbsp. butter, and drizzle over bread cubes. Sprinkle with cheeses.
  2. Melt remaining 3 Tbsp. butter in a medium saucepan over medium heat; add onion and garlic. Sauté 2 to 3 minutes or until tender. Whisk in flour until smooth; cook, whisking constantly, 2 to 3 minutes or until lightly browned. Whisk in broth and next 4 ingredients until blended. Bring mixture to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat. Stir in sour cream. Add salt and pepper to taste.
  3. Gradually whisk about one-fourth of hot sour cream mixture into eggs; add egg mixture to remaining sour cream mixture, whisking constantly. Pour mixture over cheese in baking dish. Cover with plastic wrap, and chill 8 to 24 hours.
  4. Let strata stand at room temperature 1 hour. Preheat oven to 350°. Remove plastic wrap, and bake 30 minutes or until set. Serve immediately.


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English Scones

May 5, 2015

English Scones


From Chef Oonagh Williams of Royal Temptations Catering

English Scones

Ingredients:

  • 1 cup Oonagh’s Gluten-Free Flour Mix
  • 1 cup almond meal
  • 2/3 cup gluten-free cornstarch
  • 1/4 cup buttermilk powder
  • 4 tsp. baking powder
  • 1 ½ tsp. baking soda
  • Salt
  • 6 Tbsp. sugar
  • 1 tsp. xanthan gum
  • 4 oz, 1 stick hard butter from the fridge – cut into 1 tbsp slices.
  • ½ cup cream
  • 2 eggs
  • 4 tsp. vanilla extract (essence)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix together Oonagh’s Gluten-Free Flour Mix, almond meal, cornstarch, baking powder, baking soda, buttermilk powder, salt, sugar and xanthan gum. Put all ingredients in a food processor and quickly pulse to mix.
  3. Add cold butter and pulse until pea size pieces of butter are throughout the dry mix. Using cold, hard butter makes for a flakier scone. If you don’t have a food processor, then grate hard butter into dry mix in bowl using the large holes on a box grater and stir butter into mix without melting butter from heat of your hands.
  4. Whisk eggs in a 4 cup bowl until fluffy (about 1 minute) then whisk in cream and vanilla.
  5. Stir dry mix into wet mix and mix until it comes together like a wet dough/paste. This is not a dough that can be kneaded or rolled out like regular scone dough. Depending on how carefully you measured wet and dry ingredients, the dough should be quite wet but will thicken in a minute or two because of baking powder and xanthan gum.
  6. Either a) spoon into greased texas muffin cups or regular muffin cups, or b), spoon and spread into 9” pie plate or cake pan and then roughly mark up into 8 sections. This ‘dough’ spreads if you try and bake it flat on a baking sheet. To get height it needs to be baked in a container.
  7. Bake in preheated oven for 25-30 minutes for large scones or pie plate. Adjust cooking time as needed and be sure to start checking the scones about 75% of the way through cooking.
  8. Remove from oven, allow to cool (otherwise they will fall apart when you cut them), then serve with jam and sweetened whipped cream, strawberries and cream or lemon curd and cream.
  9. For homemade cream, whip 1 cup of heavy or whipping cream with 2 Tbsp. powdered sugar and 1 tsp. vanilla.
  10. Slice and sugar strawberries so they produce juice, then pour juice over each half of scone, top with strawberries and sweetened whipped cream for total indulgence.


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TAGS: APPETIZERS/SNACKS, BREAKFAST