Gluten-Free Recipes for Breakfast



Baked Gluten-Free Eggs Benedict with Easier Hollandaise Sauce or Dairy-Free Hollandaise

May 1, 2015

Baked Gluten-Free Eggs Benedict with Easier Hollandaise Sauce or Dairy-Free Hollandaise

From Chef Oonagh Williams ofRoyal Temptations Catering



Eggs Benedict

I found the original wheat recipe for this on the Jones Dairy Farm website. I’ve used only their sausage roll for years for stuffing and homemade patties. My husband loves for me to buy the big bag of their ready cooked sausage for breakfast in preference to bacon. What I really appreciate is that I think they were one of the first to clearly label their products as gluten-free. Yes, meat should be gluten free but many manufacturers add things to their food.

I adapted their recipe to be gluten-free and made their Hollandaise Sauce by an easier method. As a chef, I can make Hollandaise, but I haven’t made it by the traditional method for years. My method uses a microwave and an immersion blender. My gluten-free cookbook, Delicious Gluten Free Cooking , also includes my easier Hollandaise sauce, plus a lime variation that is good with fish.

My husband had bought me a bag of Udi’s bagels at Trader Joe’s without my asking (how good is that?), so I rewarded him with a variation for breakfast. I had some of the thin Alfresco chicken apple maple sausage (7 sausages to 8 oz). For the 2 people quantity below, I substituted 2 of those sausages cut into very thin slices, white of a bunch of green onions cooked in 1 teaspoon of olive oil in microwave, and about 1 oz./2 Tbsp. goats cheese crumbles stirred in. Very pleasant, but very mild and at husband’s suggestion (he’s getting good isn’t he?), we had it with some of Trader Joe’s peach salsa on the side. Think about using one of the Al Fresco chipotle chorizo sausage and some roasted red pepper for more of a kick.

Makes 2 servings

For the Butter Hollandaise and Dairy-Free Hollandaise recipes, click here.

Ingredients:

  • ½ an Udi’s plain bagel, Cut into tiny cubes about ½ inch square (I also tried this with a gluten-free English muffin and prefer the texture from an Udi’s bagel.)
  • 1 egg or ¼ cup gluten-free egg substitute
  • 2 oz. ham (I prefer Jones Canadian bacon or ham steak cut into small dice rather than slices)
  • ½ cup milk (Fat-free is fine. In fact, you don’t feel quite so guilty when you then indulge in Hollandaise)
  • Pinch of onion powder
  • 1 Tbsp. finely scissored green of green onion
  • 1 Tbsp. finely chopped fresh parsley
  • Salt and pepper to taste.
  • Smoked Paprika to garnish (I use Penzey’s Smoked Spanish Paprika for flavor as well as color.)

Directions:

  1. I mix the casserole ingredients in a glass bowl/jug, then cover and refrigerate overnight. In the morning, spray the baking dish and then pour in ingredients. This makes it far easier to clean the dish. Put egg, milk, ham, onion powder, fresh herbs and salt and pepper to taste in glass bowl, mix well. Stir in bread cubes and then refrigerate overnight.
  2. In the morning preheat oven to 350 degrees, stir the bread mix well to make sure ham/bacon is evenly distributed, and then pour into sprayed baking dish. Sprinkle lightly with smoked paprika. For this quantity, I use a small pyrex casserole of 2 cup capacity. Place on baking dish and bake in preheated oven for about 30-40 minutes. It will rise, brown and there should be no liquid “sloshing” around in the middle when it is cooked. Do not cook above 350 degrees.

Four times the recipe will fit an 8 cup, 8×8 inch casserole dish and will need to cook for about 45 minutes. With fruit on the side and Hollandaise it is a very festive, tasty dish. Without the Hollandaise, it is boring to me.

About Chef Oonagh Williams

Chef Oonagh WilliamsLike Chef Oonagh at Gluten Free Cooking with Oonagh on Facebook, where she posts recipes, her appearances on NH ABC WMUR TV, Local and National radio, products she’s tried, where she will be speaking next. Contact Chef Oonagh on Skype for consultations on food for the gluten-free and other food allergy diets. Her gluten-free cookbook, Delicious Gluten Free Cooking has over 200 pages with full color photos. Click the link for photos and a list of all recipes. E-mail at [email protected].


<< Back to Recipes


PERMALINK
TAGS: BREAKFAST, DAIRY-FREE


Rosemary Ciabatta Breakfast Sandwich with Chicken Andouille Sausage

March 9, 2015

Rosemary Ciabatta Breakfast Sandwich with Chicken Andouille Sausage

Rudi's Gluten-Free Bakery Logo


Courtesy of Rudi’s Gluten-Free Bakery & Simple City Life

Rudi's Gluten-Free Rosemary Egg Ciabatta Breakfast Sandwich7Makes 8 servings
Time Required:15-25 min.

Ingredients:

  • 8 Rudi’s Gluten-Free Rosemary Olive Oil Ciabatta Rolls
  • 8 eggs
  • ½ cup shredded sharp cheddar
  • 2 Tbsp. fresh rosemary
  • Salt and pepper to taste
  • 8 chicken Andouille sausage links

Directions:

  1. Preheat oven to 400. Bring your ciabatta rolls to room temperature, slice lengthwise. Press down the center to create a small bowl on one half of the roll. Place the rolls onto an oiled cooking pan or cooking stone. Gently crack your egg onto the bowl side of your roll and let the overflow soak into the other side. Place pan in the oven and back 10-15 minutes, until the yolks are to your desired taste. While the eggs are baking, slice your sausage links lengthwise and sauté over medium heat.
  2. Once your eggs are cooked, remove from the oven and top with shredded cheese, rosemary, salt and pepper. Add the sausage to the plate and serve. Sausage can also be placed on top of the sandwich.

Gluten-Free Giveaway

You could win a prize pack from Rudi’s Gluten-Free Bakery! Simply enter the Gluten-Free Giveaway, which is part of NFCA’s “Advocating for Your Gluten-Free Needs” campaign. Enter until March 31, 2015.


<< Back to Recipes


PERMALINK
TAGS: BREAKFAST


Gluten-Free Mini Quiches

December 8, 2014

Gluten-Free Mini Quiches


Crunchmaster
Courtesy of Crunchmaster and Carol Kicinski

Makes 24 mini quiches

Ingredients:Mini Quiches

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

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.


<< Back to Recipes


PERMALINK
TAGS: BREAKFAST, FOR KIDS


Cinnamon Roll Pancakes

September 22, 2014

Cinnamon Roll Pancakes

Courtesy of Allergic Living and Alisa FlemingAllergic Living logo

Makes 14 pancakes

Cinnamon Filling

Ingredients:cinnamon roll pancakes

  • 1/2 cup packed brown sugar
  • 1/3 cup melted dairy-free margarine
  • 2 tsp. ground cinnamon

Pancakes

Ingredients:

  • 1 1/4 cup brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 2 large eggs or 1 Tbsp. egg replacer + 2 Tbsp. warm water
  • 1 1/4 -1 3/4 cup unsweetened or original non-dairy milk alternative (such as rice, flax, or coconut milk beverage)
  • 2 Tbsp grapeseed or canola oil
  • 1 Tbsp. maple syrup
  • 1/2 tsp. vanilla extract
  • 1 batch Maple Glaze (recipe follows) or additional maple syrup for topping

Directions:

  1. Place the cinnamon filling ingredients in a ziplock plastic bag, close the top, and squeeze to combine.
  2. In a small bowl, combine flour, starches, baking powder, and salt.
  3. ln a mixing bowl, briefly whip the eggs or egg replacer with water. Whisk in 1¼ cup milk alternative, oil, maple, and vanilla. Add the dry ingredients to the wet, whisking just until combined.
  4. Add up to ½ cup additional milk alternative (or as needed) to create a pourable but slightly thick batter. Less liquid will be required for puffier pancakes, while more liquid might be needed at higher altitudes or if using the non-gluten-free option (at end of recipe). Let batter rest while you preheat a large skillet or griddle over medium heat.
  5. Once hot, grease the griddle with cooking spray or dairy-free margarine.
  6. Pour 1/4 cup of batter for each pancake and cook for 2 minutes.
  7. Snip a very small corner from the bottom of the plastic bag, and squeeze the filling onto the pancake, starting in the centre, and swirling outward, like you would see on a cinnamon roll. Try to keep the filling at least 1/2-inch from the edge.
  8. Let the pancakes cook a few more minutes, or until bubbles form in the batter.
  9. Flip, and cook for 2 to 3 minutes more.Note that the gluten-free pancakes may not brown, but they will have a light and fluffy finish.
  10. Remove to serving plates and drizzle with pure maple syrup or the Maple Glaze, if desired.

Maple Glaze: In a small bowl, whisk 1/2 cup sifted powdered sugar, 3 Tbsp. maple syrup, 1/2 tsp. vanilla extract, and 1 Tbsp. dairy-free margarine until smooth.


<< Back to Recipes


PERMALINK
TAGS: BREAKFAST, DAIRY-FREE, FOR KIDS


Avocado Toast

August 4, 2014

Avocado Toast


Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi’s Gluten-Free Bakery

Rudi's Gluten-Free Bakery Avocado Toast

Ingredients:

  • 2 slices Rudi’s Gluten-Free Multigrain Sandwich Bread
  • 1/2 avocado
  • 1/2 lime
  • 1 clove fresh garlic, chopped
  • 1 Tbsp. red pepper flakes
  • Salt and freshly ground pepper to taste

Directions:

  1. Toast bread slices until slightly golden-brown.
  2. In a small bowl, mash up avocado. Gently squeeze in juice from the lime and stir. Add in garlic, red pepper flakes, salt, and pepper.
  3. Spread avocado mixture over toast. Top with addition red pepper flakes or spices if desired.

Tip:For even more flavor, try topping your toast with other items like fresh or sun-dried tomatoes, cilantro, sprouted lentils, or even salsa!


<< Back to Recipes


PERMALINK
TAGS: APPETIZERS/SNACKS, BREAKFAST, FOR KIDS, VEGETARIAN


Berry Yogurt Parfaits with Cherry-Almond Granola

June 30, 2014

Berry Yogurt Parfaits with Cherry-Almond Granola


Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi’s Gluten-Free Bakery

Berry Yogurt Parfaits with Cherry Almond Granola

Makes 4 servings

Ingredients:

  • 4 Rudi’s Gluten-Free Cherry-Almond bars, crumbled (1 cup)
  • 1 1/4 cups low-fat vanilla yogurt
  • 1 1/2 cups mixed berries (blueberries, raspberries and quartered strawberries)
  • 2 tsp. honey

Directions:

  1. In each of four parfait glasses, spoon 2 Tbsp. yogurt, 2 Tbsp. crumbled bar, ¼ cup berries, another 2 Tbsp. yogurt, 2 Tbsp. berries, and any remaining granola.
  2. Drizzle each parfait with 1/2 tsp. honey. Serve immediately, or cover with plastic wrap and refrigerate for up to 3 hours before serving.


<< Back to Recipes


PERMALINK
TAGS: BREAKFAST, DESSERT, FOR KIDS


Caramel Apple Oat Bars

March 24, 2014

Caramel Apple Oat Bars



allergic living logo


Courtesy of Allergic Living and Alisa Fleming

Ingredients:
Caramel Apple Oat Bars

  • 1 1/2 Tbsp. + 1 1/2 cups gluten-free quick or rolled oats, divided
  • 2/3 cup packed brown sugar
  • 1/2 cup light canned coconut milk
  • 4 Tbsp. dairy-free margarine, divided
  • 3/4 tsp. vanilla extract
  • 1 Tbsp. flaxseeds
  • 2 Tbsp. cornstarch or tapioca starch
  • 3/8 tsp. baking soda (1/4 tsp. above 3,000 ft.)
  • 1/8 tsp. salt
  • 1/8 tsp. xanthan gum
  • 2 Tbsp. applesauce
  • 2/3 cup diced apple (about 1/2 medium apple, cored and peeled)

Directions:

  1. Preheat your oven to 350 F, and grease and flour (any gluten-free flour) an 8×8-inch baking dish
  2. Grind 1 1/2 Tbsp. of the oats in your spice grinder until they turn into flour
  3. In a small pot, whisk together the oat flour and the brown sugar, followed by the coconut milk. Place the pot over medium heat, and whisk in 2 Tbsp. of the margarine.
  4. When the sauce begins to bubble, continue to cook it for 5 minutes, whisking often.
  5. Remove the pot from the heat. Whisk in the vanilla, and let it cool for 10 minutes
  6. Meanwhile, place 1/2 cup of the oats and the flaxseeds in your spice grinder. Blend into flour
  7. Place the oat-flax mixture into a medium sized bowl, and stir in the remaining 1 cup of oats, cornstarch or tapioca starch, baking soda, salt and xanthan gum.
  8. Add the remaining 2 Tbsp. of margarine, the applesauce, and 1/2 cup of the cooling caramel sauce. Stir to combine
  9. With slightly wet hands, press the sticky dough evenly into your prepared baking dish.
  10. Top the dough with the diced apple, and gently press pieces into the dough. Drizzle the top of the dough with 2 tablespoons of the caramel sauce.
  11. Bake for 30 minutes, or until the cooked dough appears firm and slightly pulls away from the sides of the pan.
  12. Allow to cool for 30 minutes before cutting into bars. They will still be a touch fragile, so be gentle when removing from the pan.
  13. Enjoy the bars as is, plate them and drizzle with the remaining caramel sauce.


<< Back to Recipes


PERMALINK
TAGS: APPETIZERS/SNACKS, BREAKFAST, DAIRY-FREE, FOR KIDS, VEGETARIAN


Egg Frittata Muffins

August 26, 2013

Egg Frittata Muffins


Rudi's Gluten-Free Bakery Logo


Courtesy of Rudi’s Gluten-Free Bakery

Gluten-Free Egg Frittata Muffins

Ingredients:

  • 1/2 cup chopped red pepper
  • 1 cup chopped spinach
  • 1 cup chopped broccoli
  • 1/2 cup chopped onion
  • 2 whole eggs
  • 12 egg whites or 1 ½ cups egg whites
  • Salt and pepper to taste

Directions:

  1. Preheat the oven to 250 degrees F. In a large mixing bowl, combine eggs and egg whites. Beat for 30 seconds. Add vegetables and salt and pepper.
  2. Take your muffin tin and place muffin wrappers in each hole. With a ladle or 1/4 cup measuring cup, spoon out egg and vegetable mix into muffin wrappers.
  3. Place in oven for 15 minutes and enjoy!


<< Back to Recipes


PERMALINK
TAGS: BREAKFAST, FOR KIDS


Sweet Potato Pancetta Hash with Fried Eggs

August 5, 2013

Sweet Potato Pancetta Hash with Fried Eggs



easy eats logo



Courtesy of Easy Eats Magazine

Serves 4Sweet Potato Pancetta Hash with Fried Eggs
Prep time:8 minutes
Cook time:12 minutes

Ingredients:

  • 1 Tbsp. olive oil
  • 2 shallots or 1 small onion, finely chopped
  • 6 oz. ½-inch thick slices pancetta, cubed
  • 2 medium sweet potatoes, cubed
  • 2 Tbsp. chopped fresh rosemary
  • 4 eggs, fried
  • Salt and pepper

Directions:

  1. In a 9-inch skillet, heat the olive oil over medium heat. Add the shallots and cook until softened, about 2 minutes.
  2. Stir in the pancetta and cook until the fat has rendered, about 5 minutes. Add the sweet potato and rosemary and cook until the sweet potato is softened, about 5 minutes; season with salt and pepper. If the pan gets dry, add a few splashes of water.
  3. Divide the hash among four plates, and top each with a fried egg.


<< Back to Recipes


PERMALINK
TAGS: BREAKFAST


Cinnamon Raisin French Toast

June 17, 2013

Cinnamon Raisin French Toast

Rudi's Logo


Courtesy of Rudi’s Gluten-Free Bakery

Rudi's Cinnamon Raisin French Toast

Ingredients:

  • 4 large eggs
  • ¾ cup half and half
  • ¼ cup Grand Marnier or other orange-flavored liqueur or frozen orange juice concentrate, thawed
  • 1 Tbsp. grated orange peel
  • ½ tsp. gluten-free vanilla extract
  • 8 slices of Rudi’s Gluten-Free Cinnamon Raisin
  • 4 Tbsp. (½ stick) butter
  • Powdered sugar
  • Warm maple syrup

Directions:

  1. Whisk first 5 ingredients to blend in medium bowl. Dip each bread slice into egg mixture. For best results, dip and flip the bread slices in the batter 4-5 times before placing in the skillet.
  2. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm.
  3. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices. Transfer French toast to 4 plates. Sift powdered sugar over. Serve with maple syrup.


<< Back to Recipes


PERMALINK
TAGS: BREAKFAST, FOR KIDS