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Gluten-Free Recipes

Gluten-Free Recipes for Breakfast

Gluten-Free Vanilla-Flax French Toast

French Meadow Bakery

Courtesy of French Meadow Bakery


Ingredients:Gluten-Free Vanilla Flax French Toast

  • 2 pieces French Meadow Bakery Gluten-Free Multigrain Bread
  • 1 egg
  • ¼ cup skim milk
  • 1 Tbsp ground flax
  • ½ tsp vanilla  


Whisk egg, milk, flax and vanilla together. Heat sprayed pan over medium heat. Place bread in egg mixture and coat both sides. Place bread in hot pan and cook for about 3 minutes per side or until golden brown. Serve with yogurt, fresh berries or syrup!

Tags: Breakfast

Gluten Free (and Casein Free) Crepes

The recipe below has worked every time we tried it, takes minutes to whip out and it is very good.

The first time we made it, I left out the sweet stuff and wrapped the crepes around ham and onions. The second time, we made them with all of the sweet stuff left in, wrapped around blueberries and topped with a little honey. Delicious!

4 large eggs
1 C milk (rice, almond, or soy may be used)
2 T butter, melted ( we used Earth Balance)
3/4 C GF flour mixture
1 tsp vanilla
1 T brown sugar
pinch of salt

In medium bowl mix eggs, milk, and vanilla. In a crepe pan, melt butter and add to egg mixture whisking vigorously. Make sure the butter is not too hot so that it doesn't cook the milk and eggs. Add dry ingredients to liquid and whisk again.

In hot crepe pan pour about 1/4 C mixture and swirl to coat pan. Cook both sides. You'll need to re-whisk mixture before pouring next crepe into pan.

Yields about 12 crepes. Once cooled store in a ziploc bag in the refrigerator.

GF FLOUR MIXTURE 2 C brown rice flour
2 C white rice flour
1 1/3 C potato starch
2/3 tapioca flour

Mix together and store in freezer.

Some notes on the recipe:

Susan noted that she has made these in a 10" skillet to use as tortillas and it worked great. She also uses them for sandwich wraps, breakfast & regular burritos, and dessert. For dessert she fills them with chocolate chips and strawberry jam or pie filling and whipped cream.

I have never made crepes before and do not own a crepe pan - I made them in a small skillet and they worked great. In addition, the first time I made them I just used the GF flour mixture that I had in my bin, and they worked great so I think these are pretty easily adaptable to any GF flour mixture.

For many more delicious recipes like this one visit Gluten Free Mom

Tags: Breakfast

Quinoa Breakfast Brownies

from Karina's Kitchen: Gluten-Free Recipes, by Karina Allrich

Quinoa flakes give these breakfast treats a texture that is a cross between a blondie bar and a breakfast bar. We add mini dark chocolate chips to ours because we like the flavor combo of quinoa and chocolate. And if you like nuts, you could also add chopped pecans or walnuts.

Preheat the oven to 350 degrees F. Line a 11x13-inch baking pan with lightly greased parchment.

In a mixing bowl, whisk together the dry ingredients:

1 cup sorghum flour
1/2 cup Organic Quinoa Flour
1/2 cup potato starch
1 cup Ancient Harvest Quinoa Flakes
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 2/3 cups organic light brown sugar

In a large measuring cup blend:

2/3 cup light olive oil
3 tablespoons real maple syrup
1/2 teaspoon Authentic Foods Vanilla Powder

Combine the wet and dry ingredients with a sturdy wooden spoon until you get a sticky batter.

Make your egg replacement:
1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water

Whip the egg replacer ingredients till foamy and frothy. [If you are adding eggs instead, beat two large free-range organic eggs; and omit the egg replacement formula.]

Add the egg replacer to the batter and combine well. The dough should be thick and rather sticky.

2 to 4 tablespoons of warm water, as needed to achieve a dough that sticks together when you pinch it- much like cookie dough.

Now add:
1/2 cup golden raisins or chopped dried fruit
2/3 cup dairy-free chocolate chips or chopped nuts

Stir to combine. Spread the batter into the prepared baking pan, and using wet hands, smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until golden and set - about 22 to 30 minutes until the top is golden brown and the center if firm. Insert s thin knife to check if you are unsure to make certain the center has baked thoroughly. Cool on a wire rack. Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze. Makes 15 to 18 brownies.

Recipe ©2005-2009 Karina Allrich

For many more delicious recipes like this one visit Karina's Kitchen: Gluten-Free Recipes

Tags: Breakfast, For Kids

Gluten-Free Scones

An NFCA gluten-free favorite!

Gluten-Free Scones

1 cup of rice flour (brown or white)
½ cup of potato starch
½  cup of cornstarch
¼ cup of powdered sugar
1 ½ teaspoons of baking powder
½ teaspoon of baking soda
1 ½ teaspoons of guar gum
¼ teaspoon of salt
¼ cup of brown sugar
¼ cup of butter, or shortening
½ cup of yogurt
1 egg
2 tablespoons of water
Powdered sugar and rice flour for kneading


1 cup of powdered sugar
1 tablespoon of milk
(3 drops of flavoring)

Mix all of the dry ingredients together. 

Add the butter (or shortening), then yogurt, water, and egg. 

Take from the bowl and knead in powdered sugar and rice flour until a ball forms. 

Flatten ball until about ½ inch thick.  Cut into 6-8 wedges.

Place on a greased sheet or baking dish.

Bake at 350°F for 20 minutes. 

Cool for 10 minutes then place glaze on top.

Alternatives:  Add flavored yogurt and/or flavoring to the glaze, such as apricot yogurt with a drop of mapeline in the glaze, or strawberry yogurt with vanilla in the glaze, or raspberry yogurt with almond flavoring in the glaze.

Add nuts or dried fruit.  Dried sour cherries are a fabulous addition.  Dried lavender for baking (3
tablespoons) is very unique ingredient that keeps guests guessing!


Tags: Breakfast, Appetizers/Snacks

Pancakes with Certified Gluten-Free Oats


  • 1 egg
  • 1 ½ cups certified gluten-free oat pancake mix, plus 2 extra tablespoons
  • 6 oz. organic chocolate yogurt
  • 6 oz organic vanilla soy milk (yogurt and milk used instead of buttermilk)


1. Mix all ingredients together. Use a little more of the mix if needed to create a thick enough batter.

2. Pour ¼ cup on the griddle.

3. To be creative, oil a fun shaped cookie cutter and place on griddle. Then pour batter inside, and once bubbles start forming and popping, remove cutter and then flip over.

Tags: Breakfast, Vegetarian, For Kids

Gluten-Free Quinoa Breakfast

From Miranda Jade Turbin, Beyond Celiac newsletter columnist

Makes 2 cups.


  • 2 cups milk (or soy, rice or almond milk)
  • 1 cup quinoa
  • 1 Tbsp. agave or honey
  • 1/8 tsp. cinnamon
  • 1 cup fresh blueberries or nuts


1. Bring milk to boil.
2. Add quinoa.
3. Return to boil, then simmer for about 10 minutes. Milk will not be fully absorbed.
4. Stir in agave (or honey) and cinnamon, and simmer approximately 8 more minutes. Remove from heat.
5. Stir in blueberries or nuts, and serve with honey, salt, or butter.

Tags: Breakfast, Vegetarian, For Kids

Korean Gluten-Free Mung Bean Pancakes

My friend Rebecca Subbiah RD, LDN, CPT shared this incredible recipe with me. The recipe is adapted from Dr. Ben Kim with slight alterations.

- Miranda Jade

Makes 10-12 pancakes.



  • 1 cups yellow mung bean
  • ½ cup jasmine rice
  • 1 zucchini (about 12 oz)
  • 1 tsp. unrefined sea salt
  • ½ red bell pepper
  • 3 green onions
  • 1 cup mung bean sprouts
  • ½ onion
  • ½ – 2 cups filtered water
  • ½ tsp. unrefined sea salt
  • Virgin coconut oil (to cook)

To serve

  • ¼ cup gluten-free soy sauce
  • 2 Tbsp. apple cider vinegar or rice vinegar
  • Chili oil, to taste


1. Soak the mung beans and the rice in water overnight with 1 Tbsp. of whey, yogurt, buttermilk, kefir, lemon juice or vinegar.

2. Cut the zucchini in matchsticks and place in a large bowl with the salt. Toss the zucchini, then set aside and let it sit for one hour to draw out the moisture. Then, seed and dice the red bell pepper and chop the green onion. Peel and cut the onions into medium dice.

3. To blend the mung bean mixture, drain the mung bean and the rice and place in a blender along with the diced onions. Add 1 cup of water and blend. Then slowly add about ¼-½ cup of water while the mixture is blending. Then check the consistency. It should have the consistency of a pancake batter. Add the salt and blend again. Transfer to a large bowl.

4. To prepare the pancakes, squeeze out the liquid from the zucchini and add these to the pancake batter. Fold in diced red bell pepper, chopped green onion and mung beans sprouts until combined.

5. To cook the pancakes, heat a large stainless steel or cast-iron pan over medium-high heat. When the pan is hot, add the oil. Swirl the pan to coat the whole surface with the oil. Ladle the pancake batter into the pan, about 4-5 inches in diameter or even smaller. Lower the heat slightly. Cook until you see bubbles on the top of the surface. With an offset spatula, flip the pancakes and cook for another couple of minutes. Transfer to a plate. Do the same with the rest of the batter, adding coconut oil for every batch.

6. To serve the pancakes, combine the gluten-free soy sauce, vinegar and chili oil. Serve with the pancakes immediately. They are best when hot.

7. Leftover pancakes can be kept in an airtight container and reheated in the oven until hot. 

Contributed by Rebecca Subbiah RD, SRD, of

Tags: Breakfast, Vegetarian, Vegan, Dairy-Free, For Kids
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