Gluten Free Breakfast Recipes

October 25, 2011October 24, 2014

Gluten Free Pumpkin Pancakes

These gluten free pumpkin pancakes are perfect for this time of year, whether served in October or for a Thanksgiving breakfast or brunch. I always make my banana pancakes with white rice flour and no gum at all, but with the bananas, you do not taste any grittiness and these definitely needed a bit of xanthan or guar gum. When I used regular white rice flour in this gluten free pumpkin pancakes recipe, I did notice some grittiness. I suggest trying sorghum flour or oat flour instead. And because it contains no starches, superfine rice flours should work well, too. Meanwhile, these were delicious anyway! Enjoy!

Continue reading “Gluten Free Pumpkin Pancakes”

October 23, 2011August 18, 2015

Gluten Free Coffee Cake – Strawberry or Cinnamon Swirl

I was planning on improving my cinnamon roll recipe today, but it dawned on me that I could make one huge cinnamon roll by making a gluten free coffee cake. Then things took off from there and I used strawberry jam instead of a brown sugar and cinnamon filling. You can use either and I have included the recipe for the cinnamon filling. This is a light, cake-like texture and weight. For a heavier gluten free coffee cake use less milk. Enjoy! Continue reading “Gluten Free Coffee Cake – Strawberry or Cinnamon Swirl”

October 10, 2011November 29, 2020

Creme Brulee Steel Cut Oats Recipe

A couple of months ago I was reading about Bob’s Red Mill’s steel cut oats recipe contest. I wanted to enter, but never found the time to do so. So, this is the recipe that I would have created for that contest. I had to share it with you, as it makes a healthier creme brulee or a scrumptious breakfast for special occasions such as a brunch! Walnuts or pecans, added along with banana slices make wonderful toppings, too. Add the brown sugar, torch and voila – you have yourself heaven! My husband said he could eat this for breakfast, lunch and dinner. I told him “not!” Continue reading “Creme Brulee Steel Cut Oats Recipe”

October 10, 2011January 7, 2015

Gluten Free Pop Tarts – Style Pastries

Last month one of my Facebook friends asked me for a gluten free pop tarts recipe. I created this one for her. I filled one with chocolate ganache that I already had on hand, and the chocolate held up very well, even when fresh out of the oven. It did not ooze out of the pastry once cut. The others I filled with orange marmalade (the best!). Another I made sweet and savory by using a hot and spicy raspberry filling straight from a jar. The last I filled with a sweet walnut paste that I use in my walnut butter cups. Loved them all!

Update: You may also use gluten free pie filling. Comstock brand and Wilderness brands are gluten free. Continue reading “Gluten Free Pop Tarts – Style Pastries”

October 1, 2011April 5, 2017

Chocolate Sugar-Free Gluten-Free Donuts Doughnuts (Baked)

These are my favorite gluten free donuts, chocolate, chocolate and more chocolate! I had run across the cardboard wrapper that surrounded my donut pan and had been craving them, as I see it quite often. My husband’s favorite type of donuts are chocolate, and he’s coming home today from out of town. I thought what better way to greet him than have chocolate gluten free donuts awaiting him? Well, the first batch I forgot to add the milk, which caused them to be too dry. They already had been placed in the oven when I realized it. Gee, where was my mind that day? Well, I played around with 2 different batches today, and finally achieved success! Enjoy! And if you’re dairy-free, see “Tips” for a great dairy free ganache. Continue reading “Chocolate Sugar-Free Gluten-Free Donuts Doughnuts (Baked)”

September 21, 2011October 24, 2022

Gluten Free Graham Crackers and Pie Crust

Looking for a great gluten free graham crackers recipe? Danna Korn and Connie Sarros, the authors of Gluten-Free Cooking For Dummies have already contributed a Gluten Free Honey Cinnamon Grahams recipe to this site, but I have had many requests for a more traditional gluten free graham crackers recipe using more traditional gluten free flours. And here it is! I’ve tried to address most of the dietary issues, however, these are not grain-free. I hope you enjoy these crunchy gluten free graham crackers as much as I did. They should be up for a good soak in a glass of milk, which many kids enjoy! Continue reading “Gluten Free Graham Crackers and Pie Crust”

August 29, 2011June 18, 2013

Gluten Free Bread Recipe: Quinoa and Flaxseed

Both quinoa and flax seed are very healthy, making this gluten free bread recipe a win-win because it is also delicious. This bread’s texture is pliable which is often hard to find in gluten free bread. Besides being one of the highest protein foods, quinoa contains twice the fiber as most grains. Flax seed not only contains fiber, but omega-3 fatty acids and the same ingredient as aloe vera. Quinoa is sometimes an acquired taste, but you can always substitute some of the quinoa flour for oat, sorghum or millet flour. Then you can increase the amount of quinoa flour once your taste buds become accustomed to it. As stated above, this bread has a great texture and is a wonderful choice to improve your health. Continue reading “Gluten Free Bread Recipe: Quinoa and Flaxseed”

July 25, 2011February 24, 2016

Gluten Free Hash Browns with Potatoes and Zucchini

In an effort to add more vegetables to my diet, I am finding more and more ways of either hiding them or adding them to standard recipes. Homemade hash browns do not take much longer to cook than the frozen kind. The only extra work is in peeling them. However, they don’t turn out as crispy as frozen do. I just shred my potatoes, zucchini and onion through the food processor and it’s prepped in no time! Continue reading “Gluten Free Hash Browns with Potatoes and Zucchini”

June 22, 2011September 6, 2020

Gluten Free Empanadas

Empanadas are a popular pastry found in the Caribbean, the Philippines, Latin America, Portugal, and Spain. The fillings are typically gluten-free. They are filled with various ingredients, whether sweet or savory, depending upon which part of the world they are made. They tend to be on the dry side, therefore, I used a rich creamy, flaky dough in my gluten free empanadas. Adding a juicy filling is advised, however, it will most likely leak out of the pastry dough and burn while baking. Cheese is a common ingredient in savory empanadas to avoid this dryness, and prevent leaking. You can add ground meat: chicken, beef with cheese, or plain cheese, along with sauteed vegetables and spices. If you find them dry you can make a dip, as well -an avocado dip, salsa, sour cream, etc. This gluten-free recipe is made on the Argentina flavor side, yet a little different. What type of filling will you make? Check out the different types of empanada in different parts of the world and choose your favorite or experiment! You’ll enjoy making gluten-free empanadas because you can be so creative!

June 16, 2011January 19, 2017

Sugar Free Dairy Free Gluten Free Doughnuts – Baked

I haven’t had a doughnut (donut) since I started my gluten-free diet. I didn’t really miss them, but enjoy the challenge of gluten-free baking. These gluten free doughnuts are baked, making them healthier than the standard recipes, as they are usually deep fried. In addition, some whole grain flours were used to provide additional health benefits, as well as agave and molasses. They taste much like the real thing! I think you’ll be very pleased. You can play around with this recipe substituting 1/4 cup of your favorite flour for one of the others. Add in your favorite baking seasonings or extracts, too. Experiment and have fun! Continue reading “Sugar Free Dairy Free Gluten Free Doughnuts – Baked”