For a person like me who loves breakfast, gluten allergy was a punch in the gut. Devastation took the best of me for weeks, but then I gradually started working on gluten free breakfast ideas to start my day with a wholesome brekkie.
A little background: I learned I have gluten allergies in my mid-thirties. For me, bread and waffles were a happy sight and promise of a wonderful day.
Little did I know this constant use of gluten was bad for my gut health and the prime reason for my deteriorating health and constant brain fog. Yup, that happens when you have thyroids combined with gluten allergies.
But I couldn’t do without a good breakfast; hence, I worked intently and wholeheartedly on experimenting and soon some great gluten free breakfast ideas.
4 Best Gluten Free Breakfast Ideas
Gluten Free Pancakes
There are days I wake up with one thought in my head – pancakes! You wouldn’t believe it; I make the same batter for everyone for brekkie; these are delicious. No one misses the white flour after this amazing gluten free breakfast ideas.
Ingredients for Gluten Free Pancakes
- Greek yogurt
- Salted Butter
- Rolled Oats
- Baking powder
- Maple syrup or brown sugar
Making the Pancakes
For starters, check the packaging of the rolled oats. Some packaged oats have traces of gluten. You can alternate it with oat flour as well.
You would have had a double-take on “Greek yogurt.” Don’t worry, it’s not a typo; it is my secret ingredient to extra fluffy pancakes.
Mix all ingredients with a good ol’ mixer or hand whip. You have to make sure the oat is incorporated nicely and evenly.
Now it’s time for my secret trick – let the batter sit and be pretty. Yeh! The batter, when let to rest, gets thick and fluffy. Give it five minutes of sit-in bowl time.
Fry these beauties on a slow flame. As you proceed to the next batch, you will notice the batter has thickened more. You can add a teaspoon of milk and give it a mix before making the next batch.
Top it up with maple syrup, strawberries, blueberries, bananas, chocolate chips, and walnuts. You can also add these to your batter to stir things for more excitement. Am I not full of gluten free breakfast ideas?!!
Gluten Free Frittatas
Frittatas for the lazy days – that is my good breakfast fix for the days when I am looking for gluten free breakfast ideas without making much effort.
Like I said, I want a good meal to start my day. Most days, it’s my only good meal of the day, and sometimes, the only meal of the day. It is not advisable for those who have constant migraines, but then I learned my lesson and continued to a proper lifestyle after a good reminder for my beloved, my friend, the migraine.
I make a big batch of these and freeze them for later use. You can refrigerate these for three days and freeze for up to three months.
Ingredients for Gluten Free Frittatas
- Eggs – remaining ingredients are in proportion with 8 large eggs
- ¼ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ kosher salt
- Dash of freshly ground black pepper
- 1/3 cup shredded parmesan – you can use any cheese available through
- 1/3 cup sliced green onions and bell peppers
- Pecans – if you wish to add them in frittatas
- Butter – to grease the pans
Making the Frittatas
The first thing would be preheating the oven. Grease the muffin tray with butter and set it aside. Now, in a mixing bowl, whisk the mixture. I whisk eggs and milk with spices without adding veggies.
After whisking for a few minutes, it turns into quite a thick batter, which I then pour into the muffin tray. Top it with veggies and parmesan. Since I like the nutty flavor of pecans in the frittatas, I add some chopped-up pecans before topping them with cheese and seasoning of your choice.
Put the tray in the oven for roughly 25 minutes. When you take the tray out, these frittatas start deflating.
That’s the thing about eggs: when baked, they tend to puff up. As the frittatas get to room temperature, they deflate.
You can enjoy some now and refrigerate for later. They are great at any temperature. I find them an easy snack for the office that doesn’t require heating.
Pecans are packed with fiber, proteins, flavonoids, monosaturated fats, and other heart-friendly minerals. Hence, I incorporate them into my diet.
They have a very nutty flavor to them and taste great in frittatas. You can add them or remove them depending on your preference. But I recommend trying them once any of the gluten free breakfast ideas.
Acai berries are the new rave these days. These make the delicious and health-packed bowls to kick-start your day with good choices.
These Brazilian berries are not only healthy but have amazing taste. You can get acai pulp easily at stores and make your acai bowl; yeah, that’s more fun.
Remember, acai berries have a very tart flavor, so you need to add some sweet fruits like mango, pineapple, or strawberries to the bowl.
I blend the mango, banana, and pineapple in the blender, add acai pulp and a bit of lime juice, and give it a final jolt in the blender.
Then I sprinkle it with my favorites (whatever is available at the moment): pumpkin seeds, chia seeds, almonds, diced mango, blueberries, strawberries, and toasted coconut flakes.
Ingredients for Acai Bowl
- Handful of pumpkin seeds, chai seeds, or coconut flakes
- Handful of blueberries, strawberries, bananas, and mangoes
- Maple syrup
- Peanut butter
- Lime juice
- Acai pulp
Method for Making Acai Bowls
Prechill the bowl – yup, that’s a thing. We do it so the acai mixture doesn’t melt. Now that you know about the melting part, prep all the toppings.
Suppose you like toasted coconut flakes; toast them and set them aside to cool first. Chop what you need to chop and set all toppings aside.
Sometimes, I blend the mixture in a chunky pulp, while some days, I make a smooth pulp. It’s time to add everything to the bowl. Sprinkle with all the toppings of your preference, and serve immediately. This is one of my gluten free breakfast ideas for the days I feel like having a fancy brekkie.
Sweet Potato Hash Browns – One of No-fuss Gluten Free Breakfast Ideas
This is my always-ready recipe because I always make batches and freeze them for later. These require a little pop time in the toaster and they are ready to be the side-line of your beautiful egg and toast or any other gluten free breakfast ideas.
Ingredient for the Sweet Potato Hash Brown
- 1 pound sweet potato (medium-large potato)
- 3 tablespoons olive oil
- 1 teaspoon cornstarch
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¾ kosher salt
Method for Sweet Potato Hash Brown
For this, you would need to preheat the oven. I recommend 375°F as the right temperature for a thirty-minute preheat session. Remove the dents and spots on the potato leaving the skin – we would need it.
Time to grate them potatoes. You are going to grate them all with skins. Now, drizzle the grated potatoes with olive oil, black pepper, garlic powder, salt, and cornstarch.
Now, give it all a good mix, make the mounds from these grates, and lay them on the baking sheet. Pop them in the oven for 30 minutes. If you see them lightly browned, then they are ready to come out.
Gluten Free Waffles for the Win!
I left my last favorite gluten free breakfast ideas for last because it’s that good! You can already sense my enthusiasm because not only does it not have unhealthy sugars, but it is absolutely delicious and gluten-free.
Not that it is very difficult to make, but I freeze some of it for later.
What I do is I let the waffles cool off on a rack. Once it’s absolutely at room temperature (no room for doubts because then it’ll go soggy), put them in a freezer bag and store them for later.
Take them out later and reheat them on the waffle maker for a minute or two on low settings. You have quick waffles ready for days; you don’t feel like making breakfast.
Ingredients for Gluten Free Waffle
- 1 cup almond flour
- ¼ arrowroot or corn starch
- 1 ½ teaspoon baking powder
- ¼ kosher salt
- 2 tablespoons butter. One tablespoon for a waffle maker
- 1 ½ teaspoon vanilla extract
- 2 teaspoons cinnamon powder
- 3 larger eggs
- ½ cup full-fat coconut milk (can sub with regular milk)
- 2 teaspoons maple syrup
Method for Making Gluten Free Waffle
This recipe would require several bowls. First, in a stand mixer, add egg whites and leave them to fluff. Give it a few minutes because the soft white peaks make for nice waffles.
In a bowl, add all dry ingredients like cornstarch, cinnamon, baking powder, almond flour, salt and set aside. Take another bowl and add egg yolks, butter, coconut milk, vanilla extract, and maple syrup. Fold in the dry ingredients in the egg yolk mixture.
Now, it’s time to fold the egg whites mixture into the egg yolk mixture. It’s time to add the batter to the waffle maker. Check the settings recommended on the waffle maker guide to set the time.
These are some of my best gluten free breakfast ideas. I hope you like these and try them for your breakfast.