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Gluten-Free Breakfast can be a challenge. Here are some recipes that answer the question, "What's for breakfast?"
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Diner-Style Pancake Recipe
Elizabeth Barbone
This is the recipe I've been making every Sunday since the first of the year. It is based on the buttermilk pancakes served at Robie's Country Store and Deli, in Hooksett, NH. These gluten-free pancakes are not only light and fluffy, they are cooked in brown butter. Cooking them in brown butter lends a nice crunchy outside to the pancakes. Sound odd? It isn't! You must try this recipe. The pancakes are unbelievably good! . . . keep reading
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Sour Cream Gluten-Free Coffee Cake
Elizabeth Barbone
This coffee cake is unbelievable. It is super moist and super easy to make! I made this coffee cake for the morning show on WNYT recently and it was a hit. The next time you are in the mood for coffee cake, you MUST try this recipe. . . . keep reading
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Apple Cider Muffins
Elizabeth Barbone
Apple cider doughnuts are an ever-popular fall treat in the Northeast. I was inspired by their flavor and created these wonderful muffins. The flavor celebrates the best of fall AND they are really easy to make! . . . keep reading
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Spice Waffles
These spice waffles are a nice change of pace from traditional Belgium waffles. I let them get nice and brown. This way they are crispy on the outside and soufflé-like on the inside. . . . keep reading
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Granola
Do you miss granola? This easy to make granola is perfect for breakfast or a snack. I like to take it with me in the summer time on long walks. I think you will enjoy it. Just be sure to use quinoa flakes, not quinoa flour! . . . keep reading
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Bacon and Egg Pie
Standing at the stove making bacon and eggs for everyone attending your brunch isn't fun for you or your guests. This quick bacon and egg "pie" is quick to put together, leaving you more time to enjoy your guests. . . . keep reading
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Quinoa Pancakes
I've begun to receive requests for recipes that use heartier flours. These pancakes, which use quinoa and brown rice flour, are delightful and nutritious. If you've never tried quinoa, this recipe is a nice way to introduce it to your diet. . . . keep reading
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Yogurt Muffins
While I love muffins that are packed with goodies, sometimes I just want a plain muffin in the morning. This recipe, for slightly sweet, slightly tangy muffins is ideal for those days when a hot cup of tea and "something plain" is all my stomach wants. They freeze beautifully. So, even if you don't want something plain every morning, make a batch of these muffins and freeze them. Then, when the mood strikes, you will be all set. . . . keep reading
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Cinnamon Swirl Coffeecake
Dear Elizabeth I have a challenge for you. I'm hoping you can convert this recipe to gluten-free. I tried but failed. My attempt was tasty but too sweet. It rose only about 1" even with two packets of yeast!
Carol
Dear Carol,
Your original recipe was a "one bowl" recipe. My recipe isn't one bowl (although I tried!) but the taste is fantastic. The recipe did prove to be a challenge. The addition of baking powder provided the lift the bread needed. I hope you'll enjoy the recipe!
Elizabeth . . . keep reading
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Gingerbread Pancakes
I don't let the holidays go easily. At the beginning of January, you'll still find me baking all those good holiday foods I didn't get around to making in December. One of the tastes I love most is gingerbread. While I love gingerbread cookies, moist, spicy gingerbread cake makes me swoon. These pancakes were inspired by cake gingerbread. The pancakes are loaded with spices and so, so good. Since the recipe requires many ingredients, I mix up the dry ingredients the night before I plan to make the pancakes. This way, I can wake up, make pancakes and settle in with the paper. . . . keep reading
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Cornbread Breakfast Bake
Dear Elizabeth, My sister-in-law made this dish for our last family get together. Of course, I couldn't eat a bite of it. I asked her for the recipe, hoping I could convert it myself. Since it called for one "Jiffy" cornbread mix, it was hard to convert. Please help! I want to show my sister-in-law that gluten-free can be good too!
Marcia B.
Dear Marcia,
I'm always happy to help convince people gluten-free eating can be fantastic. Your sister-in-law's recipe is really unique. I'm sure your family will savor the gluten-free version just as much as the traditional recipe. Enjoy!
Elizabeth . . . keep reading
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Apple Cider Doughnuts
I love cider doughnuts. Did you hear me? I LOVE cider doughnuts. Honestly, most of the year, I don't give doughnuts a second thought, but when October rolls around I'm in the mood for doughnuts. You might be scratching your head wondering what makes cider doughnuts so special. Well, let me tell you! Cider doughnuts are bursting with the flavors of fall. You see, while these doughnuts might look similar to a plain doughnut tossed in cinnamon-sugar, they are so much more. Beneath the crunchy cinnamon-sugar coating, you're treated to a light doughnut abounding with spices and the essence of fresh apple cider. . . . keep reading
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Corn Pancakes
These aren't corncakes, which are made with cornmeal. No, these little darlings are incredible corn pancakes made with canned corn. All the ingredients are thrown into a food processor and pulsed until smooth. Honestly, I think this is the easiest pancake batter I've ever made. While I enjoy these unique pancakes for breakfast, I think adding some garlic and a pinch of salt and pepper would make them feel comfortable on your dinner table. . . . keep reading
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Zucchini Muffins
It's that time of year again! Gardens are bursting with zucchini. This recipe is ideal for zucchini that are too big. You know the ones! Neighbors famously drop off monstrously large zucchinis. Really big zucchini are usually tough and lackluster when cooked. Not in this recipe! Shred that zucchini and use it to make these muffins. I promise the muffins will be wonderfully moist and flavorful! . . . keep reading
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Ricotta Pancakes
Forever Summer by Nigella Lawson introduced me to Ricotta Pancakes. These light and airy pancakes are ideal for lazy summer mornings. Serve to guests--or your own family--and be ready to bask in the compliments. . . . keep reading
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| Here's what our members are saying ...
"Yesterday I made my first loaf of gluten-free bread. Your recipe was so
easy to follow! The bread tasted wonderful and today I packed myself a sandwich
for lunch. I will be making this recipe again and again. Thanks!
Sharon R.
"I just made the pineapple upside down cake. It was fantastic! I haven’t
enjoyed pineapple upside down cake since my diagnosis. Thanks for coming up with
such a great recipe.
Barbara W.
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from your book and newsletter. Our family enjoys the fruits of her labors. I
just wanted to thank you for recipes which give her confidence and great results
in the kitchen."
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