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1. Banana Pancakes
For a lighter pancake, separate the eggs and beat the whites stiffly. The bananas can be either sliced onto the cakes or mashed and incorporated into the batter.
- ½ cup milk
- 2 large eggs
- 1½ tbsp butter, melted
- 1 tbsp gluten-free baking powder
- 1 banana
- 1 cup rice flour (or substitute corn, chickpea, or tapioca flour)
- Extra butter for frying pancakes
- In the bowl of a food processor, process all of the liquid ingredients together. Slowly add the baking powder, banana, and flour and process until smooth.
- Heat a griddle pan or large frying pan over medium heat. Drop a teaspoon of butter on it and when the butter sizzles, pour batter into pan until about 2 inches in diameter.
- When bubbles come to the top, turn the pancakes and continue to fry until golden brown. Place on a plate in a warm oven to keep the pancakes warm while you make the others.
MAKES: 16 pancakes
All recipes excerpted from The Big Book of Gluten-Free Recipes. Copyright © 2013 by Kimberly A. Tessmer and published by F+W Media, Inc. Used by permission of the publisher. All rights reserved.
2. Easy Breakfast Quinoa
Move over oatmeal, breakfast just got a little healthier! Quinoa has more high-quality protein and fiber than oatmeal and other hot breakfast options and is gluten-free. In addition, it is high in iron, magnesium, phosphorus, potassium, and zinc.
- ½ cup uncooked quinoa
- 1 cup milk of choice (fat-free suggested)
- 1 tbsp chopped walnuts
- 1 tsp cinnamon
- 1 tbsp almond butter
- ¼ cup fresh blueberries
- Place the quinoa in a fine mesh strainer. Rinse and drain quinoa. Combine quinoa and milk in a medium saucepan. Bring to a boil. Cover and reduce heat to a gentle simmer. Cook 10–15 minutes until the milk is absorbed and the quinoa is tender.
- Add walnuts, cinnamon, and almond butter. Mix thoroughly. Let cool. Add fresh blueberries on top.
3. Blueberry-Oatmeal Smoothie
Gluten-free rolled oats add a wonderful texture to your average smoothie.
- ½ cup gluten-free rolled oats
- 1 cup soy milk
- 1 banana, frozen
- ¾ cup fresh or frozen organic blueberries
- 1 tsp honey (optional)
- 4–5 ice cubes (if using fresh blueberries)
- Place the oats in a blender and blend for 1–2 minutes until they are ground into a fine powder. Add the rest of the ingredients, blend, and enjoy!
No time to whip up a DIY drink in the a.m.? No problem—head to Jamba Juice and try the Great Greens freshly squeezed juice, a blend of apple, cucumber, spinach, kale, chard, lemon, and chia seeds.
4. Breakfast Spanish Tortilla
Traditionally served as tapas (an appetizer) in Spanish restaurants and bars, this version of the Spanish tortilla removes a lot of the fat and makes a healthy breakfast casserole. Conventionally it does not contain cheese, but feel free to sprinkle some on top in the last 30 minutes of cooking.
- 2 small onions, finely diced
- 3 tbsp olive oil
- 10 large eggs
- 1 tsp salt
- 1 tsp ground pepper
- 3 large baking potatoes, peeled and thinly sliced
- In a skillet over medium heat, slowly cook onions in olive oil until lightly brown and caramelized, about 5–6 minutes.
- In a large bowl whisk together the eggs, salt, and pepper.
- Layer half of the potatoes and fried onions in a greased 4-quart slow cooker. Pour half the eggs over the layers. Repeat layers ending with the last of the whisked eggs.
- Cover and cook on low for 6–7 hours or on high for 3½–4 hours.
5. Vegetable-Egg Scramble with Fontina Cheese
This light dish will be a favorite way to meet your daily requirements of vegetables. If you don’t have broccoli or tomatoes, use whatever vegetables you have in the house.
- 1 tbsp grapeseed oil
- 1 clove garlic, chopped
- 1 cup chopped broccoli
- ½ cup sliced grape tomatoes
- 1 large whole egg
- 2 egg whites
- 2 tbsp fresh basil
- ½ tsp sea salt
- 1 tsp oregano
- 1 tbsp shredded fontina cheese
- Heat the oil in a medium skillet over medium-high heat. Sauté the garlic for 1 minute, then add the broccoli and tomatoes. Cook for 2–3 minutes until broccoli is tender, but still crunchy.
- Whisk egg and egg whites in a bowl until frothy.
- Pour egg and egg whites into skillet and continue to mix thoroughly while eggs cook. Add basil, salt, oregano, and cheese and cook for 3–4 minutes until eggs have light brown edges. Remove from heat and serve immediately.
6. Egg and Avocado Breakfast Burrito
Breakfast burritos are easy enough to make even on your busiest mornings.
- 3 large whole eggs
- 3 egg whites
- ¼ cup shredded Cheddar cheese
- 1⁄3 cup milk
- 1 tbsp grapeseed oil
- ¼ yellow onion, finely chopped
- ½ green pepper, diced
- 2 avocados, peeled, pitted, and mashed
- ¼ tsp salt
- ½ tsp pepper
- 4 gluten-free corn or rice flour tortillas, warmed
- 2⁄3 cup crumbled goat cheese
- ¼ cup gluten-free salsa
- In a medium bowl, beat together the eggs, egg whites, cheese, and milk until frothy.
- Heat the oil in a medium skillet over medium-high heat. Sauté the onion and green pepper until onion is translucent, about 2–3 minutes.
- Pour the egg mixture into skillet and cook, stirring, until eggs are scrambled.
- Season the mashed avocados with salt and pepper.
- Place tortillas one at a time in a separate skillet and cook until warm, about 2–3 minutes.
- Spread equal amounts of avocado on one side of tortillas and layer with equal amounts of goat cheese and scrambled eggs. Roll up into burritos and serve immediately with salsa on the side.
7. Gluten-Free Breakfast Granola
Finding gluten-free granola can be a challenge in most grocery stores, but it’s super easy to make your own in the slow cooker. Make sure to stir the ingredients about every 30 minutes to prevent uneven cooking or over-browning.
- 2½ cups gluten-free rolled oats
- ¼ cup ground flaxseeds
- ½ cup unsweetened shredded coconut
- ½ cup pumpkin seeds
- ½ cup walnuts, chopped
- ½ cup sliced almonds
- 1 cup gluten-free dried cranberries
- ¾ cup brown sugar
- 1⁄3 cup coconut oil
- ¼ cup honey
- ½ tsp salt
- 1 tsp ground cinnamon
- Mix all ingredients together and place in a greased 4-quart slow cooker.
- Cover slow cooker and vent with a wooden spoon handle or a chopstick. Cook on high for 4 hours, or on low for 8 hours, stirring every hour or so.
- When granola is toasty and done, pour it onto a cookie sheet that has been lined with parchment paper. Spread the granola out evenly over the entire sheet of parchment paper. Allow granola to cool and dry for several hours.
- Once cooled, break granola up and place in an airtight container or a tightly sealed glass jar and store in pantry for up to 1 month. For longer storage keep granola in freezer for up to 6 months.
8. Southern Fried Green or Yellow Tomatoes
Use tomatoes that are very firm. They usually aren’t very large, so count on two per person. Serve with thick slices of gluten-free country ham or Irish bacon.
- 1 cup corn flour
- 1 teaspoon salt
- Coarsely ground black pepper, to taste
- 1 cup gluten-free cornmeal
- 2 whole large eggs, whisked in a large flat soup bowl
- 8 green or yellow tomatoes, cores removed, cut in 1⁄3″ slices
- Oil for frying
- Spread the flour mixed with salt and pepper on one sheet of wax paper and the cornmeal on another. Place the whisked eggs in a bowl between the two.
- Dip the tomato slices first in the flour, then in the egg, and coat them with cornmeal.
- Heat ½ inch of oil in a frying pan to 350°F. Slide the tomato slices in and fry for 4 minutes or until well browned. Turn and finish frying.
- Drain on paper towels. Serve as a side dish with eggs and bacon. As an extra fillip, you can add a dollop of gluten-free sour cream to each tomato slice.
9. Sweet Cherry-Quinoa Granola Bars
Feel free to use whatever dried fruits you have on hand as a substitute for cherries.
- 1½ cups gluten-free puffed rice cereal
- 1 cup pure rolled oats (make sure they are gluten-free)
- 1 cup cooked quinoa
- ½ cup gluten-free dried cherries, unsweetened
- 1⁄3 cup sunflower seeds
- 1⁄3 cup sliced walnuts
- ¼ cup pumpkin seeds
- 2 tbsp flax, ground
- 2 tbsp chia seed, ground
- 1 tsp ground cinnamon
- ½ tsp sea salt
- 1⁄3 cup sunflower seed butter
- 6 tbsp 100% pure maple syrup
- Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine all ingredients, except the sunflower seed butter and maple syrup.
- In a small saucepan, heat the sunflower seed butter and syrup over medium low heat until it becomes liquefied and smooth.
- Pour the liquid ingredients over the dry ingredients and mix together until fully combined and everything is coated evenly.
- Spread the granola out on the parchment-lined baking sheet, into a thin ¼” layer.
- Bake in the center of a warmed oven for 25 minutes, until the granola is browned and slightly crispy. (Don’t cook any longer; it may not look burned but it will be.)
- Let the granola cool for about 10 minutes on the baking sheet.
- Transfer to a flat surface and cut into bars and finish cooling on a wire rack. Enjoy either in bar form or crumble as granola pieces. Store in an airtight container, for up to 5 days.
MAKES: 18 bars
10. Coconut Milk Yogurt
If you’re intolerant to dairy proteins like casein or dairy sugar (lactose), this coconut milk yogurt is a perfect alternative—and you can make it right in your slow cooker! Serve the yogurt plain or with any flavor jam or fresh fruit.
- 6 cups full-fat coconut milk
- 6 capsules of allergen-free probiotics or yogurt starter
- 3 tbsp plain gelatin
- ½ cup sugar, optional
- ½ cup blackberry jam, optional
- Pour the coconut milk into a 4-quart slow cooker. Turn the slow cooker on low and let it cook for 3 hours.
- Turn the slow cooker off and let it sit for 3 hours. (Cooking the mixture first will help to kill off any bad bacteria that may be in the coconut milk.) Once the coconut milk has cooled after 3 hours, remove 1 cup of the warm coconut milk and mix it in a glass bowl with the contents of the probiotics capsules and the gelatin.
- Return the probiotic/coconut milk mixture back to the slow cooker. Whisk thoroughly to distribute the probiotics and gelatin throughout the mixture. Place the lid back on the slow cooker.
- Leave the slow cooker turned off, but wrap the slow cooker in several layers of bath towels to give the probiotics a warm environment to grow in. Leave the towel-wrapped slow cooker alone for 8–10 hours.
- After 8 hours, stir in the sugar, if desired, and place the covered slow cooker insert into the fridge. Allow the yogurt to chill for 6–8 hours. This will allow the gelatin to thicken the yogurt, so it has the proper texture. Serve cold topped with blackberry jam.
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