Gluten is an interesting protein. It both makes food chewy (which can make them taste better) and makes some people sick.
There are a lot more gluten-free recipes now than there used to be; highlighted below are some useful breakfast/brunch recipes.
Enchiladas can be made gluten-free by using corn tortillas instead of flour tortillas. This recipe makes for some delicious enchiladas, and according to its author, can be made even if you haven’t had your morning cup of coffee yet (it’s recommended to prepare some of the ingredients the night before in that case).
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Preheat your oven to 375 degrees F.
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Scramble your beaten eggs in a large greased skillet. Set aside in a large bowl. Brown and cook your breakfast sausage over medium in the same large skillet until entirely cooked. Add the sausage to the eggs and mix.
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While your eggs and sausage are doing their thing, you can make your cheese drizzle! In a medium saucepan, combine the butter, buttermilk, and flour over medium heat and allow to simmer. Once simmering, add in the garlic and onion powders and the red pepper flakes, stirring occasionally until the sauce starts to thicken. Once it starts to thicken add in 3/4 cup of the shredded cheese and continue to stir until smooth. Remove from heat.
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Wrap the egg and sausage filling into corn tortillas and place them in a large baking dish until the baking dish is full of goodness. Smother the entire dish with the cheese drizzle and sprinkle the last 1/4 cup of shredded cheese on top.
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Bake for 20-25 minutes or until the tortillas are starting to turn a golden brown around the edges. It's 20 minutes on the dot for my oven.
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Remove from the oven and top with the GF hot sauce, tomatoes, bacon, green onion, and avocado slices.
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Serve and devour while still warm from the oven.
Perhaps a pasta salad is more your thing?
Ingredients
- 12 oz gluten-free pasta cooked according to package instructions
- 1/2 cup red onion sliced
- 1/2 cup celery diced
- 1/2 apple diced
- 1/2 cup dried cranberries or raisins
- 1/2 gorgonzola cheese crumbles
- 1/2 cup walnuts
- 1/4-3/4 cup pumpkin poppy seed dressing depending on how "saucy" you like your pasta salads
Instructions
Combine all ingredients and toss carefully. Serve immediately or store in the refrigerator for up to 72 hours. Enjoy!
If you like donuts (and really, who doesn’t?), this gluten-free donut recipe looks like it’ll do the trick. I’ve heard that store-made gluten-free donuts don’t typically taste nearly as good as regular donuts; if you do try this, I’d be curious to see what they taste like!
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Preheat your oven to 350 degrees F and spray a donut pan with nonstick cooking spray. Set aside.
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In a large bowl, mix the rice flour, tapioca starch, coconut sugar, coconut flour, flaxseed meal, xanthan gum, cream of tartar, baking powder, baking soda, and salt together.
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Pour the butter, and then the vanilla, egg yolks, and 1 cup milk into the dry ingredients and mix well.
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Beat the egg whites in a separate small bowl for about 1 minute and then add it to the mixture and stir until combined.
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Fill each donut well about 1/2 full and bake in the oven for 8-10 minutes or until the outsides edges are turning a nice golden brown and the centers are fluffy and cooked.
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While the donuts are baking, make the icing by combining the confectioners sugar with the 4 TBSP of milk in a small bowl and mix well. Set aside.
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Remove the donuts from the oven and allow to cool completely. Drizzle with the homemade icing and enjoy!
Finally, I’d like to share a recipe from a dear friend for gluten-free spiced molasses muffins. Replace the molasses with other ingredients for more variety!
Ingredients
1½ cup gluten-free flour
1 tsp baking powder or ¼ tsp baking soda
¼ tsp each of cinnamon, ginger and nutmeg (sift together or set aside)
1 tbsp butter
3 tbsp almond butter
2 tbsp molasses (cream together)
1 egg
6 oz plain yogurt
6 oz water (beat/stir in)
Instructions
- Pre-heat oven to 350 degrees F
- Add dry ingredients to wet ingredients and stir till mixed
- Spoon mixture into muffin cups
- Bake 25 minutes
- Cool on wire rack
Happy (gluten-free) cooking!