Category: Brunch

Gluten Free Brunch

Gluten Free Oatmeal Bread

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog

***

This bread needs to be in your breakfast rotation!  It is a hearty, dense loaf that toasts up like a dream.  I always have gluten free old fashioned rolled oats (not instant) in my pantry, so when I need oat flour, I can just process a little in my coffee grinder and voila, fresh flour!  This bread is so good, everyone in your family will love it, gluten free or not.

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The Lazy Gastronome

Ingredients:

Preparation:

Place a pizza stone on the middle shelf of the oven and preheat to 450º.  Line a 9 x 4 x 4″ loaf pan with parchment and mist with cooking spray.

Warm the milk for 30-45 seconds in the microwave.  Add to the bowl of your stand mixer then whisk in the honey and yeast.  Cover and let it proof for 10 minutes.

Whisk in the vinegar and psyllium husk and let the mixture rest for about 5 minutes to thicken.

Whisk together the dry ingredients (sorghum flour through salt).

Add the dry ingredients to the wet and mix with the paddle attachment for 8 minutes to form a thick batter.

Turn the batter out onto a lightly floured cutting board.  It will look like this and have a mashed potato consistency.  Sprinkle a tiny bit of flour over the top and cover with plastic wrap for 5 minutes.

After 5 minutes, the dough will be much more workable so you can roll and shape it into a loaf.  Do not add more flour!  I used a dough scraper to help with handling and shaping.

Hint: Resist the urge to add more flour during shaping, or you may end up with the dreaded tunneling effect!  This happened to me a few times ????

Carefully place the shaped loaf into the prepared pan, cover with plastic wrap and proof for about 30 minutes.

Remove the plastic wrap and mist the top of the bread with water.  Sprinkle rolled oats over the top and mist with water again to help them adhere.

Place in the oven on the preheated pizza stone and bake for 30 minutes.

After 30 minutes, carefully grasp the parchment paper on either side and lift the loaf out of the pan.  Place it directly on the pizza stone, lower the oven temperature to 400º and continue baking for another 30 minutes.  When done, the internal temperature should be 210º.

Remove from the oven and cool in the pan for 5 minutes before placing the loaf on a cooling rack.  Let it cool down for 10 minutes then gently peel off the parchment paper.

This bread needs plenty of time to set, at least 5-6 hours!  Even better, leave it covered at room temperature overnight and slice in the morning.  Resist the urge to cut into it right away, or the bread will be wet and gummy in the center.

Your patience will be rewarded.  Here’s the crumb shot!

Notes ♪♫ I am one of those people with Celiac who is able to tolerate oats.  I realize that not everyone can and that this bread may just not be for you.  If you do consume oats, always be sure to choose brands such as Bakery on Main or Gluten-Free Prairie, produced under a gluten free purity protocol.

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Gluten Free Tiramisu Stuffed French Toast

Dessert for breakfast!  Take ordinary French Toast to the next level with a vanilla cream cheese stuffing that has hints of rum, espresso and chocolate.  This stunner of a recipe will be a special treat for you and the one you love. ♥ It’s easy to prepare, but for extra convenience the filling can be made the night before. 

Inspired by ©MARILYN’S TREATS Tiramisu French Toast

A recipe within a recipe, I started with a loaf of my homemade Gluten Free Millet Bread.  Get the recipe here.  It’s a soft, enriched gluten free bread with just a hint of sweetness, I always keep some on hand in the freezer for making French Toast!

From there, it’s an easy pan cooked French toast recipe, with a big finish of WOW from the cream cheese filling, that is positively divine!

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Breakfast for two

Ingredients:

—————————

  • 4 tbsp. cream cheese, softened
  • 4 tbsp. vanilla Greek yogurt
  • 2 tsp. sugar (or stevia)
  • 1 tsp. rum (or 1/2 tsp. rum extract)
  • 1 tsp. vanilla extract

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Preparation:

Whisk together the stuffing ingredients (softened cream cheese through vanilla extract) until smooth and lump free.  You can prepare this the day before and refrigerate until ready to serve.

Whisk together the eggs, milk, espresso powder and sugar.  Dip the bread (one slice at a time) into the egg wash.

Melt butter in a large, nonstick skillet and cook the bread slices until browned on both sides.

Layer the filling between 2 slices of French Toast.

Slice diagonally and stack pieces one over the other.  Combine powdered sugar and cocoa powder and sift over the top.

Drizzle with real maple syrup.

What do you think friends, does this plate say love???  Perfect for brunches, Valentine’s Day or just an amazing breakfast for your someone special ♥

Notes ♪♫ Originally titled Tiramisu French Toast, this recipe was adapted from the blog of Marilyn Lesniak a/k/a ©MARILYN’S TREATS.  Marilyn’s blog is no longer active, but over the years she has inspired many a cook with her creativity in the kitchen.  I hope my readers will enjoy this gluten free adaptation of her recipe.  Marilyn, thank you for the inspiration!

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Cassava English Muffins

Cassava is a gluten and grain free flour made from the root of the yucca plant.  A while back I made a Sweet Potato Flat Bread using cassava flour.  It was delicious, and ever since that post the thought of experimenting more with cassava has been on the back burner.

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So now that the holidays are behind us and I’m getting back into my normal baking routine, I want to tell you all about this new recipe.  A light, crispy English Muffin made with cassava flour and arrowroot starch.

There is so much to like about this recipe.  First, look at the ingredient list.  Unlike most of my gluten free breads, this one does not have a mile long list of ingredients!  You will also notice that I stirred everything together with a dough whisk, no mixer needed.  Last and most important, they look and taste great!

Note that you will need a set of muffin rings for this recipe.  The batter is too thin to hold its shape without them.

4 Servings

Ingredients:

Preparation:

Preheat the oven to 350º.  Line a baking sheet with parchment paper, spray the inside of 4 muffin rings with cooking spray and arrange on the baking sheet at least 1″ apart.  Sprinkle 1/4 tsp. of cornmeal into each ring.

Whisk together the dry ingredients.  In a separate bowl, whisk the eggs, milk and melted butter (be sure the butter has cooled first, you don’t want it to cook the egg).

Use a dough whisk to stir the dry ingredients into the wet.  You should have a smooth, thin batter that can be poured, like pancake batter.

Spoon the batter into the muffin rings.

Take a closer look.  The batter is thin enough to pour but not so liquid as to leak through the bottom of the muffin rings.  Sprinkle the remaining corn meal over the top of each muffin and bake for 8 minutes.

The muffins will be set, but not fully cooked.

Use tongs to carefully remove the muffin rings.

Use tongs or a spatula to gently turn the muffins over and bake for another 6 minutes.

Remove from the oven and turn them right side up.  Cool in the pan for five minutes.

Like all gluten free bread, it needs to set completely before slicing.  Cool on a rack for at least an hour.

I was very happy with the appearance of the English Muffins right out of the oven.  Of course, it’s not a success until you slice it open and taste it.  Here’s how they looked before toasting, light with a nice open crumb.

Now for the taste test, I toasted for 5 minutes and served with a simple pat of butter.

The verdict, I’m quite pleased with how this recipe turned out!  The English muffins were mild tasting and light.  As you can see they toasted up beautifully with edges nicely browned.  I also got a thumbs up from my husband, who does not have to be gluten free.

I recommend that the English Muffins be frozen if you are not going to eat them within a day.  Just wrap them individually in plastic wrap and place in a freezer safe bag.

Notes ♪♫  Cassava flour has been touted to behave like wheat flour in gluten free baking, a one for one substitution.  In my experience thus far, it can definitely cut down on the ingredient list, but still performs best when blended with another starch.

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Gluten Free Apple Oat Bran Waffles

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog

***

I’m always looking for ways to add more fiber to my meals.  If you are on a gluten free diet, you know that many processed foods are sadly lacking in fiber, not to mention nutritional value.

This week I have been experimenting with my waffle recipe, to see if I could incorporate more fruits and fiber into breakfast.  These hearty, dense waffles will stick to your ribs and start your morning off right!

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Yield: 8 Waffles

Ingredients:

Preparation:

Whisk together the dry ingredients, flour through brown sugar.

Peel and core the apple and process it to a fine mince in an electric chopper.

In a separate bowl, combine the minced apples with the other wet ingredients, through vanilla.

Whisk in the milk, then stir the dry ingredients into the wet.  Let the batter hydrate while you preheat the waffle iron to 350º.

Coat both sides of the waffle iron with cooking spray and add half the batter.  Use a spatula to spread it into the corners.

Gluten free waffles always take a bit longer to cook, and because this is an extra dense batter it will need even more time.  Allow a full six minutes, or a bit longer if you like them crispy.

If not serving immediately you can cool them on a rack and freeze.  This is what I do, and they are great toasted.

Serving suggestion:  Try topping these waffles with sautéed apples and a sprinkle of candied walnuts.  The flavors are perfect together.  Always use real maple syrup!

Notes ♪♫  Bobs Red Mill sells both regular and gluten free oat bran.  For those with Celiac, be sure to order the Gluten Free Oat Bran.  Or, for extra peace of mind, check out Montana Gluten Free Oat Bran, made with purity protocol oats.  If you are one of the few who cannot have oats at all, try substituting ground flax seeds.  You can pop them in a coffee grinder to make flax meal.

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Easy Apple Sauté

This Easy Apple Sauté is a favorite at our house.  It makes a great breakfast accompaniment to oatmeal or pancakes.  Do you ever have a side of fruit with dinner instead of a veggie, just to change things up?  Apples go well with any pork dish or BBQ meal.  And if you like, this basic recipe can stand in as a light dessert without all the extra fat and carbs.  Best of all, it’s ready in 5 minutes, no baking!

Ingredients:

  • 2 apples (I used Cortland)
  • 1 tbsp. brown sugar
  • 1 tbsp. unsalted butter
  • cinnamon and nutmeg

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Preparation:

Peel and dice the apples.

Heat a 10″ skillet on medium and melt the butter.

Add the apples to the skillet and toss to coat.  Cook 1-2 minutes.

Sprinkle with  brown sugar, and stir it in to melt.

Sprinkle with cinnamon and nutmeg.  Cook for 2-3 more minutes, stirring frequently.  A light syrup will form in the pan.

I love this diet friendly treat as a standalone side or as a topping for other other fall veggies, like  my Apple Walnut Butternut Squash.

Notes ♪♫  Granny Smith apples are most often recommended for cooking, but there are so many varieties that would be delicious in this fast and easy preparation.  I used Cortland apples in this post because a dear neighbor recently gifted us a bag.  They were so good, so use what you have!

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Hash Brown Waffles

Check out these fun, easy to make Hash Brown Waffles.  We have potatoes fairly frequently at our house so I am always trying to keep things interesting!

What makes this recipe so easy?  I used frozen, shredded hash brown potatoes.  Not only do you avoid having to shred them yourself, but you can skip the step of wringing out all the moisture.

I love using hash browns in breakfast casseroles.  Check out my Gluten Free Sausage and Hash Brown Casserole.  I made it for Easter brunch this year and it was delicious!  But that big bag of hash browns was way too much for the recipe.  So when I noticed the half empty bag sitting in back of the freezer I thought I’d try something different to use them up.

When shopping, look for plain, unseasoned shredded hash browns.  Not all hash browns are gluten free, so check for the gluten free label or verify that there are no gluten containing ingredients.

4 Servings, Serving size = 1 waffle

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Ingredients:

  • 1/2 lb. (8 oz.) frozen gluten free shredded hash brown potatoes
  • 1 tbsp. canola oil
  • 1/4 tsp. garlic granules
  • 2 tsp. dried onion flakes
  • 1/4 tsp. seasoned salt
  • salt and fresh ground pepper, to taste
  • 1/8 tsp. paprika
  • 1 egg
  • cooking spray

Preparation:

Take the hash browns out to thaw about 30 minutes ahead of time, they do not have to be completely defrosted.

Whisk together the egg, oil and seasonings.

Add the hash browns and stir together with a spatula until evenly coated.

Heat the waffle iron to 350º and mist with cooking spray.  Scoop the hash brown mixture onto the waffle plate and spread them out in an even layer with a spatula.  Use all of the hash browns, they will cook down quite a bit as the potatoes release their liquid.

Cook for 10 minutes, then check every few minutes to see how they’re doing.  Mine took about 20 minutes total to get nicely browned with crispy edges.

Gently lift one corner and slide a spatula underneath to move the waffles to a cutting board.

Use a knife or pizza wheel to break waffles into 4 sections.

The waffles are best eaten immediately.  They will lose some of their crispiness as they cool off.

If you have leftovers, they can be reheated on a pizza stone, in an air fryer, or in the toaster (toaster bags are recommended!).

Notes ♪♫ Who knew that you could make something other than waffles on a waffle iron?  Since I got my new waffle maker, I’ve had such fun experimenting.  Check out my Gluten Free Crab Cake Waffles, and of course my favorite Gluten Free Banana Waffles!

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Homemade Breakfast Sausage Patties

Homemade Breakfast Sausage Patties are the bomb!  I always say homemade is best, but why would you go to the trouble of making your own sausage patties?  For starters, you control the fat, you control the salt, no chemicals, no nitrites, no preservatives, NO GLUTEN!  And with no casings needed they are easy to make.  You can buy gluten free breakfast sausage seasoning or make your own.  Experiment with different spice combinations to find the one you like best.  Be sure to use real maple syrup.  For years I purchased breakfast sausage links at the supermarket, but not any more!

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Ingredients:

  • 1 lb. ground pork
  • 1 lb. ground turkey
  • 2 tbsp. homemade gluten free sausage seasoning (see below)
  • 4 tbsp. maple syrup
  • fresh thyme sprigs, for garnish

Sausage Seasoning:

  • 1 tsp. salt (use less if limiting salt)
  • 2 tsp. sugar
  • 1 tsp. paprika
  • 1 tsp. black pepper
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cayenne
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1/2 tsp. ground fennel
  • 1/2 tsp. ground coriander

OR use a purchased Sausage Seasoning

Preparation:

Combine the pork and turkey in a large bowl and blend together lightly with 2 forks.  Don’t compress the meat.  Of course you can use all pork or all turkey, but I found that blending equal amounts of each gives a good balance of flavor and fat.

Drizzle in the maple syrup and sprinkle the seasoning a little at a time.  With each addition, use the forks to thoroughly incorporate.

Line a baking sheet with wax paper.  Scoop the mixture into 2 oz. balls, then gently press into patties.  You will have about 15 total.

Prepare the patties and refrigerate one day ahead for a brunch.  The patties will keep for several months in the freezer.  You can freeze them on the baking sheet then transfer to a freezer safe bag.  They are great to have on hand to enjoy on the weekend.

Cook sausage patties 5 minutes per side in a nonstick skillet.  For a nice presentation, I like to garnish the patties with fresh thyme sprigs.

Add some homemade goodness to your family breakfast table with this easy recipe.  If you enjoyed this post, check out some of my favorite brunch ideas to feed a family or a crowd!

Notes ♪♫  Always check ingredient labels for hidden gluten.  Seasoning blends are convenient, but if you are limiting salt make your own!

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Gluten Free Blueberry French Toast Casserole

French Toast Casserole is my favorite thing to make for brunch.  I have been making some version of this dish for years, even before my Celiac diagnosis.  This Easter, I decided to change it up with a blueberry cream cheese filling and it was so delicious!  Just prep the night before and bake in the morning, a real time saver when you are having company!

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At the heart of the recipe are those sweet, enriched bread cubes, but don’t use any old gluten free bread.  Ingredients matter, and that cardboard loaf you got at the supermarket is not going to do this casserole justice!

A recipe within a recipe…

The secret to this dish is my Gluten Free Millet Bread.  I make this bread specifically for French toast and it is amazing!  Bake it two days before, and you will have more than enough for this French Toast Casserole.

If you are going to buy the bread, choose a good quality gluten free enriched loaf, like a brioche or challah.  But I do hope you will give this Millet Bread a try, I promise you will not be disappointed!

Ingredients:

  • 9 slices gluten free millet bread, cut into cubes
  • 8 oz. cream cheese, softened
  • 4 oz. vanilla Greek yogurt
  • 1 cup fresh blueberries, divided use
  • 9 large eggs
  • 1-1/2 cups 1% milk
  • 3/4 tsp. vanilla extract
  • 1/4 cup real maple syrup
  • pinch of nutmeg and cardamom
  • powdered sugar, for dusting

Preparation:

Two days before, bake the Millet Bread.  Cool completely on a rack, and store it at room temperature for 24 hours in a plastic bag.

The night before, coat a 2 quart square glass baking dish with cooking spray.  Spread half of the bread cubes in an even layer.

Mash the softened cream cheese and vanilla yogurt together with a fork until well blended.

Distribute the cream cheese mixture evenly over the bread cubes, like this.

Top with 3/4 cup of the blueberries.

Finish with the remaining bread cubes.  Whisk together the eggs, milk, vanilla extract, maple syrup, nutmeg and cardamom.  Pour the egg mixture over the casserole and press down with a spatula to be sure all of the bread cubes are moistened.

Cover tightly with foil, be sure to mist the foil with cooking spray so it doesn’t stick.  Refrigerate overnight.

In the morning, take the casserole out of the refrigerator at least 1/2 hour before baking (so the dish doesn’t shatter in the oven).  Preheat the oven to 350º.

Bake for 30 minutes covered, then carefully use tongs to remove the foil and continue baking for an additional 30-45 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and keep warm until ready to serve.  Top with 1/4 cup fresh blueberries and dust liberally with powdered sugar.

This beautiful casserole is dense and filling.  And with that sweet blueberry cream cheese filling, it’s almost like eating dessert!

I served it with maple syrup, but honestly it doesn’t need anything additional.  We had a little left over, and it was just as good the next day!

Notes ♪♫  Would you be surprised to know that the inspiration for this dish came from Allrecipes? And the original casserole was not gluten free?  In  many cases, changing one or two ingredients is all you need to convert a recipe to gluten free.  So don’t hesitate to check out traditional recipes and make substitutions.  Always check labels for gluten containing ingredients.  In this recipe, pay particular attention to the cream cheese, yogurt and powdered sugar as some may contain gluten while others do not.

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Gluten Free Sausage and Hash Brown Casserole

Breakfast casseroles are my go-to for morning entertaining or a light dinner.  Easy and convenient, this recipe is the perfect size for a small gathering, but you can double it for larger families (or bigger appetites).  Gluten free with no oddball ingredients to purchase, just prep the night before and bake in the morning!

9 servings

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Ingredients:

I love that you can vary the ingredients and have something a little different each time.  Today I’m using a mild Italian chicken sausage, but you can sub a spicier sausage, ham or bacon.  Shredded hash brown potatoes will give you a smoother consistency, or use the cubed for more definition.  Cheddar is a classic choice for this casserole, but any cheese will work.  I used my favorite, gruyere.  Colorful veggies like bell pepper and broccoli can be added, but be sure to cook them in advance to remove some of their moisture.  With extra veggies you may need to extend the cook time.

Ingredients…

Preparation:

Coarsely chop the sausage, or pulse in an electric chopper.

Heat 1 tsp. olive oil in a nonstick skillet and brown the sausage.  Set aside to cool.

Combine the hash browns and sausage with half of the cheese and mix thoroughly.

Beat the eggs with the milk and seasoning.

Mist an 8 x 8″ square glass baking dish with cooking spray.  Spread the potato and sausage mixture evenly in the dish and pour the egg mixture over everything.  Top with the remaining cheese and sprinkle with paprika.

Cover tightly with foil and be sure to mist the foil with cooking spray first to prevent sticking.  Refrigerate overnight.

In the morning, take the dish out of the refrigerator at least one half hour before baking (so the glass doesn’t crack).  Preheat the oven to 350º.  Remove the foil and bake for 1 hour.  If needed, bake for an additional 10-15 minutes.  Note, other items baking at the same time will lengthen the cook time.

The casserole will be golden brown with the sides pulling away from the baking dish.  Check the center with a toothpick, it should come out dry.

This casserole is a complete meal but you can serve it with a nice fruit salad, bacon or ham.  Don’t fight over the corners!

Notes ♪♫ Frozen hash brown potatoes are a great convenience, but always check the label for gluten containing ingredients, especially if they are seasoned.  Today there are so many options for gluten free sausage, ham and bacon.  You should have no problem finding one that your family will enjoy.  Always be careful with spice blends, and grate your own cheese for best flavor and no unwanted additives.

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Gluten Free Spiced Applesauce Loaf

Don’t wait for apple season to make this delicious, Spiced Applesauce Loaf!  It’s perfect for coffee breaks, brunches, and snacks.  It would be lovely to take along when visiting a friend or neighbor.  So easy to prepare, and everyone will love it, kids and adults alike.

First, check out the ingredient list.  You probably have most of these items right in your pantry!  Then, in addition to being gluten free I also give you some options to lower the sugar and sodium, as I know many of you have these additional restrictions.

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Dry Ingredients:

Wet Ingredients:

 Preparation:

Whisk together all of the dry ingredients.  Combine the wet ingredients in the bowl of a stand mixer with the paddle attachment and beat until smooth.  Add the dry ingredients to the wet and blend together just until moistened.

Line an 8″ loaf pan with parchment and scrape the batter into the pan.

Bake for 1 hour at 350°.  When it’s done, the loaf will have risen almost to the rim of the pan and the top will crack.  If you’re not sure it’s done, check with a toothpick in the center of the loaf.

Cool in the pan for 1/2 hour, then grasp both sides of the parchment and lift the loaf onto a cooling rack.

Carefully remove the parchment and continue cooling to room temperature.  Try to resist cutting into it right away, to minimize crumbling.

You could dust the top with confectioners’ sugar, or drizzle with a simple icing.  Honestly though, this cake is so moist and delicious it really needs no other adornment.  Slice with a serrated knife and arrange on a serving dish.

Look at that nice moist crumb!  You’ll have to take it from me, it tastes great!

Notes ♪♫ I have always loved quick breads.  This is an old recipe of mine that I converted to gluten free.  For muffins and quick breads, I use and recommend Better Batter Original Blend gluten free flour.  When you shop Better Batter, be sure to use my code MGFC30 at checkout for 30% off full price!

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