Category: Brunch

Gluten Free Brunch

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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Gluten Free Millet Bread

I have my favorite toasting breads for breakfast.  They are dense, hearty seeded loaves that hold up well in the toaster like Mighty Tasty Toasting Bread and Millet and Buckwheat Toasting Bread.  But as much as I love their texture, sometimes I’m craving a soft, enriched bread to make sandwiches, or maybe French Toast?  This Gluten Free Millet Bread fits the bill.  It has a soft, cake-like crumb with just a hint of sweetness.

I used Bobs Red Mill whole grain millet in this recipe.  The loaf pan is from USA Pan, made in the USA!

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I used freshly ground millet in this recipe.  Milling your own flour is a great way to add fresh, nutritious whole grains to your baking.  Learn more about using a grain mill here.  Feel free to use purchased millet flour, if you can’t find it in stores it is widely available online.

Ingredients:

Preparation:

Whisk together the dry ingredients, millet flour through salt and add them to the bowl of your stand mixer.  In a separate bowl, microwave 1 cup of milk for 30 seconds.  Whisk in the yeast and honey and let it stand for 10 minutes until bubbly.

Whisk the eggs, canola oil and cider vinegar into the yeast mixture.

With the mixer on low speed, gradually pour in the wet ingredients.  Once incorporated, increase speed and beat 3 minutes with the paddle attachment.  The dough will be heavy and clinging to the paddle.

I baked this loaf in a 9″ x 4″ x 4″ pullman pan, the higher sides support the loaf as it rises.  I always line my loaf pans with parchment paper, to easily remove the finished loaf.

Scrape the dough into the pan and use a wet spatula to smooth it out evenly.  Sprinkle with sesame seeds and cover loosely with plastic wrap.  Let it rise for 1 hour.  I set my pan on top of some padding, so that the pan wasn’t resting directly on the cold counter surface.

Preheat the oven to 350º.  Just before placing in the oven, mist the top of the loaf with water and quickly mist the sides of the oven.  Bake for 45-50 minutes.  The internal temperature should be between 195-200º.

Look at that beautiful loaf!  I was worried that the dough hadn’t risen much but look at the oven spring!  The high sided loaf pan definitely helped with that!

Cool completely on a rack before slicing.

This is exactly what I was hoping for.  It looks like French Toast is back in the breakfast rotation!

Notes ♪♫ Need more inspiration?  Check out this French Toast Casserole with Blueberries and Cream Cheese, or this delectable Tiramisu French Toast!  Both were made with this Gluten Free Millet Bread!

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Maple Sorghum Cereal Flakes

When I first had to go gluten free, one of my biggest disappointments was breakfast.  I have always enjoyed whole grain wheat cereals, so I was shocked to find that gluten free cereals did not measure up.  Many are made with refined flours and are full of sugar, kid stuff!

I want an adult cereal with great flavor, texture and fiber.  So, after 2 years of choking down sugary cardboard flakes I decided to try making my own.  Why not?  I began by thinking about my favorite cereals “BC” (before Celiac!).  What did I like about them?  Not too sweet, great chew, whole grains and seeds.  I started brainstorming grain combinations that I thought would be tasty and got to work.

The result, my first homemade, from scratch gluten free cereal!  I tasted the crunchy flakes and thought, this is what I’ve been missing.  While I waited impatiently for breakfast, I wondered if the flakes would get soggy in milk but no, they stayed crispy as well as any of the box brands.

Now I can hear you groaning, you make your own cereal, really? Let’s be honest friends, this wasn’t hard to do.  Making the dough was simple.  Spreading it out in a thin layer took some patience but I got through it quickly.  The oven did the rest.

Seriously, you have got to try this!

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Yield 9 oz. – about 6 servings

Ingredients:

  • 114 g. Sorghum flour
  • 57 g. Brown rice flour
  • 14 g. Teff grain, ground
  • 13 g. Flax seeds, ground
  • 29 g. Almond flour
  • 30 g. Cassava flour
  • ½ tsp. salt
  • 1 tbsp. maple syrup
  • 1 tbsp. Canola oil
  • 1-1/3 cups water

Preparation:

I chose sorghum as the predominant grain because I love it in my bread baking, along with brown rice.  Teff has always reminded me of cereal.  It has a strong taste that can easily overpower a recipe, but I knew that adding just a little would boost the flavor profile.  I ground the Teff grain and flax seeds in a coffee grinder.

To make the dough, I first whisked together the dry ingredients.  Then I added the maple syrup and canola oil to the bowl of my stand mixer and began combining with the flour mixture using the paddle attachment.  I added water, 1 tbsp. at a time until I had a wet dough, like pancake batter.  In all I used 21 tbsp. of water, about 1-1/3 cups.

I lined 2 large baking sheets with parchment and divided the dough between the 2 sheets.  I then used a wet spatula to spread the dough out into a very thin layer.  Start in the middle and spread the dough outward to the edges of the parchment.

I baked it for 45 minutes at 300 degrees, rotating the pans and alternating oven racks every 15 minutes.  When I removed the pans from the oven, I let them cool for 5 minutes.  The sheets of dough were already cracking in places, and it was easy to finish breaking them into flakes with my hands.

For the last step I spread the flakes out and put them back into the oven, lowering the temperature to 250 degrees.  I baked the flakes for another 10 minutes to get them completely dried out and crispy.

When the flakes are completely cooled, store in an airtight container.  I’m not sure how long they would last, I finished eating them in about 3 days!

Not only did my homemade flakes taste great but I know I saved money by making them at home.  I may give up on store bought cereal all together.  Please do try the recipe and let me know what you think in the comments!  I love hearing from you!

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Sausage and Egg Mini Quiche

Let’s get the day started with an easy recipe that you can prep ahead and bake in the morning!  It’s a great savory dish for a casual breakfast or Sunday Brunch.  The recipe will yield one dozen mini quiches, perfect for a 12 cup muffin pan.  Completely gluten free with no oddball ingredients to purchase, everyone will love this family favorite!

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Ingredients:

  • ½ lb. gluten free Italian sausage, casings removed
  • ½ small onion, chopped fine
  • 1 tsp. olive oil
  • 1 package (8 oz.) white mushrooms, sliced
  • 1 package (5 oz.) baby spinach
  • 10 large eggs
  • ¼ cup milk
  • 2-3 oz. shredded cheddar cheese
  • gluten free breakfast sausage seasoning
  • Cooking spray

 Preparation:

Brown the sausage in a large nonstick skillet, breaking up the meat with a spatula.  Remove from the pan, reserving the fat.

Set the meat aside to cool, then pulse it a few times in a food processor or mini chopper, just enough to finish breaking up the meat.

Add a little olive oil to the reserved fat and begin cooking the onion.  When the onions are translucent, add the mushrooms and cook until they release their liquid.  Sprinkle with seasoning.

Remove the mushrooms and onions from the pan, drain in a colander and set aside.  Wipe the pan clean.  Add 2-3 big handfuls of spinach with 1/4 cup water.  It will cook down!  Cover and steam for 1 minute, just until the spinach is wilted.  Drain the spinach well and pat it dry with paper towels.

Note! You can prepare up to this point and refrigerate the night before.

When the mushrooms and spinach have cooled to room temperature, preheat the oven to 375º and coat a muffin tin with cooking spray.  Whisk the eggs in a large bowl and stir in the sausage, mushrooms, onions, spinach, seasoned salt and half of the cheese.

Spoon the mixture into 12 muffin cups and sprinkle tops with the remaining cheese.  Bake 25-30 minutes until set.

The quiche will puff up during baking and may deflate a bit when removed from the pan.

Carefully scoop out the quiches with a spoon and transfer to a serving dish.  They should slide right out.  Serve hot or at room temperature.

This is a very easy recipe that you can double or triple to feed a crowd for brunch.  I used Italian sausage but you can substitute any sausage you prefer, or bacon or prosciutto!  Be sure to pin this easy and delicious recipe for your next Sunday brunch!

Notes ♪♫  There are many gluten free sausage seasonings on the market, but you may find them high in sodium.  If you are interested in making your own seasoning blend, check out my Homemade Breakfast Sausage Patties post.  It includes a recipe for a blend of individual spices that you mix together, and you can adjust the salt content to your liking.

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Gluten Free Banana Waffles

I have always loved pancakes and waffles, going all the way back to my childhood when Dad made us pancakes for breakfast on Sunday.  Back then I would devour a whole stack!

As an adult I have continued this Sunday tradition, even after my Celiac diagnosis.  At first, I went with a popular gluten free pancake mix.  Ugh!  I continued trying different brands and some were better than others, but all were expensive.

Finally, I decided to make my own gluten free blend from scratch.  Still pricey for sure, but in the end, it cost much less per serving than a packaged mix.

The main ingredients, almond flour, coconut flour and tapioca starch are staples in my gluten free pantry.  I think the taste and texture of my waffles are better than any prepared mix, and the banana provides moisture, flavor and sweetness!  This is a great recipe to use up bananas that are past their prime.

8 servings (serving size = 1 waffle)

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Ingredients:

  • 1 cup tapioca starch 105g
  • 2/3 cup coconut flour 85g
  • 1-1/3 cup almond flour 135g
  • 1 tsp. baking powder 6g
  • 1 tsp. baking soda 6g
  • 1/2 tsp. Salt 3g
  • —————————————
  • 2 large eggs 100g
  • 2 ripe bananas, mashed 150g
  • 2 tbsp. Canola oil 22g
  • 2 tsp. Vanilla 7g
  • 1-1/2 cups 2% milk 350g
  • Cooking spray

Preparation:

I often eat half of a banana and throw the rest in the freezer.  After a couple of weeks those bananas pile up and it’s time to make more waffles!

Before you begin, preheat your waffle iron to 350°.  Whisk together the dry ingredients.

In a separate bowl, mash the banana with a fork and add the egg, oil, vanilla and milk.  Whisk well to combine.

Fold the dry ingredients into the wet with a spatula, just until moistened.

Coat both sides of the waffle iron with cooking spray.  Spoon the batter into the center and use a spatula to spread it into the corners.

Close the lid and cook for 5 minutes, remove and transfer to a cooling rack.  Repeat with the remaining batter.

You can serve them immediately or cool to room temperature and freeze for later.  I like to make a big batch and store in freezer safe bags.

The waffles are filling, one is more than enough for our small appetites.  I serve them with fresh fruit and candied walnuts.  You can reheat them in the microwave, oven or toaster.

Always use real maple syrup!

Notes ♪♫ Gluten free pancakes and waffles take longer to cook than the wheat version.  I struggled at first with pancakes that were cooked on the outside and gummy in the middle, until I realized that I needed to adjust the time.  Then I decided to use my waffle iron, and that was the magic.  Since both sides cook at once, 5 minutes at 350° is usually perfect.

Substitutions: You can substitute 2/3 cup part skim ricotta for the banana, it makes a light fluffy waffle.  In the fall I like to use pumpkin puree.

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Veggie Omelette

I love Saturday mornings, when I have the luxury of extra time to prepare something special for breakfast.  Omelets have long been a weekend favorite of mine, and since the ingredients are naturally gluten free, they continue to be a healthy breakfast option.  I love adding fresh veggies like onion, bell pepper, spinach and mushrooms.  During the summer, I add zucchini and fresh chives from my herb garden.  Use your favorites or what you have on hand!

Serves 1 or 2, depending on your appetite!

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Ingredients:

  • 1 large egg
  • 1/4 cup egg whites
  • 2 tbsp. milk
  • 3/4 cup diced veggies such as onion, mushroom, zucchini, bell pepper
  • fresh or dried herbs such as chives, dill
  • 1 tbsp. olive oil
  • 2 tbsp grated cheese, optional
  • gluten free seasoning of choice
  • salt and pepper

Preparation:

Chop the veggies evenly into small dice and sprinkle with salt and pepper, or your favorite gluten free seasoning.  It may look like too much but remember, the veggies will shrink during cooking.

Heat a 10″ skillet with a little olive oil.  In a bowl, whisk together the egg, egg whites, milk and fresh or dried herbs.  Season with salt and pepper.

When the skillet is ready, add the veggies and sauté over low heat until their liquid has evaporated, and they are beginning to brown.  Take your time, you want as little moisture as possible, and this step develops the flavor.

Spread the veggies in an even layer, then pour the egg mixture in slowly so that they don’t all shift to one side of the pan!  If you like grated cheese, sprinkle some over the top and set your timer for 5 minutes.  As the omelet cooks, use a thin spatula to gently lift the edges, allowing the liquid to run underneath. This is how you want it to look before you fold it over, it should slide easily when you shake the pan.

Now pick up one side of the omelet with a spatula and gently fold it in half.  Don’t worry if it breaks, it will still taste great!

Turn the omelet once more after folding.  To make this easier, you can cut it in half or use 2 spatulas.  For smaller appetites, this omelet is enough to share. It’s quite filling!  Now that you know how easy it is, put away the cereal and treat yourself to something special this weekend.

Notes ♪♫ A good non-stick skillet is essential for making an omelet.  I have a 10″ Oxo skillet that is my dedicated omelet pan, I don’t use it for anything else!

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Gluten Free Banana Bread

Making a quick bread used to be so second nature to me that I could throw one together without a recipe!  Today things are different in my gluten free world, but I still love a good quick bread.  Here is a delicious, moist gluten free loaf that will make you smile.  It tastes just like a classic banana bread.

Ingredients:

  • 3/4 cup white rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup cornstarch
  • 1/4 cup potato starch
  • 2 tsp. xanthan gum
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cardamom
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 stick of butter, cubed
  • 1 cup mashed bananas (2 small)
  • 1/3 cup ricotta
  • 2 large eggs
  • 1 tsp. vanilla extract

Preparation:

Preheat the oven to 350º.  Line a 9 x 5″ loaf pan with parchment paper (do this, you’ll thank me later).

Whisk together the dry ingredients, rice flour through cardamom.  In the bowl of a stand mixer with the paddle attachment, beat together the sugars and the cubed butter.  Add the eggs, vanilla, bananas and ricotta.

Finally add the dry ingredients and beat until smooth.

Transfer to the prepared loaf pan and use a wet spatula to smooth the top out.

Bake for 1 hour and check the center with a toothpick.  The top should be nice and golden brown.

Cool in the pan for 10 minutes, then lift the loaf out of the pan by grasping both sides of the parchment paper (you’re welcome).

Remove the parchment and cool on a rack before slicing.  Cover any leftovers in plastic wrap and store at room temperature for up to 3 days.

Notes: ♪♫ Parchment paper provides an easy way to lift the finished loaf out of the pan without tipping and guarantees that your loaf won’t stick to the bottom of the pan.  But there’s more.  If like me, you have loaf pans that were once upon a time used to bake gluten filled treats, or perhaps your kitchen is not yet 100% gluten free, parchment provides an extra layer of protection from any hidden remnants of gluten that might be lurking in the corners of your favorite baking pan.  Better safe than sorry! 

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