Category: Brunch

Gluten Free Brunch

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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