breakfast – My Gluten Free Cucina

Gluten Free Orange Cream Muffins

These lightly spiced muffins are made with Mandarin orange puree (a/k/a Clementines, Cuties, Halos). The addition of sour cream keeps them extra moist, while a dash of cinnamon, nutmeg and cardamom provides that autumn spice profile.

I created the recipe when I bought a big bag of clementines and was looking for ways to use them up. But the muffins turned out SO good that I will make them over and over again, they are truly out of this world! I made them in a six-cup muffin tin for BIG, bakery sized muffins. 🍊

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Ingredients:

Dry Ingredients

250 g. gluten free all purpose flour (I used Better Batter Original Blend)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cardamom

Wet Ingredients

2 mandarin oranges, zested, peeled and pureed (about 3/4 cup)
1/4 cup sour cream
2 eggs
2/3 cup sugar
1/4 cup canola oil
1/2 cup milk (I used 2%)
1 tbsp. melted butter for brushing
cooking spray

Preparation:

Whisk together the dry ingredients in one bowl.

Zest the oranges and set aside (you will have about 1 tsp. zest).

Peel the oranges and puree (you will have about 3/4 cup).

Whisk together the orange puree, all other wet ingredients and the reserved zest.

Combine the wet and dry ingredients with a dough whisk or spatula, just until moistened and let it rest for 5 minutes.

Coat a six-cup muffin tin with cooking spray. Spoon the batter evenly into the six cups (fill to the top). Smooth them out with a small silicone spatula. Rest for 10 minutes while you preheat the oven.

Bake at 400º for 23 minutes or until a toothpick inserted in the middle comes out clean. Brush the tops with melted butter.

Remove from the pan and cool on a rack. Muffins can be frozen once they have cooled completely.

Notes ♪♫ If you prefer a smaller muffin, you can use a 12-cup muffin tin and reduce the baking time to 20 minutes.

Gluten Free Bacon and Egg Muffin Cups

If these egg cups look familiar, it’s probably because I have shared a few variations of this recipe over the years, in the form of a quiche, casserole, or muffin. This is my absolute favorite rendition to date- they are the perfect blend of bacon, egg, potato and cheese. 😋

This recipe is great for family brunches, because you can prep most of it the day before and bake in the morning. The extra step of par-baking the crust is well worth the trouble because they are DELICIOUS!

Naturally gluten free with no oddball ingredients to purchase, always a plus!

Ingredients:

Crust
2 large eggs, beaten
2 cups frozen shredded hash brown potatoes (I used Ore-Ida)
1/3 cup shredded cheddar cheese
1/2 tsp. salt
pepper, about 10 grinds

Filling
2 strips of bacon, cooked and diced
6 large eggs
dash of half and half (or milk)
1/2 cup shredded cheddar cheese
1/2 cup baby spinach, chopped
2 tbsp. fresh chives

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Preparation:

Take the hash brown potatoes out to defrost an hour ahead of preparing.

Mist a 12-cup muffin tin with cooking spray and preheat the oven to 400º. Combine the egg, hash browns, cheese, salt and pepper in a mixing bowl and stir together. Divide the hash brown mixture evenly in each of the 12 muffin cups and press it into the bottom and about 2/3 of the way up the sides.

Par-bake the muffin cups for 12 minutes, remove from the oven and set aside to cool.

Cook the bacon, drain on paper towels and cut into small dice. Cover and set aside.

For the filling, whisk together the remaining ingredients (eggs through chives).

Note ♪ You can prepare and refrigerate up to this point the night before. Keep the filling separate until ready to bake in the morning.

In the morning (or when you are ready), preheat the oven to 400º. If refrigerated, take the muffin tin out and let it sit on the counter 30 minutes before baking. You should also whisk the filling again, as it will have settled overnight.

Carefully fill the muffin cups to about ½” from the top (they will expand). Sprinkle the diced bacon over the top and bake for about 20 minutes or until the eggs are set.

Remove from the oven and rest for 10 minutes. To serve, use a spoon to carefully remove the muffin cups from the pan. You may need to run a knife or spatula around the edges to nudge them out.

The egg cups were a hit, delicious hot out of the oven, and again later as leftovers. They keep well in the fridge for several days and you can reheat them in the microwave for a quick meal. With all my favorite breakfast foods in one dish, this recipe is a keeper!

Notes ♪♫ When planning a brunch menu, I always include a savory dish to balance out the sweeter ones like French toast or muffins. Check out all my favorite brunch recipes here!

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Gluten Free Pumpkin Sour Cream Pancakes

With fall days arriving there are pumpkin recipes popping up everywhere. I have my own traditions, like the Gluten Free Pumpkin Applesauce Muffins that I make every year. Then there’s Gluten Free Pumpkin Pasta, Harvest Sauce and even Pumpkin Meatballs!

This post started as one of those “use it up” recipes. I had just a little bit of sour cream, and a little pumpkin puree left over. You know I hate to throw anything away. 😉 So who wants pancakes?

The recipe makes a small batch, breakfast for two. I ended up with 5 full size pancakes and one mini pancake. You can double or triple the recipe for a large family, or if you want extra to freeze for later.

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Ingredients:

Dry ingredients:

120 g. gluten free all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. cardamom
1/8 tsp. nutmeg

Wet ingredients:

1/4 cup canned pumpkin puree
1/4 cup sour cream
2 tbsp. sugar
1 large egg
1 tbsp. canola oil
1/2 tsp. vanilla
2/3 cups milk (I used 2%)

+ Butter for the griddle

Preparation:

Preheat your griddle. Be sure that it is nice and hot before you begin cooking. (Hint💡 Ever wonder why that first pancake is always “a little funny”? The reason may be that your griddle wasn’t hot enough!)

Set up 2 bowls, whisk together the dry ingredients in one bowl (I strongly recommend that you weigh the flour), and the wet ingredients in the other. Stir the wet and dry ingredients together, just until moistened.

Melt butter 1 tbsp. at a time on the griddle. Scoop batter by 1/3 cups and add to the griddle, leaving space in between.

Cook for 5 minutes then flip. Cook 3-5 more minutes. Keep in mind that gluten free pancakes take longer to cook than regular pancakes. Check if they are done by inserting a toothpick in the center. If it comes out dry, they are ready.

If you have a little batter left over at the end, you can make a test pancake, here’s mine. Just one bite!

You can serve the pancakes immediately or freeze for later. I let mine cool completely on a rack, then wrapped them separately and stored in freezer safe bags.

They reheat beautifully, about 75 seconds in the microwave. So, who’s ready for breakfast?

Notes ♪♫ I confess, I like a nice pumpkin on the front porch, but in the kitchen, I prefer out of the can. It’s just easier and I think it tastes better. 🤷🏻‍♀️Look for canned pumpkin puree (not pumpkin pie filling). Pumpkin should be the only ingredient. I used Libby’s.

Gluten Free Apple Chicken Breakfast Patties

What’s for breakfast today? If you follow me, you know that most of the time I tend to avoid processed food and prefer cooking from scratch. Most of the time yes, but- there are definitely some convenience foods that I have resisted giving up! I love having sausage for breakfast and am especially fond of those little Apple Chicken Sausage links that you can buy.

Of course, they are gluten free and maybe not that bad for you. But I wondered if I could make something myself with great flavor and fewer additives. The result was this Apple Chicken Breakfast Patty that is healthier and much lower in salt and fat than store bought sausage.

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When experimenting with this recipe, the first thing I learned was that diced apple and Vidalia onion made the patties very sweet. So sweet that I hesitated to call them a sausage. So, for this chicken patty to be breakfast worthy, I tested a batch with red onion for a little balance of savory. Both batches were good!

For the spice, you really need a good sausage seasoning. I made my own spice blend, the same one that I use in my traditional Breakfast Sausage Patties made with pork, but you can also use a purchased sausage seasoning. I like this one, from Nashville Spice Co.

Ingredients:

1 lb. ground chicken
1 cup diced apple
1/2 cup diced onion (use red or sweet onion)
1 tsp light olive oil or butter
2 tbsp maple syrup

SEASONING
1/2 tsp salt
1 tsp sugar
1/2 tsp pepper
1/8 tsp nutmeg
1/8 tsp cayenne pepper
1/4 tsp sage
1/4 tsp thyme
1/4 tsp fennel
1/4 tsp coriander
OR
1 tbsp purchased sausage seasoning

Preparation:

Cook the diced apples and onions in a skillet over low heat with 1 tsp. of either light olive oil or butter. Continue stirring until most of the liquid has been released and evaporated. Set aside to cool in the pan.

Hint: You can do this a day ahead and refrigerate.

Add the ground chicken to a bowl and use 2 forks (or a potato masher) to incorporate the apple mixture, seasoning, potato flakes and maple syrup.

Form 2 oz patties and place on a sheet pan lined with parchment or wax paper.

To store, cover with plastic wrap and freeze in a single layer for a few hours. Then, wrap individually and store in freezer safe bags.

Before cooking, I like to press the thawed patties to about 1/3″ thickness, this ensures they will cook quickly and evenly. Heat a skillet with a light spray of oil and sprinkle the patties with more seasoning. Cook on medium low heat until lightly browned on both sides.

I always like to have a serving of protein with breakfast, and this was a nice change from my usual pork sausage or Canadian bacon.

Notes ♪♫ If you enjoyed this post, be sure to check out my homemade Breakfast Sausage Patties made with pork, and my Homemade Italian Sausage Patties.

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Gluten Free Carrot Cake Pancakes

Take your pancake breakfast to the next level with Gluten Free Carrot Cake Pancakes! These pancakes have all the flavors of a carrot cake cleverly disguised as breakfast. The recipe is not difficult and would be a wonderful treat for a special occasion or brunch. Wouldn’t this be fun for Easter morning?

Yield: 9 pancakes

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Ingredients:

240 g. gluten free pancake mix (2 cups)
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground cloves
2 eggs
1 cup milk (I used 2%)
1 cup shredded carrots
butter, for the griddle

Topping:

maple syrup
Cream cheese
Vanilla Greek yogurt
ground walnuts
grated carrots

Preparation:

I used a box grater to shred my carrots on the medium setting. My grater has a little measuring cup that fits into the bottom, so you can measure as you go. Be sure to reserve a tablespoon of the carrots for the topping.

To get started, combine the flour, cinnamon, nutmeg and cloves and whisk well. Then, in a large bowl, whisk together the eggs and milk. Stir the wet and dry ingredients together and fold in the carrots.

Let the batter rest for 10 minutes while you heat your griddle or skillet. Spoon the batter by heaping tablespoons, about 2 tablespoons per pancake.

I used my waffle maker to cook the pancakes. It has a pancake plate with 4 wells. I heated it to 350º and brushed the wells with butter.

The pancakes are ready to turn when you can easily slide a spatula underneath. Mine took some time, almost 10 minutes on the first side, and less than 5 minutes for the second side. Remember, gluten free pancakes and waffles always take longer to cook than regular.

You can poke the pancakes with a toothpick to be sure they’re done, then serve or place them on a rack to cool.

Toppings are optional, but I wanted to echo the carrot cake theme. So, I mashed together a little cream cheese with vanilla Greek yogurt, then finished with a drizzle of maple syrup and a sprinkle of walnuts and carrots.

Wow that was good! You probably won’t have any leftover, but if you do, remember they can be frozen and reheated in the toaster or microwave. I wrapped my leftovers individually in plastic wrap and placed them in a freezer safe bag labelled with the date. They will keep for a couple of months, but I’m sure they will disappear long before then!

Notes ♪♫ You know I love Better Batter and always tell you how wonderful their flour is. But did you know they also have mixes? I used their Gluten Free Pancake Mix in this recipe, and it did not disappoint. The pancakes are delicious and sure to be enjoyed by your family or your special someone.

Adapted from Taste of Home

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Gluten Free Quiche Lorraine

Quiche Lorraine, the French classic. What’s not to love about a yummy quiche filled with bacon, cheese and onions? I think that a quiche is one of the easiest things to make for brunch, because you can prepare most of it a day ahead then just assemble and bake in the morning.

Is quiche gluten free?

The filling of a quiche, usually consisting of eggs, cream, meat and/or vegetables is gluten free. Only the pie crust contains gluten. Fortunately, this Gluten Free Cream Cheese Pie Crust is easy to make, and it is perfect to use with both sweet and savory pie recipes. And of course, I just happened to have one in my freezer, waiting for a special occasion!

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Ingredients:

1 Gluten Free Pie Crust
12 slices of bacon
1 cup grated Gruyere cheese
1/3 cup sweet onion, fine dice
2 cups light cream
4 large eggs
3/4 tsp. salt
1/4 tsp. sugar
1/8 tsp. cayenne pepper

Preparation:

If your pie crust is frozen, take it out one day ahead to defrost in the refrigerator. Then let it sit on the counter for about 15 minutes before rolling it out between two sheets of parchment.

If it breaks, you can put it back into the refrigerator for 15 minutes then try rolling it out again. With a gluten free crust, you do not need to worry about overworking the dough, so you can roll it out as many times as you need to.

Gently place the rolled-out dough into a glass pie dish, trim the edges and crimp. Use the scraps to patch any holes or cracks (you can see I had quite a few!). Yes, pie crust does not always cooperate, but I got it to work. Remember, even if it’s not the prettiest it will taste great!

Place the pie dish in the refrigerator while you prepare the rest of the ingredients.

Hint: you can prepare the pie crust to this point and refrigerate it overnight for baking in the morning. Just cover it with plastic wrap so it doesn’t dry out.

You can also prep the bacon, cheese and onion the night before. Cook the bacon (in batches if needed) and drain on paper towels. Chop it into 1/2″ pieces. Grate the cheese and mince the onion.

In the morning, when you are ready to assemble the quiche, preheat the oven to 425º. Take the pie crust out of the refrigerator while the oven preheats, so you are not placing a cold plate directly into the hot oven. Spread the bacon, onion and cheese into the pie shell.

In a bowl, beat the eggs together with the light cream, salt, sugar and cayenne pepper. Don’t skip the cayenne, it’s just enough to brighten the flavor without adding heat. Pour the egg mixture evenly into the pie shell.

Place on the middle rack of the oven and bake for 15 minutes. Then, lower the heat to 300º and continue baking for 30 minutes longer.

The edges should be nicely browned, and the center golden. To test, you can insert a knife or a toothpick into the quiche, it should come out clean.

The quiche can be served warm or at room temperature. Leftovers can be refrigerated for several days (do not freeze) and reheated in the oven or microwave. And if you’re ogling that bacon wrapped sausage, get the recipe here!

Notes ♪♫ I always have gluten free pie crust in the freezer for when I want to make sweet or savory pies and quiche. It’s a real time saver, especially when we can’t always grab a ready-made gluten free pie crust at the grocery store. Get the recipe for easy, Gluten Free Cream Cheese pie crust here.

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Bacon Wrapped Sausage

The name says it all, you don’t need a recipe for this do you? Just put these little bites of happiness on the table for your next brunch or family breakfast and watch them disappear! (they are great leftover too 😉)

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Ingredients:

gluten free breakfast sausage
gluten free bacon

Preparation:

The best part of this recipe is that you can get it ready the night before to cook in the morning. You can make them whole or half size. Just wrap each sausage with 1/3 slice of bacon. Optionally, secure with 4″ skewers. Use the amount needed for your family.

Line a sheet pan with foil (keeps the mess down) and arrange the sausages on a rack, cover and refrigerate overnight. Alternatively, you can freeze them on a sheet pan and then place in an airtight freezer container until the night before your brunch.

Half size, cut each sausage in half and wrap in 1/3 slice of bacon.

The next morning, preheat the oven to 350º. Bake the sausage for 15 minutes, then finish them on a hot griddle, turning frequently until the bacon is nice and crispy, and the sausage is cooked to your liking, 15-20 minutes. Place them back on the rack for a few minutes to drain before serving.

That’s it friends, what could be easier? So, the next time you are pondering whether to make sausage or bacon for brunch, why not make both!

Notes ♪♫ Most bacon and sausage are gluten free, but I still like to see the gluten free label for extra peace of mind. I used Johnsonville Vermont Maple Syrup Pork Breakfast Sausage Links and Oscar Mayer Naturally Hardwood Smoked Bacon.

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Gluten Free Sourdough Discard Pancakes

My gluten free sourdough starter Sophie is almost 2 years old. She lives in the fridge, and the day before my weekly bake, I take her out for a feed. Most of the time, I will inevitably discard about a quarter cup before feeding. I know this is necessary for the health of the starter, but at the same time I don’t want a single bit of this magical stuff to go to waste. So, in this post, I’ll show you how I made a small batch of Sourdough Discard Pancakes!

The first-time I made pancakes with sourdough I was pleasantly surprised. The familiar sweetness of pancakes with just the right amount of savory sourdough flavor, who knew? Using the sourdough discard seems to give my pancakes an extra high rise too. These pancakes are hearty and filling, guaranteed to satisfy big appetites.

I made 5 pancakes with my test batch, about 1/3 cup batter each. Double the recipe for a family breakfast.

Ingredients:

2 tbsp. melted butter plus more for the griddle
2 tbsp. sugar
1/4 cup sourdough discard
1 large egg
1/2 tsp. vanilla
2/3 cups milk (I used 2%)
120g. gluten free all-purpose flour (about 3/4 cup)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

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Preparation:

Melt the butter in the microwave and set it aside to cool while you gather the other ingredients.

Combine the first 5 ingredients, butter through vanilla in a small bowl. In another bowl, whisk together the flour, baking powder, baking soda and salt.

Use a batter whisk to stir the wet and dry ingredients together with 2/3 cup milk. If the batter is too thick, you can add a little more milk, 1 tbsp. at a time to reach the right consistency.

Preheat your griddle or nonstick skillet for 10 minutes and let the batter rest.

Hint: Do you know why they say the first pancake always comes out a little weird? It’s probably because the griddle wasn’t hot enough.

When you are ready to begin, butter the griddle or skillet generously and begin spooning out your pancakes. I like a nice big pancake, so I scooped the batter out with a 1/3 cup measuring cup. You can make your pancakes as large or small as you like.

Keep a close eye and be ready to flip the pancakes over as soon as the bottom is set, time will vary depending on how large you make the pancakes.

You should get a nice rise as soon as you flip them over.

When the second side is set check the center for doneness with a toothpick. I had to flip mine another time or two.

Here’s breakfast! This was a delicious and filling pancake; one was more than enough for me. Look how thick it is!

Once they have cooled to room temperature, you can wrap the rest of the pancakes individually in plastic wrap and place in a freezer safe bag. They will keep for a couple of months in the freezer (at least) and can be defrosted and reheated in the toaster or the microwave.

Variation: Add 3/4 cup of fresh blueberries.

Notes ♪♫ I used and recommend Better Batter Original Gluten Free Flour in this recipe. It is a high-quality flour that will change the way you bake!

Use this link to shop Better Batter and remember to use my Promo Code MGFC30 at check out for 30% off your full price purchase.

Gluten Free Jordan Marsh Blueberry Muffins

If you are from the Northeast and of a certain age, you will no doubt remember Jordan Marsh, the iconic department store. It was my mother’s favorite store back in the day, and I vividly recall buying one of my prom dresses there, 50+ years ago (eek!).

Before food courts and fast food, the Jordan Marsh Bakery was a popular destination for shoppers to refuel and continue on with their day, i.e., you didn’t have to go home if you got hungry- smart!

Although the store chain closed in the 1990’s, their Blueberry Muffins remain legendary to this day. I recently read an interesting article about the origins of this recipe in the New York Times, which claimed it was adapted from an 1847 cookbook called The New England Economical Houskeeper and Family Receipt Book.

Wherever its origin may have been, the muffins are not only delicious, but only require a substitution of one ingredient to be gluten free. How about that?

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Ingredients:

300 g. (about 2 cups) Better Batter Original Gluten Free Flour
1/2 tsp. salt
2 tsp. baking powder
1/2 cup milk (I used 2%)
1 stick of unsalted butter, softened (not melted) * see notes
1 cup of sugar
2 large eggs
1 tsp. vanilla extract
6 oz. package (1 cup) fresh blueberries

*** Get 30% off your full price purchase at Better Batter when you use my code MGFC30 at checkout! ***

Preparation:

Take the butter out of the refrigerator and let it soften at room temperature. Mist a 12-cup muffin pan with cooking spray and preheat the oven to 375 degrees. Rinse and dry the blueberries on a clean dishtowel.

In the bowl of a stand mixer, cream together the softened butter and sugar with the whisk attachment. Add the eggs and vanilla extract and beat until well combined.

In a separate bowl, whisk together the flour, salt and baking powder. Reserve 1 tbsp. to sprinkle over the blueberries.

Add the dry ingredients to the mixer bowl along with the milk and combine with the paddle attachment until moistened.

Crush half of the blueberries with a fork and fold into the batter with the remaining whole blueberries.

Let the batter rest for 20 minutes, then spoon it evenly into the prepared muffin pan. Dip a small spatula in warm water and use it to smooth out the tops. If you like, you can sprinkle the tops of the muffins with more sugar.

Bake for 25 minutes at 375 degrees and test with a toothpick. Cool in the pan for 10 minutes before transferring to a rack. Be sure to let them stand at room temperature for at least 4 hours before serving.

I’ve got my eyes on that big one in front! 👀

Muffins can be reheated in the microwave for 30 seconds. Leftovers (if you have any!) can be frozen for an easy breakfast.

Notes ♪ For muffins and quick breads, I use and recommend Better Batter Original Gluten Free Flour. Most recipes can be converted at 120-150g. per cup. If you use a different brand, be sure that your flour contains xanthan gum. Even if you do not weigh any of your other ingredients, I encourage you to invest in a kitchen scale to weigh the flour.

Notes ♫ For a variation, I tried reducing the butter to ½ stick (4 tbsp.) and adding 1/2 cup of plain Greek yogurt. Although this was a departure from the original recipe, I did like texture. Sometimes gluten free needs a tweak or two. Try it and see what you think!

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Gluten Free Pumpkin Vanilla Waffles

Today there are so many gluten-free pancake mixes out there, and it’s a treat to make a quick batch of pancakes or waffles, without the gluten! I’m always trying to be creative and will often use a pancake mix as a base to which I can add layers of flavor and texture! This fall inspired waffle has almond flour and flax for protein and fiber, coconut flour for sweetness, as well as pumpkin, banana and yogurt for moisture. The waffles are dense and hearty, a filling breakfast. One is enough for me, so I make a batch of 8 and freeze the leftovers. So easy to pop into the toaster for a quick breakfast!

This post contains affiliate links.

While we all have our favorite brands, I love the Pancake Mix from Better Batter. Try it and use my Promo Code MGFC30 for 30% off your non-sale purchase!

Ingredients:

Dry ingredients:

1-1/2 cups (8 oz.) gluten free pancake mix (I used Better Batter)
1/4 cup flaxseed meal
1/4 cup almond flour
1/4 cup coconut flour
1/4 cup tapioca flour/starch
1/4 tsp. nutmeg
1/8 tsp. cardamom
1/2 tsp. baking powder
1 packet of stevia

Wet ingredients:

1/2 ripe banana, mashed
2 tbsp. canola oil
1 egg
5 oz. vanilla Greek yogurt
3/4 cup pumpkin puree
1 tsp. vanilla extract
1-3/4 cups 1% milk
cooking spray

Preparation:

Whisk together the dry ingredients in one bowl, and the wet ingredients in another. Combine the wet and dry ingredients and stir together with a batter whisk until completely moistened. At first it may appear that the batter is too thin, but it will thicken as the flax absorbs the liquid. Let the batter rest 10 minutes while you preheat the waffle iron to 350º.

The recipe makes 8 waffles. If you want to be very particular, you can weigh the batter and divide it in half so your waffles will all be uniform in size. Coat the waffle iron with cooking spray and spread the batter evenly, using a spatula to get into the corners. Close lid and cook for 6 minutes.

Remove the waffles and repeat with the remaining batter. You can enjoy them immediately or cool on a rack to refrigerate or freeze for later.

My favorite way to serve waffles is topped with candied walnuts, just a drizzle of maple syrup and a side of fresh fruit!

Notes ♪♫ Whether you are making pancakes or waffles, remember that gluten free batter takes longer to cook! For this recipe, the batter is extra dense, so I recommend a full 6 minutes per batch at 350º for a soft waffle, longer for crispy. You can reheat them in the microwave if you like them soft or use the toaster to crisp them up. I like to reheat mine in my air fryer, for 4 minutes at 400º.

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