Gluten-Free Breakfast

Related To:

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Gluten-Free Cookies 'n' Cream Waffles

The flour-blend recipe makes more than you'll need to cook up these waffles. Just transfer the remaining flour to an airtight storage container and place it in a cool, dry place or refrigerate it. Now you'll be ready to make your next gluten-free recipe. 

Get the Recipe: Gluten-Free Cookies-n-Cream Waffles

Gluten-Free Cinnamon Sugar Teacake

When you think of beans, you probably don't immediately think of breakfast. But this bread uses a blend of fava bean and garbanzo bean flours, which gives needed volume to your loaf. Adding applesauce to the mix — instead of eggs — keeps it moist.

Get the Recipe: Gluten-Free Cinnamon Sugar Teacake

A Bowl of Gluten-Free Oatmeal

Oats themselves are naturally gluten-free. However, since they are usually grown side by side with wheat, transported in the same truck as wheat and manufactured on the same production lines as wheat, the cross-contamination of typical oats make them not gluten-free. However, the good news is that companies like Bob's Red Mill now sell certified gluten-free oats. Oatmeal, you're back!

Get the Recipe: A Bowl of Gluten-Free Oatmeal

Gluten-Free Pumpkin Bread

When the weather grows cold and the evenings grow dark early, a slice of moist pumpkin bread makes everything better. You can roast a pumpkin and puree the flesh for this pumpkin bread. Or, you could use good old pureed pumpkin in a can. It works wonderfully here too.

Get the Recipe: Gluten-Free Pumpkin Bread

Gluten-Free Carrot-Coconut Muffins

Nut meals, like the almond and ground coconut in this muffin, are always a safe bet for getting a moist texture and plenty of body without the batter becoming heavy. Since the flours lack the binding quality of gluten, it is helpful to add wet ingredients to help hold the batter together. Here, soaked chia seeds and bananas help produce a satisfying, moist, cakelike muffin with a lovely, nutty flavor that's perfect for breakfast. 

Get the Recipe: Gluten-Free Carrot-Coconut Muffins

Gluten-Free Honey, Nuts 'n' Oats Pancakes

Almond flour and millet flour take center stage in this breakfast recipe.

Get the Recipe: Gluten-Free Honey-Nuts-n-Oats Pancakes

Gluten-Free Zucchini Bread

What do you do when you're swamped with summertime zucchini? Make some of this zucchini bread, of course. It's spiced with cinnamon, nutmeg and cardamom, and is slightly sweet and super-moist.

Get the Recipe: Gluten-Free Zucchini Bread

Carrot and Zucchini Mini Muffins

The grapeseed oil used in these muffins has no flavor, but adds melt-in-your-mouth moisture content. Giada De Laurentiis' tip: Line your tray with paper liners — it keeps the muffins moist longer.

Get the Recipe: Carrot and Zucchini Mini-Muffins

Gluten-Free Sugar-Glazed Doughnuts

This gluten-free pastry flour is formulated especially for those baked goods you want to have the lightest, flakiest texture. If you don't have a doughnut cutter, you can use an empty tin can.

Get the Recipe: Gluten-Free Sugar-Glazed Doughnuts

Gluten-Free Banana Nut Muffins

Instead of tossing overripe bananas, use them to make classic banana nut muffins. Lumpy batter is A-OK for these — mashed bananas are naturally lumpy, and if you try too hard to make it perfect the batter will get overworked. 

Get the Recipe: Gluten-Free Banana-Nut Muffins

Next Up

Gluten-Free 101

From pantry must-haves to ingredients to watch out for, here are the basics of going without gluten.

Gluten-Free Glossary

A glossary of gluten-free flours.