Category: Brunch

Gluten Free Brunch

Gluten Free Quiche Lorraine

Quiche Lorraine, the French classic.  What’s not to love about a yummy quiche filled with bacon, cheese and onion?  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 usually 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!

This post contains affiliate links.

Ingredients:

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.

Print This Post Print This Post

 

Individual Gluten Free Lemon Cheesecakes

Look what my wonderful daughter-in-law made for our Easter dessert! Individual Lemon Cheesecakes and yes, they are gluten free. She used gluten free golden Oreo halves for the base, so clever! 💛🍋💛

Since some of you have asked, she has kindly agreed to share her recipe!

This post contains affiliate links.

Ingredients:

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! (and they are great leftover too 😉)

This post contains affiliate links.

Ingredients:

Preparation:

The best part of this recipe is that you can get it ready the night before to cook in the morning.  Just wrap each sausage with a half slice of bacon and secure them 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.

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.

Print This Post Print This Post

Gluten Free Sourdough Discard Pancakes

My gluten free sourdough starter Sophie is getting more bubbly each week.  She turned one month old recently, and I was getting ready to bake another loaf of bread in the morning.  But first she had to be fed a couple of times, and there was the inevitable discard.  You know I don’t want a bit of this magical culture go to waste, so I thought I would test a small batch of Sourdough Discard Pancakes.

It was my first-time making pancakes with sourdough and I was pleasantly surprised.  The familiar sweetness of pancakes with just the right amount of savory sourdough flavor, who knew?  Using the sourdough discard seemed to give my pancakes an extra high rise too.  These pancakes were 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

This post contains affiliate links.

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 were cooled to room temperature, I wrapped the rest of the pancakes individually in plastic wrap and placed 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.

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 code MGFC30 at check out for 30% off your full price purchase.   

Print This Post Print This Post

 

Gluten Free Carrot Zucchini Muffins

Carrot and Zucchini muffins are perfect for breakfast on the go, coffee breaks and spring brunches!  The first time I made this gluten free muffin, I was so pleased with the high rise and moist crumb.  They are the not overly sweet and so are a great choice for breakfast.  As with all my muffin recipes, I think you will find that this gluten free preparation is as easy as traditional baking.

12 Muffins

This post contains affiliate links.

Ingredients:

  • 240 g. gluten free all-purpose flour *see notes
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cardamom
  • 1/8 tsp. ginger
  • 3/4 cup grated zucchini
  • 1/4 cup grated carrot
  • 2 large eggs
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 3 tbsp. olive oil
  • 3/4 cup + 2 tbsp. milk
  • 1 tsp. lemon juice
  • cooking spray, if your pan isn’t nonstick
  • 12 pecan halves, optional
  • 1 tbsp. melted butter, for glazing

Preparation:

Whisk together the dry ingredients, flour through ginger.  Grate the zucchini and carrots.

Whisk together the eggs, sugar, olive oil, milk and lemon juice.

Add the zucchini and carrots to the egg mixture, then fold the dry ingredients into the wet.

Let the batter rest for a few minutes while you preheat the oven to 400º.

Now use a spoon to scoop out the batter, dividing it equally into the 12 muffin cups.  Use a spatula dipped in water to smooth the tops.  If you like, press a pecan into the top of each muffin.  It makes a nice presentation if you are serving these for a brunch.

Bake 20 minutes at 400º.  Aren’t they beautiful?  I love how you can see the green and orange flecks throughout.  While still in the pan, brush the tops with 1 tbsp. of melted butter to give them a nice shine.

Cool in the pan for 5 minutes then transfer to a rack.

If not serving immediately, you can store the muffins in an airtight container at room temperature for a couple of days.  They will refresh nicely in the microwave.  I recommend freezing leftovers, wrap them individually with Saran and store in a freezer safe bag.  Now that you know easy it is, I hope you will give this recipe a try.  Let me know, will you be adding it to your breakfast rotation?

Notes ♪♫ I used Better Batter original all-purpose flour in this recipe.  If you use a different flour blend that does not contain xanthan gum, you will need to add 1-1/2 tsp.

Originally published 04/12/2018     Updated 02/19/2024

Print This Post Print This Post

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?

This post contains affiliate links.

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)
  • 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***

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.

Spoon the batter evenly into the prepared muffin pan.  Dip a small spatula in warm water and use it to smooth out the tops.  If you wish, you can sprinkle the tops of the muffins with more sugar.

Bake for 25 minutes at 375 degrees.  Test with a toothpick.  Cool in the pan for 10 minutes then transfer to a rack.  Let them stand at room temperature for at least 4 hours.  I’ve got my eye on that big one in front!

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.

Print This Post Print This Post

Gluten Free Pumpkin Applesauce Muffins

Are you team pumpkin or team apple?  With these Pumpkin Applesauce Muffins, there’s no need to take sides!  You get the best of both fall flavors in every bite!

Think all gluten free baked goods are dry and crumbly?  Wait until you bite into one of these muffins, they are super moist and delicious.  What’s more, no one will guess that they are gluten free!

This post contains affiliate links.

Ingredients:

Dry ingredients

  • 285 g. (~2-1/3 cups) gluten free flour (I use and recommend Better Batter Original)
  • 1-1/2 tsp. baking soda
  • 1-1/2 tsp. cinnamon
  • 3/4 tsp. ginger
  • 1/4 tsp. cloves
  • 3/4 tsp. nutmeg
  • 3/4 tsp. salt

Wet ingredients

Get 30% off full price at Better Batter with code MGFC30

Preparation:

Whisk the dry ingredients together in one bowl.  In another bowl, whisk together all the wet ingredients.

Stir the dry ingredients into the wet, until all of the flour is moistened.  Cover and let the batter rest for 20 minutes while you preheat the oven to 350º.

Mist the muffin tin with cooking spray and spoon the batter into the 12 cups.

Use a small spatula to smooth out the tops, this will give the muffins a nice dome.

Bake for 30 minutes.  Test with a toothpick, it should come out dry.

Cool in the pan for 15 minutes then place on a rack until completely cooled before storing, about 2 hours.

Muffins will keep at room temperature for a day or two.  Reheat them in the microwave for 30 seconds.  I like to wrap leftovers individually and freeze them for a quick breakfast or snack.

Notes ♪♫ Don’t skip the 20-minute resting time.  This important step allows the flour to hydrate so that there will be no gritty texture in the finished muffin.  This is a great tip for gluten free baking in general, and will give better results for your breads, muffins and cakes.

Print This Post Print This Post

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 and Biscuit Mix from Better Batter.  Try it and use my code MGFC30 for 30% off your non-sale purchase!

Ingredients:

Dry ingredients:

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.

Print This Post Print This Post

Gluten Free Stuffed Bread Ring

What is a Stuffed Bread Ring?  I’ll tell you what it is- DELICIOUS!  Think of it as a cross between a pizza and a calzone, or just a fancy ham and cheese ring for grownups.  Great for a party or light meal.

The dough was made with my favorite Artisan Flour Blend from Better Batter.  This is THE flour you want for bread, pizza or anything with a yeasted dough.  The filling is a simple layering of prosciutto and provolone cheese.  By the way, this recipe is also a great way to use up those cute little charcuterie rollups you see in the deli section (that’s what I used)!

Meijer Frederik's Prosciutto & Provolone Cheese Charcuterie Rolls

This post contains affiliate links.

*** Shop Better Batter and use my Code MGFC30 for 30% off your non-sale purchase!

Ingredients:

For the dough:

For the filling:

  • about 12 slices of prosciutto, sliced thin
  • about 12 slices of provolone cheese, sliced thin or shredded
  • olive oil
  • fresh ground pepper
  • Italian seasoning

Preparation:

Combine all of the dough ingredients in the bowl of a stand mixer.  Mix with the paddle attachment for 6-8 minutes.  Cover and refrigerate for 1 hour.

Preheat the oven to 350º.

Lay out 2 large sheets of parchment on your work surface, mist with cooking spray and divide the dough into 2 equal pieces.

Rest for 5 minutes, then roll each section of dough into a large rectangle.  Brush liberally with olive oil and sprinkle with Italian seasoning.

Top with a single layer of prosciutto, followed by the provolone slices.  Leave a border around the dough, so the ends will seal.

Use the parchment paper to help roll up the dough from the long side to form a cylinder.  Pinch the seams closed with your fingers.

With seam side down, carefully form a ring, crimping the ends together.  Place a small, oiled Pyrex cup in the center to maintain the ring shape while the bread bakes.  Use a fork or docking tool to pierce the dough all over (or improvise like I did and use this).  Don’t skip this step, those little holes allow steam to escape so the bread ring doesn’t split open while baking.  Cover and rest for 10-15 minutes.

Brush the bread rings with olive oil and a sprinkle of fresh ground pepper.

Pick up the bread rings, parchment and all and slide them onto a pizza stone or baking sheet.  Bake for 45 minutes or until the internal temperature reaches 200º.

Cool on a rack for at least 15 minutes before attempting to remove the Pyrex bowls (they will be very hot).  You may need to run a paring knife around the edges to loosen the bowls.

The bread rings need to set up for an hour or so, then you can enjoy them warm or at room temperature.

Leftovers can be refrigerated for several days; they will refresh nicely in the microwave, or you can reheat them on a baking stone.

Did I mention that this Stuffed Bread Ring is DELICIOUS?  Pair it with a salad for a nice lunch or light dinner, mangia!

Notes ♪♫ I used a dozen charcuterie rollups to make 2 bread rings, six slices each of prosciutto and provolone.  If you are buying cold cuts at the deli, be sure you have enough to cover the surface of the dough.  You can change up the filling and experiment with different meat and cheese combinations.  You can also add cooked vegetables that have been well drained, nothing watery.  Baby spinach leaves in the filling provide a nice color contrast.

Print This Post Print This Post

Gluten Free Applesauce Pancakes

Like many of my “use it up” recipes, this one came about when I had a jar of applesauce in the fridge that I didn’t want to go to waste.  So, this is what I made one morning, and I enjoyed the pancakes so much they are going to have a permanent place my breakfast rotation.

This post contains affiliate links.

Using a gluten free pancake mix makes this recipe a snap and no oddball ingredients to purchase!  I love Better Batter Pancake and Biscuit Mix, and you will too.  Even the gluten eaters will gobble these up.  Did you know you can save by ordering two or three packs?  It’s a great value and a mix you will use all the time.

Remember, when you shop on the Better Batter website, use my code MGFC30 to get 30% off any non-sale item!

Ingredients:

  • 150 g. Better Batter Pancake and Biscuit Mix
  • 1 tsp. cinnamon
  • 1 large egg
  • 1 tbsp. canola oil
  • 3/4 cup unsweetened applesauce
  • 1 tbsp. brown sugar (or sugar substitute)
  • 2/3 cup milk (I used 2%)
  • butter for the griddle

Preparation:

Whisk together the pancake mix and cinnamon.  In another bowl, beat the egg, oil, applesauce, sugar and milk.  Combine the wet and dry ingredients with a batter whisk.  Let batter rest for 5 minutes while you preheat the griddle on medium low.

Coat the griddle with butter and spoon the batter in circles, about 1/3 cup each.  Cook for 4-5 minutes per side.  They are ready to turn when the tops begin to bubble.  Continue with the rest of the batter, adding more butter to the griddle each time.

Remember, gluten free pancakes take longer to cook!  You can poke the center with a toothpick to be sure they are cooked through.

Transfer the cooked pancakes to a cooling rack (or right onto your plate!).  I usually make enough to freeze so they will get individually wrapped in plastic wrap and stored in freezer safe bags.

You can reheat them on the griddle, microwave or toaster.

I served them with a side of sautéed apples, a sprinkle of nuts and real maple syrup.

Notes ♪♫ It’s apple season and this recipe is a great way to start things off!  Check out all my apple recipes here —-> Best Gluten Free Apple Recipes!

Print This Post Print This Post