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10 Gluten Free Breakfast Ideas

10 Gluten Free Breakfast Ideas

Ten gluten free breakfast ideas special enough for holiday brunch, and still practical enough for a hearty, make-ahead weekday breakfast.

photos of waffles, pancakes, muffin, basket of bagels, whole quiche, cinnamon roll

Brunch for a weekend or holiday

I’ve always found that breakfast foods should be among the first you learn to make when you’re newly gluten free. That and cookies.

It’s hard to find really good packaged gluten free muffins, waffles, pancakes and real bagels. And when you’re hosting a springtime holiday, or you want to share a big, leisurely weekend brunch for your family and friends, you want to serve everyone’s favorite foods.

When my son, then just a toddler, went gluten free, my extended family was not understanding at all. They insisted on stopping at the bagel store on the way to our house, regardless of the risk.

I promised myself I’d learn to make gluten free bagels that rivaled the New York bagel store, and refuse any gluten at the door. Done and done!

Breakfast for a busy school day

My kids rarely eat cereal for breakfast on a school morning, and it’s not because I’m some sort of Supermom. 🦸🏻 It’s really because I know how to stock a freezer.

I even sent my college freshman to school this semester with a stash of muffins. Nearly all of these 10 gluten free breakfast ideas can all be made ahead of time (except for the quiche?), and all are healthier than a bowl of cereal.

The perfect fluffy gluten free waffles made with yogurt and just a touch of sugar, with a lightly crisp outside. The gluten free breakfast of champions!

The perfect fluffy gluten free waffles made with yogurt and just a touch of sugar, with a lightly crisp outside. Enjoy them fresh and hot off the waffle iron, or freeze them and reheat in the toaster oven like Eggos—but way better. Make them ahead, stack them up and wrap tightly. 

With just a few ingredients, these flourless chocolate peanut butter muffins are impossibly moist and tender. No grains, no dairy, no flour. Amazing!

These flourless chocolate peanut butter muffins are unbelievably moist and tender, and packed with chocolate and peanut butter flavor. You simply won’t believe that they’re grain-free, with no added butter or oil. 

I mean that literally: you won’t believe it until you try. You won’t believe that you get this texture in a flourless muffin. Most people don’t believe, then they try, and then they make it by the dozen and stock their freezers.

Gluten free pancakes mix that’s perfect for everything from pancakes and muffins to breakfast bakes. Ditch that box and D.I.Y. a better pancake!

A gluten free pancake mix that’s perfect for everything from pancakes and muffins to breakfast bakes. Use this mix to make classic pancakes, of course, but also pancake bites, gluten free apple Bisquick coffee cake, or a classic gluten free breakfast casserole.

There are some good boxed gluten free pancake mixes, but making your own is better than any of them. And it’s just as versatile.

A gluten free blueberry muffin on a plate, broken in half.

These classic gluten free blueberry muffins are crisp on the outside, soft and tender inside. So easy to make, and they taste just like they came from your favorite bakery. They add color to any holiday table, and also freeze beautifully so are a nice make-ahead option.

A cinnamon roll with icing on a small plate

Sweet, tender gluten free cinnamon rolls made with an all purpose gluten free flour and instant yeast. There’s nothing quite like the flavor.

If you’re caught without enough time to let the dough rise, we do have another really popular option. You can make super quick gluten free cinnamon rolls with a variation of that 2-ingredient dough we all love.

A close up of an iced vanilla scone with a cup of coffee on a plate

Light and sweet, these miniature gluten free vanilla scones are just like the two-bite Starbucks treats. If you’d like to make them ahead, you can freeze them shaped and raw, or even baked—just without the glaze.

We also have a recipe for a master gluten free scone recipe, that can be made with any mix-ins you like. I’m partial to these extra-puffy vanilla ones, but it’s always good to have options.

Strawberry breakfast cake baked in pan

This gluten free strawberry breakfast cake is light and fresh-tasting with a tender crumb and plenty of fresh strawberries. It’s a great way to have cake for breakfast.

If you’re celebrating a spring holiday, like perhaps a gluten free Mother’s Day, fresh strawberries should be abundant. The recipe should also work just as well with blueberries or even raspberries.

Close up quiche on white baking tray on white surface

The secret to making the perfect gluten free quiche is a light and flaky gluten free pie crust (or go crustless!), and a creamy egg custard filling. With the right ratio of eggs to milk, you’ll make the perfect quiche every time.

One banana muffin on a small plate

Moist, tender and fluffy gluten free banana muffins in the classic style, made with plenty of mashed ripe bananas and buttermilk for the perfect texture. This recipe is made in one bowl, much like our gluten free banana bread.

With a crisp outside and chewy inside these boiled gluten free plain bagels are more than just a roll with a hole. No fancy ingredients required!

Finally, if you miss the bagel store for all the many reasons I am, this is the next best thing. Make your own gluten free plain bagels. Trust this New Yorker to serve up real bagels!

Oh, and if you’re tight on time and have the extra ingredients, try our no rise gluten free bagels recipe. Then, make them into sheet pan egg sandwiches.

Bagel and egg sandwiches by the dozen. Oh, and this is one of my absolute favorite breakfast-for-dinner tricks. You can make the bagels way ahead of time, let them cool completely, slice, and freeze. Defrost at room temperature, and serve.

Words 10 gluten free breakfast and brunch ideas with photos of waffles, pancakes, muffin, basket of bagels, whole quiche, cinnamon roll

Like this recipe?

This list of breakfast ideas was originally posted in 2013. A lot has changed since then, and there are even more breakfast ideas here on the blog. This roundup reflects that!

Love,
Nicole

  • janie
    May 2, 2021 at 7:52 PM

    your recipes look really good but I was wondering if you ever cook with almond or coconut flour? I’m diabetic and the gluten free flours raise my blood sugar. I’ve tries other recipes but just not what I want. So hoping you have or will have some yummy recipes with other flours. Thank You

    • Nicole Hunn
      May 3, 2021 at 10:22 AM

      Hi, Janie, yes, I do! You can find all of those recipes under the Paleo recipes category. Just hover over “Recipes” in the top navigation bar on the blog, then click “Paleo” and you’ll be taken to that category. Here’s a direct link to the Paleo recipes category, but it’s good to know how to get there for when you want to go back.

  • Jo Jenkins
    May 2, 2021 at 2:28 PM

    I tried your flourless peanut butter chocolate muffins last year and WOW! I shared some with friends who are diabetic but not GF and they loved them, too. Also shared with a friend who is neither diabetic nor GF, but a chocoholic (he likes to eat chocolate cake for breakfast!), and he thought they were a wonderful breakfast with coffee.

    Thanks, Nicole! I’m going to try the bagels next. The only passable GF ones I’ve found in a store is Aldis blueberry bagels. They’re pretty good, but your recipe will be better, I’m sure.

    • Nicole Hunn
      May 2, 2021 at 2:42 PM

      I’m so glad you made, and shared, those muffins. They defy all logic! Yes, you need a bagel that’s the real deal. I’ve never tried Aldi’s GF bagels, but I suspect they’re probably much like Udi’s? Passable, but not really bagels…

  • Kathleen
    May 2, 2021 at 1:41 PM

    Hi Nicole,
    Im newby and I clicked the flourless chocolate peanut butter muffins and it said eeb page failed and couldnt be brought up then I clicked on the others and none of them could come up. What am I doing something wrong?

    • Nicole Hunn
      May 2, 2021 at 2:21 PM

      I’m not having any issues, Kathleen. I’m not sure what happened, but I’d recommend clearing your browser’s cache and/or trying a different browser?

  • Mare Masterson
    September 6, 2013 at 12:23 PM

    Love that you did a copycat on the Kind Granola. I wonder if you will copycat any of their bars? I just recently was introduced to them at Starbucks because I needed to eat something, and that was all that was available to me. I hope you take on that task of copycatting their bars. I have to say that each day, with each new post, I love you more, Nicole!

    • September 6, 2013 at 2:37 PM

      Hi, Mare, I think that’s a great idea, to copycat those bars. They are good, and reliable as they can be found in so many stores, but they are crazy expensive, even at Trader Joe’s! Thanks so much for your support, Mare!
      xoxo Nicole

  • Anneke
    September 6, 2013 at 11:52 AM

    The freezer stocking plan is working great around here! Four kids sitting down to a healthy breakfast at 6:15 everyday, plus additional goodies in the pre-sports practice snack bag. I just grab what I need before bed, and it is defrosted and ready to go in the morning. The Oatmeal Squares are a big favorite, along with cookies and various muffins. I have blueberry eaters, but one who won’t touch a banana or raisin — really? Both of them? Can’t she just pick one?

    • September 6, 2013 at 2:37 PM

      They’re doing it on purpose, Anneke. You know they are!
      xoxo Nicole

  • JoAnn C.
    September 6, 2013 at 11:20 AM

    I’ve got to say I’m with your kid when it comes to blueberries. No thank you.

  • Elisabeth
    September 6, 2013 at 11:08 AM

    Ah! My daughter doesn’t like blueberries. And really who doesn’t like cookies for breakfast either? My daughter again. Sigh. I am enjoying all the make ahead gf breakfasts though!

    • September 6, 2013 at 11:12 AM

      Really, Elisabeth? It’s such a strange thing to me, not liking blueberries. They’re relatively mild in flavor, not too sweet and not tart (unless you try them out of season, or they’re wild), no weird raspberry-like seeds to cope with. I don’t get it! And no cookies for breakfast? What a cross to bear! ;)
      xoxo Nicole

      • Elisabeth
        September 6, 2013 at 11:16 AM

        I know! I love blueberries! I think it’s a texture issue with her (she’s only 4) and I am hoping that she grows out of it. We’re trying the Paleo donuts for breakfast this week!

        • Mare Masterson
          September 6, 2013 at 12:18 PM

          That is sad to me. Blueberries are the bomb! My great niece Avalon will eat all the blueberries if you let her. She is 2 years old.

  • Jennifer Sasse
    September 6, 2013 at 10:12 AM

    I totally forgot about the oatmeal squares – I’m going to knock those out this weekend and I love that crunchy granola bar recipe too, I don’t know how I missed that one! Have a great ‘last weekend of summer” before school starts on Monday!

    • September 6, 2013 at 11:12 AM

      Excellent, Jennifer! You’re a woman after my own heart. :) Have a fabulous weekend, friend.
      xoxo Nicole

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