Gluten Free Breakfast Ideas You Need to Try

I was always made to believe that food without gluten tasted like 'cardboard' as my dad described it, which in some cases may be true (some gluten free bread can be quite dry) but there is definitely a way around this, as I found through these recipes. Throughout these recipes I have also given you substitutes if you would like to make the meal vegan!

Cocoa waffles with raspberries (requires a waffle maker)

• Serves: 6
• Prep time: 20 mins
• Cook: 30 mins

Ingredients:

• 5 large eggs, separated (or egg substitutes shown in picture below)
• Pinch of salt
• 1 tbsp pure, dark cocoa powder
• 40g caster sugar
• 50g unsalted butter, melted and cooled slightly (also works with any dairy free butter)
• 250 ml semi-skimmed milk (or any milk alternative)
• 225g gluten-free plain flour
• 1 tbsp of olive oil, for brushing

To Serve:

• 150 g greek-style yogurt (or dairy free alternative)
• Fresh raspberries
• 6 tbsp honey or syrup

Method:

1. You will need an 18 cm (seven-inch) round waffle maker for this recipe.
2. Place the egg yolks (or alternative), cocoa power and sugar in a medium-sized bowl and beat well with a wooden spoon, Stir in the butter. Slowly beat in the milk until it is fully incorporated. Gradually add the flour until you have a thick batter.
3. In a separate bowl, whisk the egg whites until stiff peaks form and gently fold them into the batter. Gently combine the mixture.
4. Heat the waffle maker according to the manufacturer's instructions. Brush the iron with the olive oil and spoon the mixture in. Do not overfill. Cook for 4-5 minutes and serve topped with yogurt, raspberries and honey or syrup.

Berry Crunch Pot

• Serves: 4
• Prep: 15 minutes
• Cook: 5 mins

Ingredients:

• 75g rice, buckwheat or millet flakes, or a mixture
• 4 tbsp clear honey or syrup
• 500g thick natural yogurt (or dairy free alternative)
• Finely grated rind of 1 orange
• 225g frozen mixed berries, partially thawed, plus extra to decorate

Method:

1. Heat a dry frying pan over a medium heat, add the flakes and toast, shaking the pan, for one minute. Add half the honey or syrup and stir to coat the flakes. Cook, stirring constantly, until the flakes turn golden brown and slightly crisp.
2. Put the yogurt into a bowl and stir in the remaining honey and the orange rind. Gently stir in the berries, reserving a few to decorate, leave for 10-15 minutes for the berries to release their juices, then stir again to give a swirl of colour.
3. To serve, spoon a layer of flakes into the bottom of the four glasses, then top with a layer of the berry yogurt. Sprinkle with another layer of flakes and add another layer of the yogurt. Decorate with the reserved berries.

Banana Crepes

• Serves: 4
• Prep: 20-25 mins
• Cook: 30 mins

Ingredients:

• 50g buckwheat flour
• 50g gluten-free plain flour
• Pinch of salt
• 1 large egg, lightly beaten (or alternative shown in picture above)
• 125ml water
• 40g butter or margarine

Maple Syrup Bananas:

• 40g butter or margarine
• 2 tbsp maple syrup
• 2 bananas, thickly sliced on the diagonal

Method:

1. Sift the flours and the salt into a mixing bowl. Make a well in the centre and add the beaten egg, milk and water. Using a ballon whisk, gradually mix the flour into the liquid ingredients. Whisk until you have a smooth batter.
2. Melt 25g of the butter in a small saucepan and stir it into the batter, Pour the batter into a jug, cover and leave to rest for 30 minutes.
3. Melt half the remaining butter in a medium—sized frying pan. When the pan is hot, pour in enough butter to make a thin crepe, swirling the pan to achieve an even layer.
4. Cook one side until lightly browned, then, using a palette knife, turn over and cook the other side. Slide onto a warm plate and cover with foil while you cook the remaining crepes, adding more butter when needed.
5. To make the maple syrup bananas, wipe the frying pan, add the butter and heat until melted. Stir in the maple syrup, then add the bananas and cook for 2-3 minutes, or until the bananas have just softened and the sauce has thickened and caramelised. To serve, fold the crepes in half and in half again, then top with bananas.

There you go! There are my current favourite gluten free breakfasts that taste delicious, but don't take my word for it, try them for yourself!