Alexis's Gluten Free Adventures: Favorite Breakfast Recipes

For myself and my readers, I wanted a place with links, pictures, and tips for all my favorite breakfast recipes from a variety of different chefs/bloggers. I am only sharing recipes that my family would give an A+ rating to. They are all foods that we get really excited about and love to serve to friends and family. This post will remain a work in progress, and I plan on updating it as I find more amazing recipes.

First up is a breakfast recipe from my favorite gluten free blogger, Nicole Hunn, also known as Gluten Free on a Shoestring. Just a warning -- this recipe for Gluten Free Biscuits: Cinnamon Bun Style will be dangerous to your waistline. The first time I made them, I continued to eat them on and off for the rest of the day. I use Cup 4 Cup flour in this recipe.

I made them for Christmas breakfast this year. I highly recommend Nicole's two cookbooks -- Gluten-Free on a Shoestring and Gluten-Free on a Shoestring Quick & Easy. Her bread book will be coming out this fall. I can't wait!

Do you see those doughnuts on the cover of her second book? Nicole's recipe for Yeast-Free Glazed Chocolate Doughnuts is the second family favorite I want to share with you. Thankfully, the recipe is on her blog too, or you would have had to buy the cookbook, which you should do anyway. I suggest Cup4Cup or Better Batter flour for this recipe, or you could make your own gluten free flour blend. Nicole has tips for that too! I use Rodelle Gourmet Baking Cocoa, which is gluten free, according to their website. It's an item I subscribe and save for delivery every 6 months on amazon.com. I make the glaze with 2 tablespoons of half & half, then thin it with milk. We love to serve these doughnuts with strawberries, which we dip in the leftover glaze. I freeze all of my leftovers with the glaze on. I microwave the frozen donuts on defrost for about a minute before serving.

These doughnuts are great for breakfast or dessert, and they are so easy to make in my Babycakes Donut Maker. I love this appliance!

A new favorite of mine from Nicole is a recipe for Oatmeal Squares. We have struggled for years to find quick and easy breakfasts for the school/work week that my girls will eat. I don't have time to make breakfast before they leave with my husband at 7AM. I value my sleep! When I make Mini Mexican Chocolate Banana Muffins, I freeze the extras, but I need more options on the table than leftover muffins, Udi's Double Chocolate Muffins, and bananas with Nutella. Can you tell my girls like chocolate? The apple doesn't fall far from the tree. :-)

I first gave my daughters these oatmeal breakfast bars for dessert. We all agreed that I should have used more of the icing, and Emma asked if she could have them for breakfast. Perfect! My master plan was to trick them into thinking I was giving them dessert for breakfast the next day. I didn't have rice bran or molasses in the house, so I used flaxseed meal and organic raw honey instead. My flour of choice for this recipe was Better Batter. I put GF oats in my food processor to make oat flour, and used quick cooking oats instead of old-fashioned rolled oats. I decided to use a spoon to drip on the icing instead of piping it, which I have no experience with, plus it was an easy shortcut. I started making S's for Salerno as I went along. These Oatmeal Squares are great for breakfast, a lunch treat, or dessert. I also love that they were just as good on day 2, and they freeze well. I took one out of the freezer, defrosted it for 60 seconds in the microwave, and it was perfect. Each square is approximately 250 calories.

Next up is a recipe from Paleo Parents for Sweet Potato Apple Hash that could be made for breakfast, lunch, or dinner.

I did use a cast iron skillet like the recipe suggested, but changed a lot of the ingredients because of what I had in the house and to suit my personal tastes. Not being a huge fan of orange sweet potatoes, I used Hannah Yams that I purchased from Whole Foods. Japanese sweet potatoes, which are also yellow inside, would be another great option. I used one Gala and one Granny Smith apple, and instead of lard, I used butter. I only buy sweet onions, so my husband chopped up a Vidalia onion for this recipe.

I purchased Jimmy Dean Premium Pork Sausage for this recipe because it is labeled GF.

Lastly, we used kosher salt and coarse black pepper to season up the hash. It exceeded all my expectations. I couldn't stop eating it! The small amount of leftovers we had were just as amazing on day two. I would love to try this hash with a huge fried egg on top! Maybe next time. :-)

Here are some links to other favorite breakfast recipes of ours on this blog: