A delicious and nutritious start to the day doesn’t have to mean dull, tasteless food or hours slaving away in the kitchen. Check out these gluten-free breakfast recipes from The Ideas Kitchen to give your morning a bit of a boost.
Caramelised onion bread
Just because you are gluten-free doesn't mean you need to banish bread from your breakfast menu. There's a reason freshly baked bread is a scent that smells like home, so why not make it from your scratch in yours?
Ingredients
- 1 tsp cider vinegar
- 4 tsp vegetable oil
- 2 free-range eggs
- 1 tsp salt
- 1 tsp sugar or honey
- 450 g gluten-free flour
- 1½ tsp fast action easy blend yeast
- 150 g caramelised onion
Instructions
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Place 350ml (12fl oz) water, the vinegar, oil, eggs, salt and sugar or honey into the bread pan of your breadmaker.
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Add the flour, yeast and onions and set your bread maker to the gluten-free setting with the dark crust and press start.
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At the end of the programme, the machine will bleep to let you know the load is baked.
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Turn out the loaf and cool on a wire rack before serving.
Breakfast frittata
Forget everything you thought you knew about microwaves - with the right one, you can create quick and easy gluten-free breakfasts for all the family.
Ingredients
- 50 g butter
- 50 g ham chopped
- 50 g green pepper chopped
- 50 g olives sliced
- 2 large tomatoes chopped
- 2 spring onions
- 8 large free-range eggs beaten
- 100 g Cheddar cheese grated
Instructions
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Place the butter in a microwavable flan dish, then melt in the microwave for 1 minute.
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Add the ham, green pepper, olives, tomatoes and spring onions, then cook on high for 1-2 minutes.
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Pour the beaten egg over the top and sprinkle with the cheese, then cook on high for a further 2 minutes. Leave to stand for 2 minutes, then serve.
Breakfast flapjack
Oats are a great addition to your diet to help maintain a healthy gut and keep blood sugar levels stable - use them to create this delicious breakfast flapjack.
Ingredients
- 150 g butter plus extra for greasing
- 100 g brown sugar
- 175 ml maple syrup
- 300 g gluten-free oats
- 75 g desiccated coconut
- 75 g dried apricot
- 50 g dried mango
Instructions
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Grase and line a microwavable baking tin with butter, then add the butter, sugar and syrup into the tin. Place in the microwave and cook on high for 1 minute. Stir until the butter is completely melted.
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Preheat the oven to 170°C/Gas Mark 3.
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Add the remaining ingredients to the tin, mix well, then press into the tin using the back of a spoon. Bake in the oven for 20 minutes. Allow to cool before removing from the tin, slicing and serving.