High-Fiber, High-Protein Pumpkin Brioche Buns
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Tag
breakfast Recipes
229 recipes
Curated by
Evelina Melnikova
Mornings used to stress me out after going gluten free. Not because I missed cereal or toast specifically, but because every quick breakfast option I had relied on seemed to contain wheat. Granola bars, muffins, instant oatmeal packets with barley malt, even some yogurt parfaits at coffee shops used granola made with regular oats processed on shared equipment. I spent a good three months eating eggs and fruit every single morning before I finally decided to build a better breakfast rotation.
The good news is that breakfast might actually be the easiest meal to make gluten free. Think about it. Eggs are naturally gluten free. So are potatoes, fruit, yogurt, smoothies, and oatmeal made with certified GF oats. Pancakes and waffles convert beautifully to gluten free because the batter is already loose and the cooking method does not depend on gluten structure. I have had people eat our buttermilk pancakes and genuinely not realize they were gluten free until I told them.
What really expanded my breakfast game was batch cooking. Sunday afternoon I will make a double batch of granola, portion out overnight oats for the week, and bake a tray of muffins. That is three weeks of weekday breakfasts sorted in about two hours. The muffins freeze perfectly and thaw on the counter in 20 minutes, or you can microwave one for 30 seconds if you are in a rush.
Savory breakfasts are worth exploring if you tend to get bored with sweet options. Shakshuka, breakfast burritos with corn tortillas, vegetable frittatas, and hash browns are all naturally gluten free without any modifications. Some of the most popular recipes in this section are savory because people forget how satisfying a warm, filling breakfast can be when it is not centered around bread or pastry.
One tip that makes a real difference: when making gluten free pancakes or waffles, let the batter rest for 5 to 10 minutes before cooking. If you are converting a wheat recipe, our baking measurement converter handles cups-to-grams for every GF flour. The starches absorb the liquid and the result is fluffier, more cohesive pancakes. Also, cook them on medium rather than medium high. Gluten free batters brown faster and need a bit more time to cook through the center.
These 142 recipes should give you plenty of options for every kind of morning, whether that is a lazy weekend brunch situation or a grab something in five minutes and run out the door kind of day.
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Multiseed Gluten-Free Crackers
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Zucchini High-Protein Gluten-Free Focaccia
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High-Fiber and High-Protein Sourdough Oat Bran Bagels
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High-Fiber High-Protein Flaxseed Wraps
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High-Fiber Oat Digestive Biscuits
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High-Fiber High-Protein Buckwheat Sourdough Bread
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Quinoa Almond Bread
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High-Protein Savory Oat Waffles
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Pumpkin Seed & Pumpkin Spice High-Fiber Bread
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Hemp Blueberry High-Protein Cake
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Green Banana Coconut Cupcakes
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Frequently Asked Questions
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More than you might think. Eggs in any style, oatmeal with certified GF oats, yogurt with fruit, smoothies, pancakes and waffles made with GF flour, hash browns, granola, muffins, and breakfast burritos with corn tortillas are all great options. Most traditional breakfasts are naturally gluten free or easy to adapt.
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Oats are naturally gluten free, but they are frequently contaminated with wheat during growing and processing. Look for oats specifically labeled "certified gluten free" or "purity protocol" oats. Brands like Bob's Red Mill, GF Harvest, and Glutenfreeda all offer certified options that are safe for people with celiac disease.
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Two things help the most. First, let the batter rest for 5 to 10 minutes so the starches hydrate properly. Second, cook on medium heat rather than high so the pancakes have time to cook through without burning the outside. Adding a tablespoon of melted butter to the batter also improves texture.
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Overnight oats, baked oatmeal cups, muffins, granola, egg muffin cups, and breakfast burritos all work well for meal prep. Most of these freeze beautifully and can be reheated in minutes. Baking a batch of muffins on Sunday gives you grab and go breakfasts for the entire week.
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Pancakes, waffles, and muffins convert fairly well using a 1-to-1 gluten free flour blend. You may need to add slightly more liquid and let batters rest before cooking. Recipes that rely heavily on gluten structure, like croissants or Danish pastry, are harder to convert and are better made from dedicated GF recipes.
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Homemade granola gives you the most control over ingredients and is easy to make in big batches. For store bought options, look for brands that are certified gluten free. Many rice and corn based cereals are naturally GF but always check the label for malt flavoring, which contains gluten.
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It can be if you buy a lot of specialty products, but it does not have to be. Eggs, oats, fruit, yogurt, and potatoes are all affordable and naturally gluten free. Making your own granola, muffins, and pancake mix from bulk ingredients costs a fraction of buying premade GF versions.
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Separating the eggs and folding in whipped egg whites makes a huge difference. Also make sure your waffle iron is properly preheated and well greased. A blend with tapioca starch helps create that crispy outside and tender inside texture. Cook until steam stops coming from the iron, not just until the light turns green.