40+ Must-Try Holiday Gluten-Free Brunch Recipes for a Perfect Spread

The holiday season is the perfect time to gather with family and friends over a delicious meal, and what better way to celebrate than with a brunch spread that’s both festive and gluten-free?

Whether you’re hosting a holiday party, a cozy family breakfast, or simply looking to prepare something special for your loved ones, gluten-free recipes offer the same indulgence and flavor as traditional ones.

From savory dishes like quiches and casseroles to sweet treats like pancakes and muffins, these 40+ holiday gluten-free brunch recipes will ensure that everyone can enjoy the holiday spirit without compromising on taste or dietary needs.

In this collection, you’ll find a wide range of recipes to suit various tastes and preferences.

With both make-ahead options and easy-to-follow instructions, these gluten-free brunch ideas will make your holiday gatherings stress-free and enjoyable.

Whether you’re catering to those with gluten sensitivities or simply looking to try something new, these recipes offer delicious twists on classic brunch dishes that everyone will love.

So, let’s dive into these mouthwatering ideas and bring some gluten-free cheer to your holiday brunch table!

40+ Must-Try Holiday Gluten-Free Brunch Recipes for a Perfect Spread

With 40+ holiday gluten-free brunch recipes, you’ll never run out of delicious and festive options for your gatherings.

These recipes combine the best of sweet and savory, ensuring there’s something for everyone to enjoy, regardless of dietary restrictions.

Whether you’re preparing a luxurious breakfast casserole, fluffy pancakes, or decadent baked goods, each dish is crafted to bring flavor and joy to your holiday spread.

The best part? These recipes are easy to make and perfect for sharing, so you can spend less time worrying about the menu and more time creating memories with your loved ones.

So, roll up your sleeves and get ready to create a holiday brunch that will leave everyone asking for seconds!

Gluten-Free Cinnamon Roll Casserole

This gluten-free cinnamon roll casserole brings the cozy, comforting flavors of cinnamon rolls to your brunch table, without the gluten. The warm, gooey cinnamon swirls paired with a fluffy, custard-like base create a delightful breakfast casserole. It’s perfect for the holiday season, offering a stress-free alternative to making individual cinnamon rolls while still capturing all the classic flavors. Whether you’re hosting a family brunch or serving a crowd, this casserole will be the star of your holiday spread.

Ingredients:

• 2 cans (8 oz each) gluten-free cinnamon rolls (cut into quarters)
• 4 large eggs
• 1 cup whole milk (or dairy-free milk for a dairy-free version)
• 1/2 cup heavy cream (or coconut cream for a dairy-free version)
• 1/2 cup maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup butter (melted)
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Cut the cinnamon rolls into quarters and spread them evenly in the prepared dish.
3. In a mixing bowl, whisk together the eggs, milk, heavy cream, maple syrup, cinnamon, nutmeg, salt, and vanilla extract until fully combined.
4. Pour the mixture evenly over the cinnamon rolls, pressing down slightly to ensure they soak up the liquid.
5. Drizzle the melted butter over the casserole and bake for 35-40 minutes, or until the top is golden and a toothpick inserted comes out clean.
6. Once baked, allow it to cool for a few minutes before dusting with powdered sugar.
7. Serve warm, and enjoy!

This gluten-free cinnamon roll casserole is a true holiday crowd-pleaser. Its combination of creamy custard and sweet cinnamon goodness makes it a perfect dish for breakfast or brunch. It’s a great choice for families with gluten sensitivities or those who simply want an easy, yet impressive dish for their festive gatherings. The simplicity of this recipe doesn’t compromise the flavor, and the option to prepare it ahead of time makes it a stress-free holiday treat.

Holiday Gluten-Free Quiche with Spinach and Feta

This holiday gluten-free quiche with spinach and feta is a savory delight that’s both light and filling. The gluten-free crust is buttery and crisp, complementing the creamy spinach and feta filling. The combination of fresh spinach, tangy feta, and rich eggs makes it the perfect brunch dish for any holiday celebration. Whether you’re serving it for a cozy family breakfast or as part of a larger holiday spread, this quiche is sure to satisfy both gluten-free and non-gluten-free guests alike.

Ingredients:

• 1 gluten-free pie crust (store-bought or homemade)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1/2 cup shredded mozzarella cheese
• 6 large eggs
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 1/2 cup whole milk (or non-dairy milk)
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
3. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
4. In a mixing bowl, whisk together the eggs, heavy cream, milk, garlic powder, salt, and pepper.
5. Add the sautéed spinach and onion mixture to the egg mixture, followed by the crumbled feta and shredded mozzarella. Stir to combine.
6. Pour the mixture into the prepared gluten-free pie crust and smooth the top.
7. Bake for 35-40 minutes, or until the center is set and the top is golden brown.
8. Let the quiche cool for a few minutes before slicing. Garnish with fresh herbs, if desired.

This gluten-free spinach and feta quiche is a festive, savory addition to your holiday brunch. The combination of savory ingredients like spinach, feta, and mozzarella pairs beautifully with the light, crisp gluten-free crust. Whether you enjoy it warm or at room temperature, this quiche offers the perfect balance of flavor and texture. It’s a dish that can be made ahead and served at your convenience, making it an ideal choice for busy holiday mornings. This quiche is versatile enough to serve as a main dish or a delicious side, ensuring your guests leave satisfied.

Gluten-Free Cranberry Orange Muffins

These gluten-free cranberry orange muffins are bursting with holiday flavors. The combination of tart cranberries and bright orange zest creates a festive treat that’s both sweet and tangy. The muffins are light and fluffy, with a slightly crumbly texture, making them a delightful addition to your holiday brunch spread. Whether you’re serving them as part of a buffet or individually for a quick breakfast, these muffins are a crowd favorite and a delicious way to start the day.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup orange juice
• Zest of 1 large orange
• 1 tsp vanilla extract
• 1 1/2 cups fresh cranberries (or frozen)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the gluten-free flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the melted butter, eggs, orange juice, orange zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the cranberries and walnuts (if using).
6. Divide the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free cranberry orange muffins are a delightful, festive treat for your holiday brunch. Their vibrant color and burst of flavor make them a standout on any brunch table. The sweetness of the cranberries paired with the citrusy zing of orange is a combination that captures the essence of the season. Not only are they easy to make, but they also keep well, making them perfect for preparing ahead of time. Whether enjoyed as a snack or part of a larger spread, these muffins will bring holiday cheer to any gathering.

Gluten-Free Eggnog French Toast Casserole

This gluten-free eggnog French toast casserole is the perfect holiday breakfast or brunch dish to share with loved ones. With the warm, comforting flavors of cinnamon, nutmeg, and rich eggnog, it creates a decadent breakfast bake that’s easy to prepare. Layered with gluten-free bread, the casserole absorbs the eggnog mixture, resulting in a soft, custard-like interior with a slightly crisp top. It’s a crowd-pleasing dish that can be made ahead, allowing you to enjoy the holidays without stress.

Ingredients:

• 8 slices gluten-free bread (preferably a day or two old)
• 6 large eggs
• 1 1/2 cups eggnog (dairy or dairy-free)
• 1/4 cup milk (or non-dairy milk)
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 1 tbsp butter (for greasing)
• Powdered sugar, for dusting
• Maple syrup (for serving)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. Cut the gluten-free bread into cubes and layer them evenly in the prepared dish.
3. In a large bowl, whisk together the eggs, eggnog, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Pour the eggnog mixture over the bread cubes, pressing the bread down gently to make sure it absorbs the liquid.
5. Cover the casserole with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and set.
6. Allow it to cool for a few minutes before dusting with powdered sugar and serving with maple syrup.

This gluten-free eggnog French toast casserole is a holiday breakfast that feels luxurious without being complicated. The eggnog gives it a rich, festive flavor, while the texture is soft and satisfying. Since it can be made ahead, it’s perfect for busy holiday mornings, allowing you to spend more time with family and less time in the kitchen. Whether you’re serving it for Christmas morning or at a brunch gathering, this dish will fill your home with holiday cheer.

Gluten-Free Sweet Potato Hash with Bacon and Eggs

This gluten-free sweet potato hash with bacon and eggs is a savory and satisfying brunch dish that combines the sweetness of roasted sweet potatoes with the smokiness of crispy bacon. Topped with fried eggs, it’s a hearty, nutrient-packed dish perfect for a festive brunch. The sweet potatoes and bacon bring a satisfying combination of textures, and the eggs add richness, making this dish a filling and flavorful option for holiday mornings.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 4 slices bacon, chopped
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 4 large eggs
• Fresh herbs (such as parsley or thyme) for garnish

Instructions:

1. Heat a large skillet over medium heat and cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving a little bacon grease in the skillet.
2. Add the diced sweet potatoes to the skillet and cook, stirring occasionally, for 10-12 minutes, or until the potatoes are tender and lightly browned.
3. Add the diced onion and bell pepper to the skillet and cook for an additional 5 minutes, until the vegetables are softened.
4. Season the mixture with paprika, garlic powder, salt, and pepper, and stir to combine.
5. Make 4 small wells in the hash and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
6. Sprinkle the crispy bacon over the hash, garnish with fresh herbs, and serve immediately.

This gluten-free sweet potato hash with bacon and eggs is a perfect balance of flavors and textures that will delight your taste buds. The crispy bacon and tender sweet potatoes complement each other beautifully, while the eggs add a touch of richness. It’s an easy-to-make, one-pan dish that offers hearty nourishment and festive flavors for your holiday brunch. This dish is customizable—feel free to add extra vegetables or swap out the bacon for a meatless option, making it suitable for any dietary preference.

Gluten-Free Cranberry Pistachio Bread

This gluten-free cranberry pistachio bread combines the tartness of cranberries with the richness of pistachios, creating a holiday-worthy bread that’s both flavorful and festive. It’s slightly sweet with a nutty crunch and perfect for slicing and serving at your holiday brunch. The bread has a tender crumb and a slightly crisp crust, making it an ideal addition to any spread. Whether served with a dollop of butter or as a standalone treat, this bread will be a hit at your holiday gatherings.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup melted butter (or coconut oil for dairy-free)
• 2 large eggs
• 1/2 cup orange juice
• Zest of 1 orange
• 1 tsp vanilla extract
• 1 1/2 cups fresh cranberries (or frozen)
• 1/2 cup shelled pistachios, chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar.
3. In a separate bowl, whisk the melted butter, eggs, orange juice, orange zest, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the cranberries and pistachios.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free cranberry pistachio bread is a delightful treat that brings a festive burst of color and flavor to your holiday brunch. The combination of tart cranberries and crunchy pistachios creates a beautiful contrast of textures, while the orange zest adds a refreshing brightness. This bread is perfect for breakfast or as a snack, and it also makes for an excellent gift during the holiday season. The recipe is simple, yet the flavors are complex, making it a memorable dish for your celebration.

Gluten-Free Pumpkin Spice Muffins

These gluten-free pumpkin spice muffins are a cozy, fall-inspired treat that’s perfect for a holiday brunch. Soft, tender, and full of warm spices like cinnamon, nutmeg, and ginger, these muffins have a slight sweetness from the pumpkin and a lovely moisture that keeps them fresh throughout the day. Made with gluten-free flour and a touch of almond flour for extra tenderness, these muffins are a flavorful addition to your holiday spread. They’re quick to make and sure to be a hit with guests.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup milk (dairy or non-dairy)
• 1/2 cup chopped pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, vanilla extract, and milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir gently to combine until just mixed. If using, fold in the chopped pecans.
5. Divide the batter evenly between the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These gluten-free pumpkin spice muffins are an easy, delicious way to infuse your holiday brunch with the flavors of fall. The pumpkin adds moisture and a mild sweetness, while the combination of spices fills the air with the irresistible scent of the season. These muffins are perfect for breakfast or a mid-afternoon snack and can be made ahead of time to make your holiday prep even easier. With their fluffy texture and cozy flavor, they’re sure to be a favorite in any holiday gathering.

Gluten-Free Gingerbread Pancakes

These gluten-free gingerbread pancakes bring the flavors of a classic holiday gingerbread cookie into your brunch with a light and fluffy texture. Spiced with ginger, cinnamon, and molasses, these pancakes are perfect for a holiday morning. Serve them with maple syrup and a sprinkle of powdered sugar, or for extra indulgence, top them with whipped cream and candied pecans. They’re an ideal treat for a festive breakfast or brunch gathering that’s both gluten-free and packed with holiday flavor.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 cup milk (dairy or non-dairy)
• 2 large eggs
• 1/4 cup molasses
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• Butter or oil for cooking
• Maple syrup and whipped cream, for serving

Instructions:

1. Preheat a griddle or large skillet over medium heat and lightly grease it with butter or oil.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
3. In another bowl, whisk together the milk, eggs, molasses, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Pour about 1/4 cup of batter onto the preheated griddle for each pancake, cooking in batches.
6. Cook the pancakes for 2-3 minutes per side, until golden brown and cooked through.
7. Serve the pancakes warm with maple syrup, whipped cream, and your favorite holiday toppings.

These gluten-free gingerbread pancakes are the perfect combination of festive flavor and fluffy texture. The spices and molasses make each bite feel like a holiday treat, and the pancakes are light yet filling, making them ideal for a cozy holiday brunch. The addition of maple syrup and whipped cream elevates the dish, creating an indulgent experience. These pancakes are a wonderful way to start off your holiday celebrations, and they’re sure to become a seasonal favorite for years to come.

Gluten-Free Holiday Quiche with Spinach and Feta

A savory and satisfying option for a holiday brunch, this gluten-free holiday quiche with spinach and feta is a delicious combination of creamy eggs, savory spinach, and tangy feta cheese, all nestled in a flaky gluten-free crust. The filling is rich and flavorful, with the spinach providing a touch of earthiness and the feta adding a delightful saltiness. This dish is elegant, easy to prepare, and perfect for serving at holiday gatherings, whether it’s Christmas morning, New Year’s brunch, or a festive family get-together.

Ingredients:

• 1 gluten-free pie crust (store-bought or homemade)
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 6 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup heavy cream (or more milk for dairy-free)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp ground nutmeg
• 1 tbsp olive oil (for sautéing spinach)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat and sauté the spinach for 2-3 minutes, until wilted and reduced. Set aside to cool slightly.
3. In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, oregano, and nutmeg until smooth.
4. Stir in the sautéed spinach and crumbled feta cheese.
5. Pour the mixture into the prepared gluten-free pie crust.
6. Bake the quiche for 35-40 minutes, or until the center is set and the top is golden.
7. Let the quiche cool for 5-10 minutes before slicing and serving.

This gluten-free holiday quiche with spinach and feta is a savory showstopper for any holiday brunch table. The creamy filling, combined with the rich flavors of spinach and feta, makes for a satisfying meal that’s both indulgent and nutritious. The gluten-free crust ensures that it’s suitable for everyone at the table, and the ease of preparation means you can focus on enjoying your time with family and friends. Whether you’re hosting a big holiday gathering or serving an intimate brunch, this quiche is sure to impress.

Gluten-Free Cranberry Orange Scones

These gluten-free cranberry orange scones are a bright and festive addition to your holiday brunch. The tart cranberries combined with the zesty orange flavor make each bite burst with freshness. The scones are light and flaky, with a subtle sweetness, and they are made with gluten-free flour to accommodate dietary preferences without compromising on taste. These scones are perfect when paired with a cup of tea or coffee, making them a wonderful choice for a cozy holiday morning.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp xanthan gum (optional, for texture)
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1/2 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• Zest of 1 orange
• 1 cup fresh cranberries, roughly chopped
• 1 tbsp sugar (for sprinkling)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and xanthan gum (if using).
3. Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, milk, vanilla extract, and orange zest.
5. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overwork the dough.
6. Fold in the chopped cranberries.
7. Turn the dough out onto a lightly floured surface and gently shape it into a round disk about 1 inch thick.
8. Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
9. Sprinkle the tops of the scones with the remaining sugar.
10. Bake for 20-25 minutes, or until the scones are golden brown on top.
11. Let the scones cool slightly before serving.

These gluten-free cranberry orange scones are a delightful and festive addition to any holiday brunch spread. The combination of tart cranberries and bright orange zest offers a refreshing contrast to the richness of the buttery scone. Their light, flaky texture and subtly sweet flavor will impress even those who aren’t following a gluten-free diet. Serve them alongside your favorite hot beverages, and these scones are sure to become a holiday favorite that’s as enjoyable to make as it is to eat.

Gluten-Free Holiday Cinnamon Rolls

These gluten-free holiday cinnamon rolls are a classic brunch treat that’s sure to delight your guests. Soft, buttery dough is filled with cinnamon and sugar, then baked to golden perfection and drizzled with a sweet glaze. The gluten-free dough is surprisingly fluffy, making these cinnamon rolls a decadent yet accessible option for your holiday celebrations. They can be made ahead of time, leaving you with more time to enjoy the festivities, making them a great choice for busy mornings.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp xanthan gum (optional, for texture)
• 1/2 tsp salt
• 1/2 cup whole milk (dairy or non-dairy)
• 1/4 cup water
• 1/4 cup unsalted butter, cubed
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup brown sugar
• 2 tbsp ground cinnamon
• 1/4 cup butter, softened (for the filling)
• 1/2 cup powdered sugar (for the glaze)
• 2-3 tbsp milk (for the glaze)

Instructions:

1. In a small bowl, combine the warm water, milk, and sugar. Sprinkle the yeast over the top and stir to dissolve. Let it sit for 5-10 minutes until the mixture becomes frothy.
2. In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), and salt.
3. In a separate bowl, whisk the eggs and vanilla extract. Add the yeast mixture and melted butter to the eggs and mix.
4. Slowly add the wet ingredients to the dry ingredients, stirring to form a dough. The dough will be slightly sticky.
5. Turn the dough out onto a lightly floured surface and knead it for 2-3 minutes until smooth.
6. Roll the dough into a rectangle about 12 inches by 18 inches.
7. Spread the softened butter over the dough and sprinkle with brown sugar and cinnamon.
8. Starting from the long side, carefully roll the dough into a log. Slice the log into 12 equal rolls and place them in a greased baking dish.
9. Cover the rolls with a kitchen towel and let them rise for 30-60 minutes, until puffy.
10. Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes, until golden brown.
11. While the rolls are baking, make the glaze by whisking together the powdered sugar and milk.
12. Once the rolls have cooled slightly, drizzle with the glaze and serve warm.

These gluten-free holiday cinnamon rolls are the ultimate indulgence for any holiday brunch. With their soft, pillowy texture and sweet, spicy filling, they evoke the warmth and comfort of the season. The glaze adds the perfect finishing touch, making each bite melt in your mouth. These cinnamon rolls are versatile enough to serve as part of a large brunch spread or enjoy them as a standalone treat. Make them the night before for an easy and impressive holiday morning breakfast that your guests will rave about.

Gluten-Free Eggnog French Toast

Start your holiday morning with a comforting and festive twist on classic French toast: gluten-free eggnog French toast. The rich, creamy eggnog batter soaks into the gluten-free bread, creating a decadent dish that’s golden brown on the outside and soft and custardy on the inside. Perfect for a holiday brunch, this dish is served with maple syrup and a dusting of powdered sugar, making it a crowd-pleasing and indulgent choice for a holiday morning.

Ingredients:

• 6 slices gluten-free bread (preferably a day or two old)
• 1 cup eggnog (dairy or non-dairy)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• Butter or oil for cooking
• Maple syrup, for serving
• Powdered sugar, for dusting

Instructions:

1. In a shallow bowl, whisk together the eggnog, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
2. Heat a large skillet or griddle over medium heat and add butter or oil to coat the surface.
3. Dip each slice of gluten-free bread into the eggnog mixture, ensuring it’s well-soaked but not too soggy.
4. Cook the soaked bread slices on the skillet for 2-3 minutes per side, until golden brown and crispy.
5. Once cooked, transfer the French toast to a serving platter and keep warm.
6. Serve with maple syrup and a dusting of powdered sugar for a sweet, festive touch.

This gluten-free eggnog French toast is the ultimate breakfast treat to kick off your holiday celebrations. The eggnog adds a rich and creamy flavor, while the spices evoke the warmth of the season. Each bite is a comforting mix of crispy and custardy textures, and the maple syrup and powdered sugar take it to the next level. This dish is not only indulgent and delicious, but it’s also an easy and quick option for feeding a crowd on a busy holiday morning. Whether you’re hosting a brunch or looking for a festive breakfast, this recipe is sure to impress.

Gluten-Free Apple Cinnamon Pancakes

These gluten-free apple cinnamon pancakes are a warm and comforting way to start your holiday morning. The pancakes are soft and fluffy, made with gluten-free flour and loaded with tender apple pieces and a touch of cinnamon for that perfect holiday flavor. Topped with maple syrup and perhaps a sprinkle of powdered sugar, these pancakes are a delicious way to celebrate the season with family and friends. They’re not only gluten-free but also dairy-free, making them a versatile brunch choice for a variety of dietary needs.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup unsweetened almond milk (or any non-dairy milk)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup apples, peeled and finely chopped
• 2 tbsp melted coconut oil or butter (for cooking)
• Maple syrup, for serving
• Powdered sugar, for dusting

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk the almond milk, eggs, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick but pourable. If it’s too thick, add a little more almond milk to reach your desired consistency.
4. Gently fold in the chopped apples.
5. Heat a non-stick skillet or griddle over medium heat and grease with melted coconut oil or butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake, spreading it out slightly to form a circle.
7. Cook the pancakes for about 2-3 minutes per side, until golden brown and cooked through.
8. Serve the pancakes warm, topped with maple syrup and a dusting of powdered sugar.

These gluten-free apple cinnamon pancakes are a delightful way to incorporate the flavors of the season into your brunch spread. The combination of warm cinnamon and sweet apples makes each bite comforting and festive. The pancakes are light and fluffy despite being gluten-free, and they’re versatile enough to be enjoyed by everyone, regardless of dietary restrictions. They’re perfect for a holiday morning when you want to indulge without the gluten. Serve them alongside fresh fruit or whipped cream for an extra special treat.

Gluten-Free Sweet Potato Casserole with Marshmallows

This gluten-free sweet potato casserole with marshmallows is a perfect holiday brunch dish, combining the sweetness of roasted sweet potatoes with a creamy, decadent topping. The casserole is topped with gooey marshmallows and a crunchy, gluten-free streusel for the perfect balance of flavors and textures. It’s a comforting and satisfying side dish that can double as a sweet breakfast option, perfect for holiday gatherings or a cozy brunch at home.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup butter, melted
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 1/2 cups mini marshmallows
• 1/4 cup gluten-free oats
• 1/4 cup gluten-free all-purpose flour
• 2 tbsp brown sugar
• 2 tbsp butter, cold and cubed

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for about 15 minutes, or until tender. Drain and mash the sweet potatoes in a large bowl.
3. Add the melted butter, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes and mix until smooth and creamy.
4. Transfer the sweet potato mixture into the prepared baking dish.
5. In a separate bowl, mix together the oats, gluten-free flour, and brown sugar. Add the cold butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture is crumbly.
6. Sprinkle the streusel topping over the mashed sweet potatoes.
7. Bake for 25 minutes, then remove from the oven and top with mini marshmallows.
8. Return to the oven and bake for an additional 5-7 minutes, or until the marshmallows are golden and gooey.
9. Let the casserole cool slightly before serving.

This gluten-free sweet potato casserole with marshmallows is a showstopper at any holiday brunch. The combination of creamy sweet potatoes, the crunchy streusel topping, and gooey marshmallows creates a decadent dish that feels like dessert but can also be a satisfying brunch option. It’s a versatile dish that pairs beautifully with savory sides, making it a perfect addition to any holiday spread. This casserole will bring comfort and joy to your table, offering a gluten-free twist on a classic holiday favorite.

Gluten-Free Spinach and Feta Quiche

A savory gluten-free spinach and feta quiche makes a wonderful holiday brunch dish that’s both satisfying and elegant. This quiche is packed with fresh spinach, creamy feta cheese, and a mix of eggs and cream that creates a smooth, custardy filling. The gluten-free crust ensures that everyone can enjoy this savory dish, and the vibrant spinach and tangy feta offer a balance of flavors that will please any crowd. It’s perfect for holiday gatherings, easy to make ahead, and versatile enough to serve for breakfast or brunch.

Ingredients:

• 1 gluten-free pie crust (store-bought or homemade)
• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1 small onion, chopped
• 1 cup crumbled feta cheese
• 4 large eggs
• 1/2 cup heavy cream (or non-dairy milk)
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the spinach to the skillet and cook for 2-3 minutes, until wilted. Remove from heat and set aside.
4. In a medium bowl, whisk together the eggs, heavy cream, and mozzarella cheese. Season with salt and pepper.
5. Spread the spinach and onion mixture evenly into the bottom of the gluten-free pie crust.
6. Pour the egg mixture over the spinach, then sprinkle with crumbled feta cheese.
7. Bake the quiche for 30-35 minutes, or until the filling is set and lightly browned on top.
8. Let the quiche cool for 5-10 minutes before slicing and serving.

This gluten-free spinach and feta quiche is a savory and satisfying dish that brings elegance to any holiday brunch table. The gluten-free crust ensures that everyone can indulge, and the creamy, cheesy filling combined with fresh spinach makes for a perfect balance of flavors. This quiche can be prepared ahead of time, making it an easy option for busy holiday mornings. It’s versatile enough to pair with both sweet and savory sides, making it a crowd-pleasing option for any festive occasion.

Note: More recipes are coming soon!