25+ Delightful Sunday Gluten-Free Brunch Recipes You Need to Try

Sunday mornings are the perfect time to slow down, savor the moment, and enjoy a brunch that feels like a special occasion.

For those following a gluten-free lifestyle, finding brunch recipes that are both delicious and satisfying can be challenging.

That’s why we’ve gathered a selection of over 25 gluten-free brunch recipes that cater to every palate—whether you crave something savory, sweet, hearty, or light.

From egg dishes and pancakes to muffins, salads, and more, this list will ensure your Sunday brunch is as enjoyable as it is nourishing.

These recipes feature gluten-free ingredients and offer options for various dietary preferences, making it easy to gather your friends and family for a laid-back brunch that’s both inclusive and indulgent.

Let’s dive into the world of gluten-free brunching and make your next Sunday morning the best one yet!

25+ Delightful Sunday Gluten-Free Brunch Recipes You Need to Try

Sunday brunch is about taking the time to relax and enjoy the finer things in life, and it’s even better when your meals are gluten-free and full of flavor.

With these 25+ recipes, you can explore different tastes and textures that will make every Sunday feel like a special occasion.

From hearty egg dishes packed with veggies and protein to sweet treats like muffins and pancakes, the possibilities are endless.

So, take the time to prepare, sit down, and enjoy these dishes with your loved ones.

Gluten-free doesn’t have to mean compromising on taste—it means more creative, wholesome options that everyone can enjoy.

Savory Herb Omelette with Feta and Spinach

A fluffy, protein-rich omelette made with fresh eggs, mixed herbs, and the rich flavors of crumbled feta and sautéed spinach. Perfect for a hearty and nutritious Sunday brunch that’s naturally gluten-free.

Ingredients

• 3 large eggs
• 1/4 cup crumbled feta cheese
• 1/2 cup fresh spinach, chopped
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tbsp butter or oil
• Salt and freshly ground black pepper, to taste

Instructions

1. In a mixing bowl, whisk the eggs until well combined. Add the chopped parsley and chives and season with salt and pepper.
2. Heat the butter or oil in a non-stick skillet over medium heat. Add the chopped spinach and sauté for about 1-2 minutes until wilted.
3. Pour the egg mixture into the pan, tilting it to spread evenly. Cook for about 1-2 minutes or until the edges start to set.
4. Sprinkle the crumbled feta evenly over one side of the omelette. Fold the other side over the filling and let it cook for another minute, allowing the cheese to melt slightly.
5. Gently slide the omelette onto a plate and serve immediately, garnished with additional herbs if desired.

This dish is a delightful way to start your Sunday with a balanced mix of protein, greens, and rich flavors. The feta adds a creamy tang that pairs perfectly with the herbs and spinach, making it both savory and satisfying.

Quinoa Breakfast Bowl with Avocado and Smoked Salmon

A nutritious, gluten-free brunch bowl that combines protein-rich quinoa with creamy avocado, smoked salmon, and a touch of dill for a refreshing, flavorful dish.

Ingredients

• 1 cup cooked quinoa
• 1/2 avocado, sliced
• 3 oz smoked salmon
• 1/4 cup cherry tomatoes, halved
• 1 tbsp fresh dill, chopped
• 1 tbsp plain Greek yogurt (optional)
• Lemon wedges, for serving
• Salt and freshly ground black pepper, to taste

Instructions

1. Begin by cooking the quinoa according to package instructions and set aside to cool slightly.
2. In a bowl, layer the quinoa as the base. Top with slices of avocado, smoked salmon, cherry tomatoes, and a dollop of Greek yogurt, if using.
3. Sprinkle the fresh dill over the top and season with salt and pepper to taste.
4. Serve with a lemon wedge for a splash of fresh citrus when eating.

This quinoa breakfast bowl is perfect for brunches that need a bit of sophistication and a punch of flavor. The combination of smoked salmon and avocado provides healthy fats and omega-3s, while the quinoa keeps you energized throughout the morning.

Gluten-Free Banana Pancakes with Maple Almond Drizzle

Soft, naturally sweetened pancakes made with ripe bananas and gluten-free flour for a perfect Sunday treat. Topped with a homemade maple almond drizzle for extra indulgence.

Ingredients

• 1 cup gluten-free all-purpose flour blend
• 2 ripe bananas, mashed
• 2 large eggs
• 1/2 cup almond milk (or any preferred milk)
• 1 tsp vanilla extract
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• Pinch of salt
• 1/4 cup pure maple syrup
• 1 tbsp almond butter

Instructions

1. In a large mixing bowl, combine the gluten-free flour, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk the mashed bananas, eggs, almond milk, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and mix until just combined. The batter should be slightly lumpy.
4. Heat a non-stick skillet over medium heat and lightly grease with oil or cooking spray. Pour 1/4 cup of the batter per pancake and cook until bubbles form on the surface (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden and cooked through.
5. For the drizzle, mix the maple syrup and almond butter in a small saucepan over low heat until smooth. Pour over the pancakes before serving.

These gluten-free banana pancakes are a Sunday brunch favorite that’s both satisfying and indulgent. The natural sweetness from the bananas means you don’t need extra sugar, and the maple almond drizzle adds a luxurious finish that will make you want seconds.

Spinach and Sweet Potato Frittata

A hearty, gluten-free frittata loaded with the sweet, earthy flavor of roasted sweet potatoes and fresh spinach. Perfect for a brunch that’s as nutritious as it is satisfying.

Ingredients

• 6 large eggs
• 1 cup roasted sweet potato cubes (about 1 medium sweet potato)
• 1/2 cup fresh spinach, chopped
• 1/4 cup crumbled goat cheese (optional)
• 1/4 cup diced red onion
• 1/2 tsp paprika
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F (200°C). Roast the sweet potato cubes on a baking sheet for about 20 minutes or until tender. Set aside.
2. Heat the olive oil in an oven-safe skillet over medium heat. Add the diced red onion and cook until softened (about 2-3 minutes). Stir in the spinach and cook until wilted.
3. In a mixing bowl, whisk the eggs and season with paprika, salt, and pepper. Pour the egg mixture into the skillet with the spinach and onions, spreading it evenly.
4. Add the roasted sweet potatoes and crumbled goat cheese on top.
5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are fully set and the top is slightly golden.
6. Slice and serve warm.

This frittata is an ideal dish for brunch as it’s both filling and nourishing. The combination of sweet potatoes and spinach offers a balance of sweet and savory, and the goat cheese adds a creamy texture that enhances the flavors beautifully.

Coconut Mango Chia Pudding

A refreshing and naturally gluten-free dish that’s perfect for brunch. This chia pudding is infused with coconut milk, topped with juicy mango slices, and finished with a sprinkle of toasted coconut.

Ingredients

• 1/2 cup chia seeds
• 1 1/2 cups canned coconut milk
• 2 tbsp pure maple syrup or honey
• 1/2 tsp vanilla extract
• 1 ripe mango, peeled and sliced
• 2 tbsp toasted coconut flakes (optional)
• Fresh mint leaves for garnish (optional)

Instructions

1. In a bowl, mix the chia seeds, coconut milk, maple syrup, and vanilla extract. Stir well to combine and let sit for 10-15 minutes, stirring occasionally to prevent clumping.
2. Cover and refrigerate the mixture for at least 2 hours or overnight to allow it to thicken.
3. When ready to serve, spoon the chia pudding into bowls or glasses and top with sliced mango and toasted coconut flakes.
4. Garnish with fresh mint leaves if desired.

This chia pudding is light yet satisfying, providing healthy fats and fiber to keep you full and energized. The tropical flavors of coconut and mango add a refreshing twist, making it an ideal Sunday brunch option.

Gluten-Free Avocado Toast with Poached Egg

A classic brunch dish elevated to a gluten-free feast with creamy avocado and a perfectly poached egg. This dish is simple yet packed with flavor and nutrients.

Ingredients

• 2 slices gluten-free bread (your choice of type)
• 1 ripe avocado, peeled and mashed
• 2 eggs
• 1 tbsp white vinegar
• 1/2 tsp crushed red pepper flakes
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh lemon juice
• Optional toppings: microgreens, sliced radishes, or a drizzle of olive oil

Instructions

1. Toast the gluten-free bread slices until golden and crispy.
2. While the bread is toasting, bring a small pot of water to a simmer and add the white vinegar. Crack the eggs into small cups or bowls.
3. Create a gentle whirlpool in the water and carefully slide the eggs in one at a time. Cook for 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and set aside.
4. In a bowl, mix the mashed avocado with lemon juice, salt, and pepper. Spread the avocado mixture generously over the toasted bread slices.
5. Place the poached egg on top of each slice of avocado toast and sprinkle with red pepper flakes. Add optional toppings if desired.

This gluten-free avocado toast with poached egg is a brunch staple that combines creamy avocado, a runny egg, and a hint of spice. It’s simple to prepare but full of flavor, making it a satisfying and well-rounded brunch option.

Greek-Style Quinoa Salad with Feta and Cucumbers

A refreshing, protein-packed salad that combines the light, nutty flavor of quinoa with the crispness of cucumbers, tangy feta, and a bright lemon-herb dressing. This gluten-free salad is perfect for a Sunday brunch or as a light, healthy main dish.

Ingredients

• 1 cup cooked quinoa, cooled
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and sliced
• 2 tbsp fresh parsley, chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large mixing bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, feta cheese, olives, and chopped parsley.
2. In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, salt, and black pepper to create the dressing.
3. Pour the dressing over the quinoa mixture and toss gently until everything is well combined.
4. Serve chilled or at room temperature.

This Greek-style quinoa salad is perfect for those seeking a light yet satisfying brunch option. The combination of fresh vegetables, briny olives, and creamy feta creates a balanced and flavorful dish that’s perfect for leisurely Sunday mornings.

Gluten-Free Sweet Potato Hash with Eggs

A warm and hearty brunch dish that brings together crispy sweet potato cubes, sautéed vegetables, and eggs cooked to your liking. This dish is filling, full of color, and naturally gluten-free.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 red bell pepper, diced
• 1/2 onion, diced
• 2 tbsp olive oil
• 2 eggs
• Salt and freshly ground black pepper, to taste
• 1/2 tsp paprika
• Fresh cilantro or parsley for garnish (optional)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the sweet potato cubes and cook for about 5-7 minutes, stirring occasionally, until they start to soften and get a little crispy.
2. Add the diced bell pepper and onion to the skillet and continue cooking for another 3-4 minutes until all the vegetables are tender and golden.
3. Season with salt, black pepper, and paprika. Stir well and remove from heat.
4. In a separate pan, cook the eggs to your preference (sunny side up, scrambled, or poached).
5. Serve the sweet potato hash with the cooked eggs on top, garnished with fresh cilantro or parsley if desired.

This sweet potato hash is both comforting and nourishing, making it perfect for a Sunday brunch. The combination of sweet potatoes with savory vegetables and the rich yolk of a fried egg creates a satisfying and balanced dish that will keep you energized throughout the day.

Cinnamon Apple Pancakes with Walnuts

A twist on the classic brunch favorite, these gluten-free cinnamon apple pancakes are filled with warm spices and topped with toasted walnuts and a drizzle of honey for added sweetness.

Ingredients

• 1 cup gluten-free all-purpose flour blend
• 2 tbsp brown sugar or coconut sugar
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 large egg
• 3/4 cup unsweetened almond milk (or any preferred milk)
• 1 tsp vanilla extract
• 1 medium apple, peeled and finely chopped
• 1/4 cup chopped walnuts, toasted
• Honey or maple syrup, for serving

Instructions

1. In a bowl, whisk together the gluten-free flour, sugar, baking powder, cinnamon, and salt.
2. In another bowl, combine the egg, almond milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
3. Gently fold in the chopped apple.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour 1/4 cup of batter per pancake and cook for 2-3 minutes or until bubbles start to form. Flip and cook for another 2-3 minutes or until golden brown.
5. Serve the pancakes topped with chopped walnuts and a drizzle of honey or maple syrup.

These cinnamon apple pancakes are a perfect blend of sweet and spice, making them an irresistible addition to any Sunday brunch. The tender apples and the crunch of toasted walnuts elevate this dish to a new level, creating a cozy and indulgent brunch experience.

Avocado and Black Bean Breakfast Tacos

These gluten-free breakfast tacos are packed with protein-rich black beans, creamy avocado, and a hint of spice, all wrapped in a warm gluten-free tortilla. They’re perfect for a filling Sunday brunch that’s both satisfying and easy to customize.

Ingredients

• 4 gluten-free tortillas
• 1 can black beans, drained and rinsed
• 1 ripe avocado, sliced
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt and freshly ground black pepper, to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving

Instructions

1. In a small saucepan over medium heat, combine the black beans with cumin, chili powder, salt, and pepper. Cook for 3-4 minutes until heated through.
2. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until soft and pliable.
3. Assemble the tacos by dividing the seasoned black beans among the tortillas. Top with slices of avocado, diced cherry tomatoes, and chopped red onion.
4. Garnish with fresh cilantro and serve with lime wedges on the side.

These breakfast tacos are a delightful blend of creamy avocado, hearty black beans, and fresh vegetables. Perfect for brunch, they’re quick to prepare, customizable, and full of vibrant flavors.

Banana Pancakes with Almond Butter and Blueberries

A gluten-free twist on classic pancakes, this recipe pairs sweet, naturally gluten-free banana pancakes with rich almond butter and fresh blueberries for a nutritious and indulgent brunch.

Ingredients

• 2 ripe bananas, mashed
• 2 large eggs
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1/2 cup almond butter, plus extra for drizzling
• 1/2 cup fresh blueberries
• 1 tbsp honey or maple syrup (optional)
• A pinch of salt

Instructions

1. In a mixing bowl, combine the mashed bananas, eggs, baking powder, vanilla extract, and salt. Stir until smooth.
2. Heat a non-stick skillet over medium heat and lightly grease it with oil or cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook for 2-3 minutes, or until bubbles form and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
3. Serve the pancakes stacked with a drizzle of almond butter, a handful of fresh blueberries, and a touch of honey or maple syrup for added sweetness.

These banana pancakes are a wholesome brunch option that’s naturally gluten-free. The combination of sweet banana flavor, the richness of almond butter, and the tartness of blueberries creates a perfect balance of flavors.

Smoked Salmon and Cream Cheese Gluten-Free Bagels

A classic brunch dish with a gluten-free twist. These smoked salmon and cream cheese bagels are perfect for a leisurely Sunday morning, combining creamy cheese, delicate smoked salmon, and a pop of freshness from capers and red onion.

Ingredients

• 4 gluten-free bagels, sliced in half and toasted
• 8 oz cream cheese, softened
• 4 oz smoked salmon
• 1/2 red onion, thinly sliced
• 2 tbsp capers
• 1 tbsp fresh dill, chopped
• Lemon wedges for serving
• Black pepper, to taste

Instructions

1. Spread a generous layer of cream cheese on each half of the toasted gluten-free bagels.
2. Layer each bagel half with smoked salmon, red onion slices, and capers.
3. Sprinkle chopped dill over the top and finish with a few cracks of black pepper.
4. Serve with lemon wedges for a squeeze of freshness.

These smoked salmon and cream cheese bagels are a simple, elegant choice for brunch. The combination of creamy cheese, smoky salmon, and tangy capers makes for a brunch dish that’s both satisfying and sophisticated.

Spinach and Feta Egg Cups

These gluten-free egg cups are packed with fresh spinach, tangy feta cheese, and a hint of garlic, all baked together in individual servings. They’re perfect for a Sunday brunch when you want something nutritious, filling, and easy to make.

Ingredients

• 4 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup diced red bell pepper
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin with a bit of olive oil or non-stick spray.
2. In a skillet over medium heat, add olive oil and sauté the minced garlic for 1 minute. Add the chopped spinach and cook for 2-3 minutes, or until wilted. Remove from heat and let cool slightly.
3. In a mixing bowl, whisk the eggs and season with salt and pepper. Stir in the sautéed spinach, crumbled feta, and diced red bell pepper.
4. Divide the egg mixture evenly among the muffin cups.
5. Bake for 15-18 minutes or until the eggs are set and slightly golden on top.
6. Let cool for a few minutes before serving, and garnish with fresh parsley if desired.

These egg cups are a versatile and protein-packed brunch option that can be enjoyed warm or at room temperature. They’re perfect for meal prep and can be customized with different veggies and cheese for variety.

Gluten-Free Shakshuka with Roasted Vegetables

This gluten-free shakshuka features eggs poached in a rich tomato and roasted vegetable sauce, spiced with cumin and paprika for extra warmth. It’s perfect for a cozy brunch that’s full of flavor and texture.

Ingredients

• 2 tbsp olive oil
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 4 large eggs
• Fresh cilantro or parsley for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and zucchini. Cook for 5-7 minutes until the vegetables are softened and starting to caramelize.
2. Add the minced garlic, cumin, and smoked paprika, and cook for another minute until fragrant.
3. Pour in the diced tomatoes with their juices and season with salt and black pepper. Simmer for 5-10 minutes, allowing the flavors to meld and the sauce to thicken.
4. Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-6 minutes, or until the egg whites are set but the yolks are still runny.
5. Garnish with fresh cilantro or parsley and serve warm.

This shakshuka with roasted vegetables is an inviting dish that pairs perfectly with gluten-free bread or a warm tortilla. The combination of eggs poached in a spiced tomato sauce with roasted vegetables makes for a hearty and satisfying brunch.

Berry and Almond Flour Muffins

These gluten-free muffins are made with almond flour, making them moist and dense while still light and fluffy. Studded with fresh berries and a touch of vanilla, they’re a perfect sweet treat for a Sunday brunch.

Ingredients

• 2 cups almond flour
• 1/2 cup coconut sugar or brown sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk (or any preferred milk)
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1 cup mixed fresh berries (blueberries, raspberries, or chopped strawberries)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the almond flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Gently fold in the mixed berries.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

These berry and almond flour muffins are a delightful addition to a Sunday brunch table. They’re naturally gluten-free, moist, and bursting with the flavors of fresh berries and a subtle sweetness that pairs well with a cup of tea or coffee.

Note: More recipes​ are coming soon!