34+ Delicious Gluten-Free Breakfast Pastry Recipes to Start Your Day Right

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Are you searching for creative, delicious, and gluten-free ways to start your morning?

Whether you’re gluten intolerant or simply looking to explore new breakfast options, gluten-free pastries are the perfect way to enjoy a satisfying and flavorful start to your day.

From warm muffins and scones to light and flaky croissants, these 34+ gluten-free breakfast pastry recipes have something for everyone.

Not only do these pastries offer all the rich, comforting flavors you love, but they’re also made with wholesome, gluten-free ingredients that cater to your dietary needs.

Whether you’re craving something sweet, savory, or a bit of both, this curated collection of recipes will inspire you to bake up a storm in the kitchen.

In this article, we’ve rounded up over 30 delightful gluten-free breakfast pastries—from fruity muffins to decadent cinnamon rolls and everything in between.

These recipes are easy to follow and perfect for creating mouthwatering breakfast treats that you can enjoy all week long.

So, grab your apron and get ready to bake your way to a delicious morning with these gluten-free delights!

34+ Delicious Gluten-Free Breakfast Pastry Recipes to Start Your Day Right

Breakfast is often the most important meal of the day, and with these 34+ gluten-free breakfast pastry recipes, you can make it both delicious and nutritious.

Whether you’re hosting a brunch or simply want to treat yourself and your family to something special, these gluten-free pastries are a game-changer.

From rich chocolate chip muffins to fruity scones, these recipes are sure to add variety and excitement to your morning routine.

With easy-to-follow instructions, you can create pastries that are just as delightful and satisfying as their gluten-filled counterparts.

So, why not start your day with a tasty gluten-free treat that will leave you feeling full and energized?

Almond Flour Blueberry Muffins

These almond flour blueberry muffins are a delightful gluten-free breakfast option that is both moist and flavorful.

They are naturally sweetened with honey, making them a healthier choice compared to traditional muffins.

Perfect for a quick morning bite or a weekend brunch, these muffins are easy to make and packed with antioxidants from fresh blueberries.

Ingredients:

2 cups almond flour
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
¼ cup honey or maple syrup
¼ cup coconut oil, melted
1 teaspoon vanilla extract
½ cup fresh or frozen blueberries

Instructions:

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mix the almond flour, baking soda, and salt.
In another bowl, whisk together the eggs, honey, melted coconut oil, and vanilla extract.
Combine the wet ingredients with the dry ingredients, stirring until well incorporated.
Gently fold in the blueberries.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool before serving.

These muffins are incredibly soft and bursting with flavor.

The combination of almond flour and blueberries provides a nutritious start to your day, while the natural sweetness makes them irresistible. Enjoy them warm with a cup of coffee or tea!

Gluten-Free Cinnamon Roll Bites

Craving cinnamon rolls but need a gluten-free option? These cinnamon roll bites are the perfect solution!

Soft, sweet, and full of warm cinnamon flavor, they are made with a gluten-free flour blend and are naturally sweetened.

Perfect for breakfast or a snack, these bites are sure to satisfy your sweet tooth without the gluten.

Ingredients:

2 cups gluten-free all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ cup unsalted butter, melted
¼ cup honey or coconut sugar
1 large egg
½ cup milk (dairy or non-dairy)
1 teaspoon vanilla extract

For the Cinnamon Filling:

2 tablespoons butter, melted
2 tablespoons coconut sugar
1 teaspoon cinnamon

For the Glaze:

½ cup powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract

Instructions:

Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
In another bowl, mix the melted butter, honey, egg, milk, and vanilla extract.
Combine the wet and dry ingredients until a soft dough forms.
Roll small portions of the dough into balls and place them in the muffin tin.
Brush each dough ball with the melted butter and sprinkle with the cinnamon sugar mixture.
Bake for 12-15 minutes, until golden brown.
While they cool, mix the powdered sugar, milk, and vanilla for the glaze.
Drizzle the glaze over the bites before serving.

These cinnamon roll bites are soft, delicious, and easy to make.

The warm cinnamon filling pairs beautifully with the light glaze, making them a perfect gluten-free breakfast pastry to enjoy with a cup of coffee or tea.

Fluffy Gluten-Free Banana Scones

These gluten-free banana scones are light, flaky, and packed with banana flavor.

Made with a combination of gluten-free flour and almond flour, they have a tender crumb that melts in your mouth.

Whether you enjoy them plain or with a smear of butter, these scones make a delightful breakfast treat.

Ingredients:

1 ½ cups gluten-free all-purpose flour
½ cup almond flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
¼ cup coconut oil or butter, cold and cubed
1 ripe banana, mashed
¼ cup honey or maple syrup
1 teaspoon vanilla extract
¼ cup milk (dairy or non-dairy)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and cinnamon.
Cut in the coconut oil or butter until the mixture resembles coarse crumbs.
In a separate bowl, mix the mashed banana, honey, vanilla extract, and milk.
Combine the wet and dry ingredients, stirring until a dough forms.
Turn the dough onto a lightly floured surface and shape it into a circle about 1-inch thick.
Cut the dough into 6-8 wedges and place them on the baking sheet.
Bake for 18-22 minutes or until golden brown.
Allow to cool slightly before serving.

These banana scones are soft, slightly sweet, and incredibly satisfying.

The combination of banana and cinnamon creates a warm, comforting flavor, making them a perfect gluten-free breakfast option.

Pair them with tea or coffee for a cozy morning treat.

Gluten-Free Apple Streusel Muffins

These gluten-free apple streusel muffins are the perfect combination of soft, moist, and crumbly.

Made with fresh apples, warm spices, and a sweet streusel topping, they make for a delicious and satisfying breakfast treat.

The hint of cinnamon and the crunch of the topping add an irresistible texture that pairs perfectly with a cup of coffee or tea.

Ingredients:

For the Muffins:

2 cups gluten-free all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
½ cup coconut oil or unsalted butter, melted
½ cup honey or maple syrup
2 large eggs
½ cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1 cup finely chopped apples

For the Streusel Topping:

¼ cup gluten-free flour
2 tablespoons coconut sugar or brown sugar
2 tablespoons butter, melted
½ teaspoon cinnamon

Instructions:

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
In another bowl, whisk together the melted coconut oil, honey, eggs, milk, and vanilla extract.
Combine the wet and dry ingredients, stirring until just combined. Fold in the chopped apples.
Divide the batter into the muffin cups, filling them about ¾ full.
For the streusel topping, mix the gluten-free flour, coconut sugar, melted butter, and cinnamon until crumbly. Sprinkle over each muffin.
Bake for 18-22 minutes or until a toothpick inserted comes out clean.
Let the muffins cool slightly before serving.

These muffins are moist, naturally sweetened, and bursting with apple flavor.

The crunchy streusel topping adds a delicious contrast, making them a perfect gluten-free breakfast pastry that feels indulgent yet wholesome.

Gluten-Free Lemon Poppy Seed Scones

Light, buttery, and bursting with fresh lemon flavor, these gluten-free lemon poppy seed scones are a refreshing breakfast option.

Their slightly crisp edges and soft, flaky interior make them a perfect pairing for tea or coffee.

The addition of poppy seeds gives them a delightful crunch, while the optional lemon glaze enhances their citrusy goodness.

Ingredients:

For the Scones:

1 ½ cups gluten-free all-purpose flour
½ cup almond flour
2 tablespoons coconut sugar or regular sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon poppy seeds
Zest of 1 lemon
¼ cup coconut oil or butter, cold and cubed
1 egg
¼ cup milk (dairy or non-dairy)
2 tablespoons lemon juice
1 teaspoon vanilla extract

For the Lemon Glaze (Optional):

½ cup powdered sugar
1 tablespoon lemon juice

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.
Cut in the cold coconut oil or butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk the egg, milk, lemon juice, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
Transfer the dough to a floured surface, shape it into a circle, and cut it into 6-8 wedges.
Place the scones on the baking sheet and bake for 18-22 minutes, until lightly golden.
If using, mix the powdered sugar and lemon juice to create the glaze, then drizzle over the cooled scones.

These lemon poppy seed scones are bright, flavorful, and perfectly tender.

The combination of citrus and poppy seeds makes them refreshing and satisfying, whether enjoyed plain or with a touch of glaze.

Gluten-Free Chocolate Chip Breakfast Biscuits

Who says you can’t have chocolate for breakfast? These gluten-free chocolate chip biscuits are light, flaky, and slightly sweet, making them a perfect morning treat.

Made with a blend of almond flour and gluten-free flour, they have a buttery texture and just the right amount of chocolatey goodness.

Ingredients:

1 ½ cups gluten-free all-purpose flour
½ cup almond flour
1 tablespoon coconut sugar or regular sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ cup cold butter or coconut oil, cubed
½ cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
½ cup mini chocolate chips

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, and salt.
Cut in the cold butter or coconut oil until the mixture resembles coarse crumbs.
Add the milk and vanilla extract, stirring until just combined. Fold in the chocolate chips.
Turn the dough onto a lightly floured surface, gently pat it into a rectangle, and cut out biscuit shapes using a round cutter.
Place the biscuits on the baking sheet and bake for 15-18 minutes, until golden brown.
Allow to cool slightly before serving.

These biscuits are buttery, flaky, and have just the right amount of chocolate to make breakfast feel a little indulgent.

They pair wonderfully with a hot drink or can be enjoyed on their own as a quick and delicious gluten-free breakfast.

Gluten-Free Pumpkin Spice Muffins

These gluten-free pumpkin spice muffins are the epitome of fall comfort food.

Moist and aromatic with a blend of warm spices, they are naturally sweetened and perfect for those cozy mornings.

Packed with the rich flavor of pumpkin and hints of cinnamon, nutmeg, and cloves, they make an irresistible breakfast treat or snack.

Ingredients:

1 ½ cups gluten-free all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup coconut oil or butter, melted
1 cup canned pumpkin puree
½ cup maple syrup or honey
2 large eggs
1 teaspoon vanilla extract
¼ cup milk (dairy or non-dairy)

Instructions:

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mix the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In another bowl, whisk together the melted coconut oil, pumpkin puree, maple syrup, eggs, vanilla extract, and milk.
Combine the wet and dry ingredients, stirring until just mixed.
Divide the batter evenly among the muffin cups.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool before serving.

These pumpkin spice muffins are moist, fragrant, and perfect for the fall season.

They offer a wonderful balance of sweetness and spice, making them a gluten-free option that will quickly become a breakfast favorite.

Serve them with your morning coffee for a cozy start to your day.

Gluten-Free Raspberry Almond Croissants

These gluten-free raspberry almond croissants are the ideal blend of buttery, flaky layers and sweet fruit filling.

With a hint of almond flavor and a tart raspberry center, these croissants make a delectable breakfast pastry.

They are surprisingly easy to make and are perfect for impressing your guests or enjoying a special morning treat.

Ingredients:

2 cups gluten-free all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon xanthan gum (optional, for better texture)
½ cup cold butter, cubed
1 large egg, beaten
½ cup cold water
1 teaspoon almond extract
½ cup raspberry jam or fresh raspberries
2 tablespoons slivered almonds (optional)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine the gluten-free flour, sugar, baking powder, salt, and xanthan gum.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add the egg, almond extract, and cold water, stirring until the dough just comes together.
Roll the dough out into a rectangle on a lightly floured surface.
Fold the dough into thirds, like a letter, then roll it out again into a rectangle. Repeat this process twice to help create flaky layers.
Cut the dough into triangles, then place a spoonful of raspberry jam or a few fresh raspberries at the wide end.
Roll each triangle up, tucking the edges in slightly. Place them on the baking sheet and brush with the remaining beaten egg.
Sprinkle slivered almonds over the top, if using.
Bake for 15-18 minutes or until golden brown.
Let cool slightly before serving.

These raspberry almond croissants are a delightful combination of sweet, tart, and nutty flavors, all wrapped in a flaky gluten-free pastry.

They offer an elegant breakfast that’s both light and satisfying, perfect for a weekend brunch or special occasion.

Gluten-Free Coconut Macaroons

These gluten-free coconut macaroons are chewy, sweet, and lightly crisp on the outside, offering a perfect balance of textures.

Made with just a few simple ingredients, they are naturally gluten-free and make a delightful breakfast pastry or afternoon treat.

The rich coconut flavor is complemented by a hint of vanilla and the option to dip them in chocolate for extra indulgence.

Ingredients:

2 ½ cups unsweetened shredded coconut
⅓ cup honey or maple syrup
2 large egg whites
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup dark chocolate chips (optional for dipping)

Instructions:

Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large bowl, combine the shredded coconut, honey (or maple syrup), egg whites, vanilla extract, and salt.
Stir until well mixed, then use your hands to form small mounds of the coconut mixture, placing them onto the prepared baking sheet.
Bake for 15-18 minutes or until the edges are golden brown.
Allow the macaroons to cool completely.
If desired, melt the dark chocolate chips and dip the bottom of each macaroon into the chocolate, setting them on parchment paper to cool.

These coconut macaroons are simple to prepare and provide a sweet, chewy texture that’s hard to resist.

The light chocolate coating adds a decadent touch, making them perfect for a gluten-free breakfast or a sweet afternoon snack.

They are also easy to store and enjoy over several days.

Gluten-Free Peach Breakfast Galettes

These gluten-free peach breakfast galettes are a rustic yet elegant way to enjoy fresh peaches in the morning.

With a buttery, flaky gluten-free crust and juicy peach filling, they’re the perfect balance of sweet and savory.

A simple yet satisfying pastry, they can be made ahead and baked fresh for a delightful breakfast or brunch option.

Ingredients:

For the Crust:

1 ½ cups gluten-free all-purpose flour
¼ teaspoon salt
1 teaspoon sugar
½ cup cold butter, cubed
4-6 tablespoons ice water

For the Peach Filling:

3 ripe peaches, sliced
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1 tablespoon cornstarch
¼ teaspoon cinnamon

For the Topping:

1 tablespoon sugar (for sprinkling)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, pulse together the gluten-free flour, salt, and sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough starts to come together.
Turn the dough onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for 30 minutes.
In a bowl, combine the peach slices, honey, vanilla extract, cornstarch, and cinnamon. Toss to coat evenly.
Roll out the chilled dough on a floured surface into a 9-inch circle. Transfer to the prepared baking sheet.
Pile the peach filling in the center, leaving a border around the edges. Fold the edges of the dough over the filling to create a rustic galette shape.
Sprinkle the top with sugar and bake for 30-35 minutes or until the crust is golden brown and the peaches are bubbly.
Allow to cool slightly before serving.

These peach breakfast galettes are the perfect way to enjoy fresh peaches in a rustic, easy-to-make gluten-free pastry.

The combination of sweet peaches and a flaky crust is a guaranteed crowd-pleaser, ideal for a warm, comforting morning treat.

Gluten-Free Strawberry Shortcake Biscuits

These gluten-free strawberry shortcake biscuits are soft, fluffy, and full of bright strawberry flavor.

With a light, slightly sweet biscuit base, fresh strawberries, and a dollop of whipped cream, these shortcakes make for an indulgent yet easy gluten-free breakfast or dessert.

Perfect for spring and summer, these biscuits are sure to impress.

Ingredients:

For the Biscuits:

2 cups gluten-free all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons cold butter, cubed
2/3 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract

For the Strawberry Filling:

2 cups fresh strawberries, hulled and sliced
2 tablespoons sugar
1 teaspoon lemon juice

For the Whipped Cream:

1 cup heavy cream or coconut cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, combine the gluten-free flour, sugar, baking powder, and salt. Add the cold butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in the milk and vanilla extract until just combined.
Turn the dough onto a floured surface and gently knead it a few times before patting it into a 1-inch thick rectangle. Use a biscuit cutter to cut out rounds.
Place the biscuits on the prepared baking sheet and bake for 12-15 minutes or until golden brown.
While the biscuits bake, toss the sliced strawberries with sugar and lemon juice. Let them sit for 10-15 minutes to release their juices.
For the whipped cream, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
To assemble, slice the biscuits in half and layer with strawberries and whipped cream.

These strawberry shortcake biscuits are light, sweet, and perfect for a gluten-free breakfast or brunch.

The combination of flaky biscuits, juicy strawberries, and fluffy whipped cream makes for a satisfying treat that’s full of flavor.

Gluten-Free Chocolate Almond Croissants

These gluten-free chocolate almond croissants are a luxurious breakfast pastry made with a gluten-free dough filled with chocolate and almond cream.

They are rich, indulgent, and have the perfect balance of flavors and textures. These croissants are a perfect way to start your day on a decadent note or impress your guests at brunch.

Ingredients:

For the Dough:

1 ½ cups gluten-free all-purpose flour
¼ teaspoon salt
1 teaspoon sugar
1 teaspoon instant yeast
½ cup warm milk (dairy or non-dairy)
1 large egg
¼ cup melted butter

For the Almond Filling:

½ cup almond flour
2 tablespoons sugar
¼ teaspoon almond extract
2 tablespoons butter, softened
1 tablespoon milk (dairy or non-dairy)

For the Chocolate Filling:

½ cup dark chocolate chips or chopped chocolate

For the Topping:

1 egg, beaten (for brushing)
Powdered sugar (for dusting)

Instructions:

In a bowl, combine the gluten-free flour, salt, sugar, and yeast. Add the warm milk, egg, and melted butter, mixing until a dough forms. Knead the dough for 5-7 minutes until smooth.
Cover the dough and let it rise for 1 hour or until doubled in size.
While the dough rises, make the almond filling by mixing the almond flour, sugar, almond extract, softened butter, and milk in a bowl until smooth.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Once the dough has risen, roll it out on a floured surface into a rectangle. Cut it into triangles, then spread a thin layer of almond filling on each triangle. Add a few chocolate chips to the center.
Roll the dough up into a croissant shape and place on the prepared baking sheet.
Brush each croissant with the beaten egg and bake for 15-18 minutes, until golden brown.
Dust with powdered sugar before serving.

These chocolate almond croissants are decadent, flaky, and full of rich chocolate and almond flavor.

Perfect for a special occasion or as an indulgent breakfast, they are sure to satisfy your sweet cravings with their buttery, melt-in-your-mouth texture.

Gluten-Free Blueberry Lemon Scones

These gluten-free blueberry lemon scones are a delightful combination of fresh blueberries and bright lemon zest.

They are lightly sweetened and have a tender, flaky texture, making them the perfect accompaniment to your morning coffee or tea.

The tart lemon glaze on top adds an extra layer of flavor that enhances the natural sweetness of the blueberries.

Ingredients:

For the Scones:

2 cups gluten-free all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons cold butter, cubed
½ cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup fresh blueberries

For the Lemon Glaze:

½ cup powdered sugar
1 tablespoon lemon juice

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, mix the gluten-free flour, sugar, baking powder, and salt.
Add the cold cubed butter and use a pastry cutter or your fingers to cut it into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the milk, vanilla extract, and lemon zest until just combined. Gently fold in the blueberries.
Turn the dough out onto a floured surface and gently knead a few times. Shape the dough into a disk about 1-inch thick and cut it into 8 wedges.
Place the wedges on the baking sheet and bake for 18-22 minutes or until the scones are golden brown.
While the scones are baking, mix the powdered sugar and lemon juice to make the glaze.
Drizzle the glaze over the cooled scones before serving.

These blueberry lemon scones are bursting with fresh flavors and offer a light, buttery texture.

The tart lemon glaze adds the perfect finishing touch, making these scones a wonderful gluten-free breakfast pastry to enjoy with your favorite hot beverage.

Gluten-Free Cinnamon Sugar Donuts

These gluten-free cinnamon sugar donuts are soft, fluffy, and coated in a sweet cinnamon-sugar mixture.

They offer the perfect balance of sweetness and spice, making them a delicious way to start your day.

These donuts can be baked instead of fried for a healthier twist on a classic breakfast treat.

Ingredients:

For the Donuts:

1 ½ cups gluten-free all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1 large egg
¼ cup milk (dairy or non-dairy)
¼ cup coconut oil or melted butter
½ cup maple syrup or honey
1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

¼ cup sugar
1 tablespoon cinnamon

Instructions:

Preheat the oven to 350°F (175°C) and grease a donut pan.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk the egg, milk, coconut oil (or melted butter), maple syrup (or honey), and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined.
Spoon the donut batter into the donut pan, filling each cavity about ¾ full.
Bake for 12-15 minutes or until a toothpick inserted comes out clean.
While the donuts are baking, mix the sugar and cinnamon for the coating in a small bowl.
Once the donuts are done, allow them to cool slightly before tossing them in the cinnamon sugar mixture.

These cinnamon sugar donuts are the ultimate breakfast indulgence.

Soft, sweet, and perfectly spiced, they’re a great gluten-free option for anyone craving a delicious morning pastry. Best served warm with a hot cup of coffee!

Gluten-Free Raspberry Almond Coffee Cake

This gluten-free raspberry almond coffee cake is moist, tender, and full of bright raspberry flavor.

With a crumbly almond streusel topping, it’s the perfect balance of sweetness and crunch. It’s an ideal pastry for breakfast or brunch and pairs wonderfully with coffee or tea.

Ingredients:

For the Cake:

2 cups gluten-free all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon almond extract
½ cup coconut oil or butter, melted
¾ cup maple syrup or honey
2 large eggs
½ cup plain yogurt (dairy or non-dairy)
1 cup fresh raspberries

For the Almond Streusel Topping:

½ cup almond flour
¼ cup coconut sugar or brown sugar
¼ cup sliced almonds
2 tablespoons butter, softened
½ teaspoon cinnamon

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
In another bowl, combine the melted coconut oil, maple syrup, eggs, almond extract, and yogurt.
Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the raspberries.
Pour the batter into the prepared cake pan and spread it out evenly.
For the streusel topping, mix the almond flour, coconut sugar, sliced almonds, butter, and cinnamon until it forms a crumbly texture. Sprinkle the streusel over the top of the cake.
Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Allow to cool before slicing and serving.

This raspberry almond coffee cake is a rich, flavorful gluten-free treat that combines the sweetness of fresh raspberries with the nutty crunch of almond streusel.

It’s a delicious option for a special breakfast or brunch gathering.

Gluten-Free Apple Cinnamon Rolls

These gluten-free apple cinnamon rolls are the perfect autumn breakfast treat.

Soft and fluffy with a spiced cinnamon apple filling, they are topped with a sweet glaze for the ultimate indulgence.

Whether served fresh out of the oven or reheated, these rolls are a comforting way to start the day.

Ingredients:

For the Dough:

2 cups gluten-free all-purpose flour
1 tablespoon sugar
2 teaspoons active dry yeast
¼ teaspoon salt
1 teaspoon ground cinnamon
1 large egg
½ cup milk (dairy or non-dairy)
¼ cup butter, melted
1 teaspoon vanilla extract

For the Apple Filling:

2 medium apples, peeled and diced
1 tablespoon butter
2 tablespoons brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

For the Glaze:

1 cup powdered sugar
2 tablespoons milk (dairy or non-dairy)
½ teaspoon vanilla extract

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9-inch round baking dish.
In a bowl, combine the gluten-free flour, sugar, yeast, salt, and cinnamon.
In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients and stir until a dough forms. Knead for 5 minutes until smooth, then cover the dough and let it rise for 1 hour.
While the dough rises, make the apple filling: In a skillet, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5-7 minutes, stirring occasionally, until the apples are tender. Set aside to cool.
Once the dough has risen, roll it out on a floured surface into a rectangle. Spread the apple filling evenly over the dough.
Roll up the dough tightly and slice it into 8 rolls. Place the rolls in the prepared baking dish and bake for 25-30 minutes, or until golden brown.
While the rolls bake, make the glaze by whisking together the powdered sugar, milk, and vanilla extract.
Drizzle the glaze over the warm rolls before serving.

These apple cinnamon rolls are a perfect gluten-free version of a classic favorite.

With the warmth of cinnamon, the sweetness of apples, and a creamy glaze, they are a delightful breakfast treat or special weekend indulgence.

Gluten-Free Mocha Muffins

These gluten-free mocha muffins are a delicious and indulgent breakfast choice for coffee lovers.

With rich coffee flavor and a hint of chocolate, they combine the best of both worlds in a soft, moist muffin. They’re great for busy mornings when you need something quick but satisfying.

Ingredients:

1 ½ cups gluten-free all-purpose flour
1 tablespoon cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup brewed coffee, cooled
2 large eggs
¼ cup maple syrup or honey
½ cup coconut oil or butter, melted
1 teaspoon vanilla extract
½ cup chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the cooled coffee, eggs, maple syrup, melted coconut oil (or butter), and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the chocolate chips.
Divide the batter evenly among the muffin cups.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool for a few minutes before serving.

These mocha muffins are a rich and flavorful gluten-free breakfast pastry that’s perfect for coffee enthusiasts.

The combination of coffee and chocolate makes them a decadent yet easy-to-make treat for any morning.

Gluten-Free Pecan Sticky Buns

These gluten-free pecan sticky buns are a gooey, sweet breakfast pastry that’s perfect for brunch or special occasions.

With a soft dough and a rich, buttery pecan topping, they are a crowd-pleasing treat that everyone will love.

The sticky caramel sauce ties everything together for an indulgent gluten-free option.

Ingredients:

For the Dough:

2 ½ cups gluten-free all-purpose flour
1 tablespoon sugar
2 teaspoons instant yeast
¼ teaspoon salt
1 large egg
½ cup milk (dairy or non-dairy)
¼ cup melted butter
1 teaspoon vanilla extract

For the Sticky Filling:

½ cup packed brown sugar
2 tablespoons butter, softened
1 teaspoon ground cinnamon
1 cup chopped pecans

For the Caramel Sauce:

½ cup brown sugar
¼ cup butter
2 tablespoons heavy cream or coconut cream

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9-inch round baking dish.
In a bowl, mix the gluten-free flour, sugar, yeast, and salt.
In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients and stir until a dough forms. Knead for 5 minutes until smooth, then cover and let it rise for 1 hour.
Once the dough has risen, roll it out on a floured surface into a rectangle. Spread the softened butter evenly over the dough.
In a small bowl, mix the brown sugar, cinnamon, and chopped pecans. Sprinkle the mixture over the buttered dough.
Roll up the dough tightly and slice it into 8 buns. Arrange the buns in the prepared baking dish.
For the caramel sauce, melt the brown sugar, butter, and heavy cream in a small saucepan over medium heat, stirring constantly until the sugar dissolves.
Pour the caramel sauce evenly over the buns and bake for 25-30 minutes, or until golden brown.
Allow the buns to cool for a few minutes before serving.

These gluten-free pecan sticky buns are a sweet and gooey breakfast treat that will satisfy your cravings for something rich and indulgent.

The buttery caramel sauce and toasted pecans make them a perfect choice for a special morning or brunch.

Gluten-Free Carrot Cake Muffins

These gluten-free carrot cake muffins are soft, moist, and packed with warm spices, making them a delicious and healthy breakfast or snack.

With a touch of sweetness from the carrots and a rich, spiced flavor, these muffins are perfect for those looking to enjoy a comforting yet gluten-free treat.

Ingredients:

2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
2 large eggs
½ cup maple syrup or honey
½ cup unsweetened applesauce
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 ½ cups grated carrots
½ cup chopped walnuts or pecans (optional)

Instructions:

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk the eggs, maple syrup, applesauce, melted coconut oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the grated carrots and nuts (if using).
Spoon the batter into the muffin tin, filling each cup about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Allow to cool before serving.

These gluten-free carrot cake muffins are a flavorful and nutritious way to enjoy the classic carrot cake flavors in a quick and portable form.

They’re the perfect balance of spices, sweetness, and texture, making them a great gluten-free breakfast option for any day of the week.

Gluten-Free Maple Pecan Scones

These gluten-free maple pecan scones are a delightful and slightly indulgent breakfast pastry.

With a perfect crumbly texture, the combination of maple syrup and toasted pecans adds rich, sweet, and nutty flavors that complement each other beautifully.

They’re quick to make and a great gluten-free choice for breakfast or brunch.

Ingredients:

For the Scones:

2 cups gluten-free all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons cold butter, cubed
¼ cup maple syrup
½ cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
½ cup chopped pecans, toasted

For the Maple Glaze:

½ cup powdered sugar
2 tablespoons maple syrup

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
Add the cold cubed butter and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the maple syrup, milk, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the toasted pecans.
Turn the dough onto a floured surface and shape it into a 1-inch thick disk. Slice the dough into 8 wedges and place them on the prepared baking sheet.
Bake for 15-18 minutes, or until the scones are golden brown.
While the scones bake, prepare the maple glaze by whisking together the powdered sugar and maple syrup.
Once the scones have cooled slightly, drizzle the glaze over the top.

These maple pecan scones are wonderfully fragrant and full of flavor, thanks to the rich maple syrup and crunchy pecans.

Their slightly sweet and nutty flavor makes them the perfect gluten-free breakfast treat to enjoy with a cup of coffee or tea.

Gluten-Free Pumpkin Spice Pastries

These gluten-free pumpkin spice pastries are a perfect way to enjoy the flavors of fall.

With a light, flaky pastry crust and a spiced pumpkin filling, these pastries are easy to make and full of comforting seasonal flavors.

They’re perfect for a gluten-free breakfast or a festive treat for the holidays.

Ingredients:

For the Pastry:

2 cups gluten-free all-purpose flour
½ teaspoon salt
1 teaspoon sugar
½ cup cold butter, cubed
4-6 tablespoons ice water

For the Pumpkin Filling:

1 cup canned pumpkin puree
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 teaspoon vanilla extract
1 egg (for the filling)

For the Egg Wash:

1 egg, beaten

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, pulse together the gluten-free flour, salt, and sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together.
Turn the dough onto a floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
While the dough chills, make the pumpkin filling by combining the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, vanilla extract, and egg in a bowl. Mix until smooth.
Roll out the dough on a floured surface into a thin rectangle. Cut the dough into 4-inch squares.
Spoon a tablespoon of the pumpkin filling into the center of each square. Fold the dough over the filling to form a triangle and press the edges to seal.
Place the pastries on the prepared baking sheet and brush with the beaten egg for a golden finish.
Bake for 20-25 minutes, or until the pastries are golden and crisp.
Allow to cool slightly before serving.

These gluten-free pumpkin spice pastries are a warm, flavorful treat that brings all the comforting flavors of pumpkin spice in a delicious, flaky pastry.

They’re a perfect breakfast or dessert option for fall and are sure to be enjoyed by everyone!

Gluten-Free Lemon Poppy Seed Muffins

These gluten-free lemon poppy seed muffins are light, airy, and bursting with fresh citrus flavor.

The addition of poppy seeds gives them a subtle crunch, while the bright lemon zest and juice create a refreshing, tangy bite.

Perfect for a morning snack or breakfast treat, these muffins are a wonderful gluten-free option to start your day.

Ingredients:

2 cups gluten-free all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons poppy seeds
1 cup sugar
3 large eggs
½ cup coconut oil, melted
½ cup milk (dairy or non-dairy)
2 teaspoons vanilla extract
2 tablespoons lemon zest
2 tablespoons fresh lemon juice

Instructions:

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
In another bowl, whisk together the sugar, eggs, melted coconut oil, milk, vanilla extract, lemon zest, and lemon juice.
Add the wet ingredients to the dry ingredients and stir until just combined.
Spoon the batter into the muffin tin, filling each cup about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Allow the muffins to cool before serving.

These lemon poppy seed muffins are a delightful balance of tart lemon and nutty poppy seeds.

Their light and fluffy texture, along with the refreshing lemon flavor, makes them an ideal gluten-free breakfast or snack, perfect for enjoying with a cup of tea or coffee.

Gluten-Free Strawberry Shortcake Biscuits

These gluten-free strawberry shortcake biscuits are the perfect way to enjoy the sweet and tangy combination of fresh strawberries and fluffy biscuits.

The biscuits are tender, flaky, and lightly sweetened, while the strawberries are macerated to bring out their natural juices.

Add a dollop of whipped cream, and you have a dessert-like breakfast or afternoon treat.

Ingredients:

For the Biscuits:

2 cups gluten-free all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
¼ teaspoon salt
6 tablespoons cold butter, cubed
¾ cup milk (dairy or non-dairy)
1 teaspoon vanilla extract

For the Strawberry Filling:

2 cups fresh strawberries, hulled and sliced
2 tablespoons sugar

For the Whipped Cream:

1 cup heavy cream or coconut cream
1 tablespoon powdered sugar (optional)
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, sugar, and salt.
Add the cold cubed butter and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs.
Stir in the milk and vanilla extract until the dough just comes together.
Turn the dough out onto a floured surface and gently knead a few times. Pat the dough into a 1-inch thick rectangle and cut it into rounds using a biscuit cutter.
Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
While the biscuits bake, prepare the strawberry filling by tossing the sliced strawberries with sugar. Let them sit for 10-15 minutes to release their juices.
For the whipped cream, beat the cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
Once the biscuits are baked, split them in half and top with the strawberry mixture and whipped cream.

These gluten-free strawberry shortcake biscuits are a wonderful treat, combining flaky, buttery biscuits with juicy strawberries and creamy whipped topping.

Whether for breakfast or dessert, they offer a sweet and satisfying gluten-free option to enjoy any time of the year.

Gluten-Free Peach Cobbler

This gluten-free peach cobbler is the perfect comforting dessert or breakfast treat.

Made with ripe, juicy peaches and a sweet, biscuit-like topping, this cobbler is easy to prepare and full of flavor.

The buttery, golden crust pairs wonderfully with the warm, caramelized peaches, making it a delicious gluten-free option for any occasion.

Ingredients:

For the Peach Filling:

4 cups fresh peaches, peeled and sliced (or use frozen peaches, thawed)
½ cup sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 tablespoon lemon juice

For the Cobbler Topping:

1 cup gluten-free all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
6 tablespoons cold butter, cubed
½ cup milk (dairy or non-dairy)

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking dish.
For the peach filling: In a large bowl, combine the peaches, sugar, cornstarch, cinnamon, and lemon juice. Toss to coat the peaches evenly and pour the mixture into the prepared baking dish.
For the cobbler topping: In a separate bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and cinnamon.
Add the cold butter to the dry ingredients and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs.
Stir in the milk until the dough just comes together.
Spoon dollops of the biscuit topping over the peach filling, covering it as evenly as possible.
Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
Let the cobbler cool for a few minutes before serving.

This gluten-free peach cobbler is a comforting dessert or breakfast option that’s perfect for enjoying with a scoop of vanilla ice cream or a dollop of whipped cream.

The sweet, cinnamon-spiced peaches paired with the biscuit-like topping make for a delightful treat for any time of day.

Gluten-Free Chocolate Chip Pancakes

These gluten-free chocolate chip pancakes are a perfect way to start your morning with a sweet, indulgent breakfast.

Soft, fluffy, and studded with melty chocolate chips, they’re the ultimate treat for chocolate lovers. Drizzle with syrup or add fresh fruit for a delicious and satisfying gluten-free breakfast.

Ingredients:

1 ½ cups gluten-free all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg
1 cup milk (dairy or non-dairy)
2 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
½ cup chocolate chips

Instructions:

Preheat a griddle or non-stick skillet over medium heat and lightly grease it with butter or oil.
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the egg, milk, melted butter (or coconut oil), and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be slightly thick but pourable.
Gently fold in the chocolate chips.
Pour the batter onto the griddle in ¼ cup portions. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
Serve with your favorite toppings, such as maple syrup, whipped cream, or fresh fruit.

These gluten-free chocolate chip pancakes are a fun, tasty, and satisfying breakfast that will please both kids and adults alike.

With their soft, fluffy texture and sweet chocolatey bites, they make for an unforgettable start to your day.

Gluten-Free Cinnamon Swirl Bread

This gluten-free cinnamon swirl bread is a warm, comforting treat perfect for breakfast or brunch.

With layers of cinnamon sugar swirled throughout the soft, pillowy bread, each slice is like a little piece of cinnamon heaven.

This bread is gluten-free but doesn’t sacrifice the rich flavor or texture of a traditional loaf.

Ingredients:

For the Dough:

2 cups gluten-free all-purpose flour
1 tablespoon sugar
2 teaspoons active dry yeast
½ teaspoon salt
½ teaspoon ground cinnamon
1 large egg
½ cup warm milk (dairy or non-dairy)
¼ cup melted butter
1 teaspoon vanilla extract

For the Cinnamon Sugar Swirl:

¼ cup sugar
2 tablespoons ground cinnamon
2 tablespoons melted butter

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, combine the gluten-free flour, sugar, yeast, salt, and cinnamon.
In a separate bowl, whisk together the egg, warm milk, melted butter, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until a dough forms. Knead for about 5 minutes until smooth, then cover and let it rise for 1 hour, or until doubled in size.
While the dough rises, mix together the sugar and cinnamon for the swirl.
Once the dough has risen, punch it down and roll it out into a rectangle on a floured surface. Brush the dough with melted butter and sprinkle with the cinnamon sugar mixture.
Roll the dough up tightly and place it in the prepared loaf pan.
Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool for a few minutes before slicing and serving.

This gluten-free cinnamon swirl bread is soft, sweet, and full of cinnamon goodness.

The beautiful swirl effect and irresistible flavor make it an excellent option for breakfast, a snack, or even dessert.

Gluten-Free Almond Joy Bars

These gluten-free Almond Joy bars are a fun and decadent breakfast pastry inspired by the classic candy bar.

With a creamy coconut center, crunchy almonds, and a layer of rich chocolate, these bars make for a sweet and satisfying gluten-free treat.

They’re perfect for a morning snack or a special treat with your coffee or tea.

Ingredients:

For the Coconut Layer:

1 ½ cups unsweetened shredded coconut
¼ cup honey or maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract

For the Chocolate Layer:

1 cup dairy-free chocolate chips
2 tablespoons coconut oil

For the Almonds:

16 whole almonds

Instructions:

Line a 9×5-inch loaf pan with parchment paper.
In a bowl, mix together the shredded coconut, honey (or maple syrup), melted coconut oil, and vanilla extract until well combined.
Press the coconut mixture evenly into the prepared loaf pan and refrigerate for 30 minutes to set.
After the coconut layer has set, melt the chocolate chips and coconut oil together in a heatproof bowl over a double boiler or in the microwave. Stir until smooth.
Remove the coconut layer from the fridge and spread the melted chocolate evenly over the top.
Place 16 almonds on top of the chocolate layer, pressing them lightly into the chocolate.
Refrigerate the bars for at least 2 hours, or until the chocolate has set completely.
Once set, remove the bars from the pan, slice into squares, and serve.

These gluten-free Almond Joy bars are a decadent and satisfying treat.

The combination of coconut, almonds, and chocolate makes them a rich breakfast pastry or snack, and they’re sure to please anyone with a sweet tooth.