36+ Delicious and Easy Gluten-Free Brunch Recipes to Try Today

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Brunch is a beloved mealtime that offers the perfect blend of breakfast and lunch in one satisfying spread.

Whether you’re hosting friends, enjoying a lazy weekend morning, or just in need of a wholesome meal, finding gluten-free options can be tricky.

But don’t worry—gluten-free brunches can be just as delicious, filling, and satisfying as their gluten-filled counterparts!

In this blog, we’ve compiled a list of 36+ gluten-free brunch recipes that cater to all tastes and preferences.

From savory dishes like avocado toast with poached eggs to sweet treats like almond flour pancakes and chia seed puddings, there’s something for everyone.

No matter if you follow a gluten-free lifestyle or just want to try something new, these recipes are sure to impress and satisfy your taste buds.

Let’s dive into the world of gluten-free brunching!

36+ Delicious and Easy Gluten-Free Brunch Recipes to Try Today

Gluten-free brunches don’t have to be bland or boring.

With a variety of ingredients and flavors to choose from, you can create delicious, satisfying meals that will leave everyone asking for seconds.

Whether you’re craving something savory, sweet, or a bit of both, the 36+ gluten-free brunch recipes in this collection offer endless possibilities for every occasion.

So, whether you’re planning a cozy brunch with loved ones or just looking for new meal ideas to start your day on a healthy note, these recipes are sure to keep your mornings exciting and gluten-free!

Happy cooking, and don’t forget to share your favorite recipes with friends and family for them to enjoy as well!

Fluffy Almond Flour Pancakes

Light, airy, and packed with nutty flavor, these almond flour pancakes are the perfect gluten-free brunch treat.

They have a delicate texture and a slightly sweet taste, making them ideal for pairing with fresh fruit, honey, or maple syrup.

Unlike traditional pancakes, these are naturally gluten-free and rich in protein, giving you a nourishing start to your day.

Ingredients:

1 cup almond flour
2 eggs
¼ cup milk (dairy or non-dairy)
1 tablespoon honey or maple syrup
1 teaspoon baking powder
½ teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon butter or coconut oil (for cooking)

Instructions:

In a mixing bowl, whisk together the eggs, milk, honey, and vanilla extract until smooth.
Add the almond flour, baking powder, and salt, stirring until a smooth batter forms.
Heat a non-stick pan over medium heat and add a little butter or coconut oil.
Pour small amounts of batter into the pan to form pancakes, cooking for 2-3 minutes on each side until golden brown.
Serve warm with fresh fruit, maple syrup, or a dollop of yogurt.

These almond flour pancakes are a wonderful addition to your gluten-free brunch lineup.

They’re light yet filling, and their naturally sweet flavor makes them delicious without needing excessive toppings.

Whether you enjoy them with fresh berries or a drizzle of honey, they make every brunch feel extra special.

Spinach and Feta Omelette

This spinach and feta omelette is a protein-packed, flavorful option for a healthy gluten-free brunch.

The combination of fresh spinach, creamy feta cheese, and fluffy eggs creates a nutrient-rich meal that’s both satisfying and delicious.

It’s easy to make and requires just a handful of ingredients, making it perfect for busy mornings or leisurely brunch gatherings.

Ingredients:

3 large eggs
¼ cup fresh spinach, chopped
2 tablespoons feta cheese, crumbled
1 tablespoon milk (optional, for fluffier eggs)
Salt and pepper, to taste
1 tablespoon olive oil or butter

Instructions:

In a bowl, whisk the eggs with milk, salt, and pepper until well combined.
Heat olive oil or butter in a non-stick skillet over medium heat.
Add the chopped spinach and sauté for about 1 minute until wilted.
Pour the egg mixture over the spinach, letting it cook undisturbed for about 2 minutes.
Sprinkle feta cheese on top, then carefully fold the omelette in half.
Cook for another minute, then slide onto a plate and serve hot.

This omelette is a fantastic way to incorporate leafy greens and protein into your meal while keeping things light and flavorful.

The tangy feta complements the mild spinach beautifully, making each bite deliciously satisfying.

Serve it with a side of gluten-free toast or a simple salad for a complete brunch experience.

Sweet Potato Hash with Avocado and Eggs

This sweet potato hash is a vibrant, hearty, and naturally gluten-free brunch dish that brings together a perfect mix of textures and flavors.

The sweetness of roasted sweet potatoes, the creaminess of avocado, and the richness of eggs make this meal both nutritious and indulgent.

Plus, it’s an excellent way to add more fiber and vitamins to your diet.

Ingredients:

2 medium sweet potatoes, peeled and diced
1 small red bell pepper, diced
½ small red onion, chopped
1 teaspoon garlic powder
½ teaspoon paprika
Salt and pepper, to taste
2 tablespoons olive oil
2 eggs
1 avocado, sliced
Fresh parsley or cilantro, for garnish

Instructions:

Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes, bell pepper, and onion with olive oil, garlic powder, paprika, salt, and pepper.
Spread the mixture evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and slightly crispy.
While the hash is roasting, cook the eggs to your preference (fried, poached, or scrambled).
Once the sweet potatoes are done, transfer them to a serving plate, top with eggs and sliced avocado, and garnish with fresh herbs.

This sweet potato hash is a wholesome, delicious, and visually stunning dish that makes any brunch feel special.

The combination of crispy sweet potatoes, creamy avocado, and perfectly cooked eggs is both satisfying and nutritious.

Enjoy it with a drizzle of hot sauce or a squeeze of lime for an extra burst of flavor.

Gluten-Free Banana Oat Waffles

These banana oat waffles are crispy on the outside, fluffy on the inside, and naturally gluten-free.

Made with wholesome oats and naturally sweetened with ripe bananas, they offer a delicious, hearty start to your day.

Perfect for a slow weekend brunch, these waffles pair well with fresh fruit, nut butter, or a drizzle of honey for an extra touch of sweetness.

Ingredients:

1 ½ cups gluten-free oats
1 ripe banana
1 cup milk (dairy or non-dairy)
1 egg
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon vanilla extract
1 tablespoon honey or maple syrup
Butter or coconut oil (for greasing the waffle iron)

Instructions:

Blend the oats in a food processor or blender until they form a fine flour-like consistency.
Add the banana, milk, egg, baking powder, cinnamon, vanilla, and honey, then blend again until smooth.
Preheat and lightly grease a waffle iron.
Pour the batter into the waffle iron and cook according to the manufacturer’s instructions until golden brown and crispy.
Serve warm with your favorite toppings, such as fresh berries, nut butter, or maple syrup.

These banana oat waffles are a deliciously satisfying gluten-free alternative to traditional waffles.

The natural sweetness from the banana and the hearty texture from the oats make them a nourishing choice.

Enjoy them fresh or freeze extras for a quick and tasty breakfast during the week.

Mushroom and Goat Cheese Frittata

This mushroom and goat cheese frittata is an elegant yet easy brunch dish that is naturally gluten-free.

Packed with earthy mushrooms, creamy goat cheese, and fluffy eggs, it’s both flavorful and nutritious.

Whether served warm or at room temperature, this frittata is perfect for a leisurely weekend brunch.

Ingredients:

6 large eggs
½ cup milk (dairy or non-dairy)
1 cup mushrooms, sliced
¼ cup goat cheese, crumbled
1 small onion, chopped
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon fresh thyme or parsley

Instructions:

Preheat the oven to 375°F (190°C).
In a bowl, whisk together the eggs, milk, salt, and pepper.
Heat olive oil in an oven-safe skillet over medium heat, then sauté the onions and mushrooms until softened, about 5 minutes.
Pour the egg mixture over the vegetables and cook for 2 minutes without stirring.
Sprinkle goat cheese and fresh herbs on top, then transfer the skillet to the oven.
Bake for 12-15 minutes, or until the eggs are set and slightly golden on top.
Let cool slightly before slicing and serving.

This frittata is light, creamy, and bursting with flavor. The combination of savory mushrooms and tangy goat cheese makes every bite rich and satisfying.

Serve it with a simple green salad or gluten-free toast for a complete and balanced brunch.

Chia Pudding with Berries and Nuts

This chia pudding is a simple, no-cook gluten-free brunch option that is both delicious and nutrient-dense.

Loaded with fiber, protein, and healthy fats, it’s a great way to start the day feeling energized.

With just a few ingredients, you can prepare it ahead of time for a stress-free and satisfying morning meal.

Ingredients:

¼ cup chia seeds
1 cup milk (dairy or non-dairy)
1 tablespoon honey or maple syrup
½ teaspoon vanilla extract
½ cup mixed berries (strawberries, blueberries, raspberries)
2 tablespoons chopped nuts (almonds, walnuts, or pecans)

Instructions:

In a bowl or jar, mix the chia seeds, milk, honey, and vanilla extract.
Stir well, then let sit for 5 minutes. Stir again to prevent clumping.
Cover and refrigerate for at least 2 hours or overnight, until thickened.
When ready to serve, top with fresh berries and chopped nuts.

This chia pudding is a refreshing, creamy, and satisfying brunch option that requires minimal effort.

The chia seeds absorb the liquid, creating a rich, pudding-like texture that pairs perfectly with sweet berries and crunchy nuts.

Enjoy it as is or layer it with yogurt for an extra indulgent treat.

Avocado Toast with Poached Eggs

A classic gluten-free brunch favorite, avocado toast with poached eggs is simple yet packed with flavor.

The creamy avocado and perfectly poached eggs make for a filling and nourishing combination, while the gluten-free toast provides the perfect base for this savory dish.

It’s easy to make, healthy, and incredibly satisfying.

Ingredients:

2 slices gluten-free bread
1 ripe avocado
2 eggs
1 tablespoon vinegar (for poaching eggs)
Salt and pepper, to taste
Red pepper flakes (optional)
Fresh herbs (parsley, cilantro, or chives), for garnish

Instructions:

Toast the gluten-free bread slices to your desired level of crispiness.
While the toast is toasting, fill a small pot with water and bring it to a simmer. Add vinegar to the water (this helps the eggs hold their shape).
Crack the eggs into separate bowls and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set, but the yolks are still runny.
While the eggs are poaching, mash the avocado with a fork, and season with salt and pepper.
Once the toast is ready, spread the mashed avocado on top of each slice.
Carefully place a poached egg on top of each piece of toast, then season with additional salt, pepper, and red pepper flakes.
Garnish with fresh herbs and serve immediately.

This avocado toast with poached eggs is both a comforting and nutritious brunch dish.

The combination of healthy fats from the avocado and protein from the eggs keeps you full and satisfied.

It’s an easy, elegant meal that’s perfect for any brunch occasion.

Coconut Flour Banana Bread

This gluten-free coconut flour banana bread is moist, tender, and packed with the natural sweetness of ripe bananas.

Coconut flour adds a slight coconut flavor and richness, making this bread a delightful treat for any brunch table.

It’s perfect for serving as a snack, or you can enjoy it with a cup of coffee or tea.

Ingredients:

3 ripe bananas
4 large eggs
½ cup coconut flour
½ teaspoon baking soda
½ teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon honey or maple syrup
½ teaspoon cinnamon
¼ cup melted coconut oil or butter

Instructions:

Preheat the oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper.
In a mixing bowl, mash the bananas with a fork until smooth.
Add the eggs, melted coconut oil or butter, honey or maple syrup, and vanilla extract to the mashed bananas and stir until combined.
In a separate bowl, whisk together the coconut flour, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and stir until fully combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool before slicing and serving.

This coconut flour banana bread is a healthy, naturally gluten-free option for anyone craving a comforting treat.

It’s moist and full of flavor, with the subtle sweetness of bananas complemented by the rich, coconutty taste.

Serve it as a snack or slice it up for a perfect addition to your brunch spread.

Zucchini Noodles with Pesto and Cherry Tomatoes

For a light, refreshing, and naturally gluten-free brunch, zucchini noodles with pesto and cherry tomatoes are an excellent choice.

The zucchini noodles, or “zoodles,” provide a low-carb base, while the vibrant pesto sauce adds a burst of flavor.

The cherry tomatoes add a juicy, tangy contrast to the creamy pesto, making this dish a wholesome and satisfying option.

Ingredients:

2 large zucchinis, spiralized into noodles
1 cup fresh basil leaves
¼ cup pine nuts (or walnuts)
2 cloves garlic
¼ cup olive oil
2 tablespoons Parmesan cheese (optional)
Salt and pepper, to taste
1 cup cherry tomatoes, halved
1 tablespoon olive oil (for cooking)

Instructions:

To make the pesto, combine the basil, pine nuts, garlic, olive oil, and Parmesan (if using) in a food processor. Pulse until smooth, adding more olive oil if needed to achieve the desired consistency. Season with salt and pepper.
Heat a tablespoon of olive oil in a large pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender but still firm.
Add the pesto sauce to the zucchini noodles and toss until evenly coated.
Gently fold in the halved cherry tomatoes and cook for another 1-2 minutes.
Serve immediately, garnished with extra Parmesan cheese if desired.

This zucchini noodles with pesto and cherry tomatoes dish is light, fresh, and full of vibrant flavors.

The zoodles are a wonderful gluten-free alternative to traditional pasta, and the pesto brings a deliciously creamy and herby flavor that pairs beautifully with the sweetness of cherry tomatoes.

It’s a quick and easy meal that makes for an impressive brunch option.

Greek Yogurt Parfait with Granola and Fruit

This Greek yogurt parfait with granola and fruit is a refreshing, protein-packed brunch option that is as delicious as it is nutritious.

The creamy Greek yogurt provides a base of protein and probiotics, while the granola adds a satisfying crunch.

Fresh fruits, like berries or kiwi, bring a burst of natural sweetness and color to each bite, making this parfait a healthy and visually appealing dish.

Ingredients:

1 cup Greek yogurt (plain or flavored)
¼ cup gluten-free granola
½ cup mixed berries (blueberries, raspberries, strawberries)
1 tablespoon honey or maple syrup
1 tablespoon chia seeds (optional)
2-3 fresh mint leaves (optional)

Instructions:

In serving glasses or bowls, layer the Greek yogurt, granola, and mixed berries.
Drizzle honey or maple syrup over the top for extra sweetness.
Sprinkle chia seeds on top if desired, and garnish with fresh mint leaves.
Serve immediately or chill in the refrigerator for a few minutes before serving.

This Greek yogurt parfait is an easy and customizable gluten-free brunch option. It’s a perfect balance of creamy, crunchy, and sweet elements that will keep you satisfied for hours.

Plus, you can add any fruit or toppings you prefer, making it a versatile dish that you can adapt to your personal taste.

Cauliflower Rice Stir-Fry with Veggies

For a low-carb, gluten-free brunch option that’s full of flavor, cauliflower rice stir-fry with veggies is the way to go.

This dish is packed with colorful vegetables and aromatic seasonings, creating a healthy and filling meal.

The cauliflower rice acts as a great substitute for traditional rice, offering a light, nutrient-dense base that’s perfect for a gluten-free lifestyle.

Ingredients:

1 medium cauliflower head (or 3 cups cauliflower rice)
1 tablespoon sesame oil
1 small onion, chopped
1 bell pepper, diced
1 carrot, julienned
2 cloves garlic, minced
2 tablespoons gluten-free soy sauce
1 teaspoon rice vinegar
1 egg (optional, for extra protein)
Salt and pepper, to taste
Green onions or cilantro, for garnish

Instructions:

To make cauliflower rice, remove the leaves and stem from the cauliflower and break it into florets. Pulse the florets in a food processor until the texture resembles rice.
Heat sesame oil in a large pan over medium heat. Add the onion, bell pepper, and carrot, and sauté until the vegetables soften, about 4-5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden.
If using an egg, scramble it in a separate pan and then mix it into the cauliflower rice.
Season with soy sauce, rice vinegar, salt, and pepper. Garnish with chopped green onions or cilantro and serve hot.

This cauliflower rice stir-fry is a healthy, low-carb dish that’s both satisfying and full of flavor.

The combination of vegetables and seasonings makes it a perfect gluten-free brunch option, and you can easily adapt it by adding your favorite vegetables or proteins.

It’s quick to make, full of nutrients, and a great alternative to traditional fried rice.

Chickpea Flour Pancakes

These chickpea flour pancakes are a savory and hearty gluten-free brunch option. Made from chickpea flour, also known as besan, they have a naturally nutty flavor and a slightly crisp texture.

These pancakes are rich in protein and fiber, making them a filling choice for anyone looking for a satisfying meal.

You can serve them with your favorite toppings, such as yogurt, chutney, or a simple salad for a complete dish.

Ingredients:

1 cup chickpea flour (besan)
1 cup water
1 tablespoon olive oil
½ teaspoon turmeric
½ teaspoon cumin
1 small onion, finely chopped
½ cup spinach, chopped
Salt and pepper, to taste
Olive oil, for frying

Instructions:

In a bowl, whisk together the chickpea flour, water, olive oil, turmeric, cumin, salt, and pepper until you get a smooth batter.
Stir in the chopped onion and spinach, making sure they are evenly distributed throughout the batter.
Heat a small amount of olive oil in a non-stick skillet over medium heat.
Pour a ladleful of the batter into the skillet and spread it into a thin pancake. Cook for 2-3 minutes on each side, until golden brown and slightly crispy.
Repeat with the remaining batter, adding more oil as needed.
Serve the pancakes warm with your choice of toppings, such as yogurt, chutney, or fresh herbs.

Chickpea flour pancakes are a great savory gluten-free option for brunch.

Their rich, nutty flavor and satisfying texture make them a wonderful alternative to regular pancakes.

Whether you enjoy them plain or topped with your favorite fixings, they’re sure to be a hit!

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a vibrant and satisfying gluten-free brunch choice.

The sweetness of roasted sweet potatoes and the hearty black beans create a balanced flavor combination, while the toppings like avocado, cilantro, and a squeeze of lime bring freshness to the dish.

Perfect for a light and healthy brunch, these tacos are full of flavor, fiber, and plant-based protein.

Ingredients:

2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
1 can black beans, drained and rinsed
8 small gluten-free corn tortillas
1 avocado, sliced
Fresh cilantro, for garnish
Lime wedges, for serving

Instructions:

Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly crispy.
While the sweet potatoes roast, heat the black beans in a small pan over medium heat for about 5 minutes, stirring occasionally.
Warm the gluten-free corn tortillas in a dry skillet for 1-2 minutes on each side, or until soft and pliable.
To assemble the tacos, place a spoonful of roasted sweet potatoes and black beans on each tortilla. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
Serve immediately and enjoy!

These sweet potato and black bean tacos are a delicious and healthy gluten-free option that’s both flavorful and filling.

The combination of roasted sweet potatoes, black beans, and fresh toppings creates a delightful mix of textures and tastes.

Perfect for a light brunch or a casual meal, these tacos are sure to be a hit at your table.

Zucchini Fritters with Lemon Yogurt Sauce

These gluten-free zucchini fritters are crispy on the outside, soft on the inside, and full of flavor.

The grated zucchini adds moisture and nutrition, while the gluten-free breadcrumbs keep the fritters light and crisp.

Paired with a tangy lemon yogurt sauce, these fritters make for a delightful, savory brunch dish.

Ingredients:

2 medium zucchinis, grated
1 large egg
½ cup gluten-free breadcrumbs
2 tablespoons Parmesan cheese, grated (optional)
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper, to taste
Olive oil, for frying

For the Lemon Yogurt Sauce:

½ cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt and pepper, to taste

Instructions:

Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out any excess moisture.
In a bowl, combine the grated zucchini, egg, breadcrumbs, Parmesan cheese (if using), garlic powder, oregano, salt, and pepper. Mix well.
Heat olive oil in a large skillet over medium heat.
Scoop spoonfuls of the zucchini mixture and form into small patties. Place them in the skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
While the fritters cook, prepare the lemon yogurt sauce by mixing the Greek yogurt, lemon juice, lemon zest, salt, and pepper in a bowl.
Serve the zucchini fritters warm with the lemon yogurt sauce on the side for dipping.

These zucchini fritters are a tasty and light gluten-free option that’s perfect for brunch.

The crispy exterior and soft interior of the fritters pair beautifully with the tangy and refreshing lemon yogurt sauce.

Whether you enjoy them as a main dish or as an appetizer, they are sure to be a crowd-pleaser.

Almond Flour Crust Quiche

This almond flour crust quiche is a flavorful, gluten-free brunch option that’s both hearty and satisfying.

The almond flour crust provides a nutty, slightly crunchy base, while the eggs and creamy filling create a rich and savory quiche.

It’s packed with vegetables and can be customized with your favorite fillings, making it a versatile dish for any brunch gathering.

Ingredients:

1 ½ cups almond flour
2 tablespoons butter, melted
1 large egg (for the crust)
1 teaspoon salt
1 tablespoon olive oil (for sautéing vegetables)
1 small onion, diced
1 bell pepper, diced
1 cup spinach, chopped
6 large eggs
1 cup milk (dairy or non-dairy)
½ cup shredded cheese (optional)
Salt and pepper, to taste

Instructions:

Preheat the oven to 375°F (190°C).
In a bowl, combine almond flour, melted butter, egg, and salt. Mix until a dough forms. Press the dough into the bottom of a greased pie dish to form the crust. Bake for 10 minutes, then remove from the oven.
While the crust bakes, heat olive oil in a pan over medium heat. Add the onion, bell pepper, and spinach, and sauté for 5-7 minutes, until the vegetables are softened.
In a bowl, whisk together the eggs, milk, shredded cheese (if using), salt, and pepper.
Spread the sautéed vegetables evenly over the pre-baked crust. Pour the egg mixture over the top.
Bake for 30-35 minutes, or until the quiche is set and golden brown on top.
Let it cool slightly before slicing and serving.

This almond flour crust quiche is a savory and satisfying gluten-free brunch dish that can be enjoyed warm or at room temperature.

The almond flour crust adds a deliciously nutty flavor and a great texture, while the egg filling is rich and packed with veggies.

This quiche is perfect for a brunch gathering or a weekend meal with loved ones.

Spinach and Feta Stuffed Portobello Mushrooms

These spinach and feta stuffed Portobello mushrooms make a savory, gluten-free brunch option that’s both light and filling.

The mushrooms serve as a perfect vessel for the creamy spinach and feta filling, creating a deliciously satisfying dish.

With a mix of hearty spinach, tangy feta, and rich mushroom flavor, this dish will surely impress your guests.

Ingredients:

4 large Portobello mushroom caps
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
4 cups fresh spinach, chopped
½ cup feta cheese, crumbled
2 tablespoons grated Parmesan cheese
¼ teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions:

Preheat the oven to 375°F (190°C).
Gently remove the stems from the Portobello mushrooms and scrape out the gills using a spoon. Brush the mushroom caps with olive oil and season with salt and pepper.
Place the mushrooms on a baking sheet, cap-side down, and bake for 10 minutes to soften.
While the mushrooms bake, heat olive oil in a skillet over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and stir in the feta, Parmesan cheese, oregano, salt, and pepper.
Remove the mushroom caps from the oven and stuff each one with the spinach and feta mixture.
Return the stuffed mushrooms to the oven and bake for an additional 10-12 minutes, until the filling is golden and bubbly.
Garnish with fresh parsley and serve warm.

These spinach and feta stuffed Portobello mushrooms are a delightful gluten-free brunch option that’s as nutritious as it is delicious.

The savory mushroom caps combined with the creamy spinach and feta filling create a hearty and satisfying dish, perfect for brunch or as a side to any meal.

Lentil and Veggie Buddha Bowl

This lentil and veggie Buddha bowl is a wholesome, gluten-free brunch option packed with protein, fiber, and colorful vegetables.

The base of lentils provides a satisfying, hearty texture, while the assortment of veggies adds freshness and crunch.

With a simple dressing, this bowl comes together as a vibrant and filling meal that is sure to keep you energized throughout the day.

Ingredients:

1 cup cooked lentils (green or brown)
1 cup roasted sweet potatoes, cubed
1 cup steamed broccoli florets
½ cup shredded carrots
½ avocado, sliced
2 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon maple syrup (optional)
Salt and pepper, to taste

Instructions:

In a large bowl, layer the cooked lentils as the base.
Add the roasted sweet potatoes, steamed broccoli, shredded carrots, and avocado slices on top of the lentils, arranging them in sections for a colorful presentation.
In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup (if using), salt, and pepper until smooth.
Drizzle the tahini dressing over the Buddha bowl and toss everything together to combine.
Serve immediately, or chill in the refrigerator for a few hours if preparing ahead of time.

This lentil and veggie Buddha bowl is a healthy, nutrient-dense meal that’s easy to customize with your favorite vegetables or grains.

It’s a perfect option for a gluten-free brunch, offering a good balance of protein, healthy fats, and vitamins.

It’s satisfying and vibrant, making it a great way to nourish your body in a delicious way.

Gluten-Free Pancakes with Mixed Berries and Honey

These gluten-free pancakes are light, fluffy, and perfect for a delicious brunch.

Made with gluten-free flour, they have the same satisfying texture as traditional pancakes, but without any gluten.

Topped with a medley of fresh berries and a drizzle of honey, these pancakes offer a sweet, nourishing start to your day.

Ingredients:

1 cup gluten-free all-purpose flour
1 tablespoon sugar (optional)
1 teaspoon baking powder
½ teaspoon vanilla extract
1 cup milk (dairy or non-dairy)
1 large egg
2 tablespoons butter, melted (or coconut oil)
1 cup mixed berries (blueberries, raspberries, strawberries)
2 tablespoons honey or maple syrup (for drizzling)

Instructions:

In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and vanilla extract.
In a separate bowl, whisk the milk, egg, and melted butter together.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour ¼ cup of batter onto the skillet for each pancake and cook for 2-3 minutes on each side, or until golden brown and cooked through.
Remove the pancakes from the skillet and stack them on a plate.
Top with mixed berries and drizzle with honey or maple syrup.

These gluten-free pancakes with mixed berries and honey are the perfect brunch treat, offering a light, fluffy texture that’s irresistible.

The sweetness from the berries and honey adds a fresh, fruity twist to the classic pancake experience.

They’re simple to make and perfect for a cozy, weekend brunch.

Chia Seed Pudding with Coconut Milk and Mango

Chia seed pudding is a refreshing and nutrient-packed gluten-free brunch option.

This version uses coconut milk for a rich, creamy texture and is topped with fresh, sweet mango.

Chia seeds are an excellent source of fiber, omega-3 fatty acids, and protein, making this pudding a great way to start your day.

It’s easy to prepare the night before and is perfect for meal prep.

Ingredients:

½ cup chia seeds
1 ½ cups coconut milk (or any milk of your choice)
1 tablespoon maple syrup or honey
½ teaspoon vanilla extract
1 ripe mango, peeled and diced
Toasted coconut flakes, for garnish (optional)

Instructions:

In a bowl, whisk together the chia seeds, coconut milk, maple syrup, and vanilla extract.
Cover the bowl and refrigerate the mixture for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken into a pudding.
Before serving, stir the pudding to break up any clumps.
Spoon the pudding into individual bowls and top with fresh diced mango and toasted coconut flakes.
Serve immediately or refrigerate for up to 3 days.

This chia seed pudding is a great gluten-free brunch option that’s both light and satisfying.

The combination of creamy coconut milk and sweet mango makes it feel like a tropical treat, while the chia seeds provide a nutritious base.

It’s a simple yet indulgent way to start your day with a healthy, gluten-free breakfast.

Avocado and Egg Breakfast Bowl

This avocado and egg breakfast bowl is a healthy, protein-packed gluten-free option that combines creamy avocado, a perfectly cooked egg, and flavorful vegetables.

It’s simple to prepare and can be customized with your favorite toppings.

Whether you prefer your egg sunny-side-up, scrambled, or poached, this bowl is both filling and nutritious.

Ingredients:

1 ripe avocado, sliced
2 large eggs
1 tablespoon olive oil
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
1 tablespoon pumpkin seeds
Salt and pepper, to taste
Fresh herbs (cilantro, parsley, or chives), for garnish

Instructions:

Heat the olive oil in a skillet over medium heat. Crack the eggs into the pan and cook to your desired doneness (sunny-side-up, scrambled, or poached).
While the eggs cook, slice the avocado and arrange it in a bowl.
Add the cherry tomatoes and red onion to the bowl, and season with salt and pepper.
Once the eggs are ready, place them on top of the avocado and veggies.
Sprinkle pumpkin seeds and fresh herbs over the bowl for added crunch and flavor.
Serve immediately and enjoy your fresh, satisfying breakfast bowl!

This avocado and egg breakfast bowl is a filling and nutrient-dense gluten-free option that’s quick to make and packed with healthy fats and protein.

The creamy avocado pairs perfectly with the egg, and the fresh vegetables add a burst of flavor. It’s a perfect choice for a simple yet satisfying brunch.

Quinoa and Roasted Veggie Salad

This quinoa and roasted veggie salad is a vibrant, gluten-free dish that’s perfect for brunch or as a light meal.

The quinoa provides a nutty, protein-rich base, while the roasted vegetables add depth and flavor.

Tossed with a simple lemon dressing, this salad is refreshing, hearty, and easily customizable to include your favorite veggies.

Ingredients:

1 cup quinoa, rinsed
1 tablespoon olive oil
1 zucchini, diced
1 bell pepper, diced
1 small sweet potato, peeled and cubed
1 red onion, diced
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil (for dressing)
1 tablespoon lemon juice
1 teaspoon Dijon mustard

Instructions:

Preheat the oven to 400°F (200°C).
Spread the diced zucchini, bell pepper, sweet potato, and red onion on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until the vegetables are tender and lightly browned.
Meanwhile, cook the quinoa. In a saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Let it sit for 5 minutes, then fluff with a fork.
In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to make the dressing.
In a large bowl, combine the cooked quinoa, roasted vegetables, and fresh parsley. Drizzle the dressing over the salad and toss to combine.
Serve immediately or chill in the refrigerator for a few hours for a cold salad.

This quinoa and roasted veggie salad is a light yet filling gluten-free option that’s full of flavor and texture.

The roasted vegetables add a natural sweetness, while the quinoa serves as a hearty base.

With a simple lemon dressing, this salad is a fresh and healthy choice for brunch or lunch.

Sweet Potato Hash with Sausage and Eggs

This sweet potato hash with sausage and eggs is a hearty, gluten-free brunch dish that’s sure to satisfy your appetite.

The combination of crispy roasted sweet potatoes, savory sausage, and perfectly cooked eggs creates a filling and flavorful meal.

It’s a balanced dish with protein, vegetables, and healthy carbs, perfect for a nourishing start to your day.

Ingredients:

2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
Salt and pepper, to taste
2 breakfast sausages (gluten-free)
1 small onion, chopped
1 bell pepper, chopped
4 large eggs
Fresh parsley, for garnish

Instructions:

Preheat the oven to 400°F (200°C).
Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until crispy and golden.
While the sweet potatoes roast, cook the sausages in a skillet over medium heat until browned and cooked through. Remove from the pan and set aside.
In the same skillet, add the chopped onion and bell pepper. Sauté for 3-4 minutes until softened.
Crumble the cooked sausages into the skillet with the vegetables, stirring to combine.
Once the sweet potatoes are done roasting, add them to the skillet and toss everything together.
In a separate pan, cook the eggs to your liking (fried, scrambled, or poached).
Serve the sweet potato hash with the eggs on top and garnish with fresh parsley.

This sweet potato hash with sausage and eggs is a flavorful and filling gluten-free brunch option that’s packed with protein and healthy vegetables.

The sweet potatoes provide a comforting sweetness, while the sausage adds savory depth, making this dish a perfect choice for a wholesome, satisfying meal.

Cauliflower Rice Stir-Fry with Veggies

This cauliflower rice stir-fry is a quick and easy gluten-free brunch dish that’s both light and nutritious.

Cauliflower rice is a great low-carb alternative to regular rice, and it pairs perfectly with colorful veggies and a savory stir-fry sauce.

It’s a versatile dish that can be customized with your favorite vegetables or protein.

Ingredients:

1 medium cauliflower, grated into rice-sized pieces
2 tablespoons olive oil
1 small onion, chopped
1 bell pepper, diced
1 carrot, julienned
2 cloves garlic, minced
2 tablespoons gluten-free soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon ginger, grated
2 eggs (optional, for added protein)
Green onions, for garnish

Instructions:

Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, carrot, and garlic. Sauté for 5-7 minutes until the vegetables are softened.
Add the grated cauliflower to the pan and stir to combine with the veggies. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice becomes tender and slightly crispy.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and ginger. Pour the sauce over the cauliflower rice and vegetables, stirring to coat evenly.
If using eggs, crack them into the pan and scramble them into the stir-fry until cooked through.
Garnish the stir-fry with green onions and serve immediately.

This cauliflower rice stir-fry is a light yet satisfying gluten-free brunch option that’s packed with flavor and nutrients.

The cauliflower rice provides a great base, while the fresh vegetables and savory stir-fry sauce bring everything together.

It’s a versatile dish that can be customized to your taste and is perfect for a healthy, low-carb brunch.

Almond Butter Banana Smoothie

This almond butter banana smoothie is a delicious and nutritious gluten-free brunch option that’s both creamy and filling.

The combination of almond butter and banana provides healthy fats, protein, and natural sweetness, while the almond milk adds a smooth texture.

It’s a great option for those looking for a quick and easy meal that’s also packed with nutrients.

Ingredients:

1 ripe banana
2 tablespoons almond butter
1 cup almond milk (or any milk of your choice)
1 tablespoon chia seeds (optional)
1 teaspoon honey or maple syrup (optional)
Ice cubes (optional, for a chilled smoothie)

Instructions:

In a blender, combine the banana, almond butter, almond milk, chia seeds (if using), and honey or maple syrup.
Blend until smooth and creamy, adding ice cubes if desired for a chilled smoothie.
Pour the smoothie into a glass and serve immediately.

This almond butter banana smoothie is an easy, quick gluten-free brunch option that’s perfect for busy mornings.

The combination of banana and almond butter provides a creamy and satisfying texture, while the added chia seeds give it a nutritional boost.

It’s a delicious and filling drink that can help keep you full and energized throughout the day.

Zucchini Noodles with Pesto and Cherry Tomatoes

This zucchini noodle dish is a light, gluten-free alternative to traditional pasta.

The zucchini noodles, or “zoodles,” provide a fresh, low-carb base, and the homemade pesto sauce adds a rich, herby flavor.

Cherry tomatoes bring a burst of sweetness, making this a perfect brunch option that’s both satisfying and healthy.

Ingredients:

2 medium zucchinis, spiralized into noodles
1 cup fresh basil leaves
2 tablespoons pine nuts
2 cloves garlic
¼ cup olive oil
2 tablespoons Parmesan cheese (optional)
1 cup cherry tomatoes, halved
Salt and pepper, to taste
Fresh basil, for garnish

Instructions:

In a food processor, combine the basil leaves, pine nuts, garlic, and Parmesan cheese (if using). Pulse until finely chopped.
With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
Heat a large skillet over medium heat and add the spiralized zucchini noodles. Sauté for 2-3 minutes until just tender.
Remove the skillet from heat and toss the zoodles with the pesto sauce. Add the halved cherry tomatoes and gently stir to combine.
Serve the zucchini noodles topped with extra fresh basil and enjoy your light, gluten-free brunch!

This zucchini noodles with pesto and cherry tomatoes dish is a flavorful, gluten-free alternative to pasta that’s full of fresh flavors.

The zucchini provides a satisfying texture, and the pesto sauce brings a delicious herbal richness.

The sweet cherry tomatoes add the perfect balance, making this a great option for a quick and healthy brunch.

Eggplant and Tomato Stacks

Eggplant and tomato stacks are a fresh, gluten-free brunch dish that features layers of roasted eggplant, juicy tomatoes, and melty cheese, all drizzled with a simple balsamic glaze.

This dish is a perfect mix of savory and tangy, and it’s light but filling, making it an excellent choice for a gluten-free meal.

Ingredients:

1 large eggplant, sliced into ½-inch rounds
2 large tomatoes, sliced
1 tablespoon olive oil
Salt and pepper, to taste
1 cup fresh mozzarella, sliced
2 tablespoons fresh basil, chopped
2 tablespoons balsamic vinegar
1 teaspoon honey

Instructions:

Preheat the oven to 375°F (190°C).
Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, flipping halfway through, until the eggplant is golden and tender.
While the eggplant is roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes until the mixture thickens.
To assemble the stacks, layer a slice of eggplant, a slice of tomato, and a slice of mozzarella. Repeat the layers until all ingredients are used.
Return the stacks to the oven and bake for an additional 5 minutes, or until the cheese is melted.
Drizzle the balsamic glaze over the stacks and sprinkle with fresh basil. Serve immediately.

These eggplant and tomato stacks are a visually appealing and delicious gluten-free dish that’s perfect for brunch.

The roasted eggplant is tender and savory, while the mozzarella melts perfectly with the juicy tomatoes.

The balsamic glaze ties everything together with a tangy sweetness, making this dish a perfect light, gluten-free option.

Coconut Flour Pancakes with Blueberry Syrup

These coconut flour pancakes are a fluffy, gluten-free alternative to traditional pancakes.

Coconut flour adds a slight sweetness and rich texture to the pancakes, while the homemade blueberry syrup adds a burst of fruitiness.

This combination is not only delicious but also packed with healthy fats and antioxidants, making it a great choice for a satisfying brunch.

Ingredients for Pancakes:

¼ cup coconut flour
4 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ cup almond milk (or any milk of your choice)
1 tablespoon coconut oil, melted
Pinch of salt

Ingredients for Blueberry Syrup:

1 cup fresh blueberries
2 tablespoons honey or maple syrup
1 teaspoon lemon juice

Instructions:

In a medium bowl, whisk together the coconut flour, eggs, vanilla extract, baking powder, almond milk, coconut oil, and salt until a smooth batter forms.
Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
Pour ¼ cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown. Remove from the skillet and set aside.
In a small saucepan, combine the blueberries, honey or maple syrup, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries break down and the syrup thickens.
Serve the pancakes with the warm blueberry syrup drizzled on top.

These coconut flour pancakes with blueberry syrup are a delicious, gluten-free treat that’s both indulgent and healthy.

The pancakes are light yet filling, while the blueberry syrup provides a fresh, fruity touch.

It’s a perfect way to enjoy a cozy brunch without gluten, while still getting the sweetness and flavors you love.