Matzo Brei, an iconic dish of Ashkenazi Jewish origin (sometimes spelled matzah brie or matzoh brei). It’s so simple yet filled with childhood memories. It’s a combination of crisp matzo, soaked in egg, then fried until golden, like a pancake, and topped however you like whether with syrup, powdered sugar, or savory fixings like salt, pepper, and parsley.

Sweet or savory, it’s a comfort food unlike any other.

If you’re in the mood for more unique pancake ideas, why not try to make easy gluten free pancakes from scratch with gluten free bread? Or spice things up with my cozy gluten free pumpkin spice pancakes recipe from my collection of delicious gluten free breakfast recipes.

Rediscovering a childhood tradition: gluten free matzo brei

Growing up, Matzo Brei was a cherished tradition in our house, and I looked forward to it every year. Passover mornings were so special, where Matzo Brei was more than just food. It was a comforting constant. The aroma of sizzling eggs and matzo filled the kitchen, and there was nothing more satisfying than the soft, golden pieces on my plate.

But then life threw a curveball. My kids were diagnosed with gluten sensitivities.

Traditional matzo is a crispy flatbread made from unleavened grains such as barley, wheat, rye, oats, and spelt. It is not gluten-free.

For years, I missed being able to pass down that simple, cherished breakfast to my kids. I thought we’d never share that piece of my childhood.

But then, something unexpected happened: I found gluten-free matzo at the store. I couldn’t believe it! I brought it home, excited and hopeful. 

And let me tell you, when I made it for my kids, they were hooked. They loved it just as much as I had. Matzo Brei has become a tradition once more in our home. Only now it’s not just a Passover treat, they want it every Saturday morning.

It’s so easy, my kids have even started making it themselves!

Ingredients

To whip up this easy and delicious recipe, you’ll only need a few ingredients: eggs, milk, butter for frying, and, of course, gluten-free matzo-style squares that are made with simple, wholesome gluten free ingredients like tapioca starch, potato flakes, honey, and salt.

Instructions

*Free printable recipe card is available at the end of the post.

Start by breaking the matzo into bite-sized pieces and soaking them in a shallow dish of milk. I find a pie dish works for this step. Let the pieces soak up the milk, softening them just enough for the next part of the process.

Once the matzo has absorbed the milk, beat an egg in a separate bowl and stir it into the mixture, ensuring that the pieces are evenly coated. This will bind everything together, giving the dish its signature texture.

Now, melt some butter in a skillet over medium heat, then carefully pour the matzo mixture into the pan. Use a spatula to spread the mixture evenly, ensuring each piece gets a chance to crisp up.

Cook the matzo brei, flipping it occasionally and breaking it up into smaller bits, just like you would scrambled eggs. Continue frying until the texture is just the way you like it, whether you prefer it soft and slightly chewy or crispy and golden.

For that extra satisfying crunch, let it cook a bit longer on each side, allowing a golden-brown, crispy crust to form, adding depth of flavor and texture.

Once it’s cooked to your liking, serve it up warm and enjoy the comforting, crispy goodness of this classic gluten-free matzo brei!

Serving suggestions

If you’re in the mood for something sweet, you can totally sprinkle a little sugar or cinnamon on your matzo brei. And serve it with fresh fruit like berries, apples, or this Grape Salad Recipe on the side.

Some folks even like drizzling it with maple syrup, honey, or dusting it with powdered sugar. But honestly, the topping options are endless!

You could go savory too with a sprinkle of herbs, salt, and pepper, or even add a dollop of sour cream or Easy Homemade Applesauce. And if you’re feeling fancy, pan-seared Crispy Skin Salmon or smoked salmon would be delicious! 

Just get creative and make it your own.

Pro tips and recipe notes

• Today, I have Yahuda Matzos Gluten Free Matzo-Style Squares original flavor. They also come in toasted onion which is delicious too. They state on the box that they are perfect for those who desire gluten free products during Passover and all year round, but that they are not a replacement for the ceremonial part of the Seder.
• You can easily double or triple the recipe. Simply use a larger pan or make in batches to ensure the texture remains consistent and the matzo brei cooks evenly.
• You can store leftover matzo brei in the refrigerator for about 3-4 days. Be sure to keep it in an airtight container to help maintain its freshness. When you’re ready to eat it, you can reheat it in a skillet or microwave to warm it up. The texture may soften a bit, but it will still be delicious!

Mmm. It’s so good. Each bite feels like a warm hug.

I’m so happy to share this dish with you. It’s proof that with new gluten free options, you can always bring the recipes you love back to life even if you have to tweak the recipe a bit.

More recipes like this

Gluten Free Potato Latkes: This recipe is so irresistible that they’ll be eagerly devoured within minutes!

Gluten Free French Toast: This family recipe combines simple ingredients with expert techniques to create a delicious morning treat that’s free of gluten and full of flavor.

Bacon And Egg Cups: Delicious and convenient bacon and egg cups are a fun tasty meal at home or for on-the-go breakfast. Packed with savory bacon and fluffy eggs, they’re easy to make and ideal for busy mornings.

Crustless Quiche Lorraine: Once you make this low carb moist creamy dish, you’ll probably want to make it over and over again. So good.

Gluten Free Clafoutis: You’re going to love this gluten free version of a very special rustic French cherries nestled in custard dessert!

Italian Frittata: This is a hearty, flavorful dish packed with savory sausage, sweet red peppers, tender potatoes, and soft buttery onions, making it a delicious meal for breakfast, brunch, or a comforting dinner.

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Gluten Free Matzo Brei Recipe

Enjoy a delicious Gluten Free Matzo Brei! Crispy on the outside and tender on the inside, this flavorful dish offers all the comforting goodness of traditional Matzo Brei, made with gluten-free matzo.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 490kcal

Author Barbara Bianchi

Ingredients

• 1 sheet of gluten free matzo
• 2 tablespoons of milk
• 2 eggs beaten
• 2 tablespoons of butter
• Salt and pepper to taste

Instructions

• To begin, break matzo up into bite-size pieces and soak in milk (about 30 seconds) until soft, but not mushy. I use a shallow pie dish.
  1 sheet of gluten free matzo, 2 tablespoons of milk
• Add beaten eggs and gently stir.
  2 eggs
• Melt butter in your skillet over a medium heat. Then pour matzo mixture into your buttered skillet and spread the matzo out with a spatula.
  2 tablespoons of butter
• Fry the matzo brei (about 2 minutes), flipping it occasionally and breaking it up into smaller bits, just like you would scrambled eggs. Continue frying until the texture is just the way you like it whether you prefer it soft and slightly chewy or crispy and golden.

  For an even crispier texture, you can also let it cook longer on each side before flipping it to get a golden-brown, crispy crust.
• Season with salt and pepper, if desired. Serve warm and enjoy the comforting, crispy goodness of this classic gluten-free matzo brei!
  Salt and pepper

Notes

• Today, I have Yahuda Matzos Gluten Free Matzo-Style Squares original flavor. They also come in toasted onion which is delicious too. They state on the box that they are perfect for those who desire gluten free products during Passover and all year round, but that they are not a replacement for the ceremonial part of the Seder.
• You can easily double or triple the recipe. Simply use a larger pan or make in batches to ensure the texture remains consistent and the matzo brei cooks evenly.
• You can store leftover matzo brei in the refrigerator for about 3-4 days. Be sure to keep it in an airtight container to help maintain its freshness. When you're ready to eat it, you can reheat it in a skillet or microwave to warm it up. The texture may soften a bit, but it will still be delicious!
•  

Nutrition

Calories: 490kcal | Carbohydrates: 29.1g | Protein: 17.4g

The post Gluten Free Matzo Brei Recipe appeared first on Gluten Free Homestead.

Years ago, I had the pleasure of staying at a cozy bed and breakfast, where the owner/chef surprised my family with gluten-free pancakes for breakfast. After thanking her for being so thoughtful, she shared her secret recipe with me.

“Do you have a food processor?” she asked, and I nodded. She then revealed that she had taken the gluten-free bread I had brought and kept in her kitchen and turned it into flour using her food processor.

With just milk and eggs added to the bread flour (the bread already had salt and sugar in it), we had the most delicious and gluten-free pancakes. It was a game-changer for me, and I couldn’t wait to recreate the recipe at home.

And while we’re on the topic of easy breakfast treats, don’t miss out on my quick Gluten Free French Toast, egg-free Pumpkin Spice Pancakes recipes, and the family favorite Gluten Free Matzo Brei Recipe too!

Do you often find yourself with leftover gluten-free bread and no idea what to do with it? When I make sandwiches, I don’t use the heels of the loaf and I tend to cut off the crust. Instead of throwing it away, why not turn it into delicious pancakes?

With just a few simple ingredients and a bit of creativity, you can transform that leftover bread into a scrumptious breakfast treat.

Fast forward to today, I’ve updated the recipe with a teaspoon of baking powder. 

The secret Ingredient

The secret ingredient to making these gluten-free pancakes light and fluffy is baking powder. By adding baking powder to the batter and letting it sit for a few minutes before cooking, the pancakes will rise and become airy.

Great toppings for gluten-free pancakes

There’s no denying that pancakes taste best with a variety of toppings. Here are some of my favorite toppings for gluten-free pancakes:

• Fresh fruit: Topping with fresh fruit like blueberries or strawberries is a great way to add some sweetness to your pancakes.
• Whipped cream: Whipped cream is a classic topping for pancakes and can make them even more delicious. If you’d prefer, here’s how to make dairy-free coconut whipped cream.
• Butter: A simple pat of butter can go a long way in enhancing the flavor of your pancakes.
• Maple syrup or honey: No pancake breakfast is complete without a generous drizzle of syrup.

Ready to flip some pancakes? Let’s go.

How to make easy pancakes

*Free printable recipe card is available at the end of the post. 

Please Note:  Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Give your bread a whirl in your food processor and transfer it to large bowl. Then add baking powder. You can use a pastry cutter, fork, or whisk to combine well.

Since I use the heel and crust of the bread, my flour is golden-brown in color.

Then in a separate bowl stir together your wet ingredients: eggs, vanilla extract, and milk. 

When you heat baking powder with liquid (milk), it causes a bubbly reaction. That’s how you’ll get lovely air pockets for fluffy pancakes.

So stir the wet ingredients into your flour mixture with a rubber spatula or a wooden spoon until just combined. 

At this point, let your batter rest for a few minutes while the flour mixture absorbs the liquids. 

Ready for the stove

Now you’re in the home stretch.

Generously grease your griddle or a skillet with oil over a medium heat until hot, but not smoking. This way your batter will start to cook as soon as it hits the pan, but it’s not too hot that it’ll scorch or too low that it will turn out tough.

Pour a quarter of a cup of batter for each pancake onto your skillet. If your batter doesn’t spread into a round, give it a little nudge with the back of your spoon. If you’re using a griddle, space out as many pancakes as you can fit without touching.

When the edges begin to brown slightly and a few bubbles break the surface of the batter, flip the pancakes over.

You can peek at the underside by lifting up the edge of the pancakes using a spatula. If the underside is brown, it’s time to flip! Only 1 1/2 to 2 minutes on each side. (Often times the second side will take half as long as the first side did.)

Be sure to wipe you griddle after every batch and use fresh oil so that your oil doesn’t burn.

And that’s it. Your pancakes are ready to enjoy alongside fluffy scrambled eggs, easy crispy bacon cooked in your oven, plus potatoes either golden Roasted Potatoes or spicy Air Fryer Batata Harra.

Pro tips and recipe notes

• I know gluten free bread can be expensive. So I save the crusts and heels in a bag in the freezer until I have enough to make pancakes.

• I use Udi’s gluten free sandwich bread for this recipe. Some breads are more absorbent than others. If you use a different bread, you may have to adjust the amount of milk. You’ll want your batter to be thick.

• I use Rumford baking powder because it is gluten free, aluminum free, and non-GMO.

• Preheat your griddle on medium before pouring your batter on so that the pancakes start to cook as soon as they hit the pan, but not too hot that they’ll scorch.

• Wipe the griddle after every batch and use new oil so that your oil doesn’t burn. (I use a tablespoon of oil in an eight-inch skillet.)

• My family prefers freshly made pancakes. That being said, leftovers will keep in an airtight container or freezer-safe zip-top storage bag in the fridge for a week or in the freezer for up to a month. 

Reheating them in the microwave can make them tough so just pop them in your toaster, and they’ll be ready for a convenient on-the-go breakfast.

So next time you find yourself with leftover gluten-free bread, don’t throw it away. Instead, use it to make these delicious pancakes and enjoy a scrumptious breakfast while reducing food waste.

Get creative with your toppings and make these pancakes your own. Happy pancake crafting!

And if you have any questions, please reach out to me in the comments or shoot me an email. I’ll respond ASAP.

You might also like

Gluten free pigs-in-a-blanket – The minute you bite into these fluffy pancakes with slightly crispy edges and discover the spicy breakfast sausage inside, you’ll know it’s going to be a special day.

Apple Filled Pumpkin Crepes (Gluten Free) – These golden pumpkin crepes are stuffed with a sweet apple cinnamon filling and served with homemade coconut whipped cream for a deliciously healthy breakfast or even dessert.

Gluten free clafoutis – You’re going to love this gluten free cherry clafoutis version of a very special rustic french treat.

Crustless Quiche Lorraine (Gluten Free And Low Carb) – The ingredients in this recipe are for a classic Quiche Lorraine minus the pastry shell. It’s filled with bacon, eggs, cream, and French cheese like Gruyère or Emmental. 

Love this recipe? Pin it!

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Make Easy Pancakes from Scratch with Gluten-Free Bread

With just a few simple ingredients, you can transform leftover bread into a scrumptious breakfast treat.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 10 pancakes

Calories 82kcal

Author Barbara Bianchi

Equipment

• Cast Iron Skillet or Stainless Steel Skillet
• Food Processor
• OXO mixing bowls

Ingredients

• 4 slices gluten free bread 6.5 ounces
• 1 teaspoon of baking powder
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• oil to grease your pan

Instructions

• To begin, roughly tear up your bread and add it to the bowl of your food processor fitted with the large blade. Close the lid and blend on high for about one minute until the bread is the consistency of coarse flour.
  4 slices gluten free bread
• Transfer the bread flour to a large bowl. Add baking powder and whisk to combine well.
  1 teaspoon of baking powder
• Then in a separate bowl stir together your wet ingredients: eggs, vanilla extract, and milk.
  1 cup milk, 2 eggs, 1 teaspoon vanilla extract
• Then stir the wet ingredients into your flour mixture with a rubber spatula or a wooden spoon until just combined.
• At this point, let your batter rest for 10 minutes while the flour mixture absorbs the liquids.
• Generously grease your griddle or a skillet with oil over a medium heat until hot, but not smoking. This way your batter will start to cook as soon as it hits the pan, but it’s not too hot that it’ll scorch or too low that it will turn out tough.
  oil
• Pour a quarter of a cup of batter for each pancake onto your skillet. If your batter doesn’t spread into a round, give it a little nudge with the back of your spoon. If you’re using a griddle, space out as many pancakes as you can fit about an inch apart.
• When the edges begin to brown slightly and a few bubbles break the surface of the batter, flip the pancakes over.

  You can peek at the underside by lifting up the edge of the pancakes using a spatula. If the underside is brown, it’s time to flip! Only 1 1/2 to 2 minutes on each side. (Often times the second side will take half as long as the first side did.)

  Be sure to wipe you griddle after every batch and use fresh oil so that your oil doesn’t burn.
• Enjoy your pancakes with your favorite toppings.

Notes

• I know gluten free bread can be expensive. So I save the crusts and heels in a bag in the freezer until I have enough to make pancakes.

• I use Udi’s gluten free sandwich bread for this recipe. Some breads are more absorbent than others. If you use a different bread, you may have to adjust the amount of milk. You’ll want your batter to be thick.

• I use Rumford baking powder because it is gluten free, aluminum free, and non-GMO.

• Preheat your griddle on medium before pouring your batter on so that the pancakes start to cook as soon as they hit the pan, but not too hot that they’ll scorch.

• Wipe the griddle after every batch and use new oil so that your oil doesn’t burn. (I use a tablespoon of oil in a eight-inch skillet.)

• My family prefers freshly made pancakes. That being said, leftovers will keep in an airtight container or freezer-safe zip-top storage bag in the fridge for a week or in the freezer for up to a month. 
  Reheating them in the microwave can make them tough so just pop them in your toaster, and they’ll be ready for a convenient on-the-go breakfast.

Nutrition

Calories: 82kcal

The post Make Easy Pancakes from Scratch with Gluten-Free Bread appeared first on Gluten Free Homestead.

Treat yourself and your family with these moist, light, and fluffy pumpkin spice gluten free pancakes. 

They’re one of my favorite recipes for Thanksgiving breakfast or brunch, as well as, any holiday gathering.

Oh, and make sure you take a peek at my complete selection of gluten-free breakfast recipes; you’ll find plenty more yummy ideas there!  

Pumpkin is loaded with nutrients. It’s rich in Vitamin A, low in calories, and packed full of antioxidants that can boost your immune system and support overall health, along with promoting healthy skin. I love that.

And if you have pumpkin puree from other recipes where you didn’t use the whole can, this is a fantastic way to use those leftovers.

Hungry for more pumpkin goodness? Try Gluten Free Apple Filled Pumpkin Crepes, delicious egg-free Gluten Free Pumpkin Chocolate Chip Cookies, mouthwatering Gluten Free Pumpkin Crisp or this naturally gluten free, creamy Pumpkin Mousse for even more autumn treats! 

Secrets to making good pancakes

It’s easier than you think to make pancakes from scratch. With a delicious blend of carefully selected ingredients and several surefire tips, you simply can’t go wrong. 

So stay in your pj’s if you like, brew some coffee or tea, take it slow, and follow all my recipe tips to make this easy, tasty brunch.

Ready to flip some pancakes? Here’s what you’ll need.

Ingredients

It all starts with pumpkin. Make sure to use pure pumpkin instead of pumpkin pie mix. I prefer organic pumpkin, but Libby’s works great too!

Along with pumpkin, you’ll need extra-virgin olive oil, honey, eggs, and a splash of vanilla extract. For creaminess, grab some cream and milk, and don’t forget the gluten-free 1:1 flour, baking powder, and a pinch of salt. To spice things up, pumpkin spice is a must, and you’ll want some butter to grease your griddle.

Instructions

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Begin with your dry ingredients in a large bowl. You can use a pastry cutter, fork, or whisk to mix. Be sure to combine well: gluten free flour, salt, pumpkin spice for flavor, and baking powder for fluffiness.

Then in a separate bowl stir together your wet ingredients: a little extra-virgin olive oil, honey, pumpkin, eggs, vanilla extract, cream, and milk. (I use cream and milk, but you could go with half & half or just milk instead).

When you heat baking powder with liquid (milk), it causes a bubbly reaction. That’s how you’ll get lovely air pockets for fluffy pancakes.

So stir the wet ingredients into your flour mixture with a rubber spatula or a wooden spoon until combined.

At this point, let your batter rest for a few minutes while the flour mixture absorbs the liquids. 

Ready for the stove

Now you’re in the home stretch.

Generously grease your griddle or a large skillet with butter over a medium heat until hot, but not smoking. This way your batter will start to cook as soon as it hits the pan, but it’s not too hot that it’ll scorch or too low that it will turn out tough.

Pour a third of a cup of batter for each pancake onto your skillet. If your batter doesn’t spread into a round, give it a little nudge with the back of your spoon. If you’re using a griddle, space out as many pancakes as you can fit without touching.

When the edges begin to brown slightly and a few bubbles break the surface of the batter, flip the pancakes over.

You can peek at the underside by lifting up the edge of the pancakes using a spatula. If the underside is brown, it’s time to flip! Only 1 1/2 to 2 minutes on each side. (Often times the second side will take half as long as the first side did.)

Be sure to wipe you griddle after every batch and use fresh butter so that your butter doesn’t burn.

And that’s it. Your delicious pancakes are ready to enjoy.

Serving suggestions

Lightly dust powdered sugar over each pancake, drizzle with maple syrup, and watch them be devoured! Feel free to add a pat of butter, honey, jam, chopped nuts, or whipped cream. Choose your favorites!

Pair them with a generous side of fluffy roasted potatoes and crispy oven-baked bacon for a hearty, satisfying meal.

Pro tips and recipe notes

Be sure to use pure pumpkin, not pumpkin pie mix. I use this organic pumpkin. You can also go with Libby’s.

Today, I used King Arthur Gluten Free 1/1 flour. You can go with your favorite gluten free all purpose flour.

 I use Rumford baking powder because it is gluten free, aluminum free, and non-GMO.

Preheat your griddle on medium before pouring your batter on so that the pancakes start to cook as soon as they hit the pan, but not too hot that they’ll scorch.

Wipe the griddle after every batch and use a new pat of butter so that your butter doesn’t burn.

If you’re cooking for a crowd, it’s easy to double this recipe and get two skillets going. Or use one pan, and keep the cooked pancakes warm in a 200℉ oven on a rack. Don’t stack them in the oven or the bottom ones may get squished and soggy.

My family prefers freshly made pancakes. That being said, leftovers will keep in an airtight container or freezer-safe zip-top storage bag in the fridge for a week or in the freezer for up to a month. 

Reheating them in the microwave can make them tough. So just pop them in your toaster, and they’ll be ready for a convenient on-the-go breakfast.

These are definitely worth waking up for. I can’t wait for you to taste them.

And if you have any questions, please reach out to me in the comments or shoot me an email. I’ll respond ASAP.

More recipes like this

Gluten free French toast – You’ll love this cinnamony gluten free french toast cooked until golden and slightly crisp on the edges. It’s easy to make and so delicious.

Gluten free pigs-in-a-blanket – The minute you bite into these fluffy pancakes with slightly crispy edges and discover the spicy breakfast sausage inside, you’ll know it’s going to be a special day.

Make Easy Pancakes from Scratch with Leftover Gluten-Free Bread – These fluffy pancakes are a delicious way to use up leftover gluten free bread and make easy pancakes from scratch.

Gluten Free Matzo Brei – This is traditionally served during Passover, but my family loves it so much that it has become a tradition every Saturday morning in our house!

Gluten Free Breakfast Casserole – Sausage and potato breakfast casserole is the best choice when you want to feed a crowd. It’s so good.

Italian Frittata – This is a hearty, flavorful dish packed with savory sausage, sweet red peppers, tender potatoes, and soft buttery onions, making it a delicious meal for breakfast, brunch, or a comforting dinner.

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Pumpkin Spice Pancakes Recipe (Gluten Free)

These gluten free pancakes are so easy to make and absolutely delicious. They're moist and fluffy on the inside, slightly crispy around the edges, and flavored with pumpkin spice to make them a tasty breakfast.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 8 pancakes

Calories 165kcal

Author Barbara Bianchi

Ingredients

• 1 tablespoon of extra-virgin olive oil
• 1/4 cup of honey
• 1/2 cup of canned pumpkin
• 2 eggs
• 1 teaspoon of vanilla extract
• 1/4 cup of cream
• 1/4 cup of milk
• 1 cup of gluten free 1/1 flour
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1 tablespoon of pumpkin spice
• butter to grease your skillet

Instructions

• In a large bowl, mix your flour, salt, pumpkin spice, and baking powder.

  You can use a pastry cutter, fork, or whisk to mix. Be sure to combine well.
  1 cup of gluten free 1/1 flour, 1/4 teaspoon of salt, 1 tablespoon of pumpkin spice, 1/2 teaspoon of baking powder
• In a separate bowl stir together your oil, honey, pumpkin, eggs, vanilla extract, cream, and milk.

  I have heavy whipping cream and milk (you could also go with half & half or just milk).
  1 tablespoon of extra-virgin olive oil, 1/4 cup of honey, 1/2 cup of canned pumpkin, 2 eggs, 1 teaspoon of vanilla extract, 1/4 cup of cream, 1/4 cup of milk
• Stir the wet ingredients into your flour mixture with a rubber spatula or a wooden spoon until combined.
• Generously grease your griddle or a large skillet with butter over a medium heat until hot, but not smoking. This way your batter will start to cook as soon as it hits the pan, but it's not too hot that it’ll scorch.

  If you're using a griddle, space out as many as can fit without touching.
  butter to grease your skillet
• Pour a third of a cup of batter for each pancake onto your skillet. If your batter doesn't spread into a round, give it a little nudge with the back of your spoon
• When the edges begin to brown slightly and a few bubbles break the surface of the batter, flip the pancakes over.

  You can peek at the underside by lifting up the edge of the pancakes using a spatula; if the underside is brown, it’s time to flip!

  This will take only 1 1/2 to 2 minutes on each side. (Often times the second side will take half as long as the first side did.)

  Serve and enjoy!

Notes

Be sure to use pure pumpkin, not pumpkin pie mix. I use organic pumpkin. You can also go with Libby’s.

Today, I used King Arthur Gluten Free 1/1. You can go with your favorite gluten free all purpose flour.

 I use Rumford baking powder because it is gluten free, aluminum free, and non-GMO.

Preheat your griddle on medium before pouring your batter on so that they’ll start to cook as soon as they hit the pan, but not too hot that they’ll scorch.

Wipe the griddle after every batch and use a new pat of butter so that your butter doesn’t burn.

If you're cooking for a crowd, it's easy to double this recipe and get two skillets going. Or go with one pan, and keep the cooked ones warm in a 200℉ oven on a rack. Don't stack them in the oven or the bottom ones may get squished and soggy.

My family prefers freshly made pancakes. That being said, leftovers will keep in an airtight container or freezer-safe zip-top storage bag in the fridge for a week or in the freezer for up to a month. 

Reheating them in the microwave can make them tough so just pop them in your toaster and they'll be ready for a convenient on-the-go breakfast.

  Serving suggestions: Dust each with powdered sugar, drizzle with maple syrup and watch them be devoured. You might prefer a pat of butter, honey, jam, chopped nuts or even whipped cream. It’s up to you.

Nutrition

Calories: 165kcal

The post Pumpkin Spice Pancakes Recipe (Gluten Free) appeared first on Gluten Free Homestead.

Bacon! There are so many delicious ways to enjoy it – on its own, as a topping on a salad or burger like this amazing bacon cheeseburger, or even added to this easy and delicious slow cooker beef chili.

It can also be chopped up and added to this healthy bacon and potato salad or breakfast potato skins.

Best of all, it’s keto and low-carb. And if you get sugar-free bacon, it’s whole 30 compliant too!

For the past few years, I’ve been cooking my bacon in the oven, and I’ve never looked back.

Read on to discover why and how I do it.

Is baking bacon healthier than frying?

Yes, baking bacon can be a healthier option.

Baking bacon on a raised rack lets the excess fat drip into the pan below. That definitely cuts down on the amount of fat.

Now, don’t get me wrong. I like fat as much as any keto person. However, excess fat isn’t necessary on a well-formulated keto diet. Especially if you already have excess fat you want to lose.

Is bacon okay on keto?

At zero carbs, bacon is definitely okay on keto.

Fat is okay on keto.

However, if you’re on a keto diet to lose fat, consuming too much fat will go against your purpose which is to lose weight. Read more about our keto journey here.

So follow this method and you’ll cut down on unnecessary fat.

Here are some benefits of cooking bacon in the oven

• I already mentioned that cooking bacon on a raised rack in the oven allows the fat to drip down away from the bacon, and it also allows the hot air to circulate around the bacon.
• Also, you don’t have to stand at your stove dodging splattering oil. You’ll be free to prepare the rest of your breakfast. 
• And clean up is easier because your stove doesn’t get covered in grease. In fact in the oven, it cooks at an even temperature which prevents splattering.
• Finally, you can cook more bacon at one time. That’s batch cooking at its finest!

Instructions

*Free printable recipe card is available at the end of the post. 

Please Note:  The links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Now, let’s talk about how to cook bacon in the oven. It’s super easy!

Just make sure your bacon is room temperature and not overcrowded on the baking sheet.

If you’re making 12-14 strips of bacon at a time, divide the strips between two baking pans and place on separate oven racks.

Before you turn your oven on, position your oven racks so that one rack is in the bottom third of the oven and the other is in the top third of the oven. The bacon on the rack above may cook sooner than the one below it. That’s okay.

Take that finished pan out and give the second pan a chance to finish cooking about 2-3 more minutes. 

I recommend uncured no nitrite bacon preferably with no sugar like this bacon from Niman Ranch.

I also must say that I love the taste of Trader Joe’s uncured dry rubbed sliced bacon and Applegate Farms Sunday bacon.

And lately, I’ve been buying thick cut hickory bacon from the butcher’s showcase. It’s less expensive and tastes amazing.

Any bacon you choose, however, will work with this method.

Total cooking time is usually 18-20 minutes at 400℉. But since ovens vary, start checking your bacon at 15 minutes to be sure it doesn’t burn.

Once your bacon is done, use tongs to transfer it to drain on a plate lined with paper towels. I like to take another paper towel and blot the bacon on the top, as well. 

Then you can strain the fat and save it in the fridge or freezer to use for cooking in other recipes in place of butter or oil. Just store it in the fridge or the freezer. Here’s a cool container designed for storing fat. 

Pro tips and recipe notes

A quick recap of several of the tips I mentioned above:

• Cook your room temperature bacon on a raised rack fitted into a baking sheet lined with parchment paper so that the hot air circulates around the bacon and the fat drips down into the pan leaving you with perfectly crisp delicious bacon. Aluminum foil can be porous and leak bacon fat into your baking sheet so it’s better to line your baking sheet with parchment paper that won’t soak up the grease. Less mess!
• Don’t crowd the pan. Your bacon needs room to crisp up evenly. Overcrowding can make your bacon turn out soggy.
• Ovens vary so please check your bacon after the first 15 minutes to be sure it doesn’t burn. Then cook it to your desired crispiness.
• You can store cooked bacon in an airtight container in the fridge for 5-7 days or freeze it for up to 1 month..
• You can save the bacon fat to use in recipes for later. Carefully strain the fat and save it in the fridge or freezer. Or wait for it to solidify on the parchment paper as it cools and just throw it away.

Your family is sure to love crispy oven-baked bacon. It’s the perfect side for a satisfying breakfast. Make sure to get your slice before they’re devoured.

I can’t wait for you to try this method. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

Happy cooking!

P.S. Love how easy baking bacon is? Imagine bringing that same simplicity to your full dinner. I have a method for turning simple chicken or fish into meals that feel comforting, flavorful, and ready in a flash. Here’s how to make dinner tonight easier and tastier.

More bacon recipes you’ll love

Seasoned Cauliflower Rice With Bacon – This cauliflower rice makes a delicious easy side dish that tastes just like fried rice.

Beef Liver With Bacon And Caramelized Onions (With Video) – This is one of the most popular recipes on the blog. And no wonder, it’s a quick, tasty, nutrient dense meal. 

Bacon Wrapped Asparagus – Sometimes the best recipes are the simplest ones. These bundles of asparagus are so elegant, and you’re the only one who will know how effortless they are to make.

Gluten Free Bacon And Sausage Stuffed Mushrooms – These beautiful little mushrooms are stuffed to overflowing with savory Italian sweet sausage, bacon bits, and Mascarpone cheese. So good!

Pub-Style Irish Nachos – This popular recipe is a fun Irish twist on traditional nachos. Crispy, seasoned potato slices are drowned in cheese, bacon, and green onions. 

Game Day Chili Dip – This loaded dip looks like chili and tastes like chili, but it’s dip! Yum.

Bacon And Egg Cups – These egg cups make a fun, tasty meal; at home or for breakfast on-the-go.

Save for later. Pin it!

Watch How To Make It

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How To Cook Bacon In The Oven

Here's how to cook bacon in the oven in less than 25 minutes. No fuss, no mess, just delicious perfectly done bacon.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Calories 60kcal

Author Barbara Bianchi

Ingredients

• 12 ounces of bacon

Instructions

• If you're making 12-14 strips of bacon at a time, it's best to divide the strips between two baking pans.
• Position your oven racks so that one rack is in the bottom third of the oven and the other is in the top third of the oven.
• Preheat your oven to 400℉ and place your pans of bacon on the racks of your oven one above the other. The bacon on the rack above may cook sooner than the one below it. That's o.k. Take that finished pan out and give the second pan a chance to finish cooking about 2-3 more minutes longer.
• Total cooking time is usually 18-20 minutes. But since ovens vary, start checking your bacon at 15 minutes to be sure it doesn't burn.
• Use tongs to transfer your bacon to drain on a plate lined with paper towels. Blot the bacon on top with another paper towel.
• Serve and enjoy.

Video

Notes

• Cook your room temperature bacon on a raised rack fitted into a baking sheet lined with parchment paper so that the hot air circulates around the bacon and the fat drips down into the pan leaving you with perfectly crisp delicious bacon. Aluminum foil can be porous and leak bacon fat into your baking sheet so it's better to line your baking sheet with parchment paper that won't soak up the grease. Less mess!
• Don’t crowd the pan. Your bacon needs room to crisp up evenly. Overcrowding can make your bacon turn out soggy.
• Ovens vary so please check your bacon after the first 15 minutes to be sure it doesn’t burn. Then cook it to your desired crispiness.
• You can store cooked bacon in an airtight container in the fridge.
• You can save the bacon fat to use in recipes for later. Carefully strain the fat and save it in the fridge or freezer. Or wait for it to solidify on the parchment paper as it cools and just throw it away.

Nutrition

Serving: 1slice | Calories: 60kcal

The post How To Cook Bacon In The Oven appeared first on Gluten Free Homestead.

Happy December! I’m so excited to share the recipe for this savory frittata with goat cheese, leeks, and sage with you today. This quick and easy dish is perfect for a special holiday brunch.

The sweet leeks, creamy goat cheese, and delicately earthy sage make for a lovely blend of flavors.

A little secret: I actually made three of these frittatas all in one day when I was tweaking the recipe (I wanted to make it as fluffy as possible). I refrigerated the extra frittatas and heated them up for breakfast the next morning, and they hadn’t lost any of their deliciousness. So it’s also an excellent make-ahead dish!

Oh, by the way, besides this yummy frittata with goat cheese, I’ve got a bunch more recipes you might like. I have a cozy broccoli frittata recipe that includes a video tutorial where you can watch how easily these frittatas come together. Also a tasty Italian frittata with sausage, red peppers, potatoes, and onions, and a delicious frittata with ham that’s always a hit.

Yes, frittatas are one of my favorite breakfasts. If you’re into eggs in the morning, you’ll want to bookmark this list of gluten free recipes with eggs.

If you’re meal planning and want to keep things simple, here are 4 Steps To Easy Meal Planning for you.

Cozy Christmas morning

All of my children will be home for Christmas. My oldest son lives out of state, but he’s traveling back to be with us during the holidays.

That means we’ll all enjoy our traditional festivities together, including our Christmas movie marathon and eating lots of good food.

I’m thinking of making this frittata for a fun Christmas Eve breakfast or on Christmas morning after opening presents. It’s sure to be a big hit.

If you’re planning a laid-back Christmas morning like we are, this frittata is a dream.

But if you want something more classic (hello, potatoes!), my Gluten Free Breakfast Casserole With Sausage And Potatoes or my friend’s naturally gluten free Weekend Breakfast Casserole are cozy options too. Just a heads-up: my friend’s blog isn’t fully gluten free, so if you poke around, double-check the ingredients.

Ingredients

First, let’s talk about some of the ingredients I have selected.

Eggs: A frittata is an Italian egg-based dish very similar to an omelette. Rather than folding the egg over the filling, you’ll stir the eggs and ingredients together, and cook them slowly.

Goat cheese: I chose goat cheese because of its subtle tart taste with a creamy texture. Also, because it’s closer in comparison to human milk than that of a cow, some people with low tolerance to cow’s milk can tolerate goat’s milk.

Read more about goat cheese here.

The cheese I used is a Chèvre from the Vermont Creamery. This is an absolutely wonderful cheese. They proudly state that their goats’ milk comes from high quality, sustainable, and environmentally sound farms.

If you have any goat cheese left over after making this recipe, I highly recommend crumbling it over a green salad like this pomegranate spinach salad. It’ll really turn it into something special.

Leeks: Next, we have the leeks. These are extremely good for you. Like garlic and onions, leeks belong to a vegetable family called the Allium vegetables. See here for all the nutritional benefits.

They provide a mild, sweet onion-like flavor and a pleasant texture to the frittata. They pair well with the goat cheese and sage, adding depth to the dish.

Here’s a tip for preparing the leeks

To clean leeks, cut off the dark green tough leaves. Next, cut a thin slice from the root and run the leeks under water to wash away all the soil from the inner layers. Finally, slice crossways up to the root end and discard the end.

Then, let the sliced leeks sit for at least 10 minutes before cooking.

When leeks are sliced, they release a natural defense compound called allicin. While allicin serves to protect Allium vegetables from their enemies, it’s also a potent antimicrobial which helps our immune systems.

Waiting 10 minutes after slicing dramatically increases the expression of allicin in the leeks. If you have allowed your leeks to sit for 10 minutes, you can cook them on low or medium heat for a short period of time (up to 15 minutes) without destroying the allicin.

So, it’s a good idea to slice the leeks first and let them sit before preparing the rest of your meal. This is a good rule of thumb for garlic and onions, as well.

Ready to make your frittata?

*Free printable recipe card is available at the end of the post.

Let’s get started!

I cook all the ingredients in a cast-iron skillet that can be transferred to the oven and broiled.

Start by cooking the leeks in butter and oil seasoned with a little salt until they are tender and slightly brown. Do this on a medium heat so that the butter and oil don’t smoke. Then set them aside on a plate. And wipe the skillet clean so it will be ready for cooking your frittata.

Now whisk the eggs in a mixing bowl with about half of a teaspoon of salt and a dash of pepper. Stir in goat cheese, sage and your cooked leeks.

Meanwhile, preheat your broiler on low and if possible set your oven rack seven inches from the heat source.

Next, melt some butter with oil in your skillet. Add your egg mixture, cover, and cook for two minutes.

Finally, uncover and place the oven safe skillet under the broiler until the top is golden and fluffy, about 4 minutes. Since ovens vary, check your frittata after 3 minutes.

Serving suggestions

To serve, cut your fluffy frittata into slices. I love pairing it with a simple fruit salad and a cup of tea or coffee.

Pro tips and recipe notes

• Depending upon your oven, preheat your broiler on low and place the skillet on the middle rack 7-10 inches away from the broiler flame so your frittata doesn’t burn.
• Can I use other types of cheese instead of goat cheese? Yes, you can customize the recipe by using your favorite cheese. Feta, cheddar, mozzarella, or Parmesan are good alternatives to goat cheese.
• What herbs can I use as a substitute for sage? If you don’t have sage, you can use thyme, rosemary, or basil as alternatives to add a different flavor profile to your frittata.
• Can I make this frittata ahead of time for brunch or meal prep? Yes, frittatas can be made in advance and reheated. Store it in the refrigerator and gently reheat slices in the microwave or oven when ready to serve.

I have a feeling this Frittata with Goat Cheese is going to become one of those brunch recipes you make on repeat long after the holidays are over. Enjoy it with cozy slow mornings and a few of the simple habits from my morning routine guide. And suddenly Christmas brunch turns into the kind of nourishing start you’ll want to carry right into the new year.

I hope you have a festive holiday season spent with the people you love most. And I hope the memories you create around the table are ones you’ll treasure for years to come. Enjoy!

P.S. When you want dinner to feel just as easy, my Sauce System is where I show you how to transform everyday ingredients into quick, incredibly delicious meals. Some come together in under 10 minutes without overthinking substitutions.

More breakfast recipes

Breakfast recipe collection – This includes all my easy delicious breakfast and brunch recipes.

Gluten Free French Toast – You’ll love this cinnamony french toast cooked until golden and slightly crisp on the edges. It’s easy to make and so delicious.

Gluten Free Blueberry Muffins (Grain Free And Paleo) – Get your ingredients together, and you’ll be taking these gluten-free coconut flour blueberry muffins out of the oven in just 25 minutes.

Gluten Free Egg Cups These egg cups make a fun, tasty meal at home or for breakfast on-the-go.

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Frittata With Goat Cheese, Leeks, And Sage Recipe

This savory frittata with sweet leeks, creamy goat cheese, and delicately earthy sage make for a lovely blend of flavors. 

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 305kcal

Author Barbara Bianchi

Ingredients

• 1 or 2 leeks sliced
• 2 tablespoons extra-virgin olive oil EVOO, divided
• 3 tablespoons butter divided
• 6 eggs
• 1/2 teaspoon salt
• dash of pepper
• 1 teaspoon fresh sage chopped
• 6 tablespoons goat cheese crumbled

Instructions

• Heat 2 tablespoons of butter and 1 tablespoon of oil in a 10-inch ovenproof skillet.
• Add sliced leeks and season with a little salt. Stir and cook for about 6 minutes until the leeks are tender and slightly brown. Transfer to a plate and set aside.
  1 or 2 leeks
• Clean the skillet so it will be ready for cooking your frittata.
• Whisk the eggs in a mixing bowl. Add 1/2 of a teaspoon of salt and a dash of pepper. Stir in goat cheese, chopped sage and your cooked leeks.
  6 eggs, 1/2 teaspoon salt, dash of pepper, 6 tablespoons goat cheese, 1 teaspoon fresh sage
• Preheat your broiler on low

  and if possible set your oven rack in the middle of your oven seven - ten inches from the heat source.
• Melt 1 tablespoon of butter and 1 tablespoon of oil in your skillet. Add your egg mixture, cover and cook for two minutes.
• Place the oven safe skillet under the broiler until the top is golden and fluffy, about 4 minutes. Since ovens vary, check your frittata after 3 minutes.
• Serve warm.

Notes

• Depending upon your oven, preheat your broiler on low and place the skillet on the middle rack 7-10 inches away from the broiler flame so your frittata doesn’t burn.
• Can I use other types of cheese instead of goat cheese? Yes, you can customize the recipe by using your favorite cheese. Feta, cheddar, mozzarella, or Parmesan are good alternatives to goat cheese.
• What herbs can I use as a substitute for sage? If you don't have sage, you can use thyme, rosemary, or basil as alternatives to add a different flavor profile to your frittata.
• Can I make this frittata ahead of time for brunch or meal prep? Yes, frittatas can be made in advance and reheated. So it's also an excellent make-ahead dish! Store it in the refrigerator and gently reheat slices in the microwave or oven when ready to serve.

Nutrition

Calories: 305kcal | Carbohydrates: 6g | Protein: 12.5g

The post Frittata With Goat Cheese, Leeks, And Sage Recipe appeared first on Gluten Free Homestead.

When you think of truly American dishes, what comes to mind? Maybe you think of Apple Pie or a Turkey dinner or a juicy Cheeseburger.

In light of President’s Day, I wanted to revisit another truly American dish, a dish that was a favorite food of many of the founding fathers: spoon bread.

Pair this delicious spoon bread with any one of my savory gluten free dinner recipes, such as Slow Cooker Beef Brisket or hearty rustic Gluten Free Chicken Fingers.

And top it off with a generous slather of butter and a side of my Homemade Applesauce, plus a couple of veggie and salad options like Coleslaw With Sugar-Free Dressing or a Lima Beans Recipe for a unique and tasty meal.

Farnsworth House Inn, Gettysburg Pa.

Spoon Bread: A Taste of history

I first encountered spoon bread at the Farnsworth House Inn in Gettysburg, Pennsylvania while on a family vacation. Interestingly, the Farnsworth House provided shelter for Confederate sharpshooters during the battle.

Over 100 bullets holes in the walls of the inn continue to remind visitors of the terrible conflict that took place there.

Harvey Sweeney, the owner of the house at the time of the battle,  wrote of witnessing the parade of dignitaries pass by his house on November 19, 1863. They were on their way to a ceremony for the dedication of the Soldiers’ National Cemetery.

Prominent among them was President Abraham Lincoln who would soon deliver his Gettysburg Address.

Ceremony At Soldiers’ National Cemetery (Abraham Lincoln thought to be at center of photo)

Is Spoon Bread Gluten-Free? Navigating gluten-free dining

Spoon bread is served with all dinners at the Farnsworth House. When it first arrived at our table, we weren’t sure what it was.

It was served in a small cup and meant to be eaten with a spoon. It had the appearance of a mix between bread pudding and a soufflé.

Of course, our first question was “is it gluten free?” Our server assured us that it was 100% stone ground cornmeal with no wheat added. Its other ingredients consisted of eggs, salt, water, butter, milk and baking soda.

I decided to take a chance and try it. Remember, dining out is always risky for someone who has gluten intolerance.

Even if the restaurant guarantees that the meal is 100% gluten free, there is still the risk that the food could be cross contaminated in the restaurant or that the ingredients are not 100% gluten free. They could have been contaminated in the processing.

As some have said, the best way to be 100% sure of no contamination of gluten when dining out is not to dine out at all. Of course, that’s not always possible.

However, the side dish was fantastic and everybody loved it.

John Egerton in his book Southern Food, quotes a lover of spoon bread, writing, ”A properly prepared dish of spoonbread can be taken as testimony to the perfectability of humankind.”

I may not go that far when describing it, but it definitely was a delicious side dish. And, best of all, I had no adverse reaction.

Spoon Bread: A Southern Tradition

We later found out that it has a long history as a southern tradition, popular throughout Virginia, North Carolina, and Kentucky.

There is a pre-19th century recipe for it in The Williamsburg Cookbook: Traditional and Contemporary Recipes.

It was a particular favorite of President James Monroe, a Virginia native. It is believed that Elizabeth Monroe, the president’s wife, had a recipe for spoon bread in her kitchen.

Historians suggest that her recipe was influenced from Native American use of corn meal and African American cooking methods.

A recipe for spoon bread can also be found in Sarah Rutledge’s 1847 cookbook, The Carolina Housewife.

If you’re fond of truly American recipes, this side dish recipe should definitely be at the top of your list.

Spoon Bread’s Enduring Popularity and Creative Twists

Even though today’s fast foods seem to be making traditional fare a lot less common, spoon bread can still be found in numerous restaurants throughout Virginia and North Carolina.

There is even an annual spoon bread festival held each year in Berea, Kentucky that attracts about 25,000 visitors.

It’s usually served as a side dish. Traditionally, it’s made without sugar. Adding it is taboo amongst some of the more hard core spoon bread lovers.

However, some chefs are getting more creative and are starting to add different ingredients like bacon and rice. Barbara hasn’t made it this way yet, but bacon always sounds good to me.

Topping it with butter seems to be a must.

Most spoon bread purists use white stone ground corn meal.

We used Arrowhead Mills gluten free organic yellow cornmeal. It’s certified gluten free. So there are no problems with gluten or cross contamination.

One note on corn. We’re not big corn eaters. We don’t have a lot of recipes which include corn on our site. Corn is still a grain and might not be the best food for those recovering from an inflamed gut.

But once in a while, you gotta make an exception and have some gluten free spoon bread.

By the way, if you’re passionate about the history of food, you might want to check out Amazing Pomegranates, where I highlight the fruit’s importance across numerous cultures throughout the ages.

Barbara’s amazing recipe for 100% gluten free Southern spoon bread is in the free printable recipe card available at the end of the post.

More recipes like this

Spoon Bread Recipe With Rosemary And Bacon When I wrote this post, Barbara hadn’t made it with bacon yet. But now she has! Here’s the recipe including tips to make it in individual ramekins. 

Gluten Free Yorkshire Pudding While the name “pudding” conjures up images of a sweet, creamy dessert to Americans, puddings in British cuisine can refer to sausages, bread-like creations, or desserts. Serve smothered in gravy along with your favorite roast.

Cauliflower Flatbreads Enjoy these flatbreads warm from the skillet and piled with your favorite toppings.

Blueberry Muffin Get your ingredients together, and you’ll be taking these gluten-free coconut flour blueberry muffins out of the oven in just 25 minutes.

Gluten free clafoutis You’re going to love this gluten free clafoutis version of a very special rustic french treat.

Socca You’ll love naturally gluten-free socca, a flatbread made with chickpea flour that’s served by street vendors In the French city of Nice. Yum.

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Gluten Free Southern Spoon Bread History And Easy Recipe

Naturally gluten free, spoon bread is a delicious cross between bread pudding and a soufflé

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 193kcal

Author Barbara Bianchi

Equipment

• similar 1 1/2 quart baking dish

Ingredients

• 1 1/2 cups water
• 2 cups whole milk
• 5 eggs separated
• 1 teaspoon salt
• 2 tablespoons butter melted
• 1 tablespoon gluten free baking powder
• 1 1/2 cups gluten free corn meal

Instructions

• Preheat oven to 350 ℉ and grease your baking dish.
• Simmer milk and water in a large pot. Add cornmeal, salt and butter. Increase heat to medium. Continue stirring so that mixture does not get lumpy and until liquid is absorbed.

  The cornmeal mixture will begin to thicken, 5-10 minutes. Then remove from the heat.
  1 1/2 cups water, 2 cups whole milk, 1 teaspoon salt, 1 1/2 cups gluten free corn meal, 2 tablespoons butter
• Separate your eggs into two different bowls.
  5 eggs
• Beat egg yolks with a whisk and stir into cornmeal mixture.
• Next beat the egg whites until stiff. Stir in baking powder. Then fold into cornmeal mixture.
  1 tablespoon gluten free baking powder
• Pour into a deep 9-inch (1 1/2 quart) baking dish and bake for 45 minutes until the top is golden brown.
• Doneness test: Insert a toothpick into the center. When it comes out clean, your gluten free Southern spoon bread is ready to eat.
• Top with a few pats of butter if you like and enjoy for breakfast or as a side dish at dinnertime.

Notes

• Toppings: I love butter melted over my spoon bread. The Farnsworth House always had apple butter on the table which I couldn’t resist spooning a dollop of on my spoon bread. You could also go with chopped chives and Velvety Smooth Gluten Free Gravy if you’re serving beside a roast. Have fun. It’s up to you.
• Leftovers can be stored tightly covered in the fridge for up to 4 days.

Nutrition

Calories: 193kcal

The post Gluten Free Southern Spoon Bread History And Easy Recipe appeared first on Gluten Free Homestead.

Get your ingredients together, and you’ll be taking these gluten-free blueberry muffins with coconut flour out of the oven in just 25 minutes.

Isn’t snowy weather the best weather for baking? As the snow fell outside my kitchen window, I couldn’t resist whipping up a batch of grain-free blueberry muffins with coconut flour to enjoy with my family’s afternoon tea.

Whether or not it’s snowing where you are, these moist and fluffy blueberry muffins are sure to be a perfect treat for any time of day.

Are blueberry muffins good for you?

To ensure that they’re both gluten free and paleo friendly, I’ve used only the most nutritious ingredients. For example, juicy blueberries, organic honey, and a touch of vanilla make the coconut flour muffins deliciously sweet without needing a drop of sugar.

Can I use fresh blueberries in muffins?

Yes! In addition, I always recommend buying organic berries that are free of chemicals and pesticides. For this recipe, I used Driscoll’s organic blueberries.

Did you know that blueberries are high in antioxidants, and said to improve memory function and reduce the effects of aging? 

So, try enhancing your breakfast routine with blueberry options like:

• tossing them on these Easy Pancakes from Scratch with Gluten-Free Bread
• blending them into this Refreshing And Nourishing Berry Good Smoothie
• or Pomegranate And Berry Blast Green Smoothie
•  or simply savoring them on their own for a delicious and nutritious treat.

Adding blueberries to muffins? Awesome.

For example, I love how the juicy blueberries burst with sweetness as you bite into the muffin.

But how many blueberries to put in each muffin?

Some people can be slightly neurotic about this important question. Ahem. Myself included. As you can see, there are lots of juicy berries in every bite of these delights.

Here’s Robert De Niro’s take on how many blueberries should be in each muffin.

Quick and wholesome goodness

These blueberry muffins with coconut flour are:

• Gluten-free and grain-free
• Nut-free
• Dairy-free (when using a butter substitute)
• Sweetened naturally, no refined sugar
• Moist and fluffy
• Higher in protein (thanks to the coconut flour)
• Freshly baked in just 25 minutes
• A guilt-free treat for all

Similar to my beloved Flourless Chocolate Cake, quick and easy Chocolate Covered Coconut Macaroons, and Gluten-Free Matzo Brei, these grain-free blueberry muffins are a popular and delicious treat for Passover, offering a sweet touch to the holiday.

What ingredients will you need?

• Three of the most important ingredients in this recipe are coconut flour, eggs, and baking powder.

To make these muffins gluten free and paleo, I used coconut flour. 

If this is your first time cooking with coconut flour, you should know that it’s very absorbent. That’s why the recipe calls for nine eggs. The eggs are used to bind the ingredients together.

Also stir in a little baking powder with the coconut flour. The baking powder makes the muffins fluffy. I recommend Argo baking powder that’s not only gluten free, but also free from aluminum.

• Butter (swap dairy substitute if needed) adds rich flavor, honey for sweetness, vanilla for aroma, and salt to balance it all out.

• For the coconut milk, I use Native Forest that’s certified gluten-free and canned with non-BPA packaging.

And, of course, the most important ingredient is the blueberries!

Now, grab your muffin tin and let’s start crafting these blueberry muffins!

Instructions

Toppings for blueberry muffins

Just sprinkle the topping of your choice on top before baking. For example:

• Crushed nuts
• Cinnamon
• Coconut flakes Yum! John loves the coconut flakes on top.

Serving suggestion

• Here’s a delicious serving suggestion. When the muffins are done, slice one open and grill it in a pan with a little butter. Now that’s a yum, yum, yum!

Pro tips and recipe notes

• If you can tolerate dairy and don’t have coconut milk, go ahead and use regular milk. It works fine.
• Today when I made this recipe, I used jumbo muffin liners and filled them all the way to the top. That yielded 9 muffins. Nicole has used smaller muffin liners in the past which usually yields abut a dozen.
• Leftover muffins can be stored in an airtight container in the fridge for up to a week.

When’s your favorite muffin time? Breakfast, afternoon tea, or dessert? Anytime is a good time to make your loved ones smile. And these muffins are sure to put a smile on your faces.

Happy baking!

More nutritious desserts you’ll love

Dessert recipe collection: Go ahead. All these desserts are gluten free! I hope you’ll find some tasty treats for everyone at your table.

Gluten Free Corn Muffin Recipe: Paired with your favorite hot beverage for a tasty gluten free dessert or as a fast easy side dish to your favorite breakfast dishes or main dishes such as Ground Beef Chili, a gluten free grilled corn muffin is so satisfying.

Caramelized Bosc Pears: All you need are juicy Bosc pears, butter, and a selection of fall spices. It’s hard to believe that such a tasty dessert could be so nutritious.

How To Make Delicious 24-Hour Probiotic Yogurt: This is your step by step guide to make homemade yogurt. 

Healthy Coconut and Almond Dark Chocolate Bark: Clean eating low carb coconut and almond dark chocolate bark are the best keto fat bomb snack.

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Blueberry Muffins With Coconut Flour

These gluten free, coconut flour blueberry muffins are moist and fluffy with only the most nutritious ingredients and not a drop of sugar. They're a treat any time of day.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 193kcal

Author Barbara Bianchi

Ingredients

• 9 eggs
• 6 tablespoons butter
• 6 tablespoons coconut milk
• 1/2 cup + 1 tablespoon honey
• 1 teaspoon sea salt
• 1 teaspoon vanilla extract
• 3/4 cup coconut flour
• 3/4 teaspoon gluten free baking powder
• 8 ounces blueberries

Instructions

• Preheat oven to 400 ℉. Prepare a muffin pan with paper liners.
• Melt butter in a small pan. Then, whisk melted butter with eggs, coconut milk, honey, salt, and vanilla extract in a mixing bowl.
  9 eggs, 6 tablespoons butter, 6 tablespoons coconut milk, 1/2 cup + 1 tablespoon honey, 1 teaspoon sea salt, 1 teaspoon vanilla extract
• Mix coconut flour and baking powder together in a separate bowl.
  3/4 cup coconut flour, 3/4 teaspoon gluten free baking powder
• Add to egg mixture and stir until just combined. Fold in blueberries.
  8 ounces blueberries
• Spoon batter into muffin cups.
• Bake 20-25 minutes. Muffins are ready when a toothpick inserted into the center of each muffin comes out clean. Let muffins cool for about 10 minutes. Serve warm.

Notes

• Today when I made this recipe, I used jumbo muffin liners and filled them all the way to the top. That yielded 9 muffins. Nicole has used smaller muffin liners in the past which usually yields abut a dozen.
• Don't have coconut milk? Go ahead and use regular milk. It works fine.
• What about toppings? How about crushed nuts or cinnamon or coconut flakes? Just sprinkle them on top before baking. 
• Here’s a delicious serving suggestion. When the muffins are done, slice one open and grill it in a pan with a little butter. Now that’s a yum, yum, yum!
• Leftover muffins can be stored in an airtight container in the fridge for up to a week.

Nutrition

Calories: 193kcal | Protein: 6.6g

The post Blueberry Muffins With Coconut Flour Recipe appeared first on Gluten Free Homestead.

I would like to make you an omelette…

The other night I watched a wonderful movie with my family.

The Hundred-Foot Journey is a cinematic delight about a family from India who travels to a quaint village in France to open a restaurant. It just so happens that there is a haute-cuisine restaurant right across the road, and its owner Madame Mallory (played by Helen Mirren) is not at all pleased by the arrival of her new Indian neighbors and the young chef Hassan (played by Manish Dayal) who dares to update classic French recipes with Indian spices.

I won’t give away the ending, but suffice to say that it does have a happily-ever-after.

Of course, since this is a movie about food, there are many scenes of people preparing and enjoying an array of culinary delicacies. When the Indian family visits the market, the stalls are filled with the freshest fruits, vegetables, meat and seafood.

I longed to taste each of the wonderful meals one after the other.

Shortly into the movie, Hassan learns of Madame Mallory’s test for determining a chef’s talent. She will ask him to cook her an omelette and will know after just one mouthful if he has the potential to be great.

And so Hassan, trying to win over Madame Mallory, makes the following significant request of the veteran restauranteur, determined to impress her with his culinary powers: “Madame, I would like to make you an omelette.”

When I heard that line, I thought of you. I haven’t published an egg recipe here for sometime now and watching Hassan make his omelette with such skill and care, made my mouth water for an omelette too.

Links may be affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

What’s the difference between an omelette and a frittata?

Actually, I ended up deciding to make you a frittata which is an Italian style of cooking eggs, very similar to an omelette. Rather than folding the egg over the filling, I stir the eggs and ingredients together, and cook them slowly.

This frittata is actually inspired by my gluten free and low carb Sausage and Peppers dish that has been an all-time favorite in my kitchen for years.

Frittatas are one of my delicious breakfast recipes. So hold onto your spatula because I’ve got a few more frittata variations that you’ll definitely want to check out: a cozy broccoli frittata, tasty frittata with ham, and a scrumptious frittata with goat cheese, leeks, and sage with that gourmet touch. 

And don’t miss my Bacon and Egg Cups recipe. They’re like little frittatas in muffin form, perfect for busy mornings.

In one of the movie’s scenes, I had admired the way Madame Mallory walked around the kitchen, observing every little detail of the cooking process, making sure that the sous chefs prepared their eggs with perfection and precision as they vigorously swished a balloon whisk back and forth to break up the egg whites in the large tilted bowl until the eggs were foamy.

Then, they whisked in a more circular motion, lifting the whisk up and out of the egg. The technique inspired me while I was carefully whisking my frittata together for you.

Another major theme in The Hundred-Foot Journey was the importance of using a variety of flavors to open up your senses as you eat.

Ingredients 

I filled our Italian frittata with sautéed russet potatoes, sweet Italian sausage, red peppers, and onions (all diced up very small), and then I couldn’t resist adding garlic, parsley, and a little salt. All gluten free and even dairy free.

Today, I have fully cooked Niman Ranch Sweet Italian sausage. I diced up 1/2 of one sausage for this frittata and saved the rest to grill the next day. 

Choose any sausage you prefer. It’s up to you. Be sure to check your sausage ingredients, though, because many sausages have fillers in them that are grain based and they may not be gluten free. 

Instructions

*Free printable recipe card is available at the end of the post.

Meanwhile preheat your broiler on low.

Finally, uncover the skillet. Place the oven-safe skillet under the broiler, about 7 inches from the heat source. Broil until the top is golden brown and fluffy, about 4 minutes.

Just take one bite and tell me what you think.

Serving suggestions

This Italian frittata is already full of cozy, familiar flavor all baked up into the kind of meal you’ll want to make again and again. To keep things balanced, serve it warm (not hot) with a small handful of arugula tossed in olive oil and lemon.

That little bit of freshness cuts through the richness and makes the whole dish feel lighter.

A dish of fresh berries on the side or mango jam on gluten-free toast would be tasty. Add a little smear of goat cheese or whipped ricotta. Nothing fancy, just good.

Pour a chilled glass of something dry and crisp if you’re in the mood. Vermentino or Pinot Grigio are both lovely with this. Or brew espresso in a Moka pot. A bold espresso is just right alongside those savory bites.

Pro tips and recipe notes

• I used a cast-iron skillet to make this frittata, but I have also used this oven safe skillet.
• Frittatas pack well so you can bring a few slices on a picnic or bring a slice to work for lunch.
• Frittatas are also an excellent make-ahead dish! Just refrigerate in an airtight container for up to four days. And heat them up when you want to serve.
• Frittatas are a great way to use up leftovers. Try this recipe for Italian frittata or let your imagination take over and create your own combination.

The French restaurant in the film was a winner of the prestigious Michelin star. The President of France dined there. Without giving away any spoilers at this point, I will just say that my husband John said he would award me 2 stars for this Italian frittata! He’s so sweet.

Have you seen The Hundred Foot Journey? If you haven’t yet, make sure not to watch on an empty stomach or you will be sure to get hungry. This frittata would make a delicious snack as you watch. 

Enjoy!

More breakfast ideas

Caramelized Bosc Pears With Coconut Whipped Cream – Caramelized juicy Bosc pears topped with coconut whipped cream are almost too pretty to eat. Delicious.

How To Make Delicious 24-Hour Probiotic Yogurt – One of the most popular recipes on my blog, this is your step by step guide to make fresh creamy yogurt.

Dark Chocolate Drizzled Coconut Macaroons – Cookies with the healthiest ingredients! Yes, please. 

Gluten Free Sausage And Potato Breakfast Casserole – This is a great choice when you want to feed a crowd. It’s so good.

Gluten Free Blueberry Muffins (Grain Free And Paleo) – Get your ingredients together, and you’ll be taking these coconut flour blueberry muffins out of the oven in just 25 minutes.

Bacon And Egg Cups – Delicious and convenient bacon and egg cups are a fun tasty meal at home or for on-the-go breakfast. Packed with savory bacon and fluffy eggs, they’re easy to make and ideal for busy mornings.

Get the full video to see how to make a similar broccoli frittata here

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Italian Frittata With Sausage, Red Peppers, Potatoes, And Onions

Inspired by a delightful movie about food: The Hundred-Foot Journey, this Italian frittata is perfect for a brunch or delicious snack as you watch the film.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 291kcal

Author Barbara Bianchi

Ingredients

• 4 tablespoons olive oil divided
• 1/3 cup red pepper diced
• 1/3 cup russet potatoes peeled and diced
• 1/3 cup half of a fully-cooked gluten free sweet Italian sausage diced
• 1/3 cup onion diced
• 6 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon parsley
• 2 tablespoons butter

Instructions

• Heat 1 tablespoon of your oil in your oven safe skillet. Stir in diced potatoes coating them with the oil. Cook for 10 minutes, stirring occasionally. Transfer to a dish and set aside.
  1/3 cup russet potatoes
• Add another tablespoon of oil to your pan. Add sausage, onion, and peppers. Stir to coat with the oil and cook for about 3 minutes, stirring occasionally until the onions are translucent. Transfer to the dish with the potatoes.
  1/3 cup red pepper, 1/3 cup half of a fully-cooked gluten free sweet Italian sausage , 1/3 cup onion
• Whisk eggs until they are foamy and well scrambled. Then stir in the previously sautéed ingredients and seasonings.
  6 eggs, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon parsley
• Now heat the remaining 2 tablespoons of oil plus 2 tablespoons of butter in your skillet and coat the bottom and sides.
  2 tablespoons butter
• Pour egg mixture into the hot pan, cover, and cook for 2 minutes.
• Meanwhile preheat your broiler on low
• Uncover your skillet and place the oven safe skillet under the broiler about 7 inches from the heat source, until the top is golden brown and fluffy, about 4 minutes.
• Cut into slices and serve immediately.

Video

Notes

• I used a cast-iron skillet to make this frittata, but I have also used this oven safe skillet.
• Frittatas pack well so you can bring a few slices on a picnic or bring a slice to work for lunch.
• Frittatas are also an excellent make-ahead dish! Just refrigerate in an airtight container for up to four days. And heat them up when you want to serve.
• Frittatas are a great way to use up leftovers. Try this recipe for Italian frittata or let your imagination take over and create your own combination.

Nutrition

Calories: 291kcal

The post Italian Frittata With Sausage, Red Peppers, Potatoes, And Onions appeared first on Gluten Free Homestead.

Nothing says good morning quite like a breakfast of eggs and bacon. On Saturdays, we cook our eggs while the Bacon Crisps Up In The Oven, filling the kitchen with an irresistible aroma that sets the tone for a perfect weekend start.

If you love starting the day with a variety of tasty options, be sure to check out my complete collection of gluten free breakfast recipes, where you’ll find everything from hearty Gluten Free Pigs In A Blanket to sweet and satisfying Gluten Free French Toast.

We’re a big family and everyone has their favorite eggs. Some of us like our eggs sunny side up, others hard-boiled, but we all agree that they’re delicious scrambled up soft and fluffy.

For Easter weekend, I wanted to make an extra special breakfast so I decided to put a new spin on bacon and scrambled eggs with these delicious little egg cups stuffed with broccoli and bacon.

Similar to my Broccoli Frittata, these bacon and egg muffins bring together all the classic flavors in a convenient, single-serve format that’s low carb, and as delicious as it is easy to make.

Psst! If you’re into staying low-carb but don’t want to skimp on flavor, you’ve gotta see what we’ve got in our low-carb collection. It’s packed with recipes and tips to help you stay on track and happy.

These protein-packed bacon and egg bites are perfect for a hearty breakfast, a tasty snack, or a quick meal on the go. Also, you might want to check out my Spicy Salmon Bake cups or Amish red beet eggs from one of my blogger friends for other convenient options.

To create these delightful bacon and egg cups, you’ll need just a few simple ingredients. Here’s what you’ll need to get started.

Ingredients

It all begins with eggs. To make these bacon and egg cups truly special, I just got these farm-fresh eggs from the farmer’s market!

The remaining ingredients are:

Bacon: I recommend no nitrite bacon or even sugar-free uncured bacon or turkey bacon. It’s up to you. Or skip the bacon altogether if you prefer and go with ham as I do in my Frittata With Ham.

Cream: I have organic heavy whipping cream. Milk also works in this recipe.

Vegetables: Today, I have broccoli sautéed in garlic and oil. Cook and chop the veggie of your choice into bite-size pieces. 

Cheese: Today, I have parmesan. You can go with your favorite grated cheese.

Salt and pepper for added flavor. Plus butter to grease your muffin tin.

Instructions

*Free printable recipe card is available at the end of the post.

To make these egg cups, you will need a muffin tin. Make sure to butter each muffin hole well so that the eggs do not stick. 

Cook the bacon beforehand as the bacon will take longer to cook than the egg. Then chop it into bite-size pieces.

These egg cups are a creative way to make use of leftovers. The night before I had made broccoli sautéed in garlic and oil. I added a few pieces of my delicious broccoli and bacon to each egg cup. 

Whisk eggs, cream, grated parmesan, salt, and pepper in a mixing bowl.

Pour the egg mixture into each muffin cup, filling them only about 3/4 full.

In the picture below, you’ll notice that I overfilled mine a bit, which caused some to overflow in the oven as they expand. To avoid this, make sure to fill each cup only 3/4 of the way.

I love how these egg cups are perfect for a big family.

Variations

Since you’re making them in a muffin tin, you can tailor each one to each person’s taste, adding in whatever ingredients you’d like and seasoning with your favorite herbs.

For those of you who like poached eggs, you can crack an egg over each muffin cup, season with salt and pepper, and bake for about 15 minutes until the egg whites are just set.

Any way you make them, they’re sure to be a hit. Just bake in the oven for 15 to 20 minutes, or until the tops are golden and set, watch them puff up beautifully, and breakfast is ready!

Once they’re perfectly baked, use a small knife to carefully run around the edges of each cup to release them from the tin. Using a spoon, transfer the deliciously warm bacon and egg cups to plates and serve with a smile.

Serving suggestions for bacon and egg cups

These egg cups pair well with fresh fruit or a side salad. For a complete meal, consider serving with a yogurt, a smoothie recipe like this Large-Batch Smoothie or your favorite hot beverage on the side.

Pro tips and recipe notes

The recipe requires cooked broccoli, and I suggest my Sautéing Broccoli In Garlic And Oil Recipe for added flavor and a scrumptious touch. However, feel free to steam the broccoli or prepare it in any way you prefer.

You can make this recipe ahead of time! Prepare and bake the muffins, then let them cool. Store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Reheat in the microwave or oven before serving.

This recipe is a must-try if you love scrambled eggs and bacon as much as we do. Sprinkle in your favorite vegetables for a healthy treat. Enjoy! Happy Easter!

Love eggs? Try these recipes

Frittata With Goat Cheese, Leeks, And Sage – This healthy frittata is so delicious. Frittatas pack well so you can bring a few slices on a picnic or bring a slice to work for lunch.

Italian Frittata With Sausage, Red Peppers, Potatoes, And Onions – I fill my Italian frittata with sautéed sweet Italian sausage, red peppers, russet potatoes, and onions (all diced up very small). All gluten free and even dairy free. It’s so good.

Crustless Quiche Lorraine (Gluten Free And Low Carb) – The ingredients in this recipe are for a classic Quiche Lorraine minus the pastry shell. It’s filled with bacon, eggs, cream, and French cheese like Gruyère or Emmental. 

Gluten Free Southern Spoon Bread – Naturally gluten free, Southern spoon bread is a delicious cross between bread pudding and a soufflé.

Gluten free clafoutis You’re going to love this gluten free cherry clafoutis version of a very special rustic French egg custard treat.

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Bacon and Egg Cups

Nothing says good morning quite like a breakfast of eggs and bacon. Delicious and convenient they're a fun tasty meal at home or for on-the-go breakfast. Packed with savory bacon and fluffy eggs, they’re easy to make and ideal for busy mornings.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 1 dozen

Calories 199kcal

Author Barbara Bianchi

Ingredients

• 3 tablespoons of butter
• 1 dozen eggs
• 12 slices of no nitrite bacon cooked & cut into bite-size pieces
• 1/4 pound of broccoli florets sautéed and chopped into bite-size pieces
• 1/4 cup parmesan cheese grated
• 1/4 cup cream
• salt and pepper to taste

Instructions

• Preheat oven to 375℉
• Sauté broccoli florets as I do in this Sautéed Broccoli With Garlic recipe. Set aside.
  1/4 pound of broccoli florets
• Generously butter each muffin hole. Fill with broccoli and bacon.
  3 tablespoons of butter, 12 slices of no nitrite bacon
• Whisk eggs in a mixing bowl with salt, pepper parmesan cheese, and cream and add scrambled eggs mixture to each cup filling up about 3/4 of the way.
  1 dozen eggs, 1/4 cup parmesan cheese, salt and pepper to taste, 1/4 cup cream
• Then bake 15 - 20 minutes. Run a small knife around cups to loosen them, and use a spoon to transfer to plates and serve. Garnish with parsley.

Notes

The recipe requires cooked broccoli, and I suggest sautéing broccoli in garlic and oil for added flavor and a scrumptious touch. However, feel free to steam the broccoli or prepare it in any way you prefer.

You can make this recipe ahead of time! Prepare and bake the muffins, then let them cool. Store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Reheat in the microwave or oven before serving.

Nutrition

Calories: 199kcal | Carbohydrates: 1.4g | Protein: 16.3g

The post Bacon and Egg Cups Recipe appeared first on Gluten Free Homestead.

Here in the Northeast where we’re experiencing one of the coldest winters on record, I’ve found one of the best ways to boost my family’s spirits is by whipping up a warm and tasty breakfast. And this one definitely tops the list.

These golden-brown pumpkin crepes are stuffed with a sweet apple cinnamon filling and served with homemade coconut whipped cream for a deliciously nutritious breakfast or even dessert recipe.

I’m thinking these would bring a festive twist to your holiday table making them an ideal choice for a Thanksgiving recipe, Christmas, or any special occasion.

Several years ago my neighbor’s mother stopped by our house with a special treat. She was visiting New York from France and had decided to make crepes for breakfast. She surprised my family with a plate piled high with the most perfect French crepes we had ever tasted: thin and light and delicate.

Ever since going gluten free, I imagined that crepes like those would remain a fond and distant memory. But it turns out crepes can be made gluten-free and paleo friendly.

These crepes are paleo-friendly because they use coconut flour and do not contain any grains, dairy, or refined sugars.

I couldn’t wait to add these special crepes to my collection of French-inspired dishes like Gluten-Free Sole Meunière, delicious Gluten Free Turkey Cordon Bleu, the delightful Gluten-Free Beef Bourguignon, and gluten free and low carb crustless Quiche Lorraine. Just to name a few!

Ingredient highlights

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

The secret ingredients are pumpkin and coconut flour. Mixed with eggs, a little bit of oil, and a medley of spices (cinnamon, nutmeg, and vanilla) these turn out yummy crepes every time. For the pumpkin, I used a can of Farmers Market Organic Pumpkin.

For more pumpkin goodness, take a look at my Gluten Free Pumpkin Chocolate Chip Cookies, delicious Gluten Free Pumpkin Spice Pancakes, and scrumptious Gluten Free Pumpkin Crisp recipes!

How to make gluten free apple-filled pumpkin crepes

*Free printable recipe card is available at the end of the post.

These pumpkin crepes deserved to be paired with a sweet filling. Nicole suggested that apple would be a lovely compliment to the pumpkin flavors, so I decided to stuff them with the apple filling I usually use in my Irresistible Gluten Free Apple Pie: diced apples tossed with cinnamon, and nutmeg and cooked on the stove until the apples are warm and tender.

The sweet aroma of the cooking apples trails from the kitchen up to the second floor, awakening everyone to the promise of an especially delicious breakfast.

Making your crepes

After the apple filling is ready, it’s time to make the crepes.

Heat your pan on the stove and cover with a little bit of oil. Pour in a quarter cup of the batter and cook until just golden. Flip and cook on the other side as well. Remove from the pan and fill with the apples.

Tip:

Make sure to roll the crepe up while it is still warm. When the crepes cool down, they become a bit too delicate to roll. Also make sure to wipe your pan clean after making each crepe so that the next one doesn’t burn. Voilà! Beautiful pumpkin crepes each time.

Pro tips and recipe notes

Can I add other fillings or toppings to these crepes? Definitely! These crepes are versatile. You can add other fruit fillings, such as berries or pears, or top them with chopped nuts or seeds.

Nicole made a dairy free, coconut whipped cream to pair with our apple-filled pumpkin crepes. Coconut milk is one of the most highly nutritious foods you can add to your diet. Read more about the benefits of coconut milk here.

This whipped cream is so quick and effortless to make and if you sweeten with vanilla, you can hardly tell it isn’t the real thing.

Feel free to omit the coconut whipped cream if you prefer. And if dairy is an option for you, a dollop of fresh whipped cream works wonderfully.

If you want something a little more decadent, maple syrup or coconut jam might be other options for toppings.

Can I make the apple filling ahead of time? Yes, you can make the apple filling ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. Then reheat it gently before using.

What type of apples are best for the filling? For the filling today, I used Delicious apples. Apples that are firm and slightly tart, such as Granny Smith or Honeycrisp would also work. They hold their shape well and provide a nice balance of sweetness and tanginess.

How should I store leftover crepes? Store leftover crepes separate from the filling in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or in the microwave.

I’m still longing for the summer sun, but these crepes make the morning a little brighter. This satisfyingly warm and scrumptious breakfast is made with only the most wholesome ingredients and sweetened with the rich pumpkin and apple flavors of autumn and winter. Enjoy!

More nutritious recipes you’ll love!

Frittata With Goat Cheese, Leeks, And Sage – This savory frittata with its sweet leeks, creamy goat cheese, and delicately earthy sage make for a lovely blend of flavors.

Caramelized Bosc Pears With Coconut Whipped Cream – This easy dessert is almost too pretty to eat and so delicious.

How To Make Delicious 24-Hour Probiotic Yogurt – Here’s your step by step guide to make fresh creamy yogurt.

Dark Chocolate Drizzled Coconut Macaroons – These macaroons are every coconut lovers dream cookie.

Healthy Coconut and Almond Dark Chocolate Bark – This beautiful treat is sheer happiness in your mouth: a layer of toasted coconut flakes, coconut oil, almonds, and chia seeds topped with a thin layer of delicate chocolate and sprinkled with more chopped almonds. Yum.

Gluten Free Blueberry Muffins (Grain Free And Paleo) – Gather your ingredients together, and you’ll be taking these muffins out of the oven in just 25 minutes.

Love this recipe? Pin it!

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Gluten Free Apple-Filled Pumpkin Crepes Recipe

These golden-brown gluten free pumpkin crepes are stuffed with a sweet apple cinnamon filling for a deliciously nutritious breakfast or even dessert.

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 crepes

Calories 317kcal

Author Barbara Bianchi

Ingredients

For apple filling

• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons water
• 3 apples peeled, cored and diced (I used delicious apples in this recipe)
• 1 tablespoon lemon juice

For crepes

• 4 eggs
• 2 tablespoons coconut flour
• 1 tablespoon oil coconut oil or extra-virgin olive oil
• 1/2 cup water
• ¼ cup pumpkin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon vanilla
• salt to taste
• oil for the pan coconut oil or extra-virgin olive oil

Instructions

For apple filling:

• Combine cinnamon and nutmeg with 2 tablespoons of water in a small pot. Heat and stir to dissolve. Add apples and lemon juice and toss. Cover and cook over medium heat for 5 minutes, stirring frequently.
  1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 tablespoons water, 3 apples, 1 tablespoon lemon juice

For crepes:

• Whisk together eggs, coconut flour, oil, water, pumpkin, cinnamon, nutmeg, vanilla and about 1/4 teaspoon of salt. If the batter is still thick, add a little more water.
  4 eggs, 2 tablespoons coconut flour, 1 tablespoon oil, 1/2 cup water, ¼ cup pumpkin, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon vanilla, salt
• Heat your pan. Add about a tablespoon of oil to the hot pan and swirl to cover the bottom of the pan. Pour a little more than a 1/4 cup of batter for each crepe and swirl to spread evenly.

  Cook on a low flame until golden on the bottom, about 1-2 minutes. Loosen the edge of crepe with a spatula. Flip and cook the other side, another 1-2 more minutes. Repeat for each crepe.
  oil for the pan
• Spoon apple mixture on top of crepe and carefully roll. Make sure to roll each crepe up while it is still warm. When the crepes cool down, they become a bit too delicate to roll. Also make sure to wipe your pan clean after making each crepe so that the next one doesn’t burn.

  Voilà! Beautiful pumpkin crepes each time. Serve and enjoy!

Notes

Can I make the apple filling ahead of time? Yes, you can make the apple filling ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently before using.

What type of apples are best for the filling? For the filling today, I used Delicious apples. Apples that are firm and slightly tart, such as Granny Smith or Honeycrisp would also work. They hold their shape well and provide a nice balance of sweetness and tanginess.

Can I add other fillings or toppings to these crepes? Definitely! These crepes are versatile. You can add other fruit fillings, such as berries or pears, or top them with chopped nuts or seeds or coconut whipped cream.

How should I store leftover crepes? Store leftover crepes separate from the filling in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or in the microwave.

Nutrition

Calories: 317kcal

The post Gluten Free Apple-Filled Pumpkin Crepes Recipe appeared first on Gluten Free Homestead.