29 Delicious Gluten-Free Brunch Recipes

Kickstart your weekend with these incredible gluten-free brunch creations! Whether you’re hosting friends or treating yourself, this collection proves that gluten-free dining can be vibrant, satisfying, and absolutely delicious. From fluffy pancakes to savory egg dishes, we’ve gathered 29 mouthwatering recipes that will make your brunch table the place to be. Get ready to discover your new favorites—let’s dive into these amazing gluten-free brunch ideas!

Quinoa and Spinach Frittata

Make your mornings magnificent with this protein-packed quinoa and spinach frittata. Whip up this vibrant dish in under 30 minutes for a breakfast that fuels your day. Customize with your favorite veggies for endless delicious variations.

Ingredients

• Eggs – 6 large
• Cooked quinoa – 1 cup
• Fresh spinach – 2 cups
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Feta cheese – ½ cup crumbled

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add fresh spinach and sauté until wilted, about 2 minutes.
4. Whisk together eggs, salt, and black pepper in a medium bowl until fully combined.
5. Stir cooked quinoa into the egg mixture.
6. Pour the egg and quinoa mixture over the wilted spinach in the skillet.
7. Sprinkle crumbled feta cheese evenly over the top.
8. Cook on the stovetop for 4 minutes without stirring until edges set.
9. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the center is firm.
10. Remove from oven and let rest for 3 minutes before slicing.

Amazingly fluffy with crispy golden edges, this frittata delivers savory satisfaction in every bite. The quinoa adds delightful texture while the spinach keeps it fresh and vibrant. Serve warm with hot sauce or cool for perfect meal prep lunches.

Almond Flour Pancakes with Berries

Heads up, pancake lovers—this almond flour version is about to become your new breakfast obsession. Whip up these fluffy, gluten-free stacks in minutes, then load them with fresh berries for the ultimate morning treat.

Ingredients

• Almond flour – 1 cup
• Eggs – 2 large
• Baking powder – 1 tsp
• Vanilla extract – 1 tsp
• Maple syrup – 2 tbsp
• Almond milk – ½ cup
• Mixed berries – 1 cup
• Coconut oil – 1 tbsp

Instructions

1. Whisk almond flour, baking powder, and a pinch of salt in a medium bowl.
2. Beat eggs, almond milk, maple syrup, and vanilla extract in a separate bowl until frothy.
3. Pour wet ingredients into dry ingredients and stir until just combined—do not overmix to keep pancakes tender.
4. Heat a nonstick skillet over medium heat and melt 1 tsp coconut oil.
5. Drop ¼ cup batter per pancake onto the skillet, spreading gently into circles.
6. Cook pancakes for 2–3 minutes until edges look dry and bubbles form on top.
7. Flip pancakes carefully and cook for another 1–2 minutes until golden brown.
8. Repeat with remaining batter, adding more coconut oil between batches to prevent sticking.
9. Rinse berries and pat dry with a paper towel while pancakes cook.
10. Stack warm pancakes on plates and top generously with mixed berries.

Marvel at the delicate, nutty crumb and subtle sweetness that pairs perfectly with tart berries. Drizzle with extra maple syrup or fold berries directly into the batter for bursts of flavor in every bite.

Sweet Potato and Kale Hash

You need this sweet potato and kale hash in your life. Grab your skillet and let’s transform breakfast forever. Yield restaurant-worthy results with minimal effort.

Ingredients

– Olive oil – 2 tbsp
– Sweet potatoes – 2 medium, peeled
– Yellow onion – 1 medium
– Garlic – 3 cloves
– Kale – 4 cups, stems removed
– Smoked paprika – 1 tsp
– Salt – ¾ tsp
– Black pepper – ½ tsp
– Eggs – 4 large

Instructions

1. Dice sweet potatoes into ½-inch cubes for even cooking.
2. Heat olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes).
3. Add sweet potatoes and cook for 8 minutes, stirring every 2 minutes until edges begin to brown.
4. Chop onion and add to skillet, cooking for 4 minutes until translucent.
5. Mince garlic and stir into the hash, cooking for 1 minute until fragrant.
6. Tear kale into bite-sized pieces and add to the skillet.
7. Season with smoked paprika, salt, and black pepper.
8. Cook for 5 minutes, stirring occasionally until kale wilts and sweet potatoes are tender when pierced with a fork.
9. Create 4 wells in the hash using the back of a spoon.
10. Crack one egg into each well.
11. Cover skillet and cook for 4-6 minutes until egg whites are set but yolks remain runny.

Perfectly crispy sweet potatoes contrast with silky egg yolks that coat every bite. Pile it high with avocado slices or serve alongside crispy bacon for maximum satisfaction. This versatile hash works equally well for brunch entertaining or quick weekday fuel.

Gluten-Free Banana Bread

Everyone needs this gluten-free banana bread in their life. Embrace those spotty bananas sitting on your counter. Elevate your baking game with this foolproof recipe.

Ingredients

– Ripe bananas – 3 medium
– Eggs – 2 large
– Almond flour – 2 cups
– Maple syrup – ½ cup
– Baking soda – 1 tsp
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
– Coconut oil – ⅓ cup

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×5 inch loaf pan with coconut oil.
3. Mash 3 ripe bananas in a large bowl until smooth.
4. Add 2 eggs to the mashed bananas and whisk vigorously for 1 minute.
5. Pour in ⅓ cup melted coconut oil and ½ cup maple syrup.
6. Mix in 1 teaspoon vanilla extract until fully incorporated.
7. In a separate bowl, combine 2 cups almond flour, 1 teaspoon baking soda, and ¼ teaspoon salt.
8. Gradually fold the dry ingredients into the wet mixture until just combined.
9. Pour the batter into your prepared loaf pan and smooth the top.
10. Bake at 350°F for 55-65 minutes until golden brown and a toothpick inserted in the center comes out clean.
11. Cool the bread in the pan for 15 minutes before transferring to a wire rack.
12. Let the bread cool completely before slicing for clean cuts.
What emerges is a moist, tender crumb with caramelized banana sweetness throughout. Warm slices with a pat of butter reveal subtle nutty notes from the almond flour. Try toasting thick slices and topping with Greek yogurt and honey for breakfast perfection.

Chickpea Flour Omelette

Bored of boring breakfasts? Break free with this chickpea flour omelette that packs protein and flavor. Ready in minutes, it’s your new go-to morning game-changer.

Ingredients

– Chickpea flour – ½ cup
– Water – ½ cup
– Nutritional yeast – 1 tbsp
– Turmeric – ½ tsp
– Garlic powder – ½ tsp
– Salt – ¼ tsp
– Black salt (kala namak) – ¼ tsp
– Baking powder – ¼ tsp
– Olive oil – 1 tbsp
– Fillings of choice – ¼ cup

Instructions

1. Whisk chickpea flour, water, nutritional yeast, turmeric, garlic powder, salt, black salt, and baking powder in a bowl until completely smooth.
2. Let the batter rest for 5 minutes to thicken slightly—this prevents a gritty texture.
3. Heat olive oil in a nonstick skillet over medium heat until shimmering.
4. Pour the batter into the skillet and swirl to form an even 8-inch circle.
5. Sprinkle your fillings evenly over the top.
6. Cook for 3–4 minutes until the edges lift easily and the bottom is golden brown.
7. Flip carefully using a spatula and cook for another 2–3 minutes until firm and cooked through.
8. Slide onto a plate and serve immediately. Golden and fluffy, this omelette has a savory, egg-like flavor from the black salt. Crumble it over salads, stuff it in a wrap, or top with hot sauce for extra kick.

Avocado and Tomato on Rice Cakes

Nailing that perfect lunch crunch? This avocado-tomato combo on crispy rice cakes delivers fresh vibes in five minutes flat. Grab your ingredients and let’s build this vibrant stack.

Ingredients

Rice cakes – 2
Avocado – 1
Tomato – 1
Lemon juice – 1 tbsp
Salt – ¼ tsp
Black pepper – ¼ tsp

Instructions

1. Place two rice cakes on a clean cutting board.
2. Cut one avocado in half lengthwise and remove the pit.
3. Scoop the avocado flesh into a small bowl using a spoon.
4. Add 1 tablespoon of lemon juice to the bowl immediately to prevent browning.
5. Mash the avocado with a fork until slightly chunky, not completely smooth.
6. Slice one tomato into ¼-inch thick rounds, discarding the stem end.
7. Spread the mashed avocado evenly over both rice cakes, covering the surface completely.
8. Layer one tomato slice on top of each avocado-covered rice cake.
9. Sprinkle ¼ teaspoon of salt evenly over both assembled rice cakes.
10. Finish with ¼ teaspoon of black pepper distributed across both servings.

Yielding creamy avocado against the crisp rice cake base, each bite bursts with juicy tomato and zesty lemon. For extra flair, stack them high with microgreens or drizzle with hot sauce before serving.

Berry Chia Seed Parfait

Grab your jars and get ready to level up your breakfast game. This berry chia seed parfait requires zero cooking skills but delivers maximum flavor and nutrition. Layer it up for that perfect Instagram-worthy morning treat.

Ingredients

Chia seeds – ¼ cup
Unsweetened almond milk – 1 cup
Maple syrup – 2 tbsp
Vanilla extract – 1 tsp
Mixed berries – 1 cup
Plain Greek yogurt – 1 cup
Granola – ½ cup

Instructions

1. Combine chia seeds, almond milk, maple syrup, and vanilla extract in a medium bowl.
2. Whisk vigorously for 30 seconds to prevent clumping and ensure even distribution.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight until the mixture thickens to a pudding-like consistency.
4. Wash the mixed berries thoroughly under cold running water and pat dry with paper towels.
5. Slice larger berries like strawberries into quarter-inch pieces while leaving smaller berries whole.
6. Spoon one-third of the chia pudding into the bottom of a 16-ounce glass or jar.
7. Layer one-third of the Greek yogurt evenly over the chia pudding.
8. Scatter one-third of the prepared berries over the yogurt layer.
9. Sprinkle one-third of the granola over the berry layer.
10. Repeat steps 6 through 9 twice more to create three complete layers.
11. Serve immediately for optimal crunch, or refrigerate for up to 2 hours if preparing ahead.

Our parfait delivers creamy yogurt, jammy berries, and satisfying crunch in every spoonful. The chia pudding adds subtle sweetness that complements the tart berries perfectly. Try serving it in clear mason jars to showcase those beautiful layers, or mix everything together for a delicious breakfast bowl.

Gluten-Free Crepes with Nutella

Zesty gluten-free crepes that’ll make you forget traditional flour ever existed. Whip up these Nutella-stacked wonders in minutes. Your breakfast game just leveled up.

Ingredients

• Gluten-free flour – 1 cup
• Eggs – 2 large
• Milk – 1¼ cups
• Butter – 2 tbsp, melted
• Salt – ¼ tsp
• Nutella – ½ cup

Instructions

1. Whisk gluten-free flour, eggs, milk, melted butter, and salt in a medium bowl until smooth.
2. Let the batter rest for 15 minutes to hydrate the flour and prevent tearing.
3. Heat a non-stick skillet over medium heat (350°F) for 2 minutes.
4. Pour ¼ cup of batter into the center of the hot skillet.
5. Immediately tilt and swirl the skillet to spread the batter into a thin, even circle.
6. Cook for 60–90 seconds until the edges lift easily and the bottom develops light golden spots.
7. Flip the crepe using a thin spatula and cook for another 30–45 seconds.
8. Transfer the cooked crepe to a plate and repeat with remaining batter, stacking crepes as you go.
9. Spread 1 tablespoon of Nutella evenly over each warm crepe while they’re still pliable.
10. Fold each crepe into quarters or roll tightly into cylinders.

Keep these crepes tender by stacking them warm—the residual heat prevents cracking. Knockout texture meets silky Nutella in every bite. Roll them cigar-style for easy handheld eating, or layer with fresh berries for a brunch showstopper.

Zucchini and Corn Fritters

Whip up these crispy zucchini and corn fritters in under 30 minutes. Grate, mix, fry—boom, you’ve got golden perfection. Seriously addictive and totally worth the minimal effort.

Ingredients

– Zucchini – 2 cups, grated and squeezed
– Corn kernels – 1 cup
– Flour – ¾ cup
– Eggs – 2
– Baking powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Vegetable oil – ¼ cup

Instructions

1. Grate 2 medium zucchinis using the large holes of a box grater.
2. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
3. Combine squeezed zucchini, 1 cup corn kernels, ¾ cup flour, 2 eggs, 1 tsp baking powder, ½ tsp salt, and ¼ tsp black pepper in a large bowl.
4. Mix with a spatula until just combined—don’t overmix or fritters will be tough.
5. Heat ¼ cup vegetable oil in a large skillet over medium-high heat until shimmering (350°F).
6. Drop ¼-cup portions of batter into the hot oil, spacing them 2 inches apart.
7. Fry for 3-4 minutes until edges are golden brown and bubbles form on the surface.
8. Flip fritters carefully using a spatula.
9. Fry for another 2-3 minutes until deeply golden and crispy on both sides.
10. Transfer to a paper towel-lined plate to drain excess oil.
11. Repeat with remaining batter, adding more oil if needed between batches.
12. Serve immediately while hot and crispy.
Just made these? The crispy edges give way to tender centers packed with sweet corn and subtle zucchini. Jazz them up with a spicy aioli dip or stack them with avocado slices for a killer brunch situation.

Baked Eggs in Avocado

Lazy breakfasts just got a major upgrade. Crack eggs into creamy avocado halves and bake until perfection. This protein-packed dish delivers serious flavor with minimal effort.

Ingredients

Avocados – 2 large
Eggs – 4
Salt – ½ tsp
Black pepper – ¼ tsp
Paprika – ¼ tsp
Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 425°F.
2. Slice both avocados in half lengthwise.
3. Remove the pits from each avocado half.
4. Scoop out about 1 tablespoon of flesh from each avocado center to create larger wells for the eggs.
5. Arrange avocado halves cut-side up in a baking dish.
6. Drizzle olive oil over each avocado half.
7. Crack one egg into each avocado well.
8. Sprinkle salt evenly over all four avocado halves.
9. Dust black pepper over the eggs.
10. Finish with paprika sprinkled across the tops.
11. Bake at 425°F for 15-18 minutes until egg whites are fully set but yolks remain slightly runny.
12. Check doneness by gently jiggling the baking dish – the whites should not move while yolks still wobble.
13. Remove from oven using oven mitts.
14. Let rest for 2 minutes before serving. Deliciously creamy avocado cradles perfectly cooked eggs with runny yolks that create their own sauce. Sprinkle with everything bagel seasoning or top with crispy bacon bits for extra crunch. Serve immediately with toasted sourdough for dipping into the golden yolk rivers.

Savoury Buckwheat Waffles

Forget boring breakfasts forever. Fire up your waffle iron for these Savoury Buckwheat Waffles—they’re crispy, golden, and packed with flavor that’ll make your morning epic.

Ingredients

Buckwheat flour – 1 ½ cups
Baking powder – 2 tsp
Salt – ½ tsp
Eggs – 2 large
Milk – 1 ¼ cups
Butter – 4 tbsp, melted

Instructions

1. Preheat your waffle iron to 375°F.
2. Whisk the buckwheat flour, baking powder, and salt together in a large bowl.
3. Crack the eggs into a separate medium bowl.
4. Pour the milk into the bowl with the eggs.
5. Add the melted butter to the milk and egg mixture.
6. Whisk the wet ingredients until fully combined and slightly frothy.
7. Pour the wet ingredients into the dry ingredients.
8. Gently fold the batter together until just combined, with some small lumps remaining. (Tip: Overmixing makes waffles tough!)
9. Let the batter rest for 5 minutes to allow the buckwheat flour to hydrate.
10. Lightly grease the preheated waffle iron with non-stick spray or a brush of oil.
11. Pour ½ cup of batter onto the center of the bottom waffle iron plate.
12. Close the lid and cook for 4-5 minutes. (Tip: Don’t peek for the first 3 minutes to ensure a crisp exterior!)
13. Check for deep golden brown color and crisp edges.
14. Remove the waffle with tongs or a fork. (Tip: Place cooked waffles directly on a wire rack, not a plate, to keep them crispy.)
15. Repeat with the remaining batter.

Crispy on the outside with a tender, slightly nutty interior, these waffles are a game-changer. Top them with a fried egg and hot sauce for the ultimate savory brunch, or slice them into strips for dunking into soup.

Roasted Vegetable and Quinoa Salad

Grab those veggies and get ready to transform your lunch game. Roast them to perfection, toss with fluffy quinoa, and create a salad that actually satisfies. This colorful bowl brings serious flavor and texture that’ll make you forget boring salads ever existed.

Ingredients

• Quinoa – 1 cup
• Water – 2 cups
• Bell peppers – 2, chopped
• Zucchini – 1, sliced
• Red onion – ½, sliced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Lemon juice – 2 tbsp

Instructions

1. Preheat your oven to 425°F.
2. Rinse 1 cup quinoa under cold water until water runs clear.
3. Combine rinsed quinoa and 2 cups water in a saucepan.
4. Bring quinoa to a boil over high heat.
5. Reduce heat to low, cover, and simmer for 15 minutes.
6. Remove quinoa from heat and let stand covered for 5 minutes.
7. Fluff quinoa with a fork to separate grains.
8. Chop 2 bell peppers into 1-inch pieces.
9. Slice 1 zucchini into ½-inch rounds.
10. Slice ½ red onion into ¼-inch wedges.
11. Toss vegetables with 2 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper.
12. Spread vegetables in single layer on baking sheet.
13. Roast vegetables at 425°F for 20 minutes.
14. Flip vegetables with spatula after 10 minutes for even browning.
15. Remove vegetables when edges are caramelized and tender.
16. Combine roasted vegetables and cooked quinoa in large bowl.
17. Drizzle 2 tbsp lemon juice over salad mixture.
18. Toss everything together until evenly distributed.

Enjoy the contrast between warm roasted vegetables and fluffy quinoa. The caramelized edges on the veggies add sweet depth against the bright lemon finish. Serve it warm as a main dish or chill it for tomorrow’s lunch—either way, those textures will keep you coming back for more.

Coconut Yogurt with Granola

OBSESSED with this breakfast hack? Coconut yogurt with granola is your new morning BFF. Grab your spoon and let’s dive in.

Ingredients

– Plain coconut yogurt – 1 cup
– Granola – ½ cup
– Honey – 2 tbsp
– Fresh berries – ¼ cup

Instructions

1. Scoop 1 cup of plain coconut yogurt into your favorite bowl.
2. Sprinkle ½ cup of granola evenly over the yogurt surface.
3. Drizzle 2 tbsp of honey in a zigzag pattern across the granola layer.
4. Scatter ¼ cup of fresh berries on top for vibrant color.
5. Let the bowl sit for 2 minutes to allow the granola to slightly soften.
6. Mix all layers together gently with your spoon before eating.
7. Serve immediately while the granola maintains its crunch. Let this creamy dream team wake up your taste buds—the cool yogurt melts against the crunchy clusters, while honey swirls through every bite. Layer it in a mason jar for an Instagram-worthy parfait or top with extra berries for a fruity punch.

Gluten-Free Cinnamon Rolls

Brace yourselves for the most epic gluten-free cinnamon rolls you’ll ever make. These fluffy, gooey spirals deliver all the cozy vibes without the gluten—perfect for your next brunch flex or sweet tooth fix.

Ingredients

Gluten-Free Flour – 2 cups
Baking Powder – 1 tbsp
Salt – ½ tsp
Milk – ¾ cup
Butter – ½ cup
Sugar – ⅓ cup
Cinnamon – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Whisk gluten-free flour, baking powder, and salt in a large bowl.
3. Pour in milk and stir until a soft dough forms. Tip: Don’t overmix—this keeps the rolls tender.
4. Roll the dough into a 9×12-inch rectangle on a floured surface.
5. Spread softened butter evenly over the dough, leaving a ½-inch border.
6. Sprinkle sugar and cinnamon over the butter layer.
7. Tightly roll the dough from the long edge into a log.
8. Slice the log into 9 equal pieces using a sharp knife. Tip: Use dental floss for clean cuts without squishing.
9. Arrange the rolls in a greased 9-inch round pan.
10. Bake for 20–25 minutes, until golden brown and puffed. Tip: Check at 20 minutes—a toothpick should come out clean.
11. Let the rolls cool in the pan for 10 minutes before serving.
Now you’ve got warm, pillowy rolls with a caramelized cinnamon swirl. Nosh on them fresh from the oven, or drizzle with cream cheese glaze for extra indulgence—they’re so good, nobody will guess they’re gluten-free.

Conclusion

Zesty, satisfying, and perfect for weekend gatherings, this collection proves gluten-free brunch can be deliciously diverse. We hope these 29 recipes inspire your next meal. Try them out, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest for others to enjoy!