33 gluten free brackfasts

33 Gluten Free Breakfasts By Eva M Szabo Copyright © 2017 Eva M Szabo All Rights Reserved This book is ideal for anyone who is sensitive to gluten (celiac disease) or who simply wants to eat healthier and more varied food Using this book you will be able be make hearty breakfasts with both new and traditional ingredients; including ideas for a different breakfast for each day of the month My recipes are all dairy free and there are paleo and egg-free options too There are also plenty of recipes for those with a sweet tooth as I show you how to create delicious pancakes, biscuits and other treats I hope you like my collection of recipes and use them to have a good and healthy start to your day Be careful! The foods listed in this book are gluten free only if you follow the rules of gluten free cooking and all ingredients are gluten free The producer has to state on the packaging, that the product is gluten free and wasn't produce in a factory processing gluten containing products too Table of Contents Morning detox tea Healthy Granola with mango puree Creamy rice pudding with fruits Pumpkin Smoothie Bowl Quinoa porridge Healthy Chocolate shake Cinnamon balls Green banana flour crepes Paleo Cinnamon cereal Paleo Crepes Egg wrap with fresh parsley Egg free buckwheat wrap Apple pancake Buckwheat – pumpkin crackers Carrot flatbreads for hamburger Onion muffin Autumn cake Egg bread (Challah) Blueberry pie bars Cocoa rolls Waffles Breakfast brownie Paleo „ricotta” cake Linzer cookies Poppy seed muffins Paleo Madeleine Paleo Courgette Bundt cake Paleo Pillow cake Egg salad Chocolate muffin Gluten free breakfast bread Egg Free Focaccia bread with Rosemary Gluten free rolls Buckwheat rolls Morning detox tea Ingredients: 1/2 tsp fresh grated ginger cups boiling water Pinch of ground turmeric, to taste Pinch of cinnamon, to taste Pinch of cayenne pepper, to taste tsp apple cider vinegar small lemon slice Pure raw honey, to taste Preparations: Grab an extra-large mug or a small teapot (3-cup capacity) Add ginger to the teapot Boil cups of water and pour all the water into the mug/teapot Cover and steep the ginger tea for to minutes Remove the tea bag and set aside to cool Once the tea bag has cooled slightly you can gently squeeze it into the pot to infuse the tea with even more ginger flavour Add the cinnamon, turmeric, and cayenne Whisk until combined Add the vinegar and drop in the lemon wedge Whisk to infuse the lemon Add raw honey to taste, and whisk to combine Healthy Granola with mango puree Ingredients: 300g of gluten-free oats 15g of raw nuts and/or seeds (I used cup pecans and 1/2 cup pumpkin seeds) tsp sea salt tsp cinnamon 70g of melted coconut oil 70g of cup honey tsp vanilla extract handful dried fruit, chopped if large Preparation: Preheat the oven to 200 °C and line a large, rimmed baking sheet with parchment paper In a large mixing bowl combine the oats, nuts and/or seeds, salt and cinnamon Stir to blend Pour in the oil, honey and vanilla Mix well, until every oat and nut is lightly coated Pour the granola onto your prepared baking sheet and use a large spoon to spread it in an even layer Bake until golden, about 21 to 23 minutes, stirring halfway The granola will further crisp up as it cools Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit Store the granola in an airtight container at room temperature for to weeks For breakfast: tbsp granola ripe mangoes, peeled, pitted and cut into chunks tbsp rice syrup tbsp water Combine mangoes, syrup, and water in a blender and puree until smooth and serve with granola Egg salad Ingredients for cauliflower sauce: 1/2 medium size head cauliflower, washed and cut into small florets cups of water cloves of garlic 1.5 tbsp melted coconut oil 1/2 tsp olive oil tsp sea salt 1/2 tsp freshly ground black pepper Additional water, milk, or vegetable stock, if needed Preparation: In a stockpot or large saucepan, combine the cauliflower florets and water over high heat When it reaches boiling, put a lid on the pan and drop the heat to medium low Simmer for minutes or until the cauliflower is very tender While the cauliflower is simmering, melt the coconut oil and olive oil over medium low heat in a small saucepan and stir in the garlic and the pinch of salt Cook the garlic, stirring frequently - and lowering the heat if necessary to keep it from browning - until the garlic is tender and gives off a lovely smell Scrape the garlic and butter into a blender carafe Add one cup of the cauliflower cooking liquid to the butter pan, swirl it, and pour that into the blender too Use a slotted spoon to drain the cauliflower and add it to the blender as well Add the salt and black pepper, put the lid firmly in place, and blend on high until silky smooth If you find the sauce too thick for your liking, you can thin it with just a bit of water or vegetable milk For the salad: hardboiled eggs, sliced cups cauliflower sauce red and green pepper tbsp lemon juice 1/2 chopped red onion tsp salt apple sliced Mix all ingredients in medium bowl, mix well Refrigerate covered, to blend flavours Serve with focaccia, garnished with reserved egg slices Chocolate muffin Ingredients: 100g of dried dates large eggs 50g of coconut flour 35g of cocoa powder 75g melted coconut oil 25ml water tsp honey 1/2 tsp ground cinnamon Pinch of salt 1/4 cup unsweetened chocolate tsp baking powder Preparation: Soak the dates overnight in 100ml water The following day blend it into a creamy consistency and you should end up with approx 200g of date syrup Mix the dry ingredients in a bowl Whip the eggs for 3-4 minutes, then add the coconut oil, 200g of date syrup and the water After mixing them well, add the dry ingredients too, then create a smooth dough Mix in the chocolate pieces too The dough will have the consistency of a liquid, but that is to be expected Spoon the batter into muffins cavities, filling each one 3/4 of the way Bake muffins at 180 °C for 25 minutes Gluten free breakfast bread Ingredients: 130g of rice flour 50g of sorghum flour 80g of tapioca starch (or other starch) tsp of xanthan gum egg tbsp coconut oil tsp instant yeast 1/2 tsp sugar or honey tsp salt 160ml of warm water Preparation: Grease a loaf pan that is no more than x inches and set it aside Make sure the water is warm to the touch If you can't comfortably hold your finger in the water for several seconds, wait for it to cool Pour the water into the bowl, add sugar or honey and sprinkle the yeast on top Let this stand for minutes until the yeast is dissolved Melt the coconut oil in the microwave Combine dry ingredients in a bowl, then add the water mixture over the yeast and the melted coconut oil Using the dough hook attachment on a standing mixer, knead the dough for 8-10 minutes Transfer the dough to the prepared loaf pan, cover with plastic wrap and place in a warm, draft-free area to rise until the dough is about 150% of its starting volume While the dough is rising, preheat your oven to 200 °C Once the dough has risen, remove the plastic wrap and place the bread in the center of the preheated oven Bake for about 40 minutes or until the loaf is firm enough to take out of the pan Remove the bread from the loaf pan and place it on a rimmed baking sheet Return the bread on the pan to the oven, and bake for another to 10 minutes, or until the top is nicely browned and the loaf sounds hollow when tapped Remove from the oven, allow to cool on the baking sheet for 10 minutes Transfer to a wire rack to cool completely before slicing and serving within minutes Egg Free Focaccia bread with Rosemary Ingredients: 50g of sorghum flour 100g of potato starch (not potato flour) or tapioca starch 120g of rice flour tsp xanthan gum tsp psyllium husk seed 1.25 tsp sea salt cloves garlic, minced or 1/2 tsp garlic powder tsp chopped rosemary tbsp active dry yeast 250ml warm water A pinch of raw sugar tbsp coconut oil (melted) Preparation: Turn on the oven briefly- just to warm it; then turn it off Whisk together the flours, starch, xanthan gum, sea salt, garlic, and herbs in a large mixing bowl In a separate bowl, proof the yeast in warm water and a pinch of sugar When the yeast is active and foaming, pour the mixture into the dry ingredients along with the olive oil Using the dough hook attachment on a standing mixer, knead the dough for 8-10 minutes Scoop the dough into a 9-inch cake pan dusted with cornmeal Using wet hands pat and shape the dough into a rounded loaf Top with sliced tomatoes and fresh garlic; sprinkle with extra herbs, if you like, and a little coarse sea salt Place the pan into the warm oven and allow it to rest and rise for 30 minutes Turn on the oven to 190 °C and once at the correct temperature, put the timer on for 20 minutes Bake until golden and firm, from 25 to 35 minutes When tapped the bread should sound hollow Remove from the pan as soon as you can handle it, and cool on a wire rack Slice with a sharp bread knife Gluten free rolls (gluten free, egg free, dairy free, nut free) Ingredients: 160g of rice flour 100g of potato starch (not potato flour) 40g of tapioca flour 20g of psyllium husk seed tsp xanthan gum 1.25 tsp sea salt 7g of active dry yeast 320ml warm water A pinch of raw sugar tbsp coconut oil (melted) Preparation: Whisk together the flours, starch, xanthan gum, sea salt, and psyllium husk seed in a large mixing bowl In a separate bowl, proof the yeast in warm water and a pinch of sugar When the yeast is active and foaming, pour the mixture into the dry ingredients Add the coconut oil too Using the dough hook attachment on a standing mixer, knead the dough for 8-10 minutes Divide the mixture into the number of rolls you require I made quite small rolls by rolling the dough into balls Place on one or a couple of floured baking trays and lightly press down on them to make them flatter Brush the rolls with coconut oil Place the pan into the warm oven and allow it to rest and rise for 30 minutes Turn on the oven to 190 °C and bake them for 30 minutes Buckwheat rolls Ingredients: 80g of buckwheat flour 80g of tapioca starch 60g of millet flour 30g of psyllium husk seed 1.25 tsp sea salt 40ml freshly squeezed lemon juice 270ml warm water Preparation: Pour the water into the bowl, add lemon juice Combine dry ingredients in a bowl, and then add the water mixture over the lemon juice Using the dough hook attachment on a standing mixer, knead the dough for 2-3 minutes Transfer the dough to the prepared loaf pan, and place in a warm, draft-free area to rise for 20 minutes Preheat your oven to 180 °C Divide the mixture into the number of rolls you require I made quite small rolls by rolling the dough into balls Place on one or a couple of floured baking trays and lightly press down on them to make them flatter Brush the rolls with coconut oil before placing them in a pre-heated oven at 180 °C for 30 minutes, then 200 °C for 10 minutes Transfer to a wire rack to cool completely before slicing and serving minutes Table of Contents Morning detox tea Healthy Granola with mango puree Creamy rice pudding with fruits Pumpkin Smoothie Bowl Quinoa porridge Healthy Chocolate shake Cinnamon balls Green banana flour crepes Paleo Cinnamon cereal Paleo Crepes Egg wrap with fresh parsley Egg free buckwheat wrap Apple pancake Buckwheat – pumpkin crackers Carrot flatbreads for hamburger Onion muffin Autumn cake Egg bread (Challah) Blueberry pie bars Cocoa rolls Waffles Breakfast brownie Paleo „ricotta” cake Linzer cookies Poppy seed muffins Paleo Madeleine Paleo Courgette Bundt cake Paleo Pillow cake Egg salad Chocolate muffin 11 13 15 17 19 21 23 25 27 29 31 33 35 37 39 41 43 45 47 49 51 53 55 57 59 62 64 67 Gluten free breakfast bread Egg Free Focaccia bread with Rosemary Gluten free rolls Buckwheat rolls 69 71 73 75 ... this book are gluten free only if you follow the rules of gluten free cooking and all ingredients are gluten free The producer has to state on the packaging, that the product is gluten free and wasn't... Courgette Bundt cake Paleo Pillow cake Egg salad Chocolate muffin Gluten free breakfast bread Egg Free Focaccia bread with Rosemary Gluten free rolls Buckwheat rolls Morning detox tea Ingredients: 1/2.. .33 Gluten Free Breakfasts By Eva M Szabo Copyright © 2017 Eva M Szabo All Rights Reserved This book is ideal for anyone who is sensitive to gluten (celiac disease) or