Category Archives: breakfast

Baked gluten-free apple cider doughnuts


I’ve made a lot of gluten-free cakes and all too often, they tend to be dry and flavorless. This recipe is a nice surprise with great texture and flavour.  I found that the buttermilk  in this recipe really helps to moisten these beauties and the apple cider was a great flavor component.  They are very reminiscent of a traditional cake doughnuts and when you add a little coconut glaze with sprinkles, they look just like the real thing!  Don’t forget to get yourself a doughnut pan so you can bake these in the oven.

gluten-free apple cider doughnuts
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Recipe type: Dessert
Serves: 4
  • 2 cups apple cider or juice
  • ½ white sugar
  • ¼ room temp butter or coconut oil
  • ½ buttermilk
  • 2 tsp pure vanilla
  • 2 cups of flour(see below)
  • 2 tsp of baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp salt
  • gluten-free flour blend:
  • makes approx. 3 cups
  • 11/4 cup brown rice flour
  • ¾ cup sorghum flour
  • ⅔ cup tapioca starch flour
  • ¼ cup potato starch
  • 2 tsp psyllium husk
  • coconut cream:
  • 1 cup coconut milk
  • ½ brown sugar
  • Bring to a boil and then simmer until thickened
  1. Preheat oven to 400 degrees
  2. Premix flour and set aside
  3. Place apple cider in pot and reduce by half and set aside
  4. Spray doughnut pan with non stick spray
  5. Cream butter and sugar
  6. Add eggs and mix on low
  7. Mix in reduced cider, buttermilk and vanilla
  8. In a separate bowl, mix flour with baking soda, baking powder and cinnamon and salt
  9. Add liquid mixture to flours just until smooth
  10. It should have the consistency of thick pancake batter
  11. Use a tablespoon to scoop into pans
  12. Bake for 10 minutes until doughnuts spring back when touched
  13. Remove from the pan and let cool on a wire rack
  14. Repeat to make 12 doughnuts



Gluten free banana bread

This recipe is quick and easy to use especially when you have over ripe bananas sitting around.  Sometimes, I mix up the flours using a combination of buckwheat and brown rice but I usually just use brown rice. I’ve recently been using psyllium and flax as binders and find they work very well and also add fiber. I recommend whipping up a few at once and freezing for that quick tea so you always have some on hand. This makes 1 loaf pan .

Gluten free banana bread
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Recipe type: Gluten free banana bread
Serves: 6
  • ½ cup melted butter or coconut oil
  • ¾ brown sugar
  • 1 egg
  • 11/2 cups brown rice flour
  • 2 tsp psyllium husk
  • 11/2 tsp baking soda
  • 3 over ripe bananas
  • ½ tsp salt
  • ¼ cup yogurt
  • 1 cup chopped walnuts
  • ¼ cup dark chocolate chippits( son loves them)
  • 1 TBLS flax
  1. Preheat oven to 350 degrees with oven rack in the middle
  2. In separate bowl, mix dry ingredients of flour, baking soda, salt and psyllium husk
  3. Melt butter or coconut oil and blend with sugar in separate bowl
  4. Add mashed bananas, yogurt and egg and blend welI
  5. Mix wet and dry ingredients until well blended and add nuts and chippits
  6. Grease or spray loaf pan and pour in batter and smooth out
  7. Bake in middle rack for at least 55 minutes until center comes out dry with a stick
  8. Remove from loaf pan and leave to cool on rack.

Gluten free waffles

Waffles are my son’s favorite Sunday breakfast so when I have the time to dirty a lot of dishes, I get out the waffle maker and blender. This recipe is light and airy. I like to serve with yogurt and blueberries with a little maple syrup.


Gluten free waffles
Recipe type: breakfast
  • 13/4 cups brown rice flour
  • 1 TBLS baking powder
  • ¼ tsp salt
  • 2 eggs yolks
  • 11/2 cups milk
  • 2 egg whites
  • ¼ cup olive oil and coconut oil
  1. Mix dry ingredients
  2. Whip egg whites until stiff peaks form
  3. In separate bowl, mix milk, lemon juice and oil


Gluten free buckwheat galettes

I came across this traditional French recipe and was delighted with its simplicity and delicious flavor. Once again, my son approves so it must be a good one.


Galette should bubble up before flipping.

buckwheatgalette2This makes 13 lovely crepes..I like to add a little jam and yogurt to the middle and roll up…yum!

Gluten free buckwheat galettes
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Recipe type: Breakfast
Cuisine: French
Serves: 4
  • 2 cups buckwheat flour
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups warm water
  • ½ tsp salt
  1. Put everything in a bow and whisk
  2. Once well mix, leave to rest for at least ½ hour.
  3. Using a high quality non stick pan set temp to med. until hot
  4. Add a little coconut oil to the pan and add 1 ladle full of mix
  5. Quickly turn pan until you have a nice thin crepe
  6. Make about 13 galettes


Brown rice gluten free bread

I’ve tried quite a few gluten free bread recipes online and often find the gluten free breads to be either too heavy, dry or crumbly. This recipe was a nice surprise. I did modify it a bit making it easier and healthier. I hope you you enjoy it! I like to add coco and instant coffee for added flavor.


It should resemble cake batter once fully mixed.


Pour into greased 8″ pans and leave to rise.


You can sprinkle on seeds before baking. The texture is surprisingly good..especially toasted. Enjoy!

Brown rice gluten free bread
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Recipe type: gluten free bread
Serves: 4
  • 2 cups brown rice flour
  • 2 cups tapioca flour
  • 1 TBLS guar gum
  • 1 TBLS ground flax seed
  • 2 tsp salt
  • ½ powdered milk
  • 2¼ tsp yeast
  • 3 eggs
  • 1 TBLS coco(optional for darker color)
  • 1 tsp instant coffee(optional for taste)
  • ¼ olive oil or butter
  • 2 tsp apple cider vinegar
  • ⅓ cup honey
  • 2 cups warm water
  1. Grease 8 inch bread pans with coconut oil
  2. Mix dry ingredients together
  3. Mix eggs, oil,vinegar and honey with blender for about 30 seconds
  4. Mix half dry ingredients to wet mixture about 30 seconds.
  5. Add remaining dry ingredients until blended.
  6. Slowly add warm water and turn mixer on high speed and beat for 4 minutes
  7. Bread dough will resemble cake batter
  8. Spoon dough into prepared pans. Set aside in a warm place to rise about 50-60 minutes
  9. Preheat oven ot 375 degrees
  10. Once almost doubled in size, place pans in preheated oven on middle rack and bake for 50-60 minutes or until breads internal temp reaches 200 degrees.
  11. Let bread cool in pans for 10 minutes.
  12. Remove loaves from pans and leave to cool on racks.


Amazing country loaf bread

Although I do usually stay clear of gluten, occasionally, I like to make it for my family. There’s something very satisfying about watching yeast grow and turn into a beautiful loaf of bread. I originally found this recipe through the tartine bakery in Sanfrancisco but modified to make it with more wholewheat. Although this bread does take all day to make, I find if you’re tinkering around the house, you can manage this without seeming to be a lot of work. This bread has next to no kneeding apart from 4 turns to increase the gluten activity. If you have an hour to stick near the kitchen, you can go out for 4-5 hours and come back later to bake. This is truly the most lovely bread and seems to work every time in my large creuset. With the lid on , the creuset pot simulates a convention oven and creates a loaf that is golden and crunchy on the outside and bubbled and fluffy with a slightly sour flavour on the inside. This recipe makes 2 very very large loaves.



To make it easy on myself, I make a starter before I go to bed. I simply mix up the 21/2 cups wholewheat flour. Let proof yeast and warm water with sugar and add to the flour. I use my hands to get as much yeast into the bread as possible and mix it up until it’s a nice well mixed paste. I cover it with a bag overnight and by morning, my starter is puffy and ready to go. In the morning, I add the 5 1/2 cups warm water to the starter and slowly break it up between my fingers trying to get it as broken up as possible. Then I add the liquid starter to my dough with the additional 4 cups of warm water and continue to mix through my fingers until the dough is nice and wet.



I then let the dough rest 30 minutes and then add the 5 TBLS of salt that has been dissolving in a quarter cup of warm water and pour that into the dough and mix it in through my fingers until it is thoroughly mixed. Then over the course of 1 hour, I simply set the timer for every 20 minutes and turn the dough over on itself 4 turns to activate the gluten. You know it’s working as the dough becomes more mixed and more elastic each time you turn it. Once you’ve done it the 3rd time, you cover the dough and let in rise on the counter for 4 hours.



After the fourth or fifth hour, your dough should have doubled in size and you can now dump it on the floured counter and cut it in half.


You can let the dough rest for 20 minutes and then turn it over on itself 4 times and then put each ball into a rice floured tea towelled bowl. I like to cover the tops of the loaves with saran wrap so they don’t dry out.


Fours later, you should have nicely risen loaves ready to bake. At this point, you should already have your creuset preheated in the oven at 475 degrees. The tricky part is pulling out the hot creuset pot, removing the lid and dumping the dough over into the pot so it is relatively centered. You then put on the lid and let it bake for at least 35 minutes or until the bread to nicely browned on top. Once removed from the oven, you can dump onto a rack and put in the next loaf. I can’t fit 2 large creusets in the oven at once.

countryloaf4It really is a beautiful thing seeing such a huge lovely loaf come out of the oven. Once cooled, I usually cut this into quarters and freeze so it’s fresh when I need a great piece of toast. I hope you enjoy your labours of love.

Amazing country loaf bread
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Recipe type: Country loaf bread
Serves: 2 large loaves
  • starter:
  • 21/2 cups wholewheat flour
  • 2 cups warm water
  • ¼ tsp yeast
  • 1 TBLS sugar
  • 71/2 cups wholewheat flour
  • 71/2 cups white flour
  • 5 TBLS kosher rock salt
  • 4 additional cups warm water as needed
  1. To make starter, mix 21/2 cups flour and 2 cups proofed yeast.
  2. Mix well with your hands until very wet and cover loosely overnight
  3. Next morning , measure out 15 cups of flour
  4. Add 51/2 cups of warm water to starter and break up the mix
  5. Add liquid starter to flour with an additional 4 cups of warm water
  6. Mix dough well with your hands until dough is well mixed and wet
  7. Leave mix for 30 minutes to rest
  8. Add 5 TBLS kosher salt to ¼ cup of warm water to dry and dissolve
  9. Add salt to dough and mix in thoroughly with your hands
  10. Leave dough loosely covered for 4-5 hours
  11. Once doubled in size, dump out dough onto floured surface and cut in half
  12. Turn each dough loaf over itself 4 times and place in rice flour tea toweled bowls
  13. Let loaves rise an additional 4 hours until doubled in sized
  14. Put large 12 quart creuset with lid in the oven and preheat oven to 475 degrees
  15. Remove lid and dump loaf into hot pot
  16. Slash loaf and return lid
  17. Bake for 35 minutes until golden brown and sounds hollow when you knock it.



Gluten free carrot muffins.

My son loves muffins when he comes home from school so I came up with this healthy gluten free version that is low in fat and delicious and moist.

Gluten free carrot muffins.
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Recipe type: Breakfast snack
Cuisine: gluten free baking
Serves: 4
  • 1 cup brown rice flour
  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ salt
  • 2 TBLS ground flax seed (mix with 4 TBLS warm water)
  • ½ cup sliver almonds or mixed walnuts(optional)
  • ½ brown sugar
  • ¼ apple sauce
  • ¾ cup orange juice
  • 1 egg
  • 1tsp cinnamon
  • 1 tsp allspice
  • 2 cups shredded carrots
  • ¼ cup dark chocolate chips or raisins (optional but my son won't eat them unless they have chocolate chips.
  • ¼ cup coconut oil or olive oil
  1. Beat the egg
  2. Add melted oil and sugar and orange juice and mix with the blender
  3. Mix together dry ingredients
  4. Add liquids to dry ingredients and mix quickly
  5. Gently stir in grated carrots and add nuts and chocolate chips
  6. Spoon into coconut oiled or pam sprayed muffin tins
  7. Fill almost to the top to make 12 regular size muffins or 36 mini muffins
  8. Bake for 25 minutes at 350 degrees.



Gluten free crepes

Gluten free crepes
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Recipe type: Gluten free crepes
Cuisine: breakfast
Serves: 8
  • ½ cup brown rice flour
  • ½ cup tapioca flour
  • 2 eggs
  • 1 cup milk or almond milk
  • 1 TBLS
  • 1 tsp vanilla
  1. Put all the ingredients together in a bowl and whisk until smooth.
  2. Heat non stick frying pan and add a little coconut oil just before adding crepe
  3. Use soup ladle for the crepe mixture and pour into pan tilting it around as you go to get it as thin as possible.
  4. Flip and cook the other side and continue

I used to love eating crepes until I got off wheat. I decided to create this gluten free version which is surprisingly similar. The tapioca flour is light enough that the crepes have an excellent texture. I like to add yogurt and blueberries when  homemade jam to the middles and roll up and drizzle with maple syrup. My son loves these!

Gluten free zucchini-chocolate chip muffins

My son loves muffins but seems to detest zucchini so I like to hide it in mini muffins. I just add a few chocolate chips and he doesn’t even know the zucchini is there.  These are quick to make for an easy snack. I love the combination of buckwheat for flavor and brown rice for lightness. I always keep ground flax seed on hand in the fridge so if I run out of eggs, I can always substitute.

Gluten free zucchini-chocolate chip muffins
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Recipe type: Gluten free zucchini chocolate chip muffins
Cuisine: breakfast snack
Serves: 6
  • ¾ cup buckwheat flour
  • ¾ cup brown rice flour
  • ½ cup sugar
  • 1 apple sauce packet
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 egg beaten or (2 TBLS ground flax to 6 TBLS warm water)
  • ½ cup vegetable oil or coconut oil
  • 1 TBLS lemon juice
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini
  • ¼ cup semi sweet chocolate chips
  • ¼ cup chopped walnuts or slice almonds
  1. Mix all dry ingredients together.
  2. Combine egg, oil, milk,lemon juice and vanilla. Mix well
  3. Stir into dry ingredients adding chocolate chips and zucchini
  4. Fill greased mini muffin tin or regular tins to make 12 or 36 mini muffins
  5. Bake at 350 degrees for 15 - 20 minutes depending on which tin.


Best original gluten free buckwheat pancakes

 After much trial and error trying various store bought gluten free pancake mixes which had unhealthy  blends of cornstarch and sugar, I came up with my own version of gluten free pancakes. I have to say, they are the best pancakes I’ve had . They are light , fluffy and flavorful , very nutritious and also great for someone on a candida or gluten free celiac diet. My 6 year old son prefers them to regular old wheat pancakes.


Of course, if you’re following a strict Candida diet, I would omit the buttermilk and use a watered down yogurt or kefir.
Here is the recipe:

Mix dry ingredients in one bowl

-1/2 cup buckwheat flour

-1/2 cup brown rice flour ( I use bob’s redmill)

-2 teaspoons gluten free baking powder

– 1 tsp cinnamon

In a separate bowl mix wet ingredients

1 egg

1 cup butter milk or watered down yogurt or kefir

1/2 water you can add if mix too thick

1 tsp vanilla

Mix wet with dry ingredients until a nice medium thick batter. I like to use a non stick pan with a little coconut oil. They turn out light and fluffy everytime. Enjoy!