10 Gluten and Dairy-Free Breakfast Ideas and Recipes

There are many reasons people choose to adopt a dairy-free diet, a gluten-free diet, or both. These reasons often stem from the health benefits these diets offer, particularly for individuals with multiple food allergies. In the USA, approximately 12% of the population follows a lactose-free diet [1], while an estimated 25% adheres to a gluten-free diet [2].

However, having food restrictions doesn’t mean you have to deprive yourself of nutritious and delicious meals! This article presents 10 gluten and dairy-free breakfast recipes for your enjoyment.

Gluten and Dairy-Free Breakfast Recipes

1. Waffle Chicken Sandwich

Have this crunchy and subtly sweet breakfast sandwich in your gluten and dairy-free diet if you wish to treat yourself first thing in the morning.

Ingredients for waffles:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup almond milk
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional)

Ingredients for chicken:

• 2 boneless, skinless chicken breasts
• 1 cup almond flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper
• 2 eggs (or flax eggs)
• Cooking oil

Assembly:

• Lettuce, tomato, avocado (optional)
• Hot sauce or dairy-free mayo (optional)

Instructions

1. To make the waffles, preheat the waffle maker.
2. Mix flour, baking powder, salt, and maple syrup in one bowl. In another, whisk almond milk, melted coconut oil, and vanilla.
3. Combine wet and dry ingredients. Cook in the waffle maker until golden brown.
4. Now for the chicken,Season chicken with salt, pepper, paprika, garlic powder, and onion powder.
5. Dip in beaten eggs (or flax eggs), then coat in almond flour.
6. Fry in oil over medium heat for 5-7 minutes per side, or bake at 400°F for 20-25 minutes.
7. Assemble the sandwich by placing a waffle on a plate, add chicken, and top with lettuce, tomato, and avocado. Drizzle with hot sauce or spread with dairy-free mayo. Top with another waffle.

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2. Buttermilk Pancakes

We’ve got a yummy, diary-free, and gluten-free version of the beloved breakfast dish: fluffy buttermilk pancakes!

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon sugar (optional)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup almond milk or your preferred non-dairy milk
• 1 tablespoon apple cider vinegar
• 2 tablespoons melted coconut oil or olive oil (plus more for cooking)
• 1 teaspoon vanilla extract

Instructions

1. Prepare buttermilkbymixing almond milk and apple cider vinegar in a small bowl and let it sit for 5 minutes.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Add the curdled almond milk, melted coconut oil, and vanilla to the dry ingredients. Stir until just combined.
4. Heat a non-stick skillet over medium heat and grease with coconut oil. Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden.
5. Enjoy warm with your favorite toppings like maple syrup or fresh fruit!

3. Brown Sugar Muffin

Who doesn’t love some warmly baked muffins first thing in the morning? and this comes in a healthier version for your diet needs, using brown sugar!

Ingredients:

• 1 cup gluten-free rolled oats
• 1 cup almond milk
• 1/2 cup packed brown sugar
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon (optional)
• 1/2 cup raisins or nuts (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin.
2. Soak and combine oats and almond milk; let sit for 10 minutes.
3. Stir in brown sugar, melted coconut oil, and vanilla into the oat mixture. In another bowl, whisk gluten-free flour, baking powder, baking soda, salt, and cinnamon (if using).
4. Add dry ingredients to the wet mixture and stir. Fold in raisins or nuts if desired.
5. Spoon batter into the muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Let cool for a few minutes before transferring to a wire rack. Enjoy!

4. Keto Breakfast Casserole

Following a keto diet involves consuming healthy fats, which gets a bit hard when you eat dairy-free food only. This Keto Breakfast Casserole is curated especially for those who have these dietary restrictions without compromising on taste! Additionally, this recipe is also suitable for individuals with an egg allergy.

Ingredients:

• 1 lb breakfast sausage (gluten-free, preferably sugar-free)
• 1 small onion, diced
• 1 bell pepper, diced (optional, for lower carbs use fewer)
• 6 large eggs
• 1 cup unsweetened almond milk (or coconut milk)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Salt and pepper, to taste
• 2 cups spinach (fresh or frozen)
• 1 cup diced tomatoes (optional, for lower carbs use less)

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a skillet, brown the sausage. Add onion and bell pepper (if using); cook until softened. Drain excess fat.
3. In a bowl, whisk eggs, almond milk, garlic powder, onion powder, paprika, salt, and pepper.
4. Mix in the sausage mixture, spinach, and tomatoes (if using). Pour it into the baking dish and bake for 30-35 minutes, until set and golden.
5. Cool for a few minutes, slice, and enjoy your keto-friendly breakfast!

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5. Apple Cider Donuts

Fulfill those sweet tooth cravings with these tangy, sweet, and moist apple cider donuts to eat in the morning.

Ingredients for donuts:

• 1 cup apple cider
• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup coconut sugar (or brown sugar)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract

Ingredients for topping (optional):

• 1/4 cup coconut sugar
• 1 tsp cinnamon

Instructions

1. Preheat oven to 350°F (175°C) and grease a donut pan.
2. Boil apple cider in a saucepan until reduced to 1/2 cup (10-15 minutes). Let cool slightly.
3. Whisk together flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix melted coconut oil, eggs, vanilla, and reduced cider in a separate bowl.
4. Stir wet ingredients into dry ingredients until just combined.
5. Spoon batter into the donut pan, filling each cavity about 2/3 full. Bake for 12-15 minutes until a toothpick comes out clean.
6. Cool briefly, then roll warm donuts in a mix of coconut sugar and cinnamon if desired. Enjoy your delicious apple cider donuts!

6. Breakfast Tacos with Italian Sausage

Just thinking of this dish has our mouth-watering. This breakfast recipe includes creamy scrambled eggs and sauteed veggies mixed with the sausage. An egg-free version of this recipe can be made by omitting the eggs and using additional vegetables or tofu.

Ingredients for the tacos:

• 1 lb Italian sausage (gluten-free)
• 6 large eggs
• 1 small onion, diced
• 1 bell pepper, diced
• 1 tsp garlic powder
• Salt and pepper, to taste
• Gluten-free corn tortillas

Ingredients for optional toppings:

• Avocado slices
• Fresh cilantro
• Salsa or pico de gallo
• Hot sauce

Instructions

1. In a skillet, brown the Italian sausage over medium heat. Remove and set aside.
2. In the same skillet, sauté onion and bell pepper until softened (about 5 minutes).
3. Whisk eggs with garlic powder, salt, and pepper. Pour into the skillet and scramble until cooked. Stir in the sausage.
4. Heat corn tortillas in a dry skillet for 30 seconds on each side.
5. Fill each tortilla with the sausage and egg mixture. Top with avocado, cilantro, salsa, and hot sauce as desired. Enjoy your breakfast tacos!

7. Almond Crepes with Pomegranates

Sounds like an interesting meal doesn’t it? It’s also an extremely nutritious one, loaded with almonds’ healthy fats and fiber and pomegranates heart-healthy antioxidants that protect against diseases like cholesterol.

Ingredients for crepes:

• 1 cup almond flour
• 1 cup unsweetened almond milk
• 3 large eggs
• 1 tbsp maple syrup (optional)
• 1 tsp vanilla extract
• Pinch of salt

Ingredients for toppings:

• 1 cup pomegranate seeds
• Maple syrup or honey (optional)
• Chopped nuts (optional)

Instructions

1. Make the batter by whisking almond flour, almond milk, eggs, maple syrup (if using), vanilla, and salt until smooth.
2. Heat a non-stick skillet over medium heat. Lightly grease, pour 1/4 cup batter, and cook for 2-3 minutes until edges lift. Flip and cook for another minute. Repeat with remaining batter.
3. Top each crepe with pomegranate seeds, drizzle with maple syrup or honey, and sprinkle with chopped nuts if desired. You can even add some almond butter. Fold or roll the crepes and enjoy!

8. Sweet potato and Hash Brown Breakfast Burrito

This delicious vegetarian recipe is for burrito lovers to kick-start their day. Enjoy breakfast burritos with crispy hash browns and sweet potatoes loaded with vitamins and antioxidants. This recipe is a great example of a gluten-free, dairy-free breakfast option that is both delicious and highly nutritious.

Ingredients for filling:

• 1 large sweet potato, peeled and diced
• 2 cups frozen hash browns (gluten-free)
• 1/2 small onion, diced
• 1 bell pepper, diced
• 4 large eggs
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh cilantro (optional)

Ingredients for burritos:

• Gluten-free tortillas
• Avocado slices (optional)
• Salsa (optional)

Instructions

1. Sauté diced sweet potato in a skillet until tender (10-12 minutes).
2. Stir in hash browns, onion, and bell pepper; cook until hash browns are golden and veggies are soft (8-10 minutes).
3. Whisk eggs with cumin, paprika, salt, and pepper. Pour into the skillet and scramble until cooked. Add cilantro if desired.
4. Assemble the burritos byfilling the gluten-free tortillas with the mixture. Top with avocado and salsa if desired, then fold and roll up. Enjoy your breakfast burrito warm!

9. Berry Blast Smoothie

A refreshing and healthy smoothie is a great start to any morning, and this easy-to-make berry blast smoothie is an ideal recipe for lazy days.

Ingredients

• 1 cup mixed berries (raspberries, blueberries, strawberries)
• 1 banana
• 1 cup almond milk (or any dairy-free milk)
• 1 tbsp maple syrup or honey (optional)
• 1 tbsp chia seeds (optional)
• Ice cubes (optional)

Instructions

1. Combine all ingredients in a blender and blend until smooth.
2. Pour into a glass and enjoy!

10. Tofu Scrambled Toast

You can’t talk about gluten-free and dairy-free breakfasts without including tofu somewhere in the list. So we’re ending our list with this scrumptious recipe for tofu scrambled toast that’s filled with high protein.

Ingredients

• 1 block firm tofu, drained and crumbled
• 1 tbsp olive oil
• 1/2 small onion, diced
• 1 bell pepper, diced
• 1 tsp turmeric
• 1 tsp garlic powder
• Salt and pepper, to taste
• Gluten-free bread, toasted
• Fresh herbs (optional)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and bell pepper; sauté until softened (about 5 minutes).
2. Stir in crumbled tofu, turmeric, garlic powder, salt, and pepper. Cook for 5-7 minutes until heated through.
3. Top toasted gluten-free bread with the tofu scramble. Garnish with fresh herbs if desired. Serve warm!

Final Thoughts

We hope this extensive list of fun and delicious breakfast recipes gives you ideas for what you can start your mornings with while following a dairy and gluten-free diet. For ways to become healthier and improve your quality of life, do check out the JustFit for fitness tips and more!