From crumpets and Kedgeree to bagels and breakfast bars, start your day as you mean to go on with one of these super-easy, super-tasty gluten-free breakfasts.
Everyone loves a crumpet. Our favourites are those from Genius, which come in a pack of four with a long shelf-life – perfect for packing in a suitcase or taking to work with you. Gluten-free crumpets tend to be dryer than their gluten-filled counterparts so be sure to pair with a moist topping. The small holes and spongy texture lends itself to a good slathering of butter, but really any spread will do. As with all toasted products, coeliacs should make sure they use their own toaster to prevent cross-contamination from any rogue crumbs.
Cereal & Granola
Gluten-free doesn’t mean grain-free, and there are number of cereals made from gluten-free grains such as corn, rice, quinoa and millet. For a simple alternative to Kellogg’s Rice Krispies you can’t go wrong with Nature’s Path crispy rice (made from organic brown rice), while Weetabix fans will love the two flavours of wholegrain biscuits from Nutri-Brex, which are made with sorghum (an ancient gluten-free grain) and taste remarkably similar to the real thing. Gluten-free granola is also becoming increasingly popular, from Udi’s festive Cranberry Walnut Granola scattered with juicy clumps of dried cranberries, crunchy walnuts and honey, to the more savoury gluten-free granola by Lizi’s, made with gluten-free oats and nuts and seeds.
We all know breakfast is important, but sometimes that first meal just doesn’t seem such a priority when you’re trying to get out of the door in time for school or work. Cereal bars provide an easy and convenient option for breakfast on-the-go, just watch out for sugar levels as a number of gluten-free muesli bars contain a high amount of added sugar. We’re big fans of the new oat bars from Nom, which are not only gluten-free but dairy-free, high in fibre, vegan, vegetarian and free from refined sugar. How? Made from gluten-free jumbo oats, virgin coconut oil and various tasty superfoods, it’s basically a healthier, tastier flapjack – and at 52g per bar, also surprisingly substantial.
More of a brunch than a breakfast, kedgeree is an Anglo-Indian rice dish perfect for weekends. Eating fish before midday might seem a little odd, but this simplified recipe using tinned mackerel and microwave rice is so easy, so healthy and hard to beat at any time of the day. Even better, it’s 100% gluten-free.
Gluten-free bread isn’t great at the best of times, and the sliced versions are even less impressive. However, even the crumbliest loaves taste better when toasted, with the added crunch also meaning it’s more likely to arrive on your plate in one piece. Thankfully, the spread-situation is far more positive. Butter, honey, jam, marmalade, peanut butter and Nutella are all gluten-free, with toast also the perfect accompaniment to a cooked breakfast of eggs, avocado and bacon.
Porridge is one of the best breakfasts you can eat, with oats often hailed as a ‘superfood’ for its high level of nutrients and low GI (glycaemic index). Unfortunately, while oats themselves do not contain gluten, they are often harvested and processed using the same equipment as wheat so you will need to check for a gluten-free label to make sure they are safe. We love the instant ones from MOMA, which come in pots and sachets in a range of flavours (Coconut & Chia, Apple & Cinnamon, Super Seeds – to name just a few). Simply add water and you’re good to go.
Boiled, poached, scrambled or fried, eggs offer an easy, versatile and naturally gluten-free breakfast option packed full of protein to keep you feeling full for longer. Even better, they’re also ridiculously cheap – just be sure to always buy free-range, organic or those carrying the Freedom Foods logo.
Udi’s were the first company to bring gluten-free bagels to the UK, with a five-strong range of plain, sweet and savoury gluten-free bagels. Our pick is the Cinnamon Raisin, which has a dense yet tender dough, slightly sweet with the cinnamon and raisins and yet far enough removed from cake or sugary fruit bread to tick the healthy breakfast box. Best enjoyed simply with butter.
Good news: just because you can’t eat gluten, doesn’t mean you can’t enjoy a good old English breakfast. Bacon, eggs, tomatoes and baked beans are all gluten-free, so all you need to look out for is a good gluten-free loaf (see above) and a decent sausage. Look to family-run British company Heck for deliciously juicy pork sausages bursting with flavour and an impressively high meat content (on average 97%), while vegetarians can also get involved thanks to the three types of Organic Soysages from Dragonfly Foods, which pack in just under 45% organic, natural Soya Bean Fibre and Curd across the range.
Why wait for Shrove Tuesday to tuck into a plate of pancakes? From two-ingredient flourless banana pancakes to paleo-friendly coconut pancakes, recipes for gluten-free pancakes are everywhere and they’re not only brilliantly versatile but easier and healthier than ever before. Even the simplest recipe can be made coeliac-friendly by swapping in gluten-free flour (we use Doves Farm) or why not try something a little different? Adding mashed potato into your pancake mix makes a chunkier, more savoury batter, or why not do like Deliciously Ella and combine one small sweet potato with brown rice flour, oat milk, honey and cinnamon for a plant-based pancake bursting with goodness. Whisking one scoop of whey protein powder with milk and one egg makes for a carb-free, protein-packed plate of pancakes (pictured below), while using buttermilk in place of regular milk will make for a lighter, more tender pancake. You can even freeze and reheat for a super-quick breakfast. Flippin’ lovely.