Gluten Free Chocolate Belgian Waffles

 

 

 

 


Gluten Free Chocolate Belgian Waffles
 
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Gluten Free Chocolate Belgian Waffles
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 2 cups Bob's Red Mill 1 to1 Baking Flour - gluten free
  • 2 teaspoons Clabber Girl Baking Soda - gluten free
  • 3 large eggs, separated
  • ¼ cup organic butter, melted
  • ½ cup Hershey's Cocoa 100% Cacao Natural Unsweetened - gluten free
  • 2¼ cups organic whole milk
  • ½ teaspoon salt
  • 3 tablespoons sugar
  • Domino Confectioners Sugar - gluten free
  • 100% maple syrup - gluten free
Instructions
  1. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. In a separate bowl, whisk together the milk, egg yolks and melted butter. Make a well in the middle and add the milk mixture. Stir to blend the ingredients. Using an electric beater, beat the egg whites on high until foamy about 3 minutes then add to the flour mixture.
  2. Preheat a waffle maker.
  3. Scoop enough batter to cover the waffle maker and flip to cook. When the green button lights up it's ready. Transfer to a plate and continue with the rest of the batter.
  4. Serve with maple syrup and fresh fruits. Yummy!

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Gluten Free Cinnamon Rolls

 

 

 

 

 

Gluten Free Cinnamon Rolls
 
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Gluten Free Cinnamon Rolls
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • ROLLS:
  • 3½ cups Cup4Cup Multipurpose Flour - gluten free
  • ⅓ cup granulated sugar
  • 4½ teaspoons Red Star Active Dry Yeast - gluten free
  • 1 cup whole milk
  • ¼ cup or ½ stick organic butter, room temperature
  • 1 egg
  • 1 teaspoon salt
  • more butter for greasing the pan
  • FILLING:
  • ½ cup granulated sugar
  • 2 teaspoons McCormick Ground Cinnamon - gluten free
  • ¼ cup organic butter, room temperature
  • ½ cup Sun Maid Natural California Raisins, optional - gluten free
  • GLAZE:
  • 1 cup Domino Confectioners' sugar - gluten free
  • 1 tablespoon butter, room temperature
  • 1 teaspoon McCormick Vanilla Extract - gluten free
  • 2 tablespoon milk
Instructions
  1. Butter a 13 x 9 inches baking pan.
  2. In a large bowl, combine 2 cups flour, salt, yeast and ⅓ cup sugar. Mix well.
  3. In a small pot, heat milk until 120 degrees F. on an instant thermometer. Slowly add the milk, ¼ cup butter and the egg to the flour. Use a handheld electric beater and beat on low for about 1 minute. Add the remaining flour ½ cup at a time and mix using a spatula.
  4. Sprinkle flour on a working surface and knead the dough for about 5 minutes. Butter a large bowl and place the dough and turn the dough to grease all sides. Cover the bowl with plastic wrap and let it sit for 1½ hours until the dough doubled in size.
  5. Preheat oven to 350 degrees F.
  6. Sprinkle some flour on a working surface and flatten the dough into 10 x 15 inch rectangle using a rolling pin. Spread ¼ cup butter over the dough leaving about ½ inch along the edges. Sprinkle the cinnamon sugar mixture and raisins. Gently roll the dough from the 15 inches side. Pinch the edges to seal the seam. Cut into 1½ inch pieces about 12 rolls. Arrange the rolls on the baking pan. Bake for 30 minutes.
  7. In a bowl, whisk together the powdered sugar, vanilla, butter and milk.
  8. Drizzle glaze while cinnamon rolls are warm. Serve

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Gluten Free Breakfast Burrito

 

 

 

 

 

5.0 from 1 reviews
Gluten Free Breakfast Burrito
 
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Gluten Free Breakfast Burrito
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
Instructions
  1. Combine the tomatoes, red onions, jalapeno, cilantro in a medium bowl and season with salt and pepper. Set aside.
  2. Cook the sausage on medium heat about few minutes and set aside.
  3. In a nonstick pan, add a splash of olive oil and cook the eggs scrambled style and season with salt and pepper. Transfer to a plate.
  4. Heat a large cast iron pan over medium heat and heat the tortillas about 30 to 1 minute per side and stack them on a plate.
  5. Assemble the burritos, top tortillas with 2 to3 tablespoons of sausage, scrambled eggs, pico degallo, cheese and sour cream. Roll it up. Continue with the rest of the tortillas. Serve

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Gluten Free Breakfast Burrito Recipe

 

 

 

 

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Gluten Free Breakfast Burrito Recipe
 
Prep time
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Gluten Free Breakfast Burrito Recipe
Author:
Recipe type: Breakfast
Cuisine: Mexican
Serves: 4
Ingredients
  • Mission White Corn Tortillas Super Soft - gluten free
  • La Victoria Salsa Brava Hot Sauce - gluten free
  • 5 strips Applegate Bacon - gluten free
  • Daisy Sour Cream - gluten free
  • 6 large eggs
  • 2 green onions, sliced
  • 1 serrano or jalapeno pepper, sliced
  • ¼ cup fresh cilantro, chopped
  • ½ cup cheddar cheese, grated
  • 1 medium tomato, diced
  • salt and pepper
  • olive oil
Instructions
  1. Cook the bacon until crispy and chopped into small pieces.
  2. In a large bowl, lightly beat eggs and season with salt and pepper. Heat a nonstick pan over medium low heat then add a splash of olive oil. Cook the eggs scrambled style and set aside.
  3. Heat a cast iron pan to medium high heat. Heat the tortillas for about 1 minute per side and stack them on a plate.
  4. Top tortillas with scrambled eggs, tomatoes, bacon, cilantro, green onions, serrano peppers, cheese. Serve with hot sauce and sour cream. Serve

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Gluten Free Breakfast Tortillas

 

 

 

 

Gluten Free Breakfast Tortillas
 
Prep time
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Gluten Free Breakfast Tortillas
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 8 Mission Yellow Corn Tortillas - gluten free
  • Pace Chunky Salsa Mild - gluten free
  • 8 large eggs
  • olive oil, for frying the eggs
  • 1 red bell pepper, diced
  • thinly sliced red onions
  • 1 jalapeno, thinly sliced
  • 1 cup cherry tomatoes, diced
  • fresh cilantro for garnish
  • 1 avocado, sliced
  • salt and black pepper
Instructions
  1. Cook the eggs sunny side up style.
  2. Heat a cast iron pan to medium heat and heat the tortillas according to package directions.
  3. Place tortillas on a platter and top with eggs, avocado slices, tomatoes, red onions, bell peppers, jalapeno and salsa. Season with salt and pepper. Serve

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