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10 Gluten-Free Brunch Ideas

Just recently, I put together a gluten-free brunch menu. It was amazing all the great foods I came up with and all the different ‘themed meals’ I was able to create. I love having people over to my house for meals, but people are often scared off by our food restrictions, and hesitate about the possibility of a good meal. Here are Ten of my Favorite Brunch Themes, as well as a wonderful recipe for Gluten-Free Cinnamon Rolls. These rolls are sickeningly sweet, so make them small and indulge!

Lisa’s Top Ten Gluten-Free Brunch Ideas

  1. Pancakes and waffles with syrup, fresh whipped cream and fruits.
  2. Egg casseroles with homemade gluten free toast, juice and coffee.
  3. Omelet bar with zucchini, squash, tomatoes, onions and mushrooms, served with oven-roasted potatoes.
  4. Gluten free bagels with lox, cream cheese, sides of tomato, lettuce and red onion and fresh fruit.
  5. Egg salad, tuna fish salad or white fish salad, served with tomato, onion and gluten free English muffins.
  6. Gluten Free French Toast with powdered sugar, fresh whipped cream and strawberries.
  7. Mini gluten free muffins, sides of fresh fruit, coffee and orange juice.
  8. Sliced cheese, tomatoes, onions, on fresh gluten free bagels with fresh fruit and smoked salmon.
  9. Scrambled eggs with fresh vegetables and grated cheese, gluten free cinnamon toast and butter.
  10. Our favorite Saturday Brunch: Hash Browns, Organic Vegan bacon, and homemade Gluten free cinnamon rolls.

The Best Gluten-Free Cinnamon Rolls

Ingredients:
2 Tb. butter
1/4 c. sugar
2/3 c. milk, warm
1 egg
1/4 c. oil
1 tsp. vanilla
1 Tb. instant yeast
1/2 c. sorghum flour
1 c. corn starch
1/4 tsp. baking soda
2 1/2 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. salt

Filling:
2/3 c. brown sugar
1 1/4 tsp. cinnamon

Glaze:
3/4 c. powdered sugar
1 tsp. vanilla
milk

Directions:
Using a mixer, combine the butter and sugar. Mix well.
Add the milk, egg, oil, and vanilla. Combine the dry ingredients and add to the wet mixture.
Beat on high until well mixed with no lumps. The dough will be soft.
Lay out a piece of plastic wrap and sprinkle it with sugar. Lay the dough on top and cover it with another piece of plastic wrap. This can be coated with olive oil to prevent sticking. Use a rolling pin to roll the dough into a 13 inch square.
Combine the filling ingredients. Remove the top layer of plastic wrap. Spread the filling on the dough leaving a margin at one side. As you roll the dough, the filling with get shifted. The margin keeps it from being pushed all the way out at the end. Roll the dough by lifting up the plastic wrap. Once you get the roll started, it will roll on its own. Once rolled, smooth out the edge. Cut the roll into 8 to 10 slices. Use a sharp knife. Place the rolls in a glass pie dish and bake at 375 degrees for 20 minutes.
Combine the glaze ingredients. Add milk a teaspoon at a time until the glaze is the right consistency. You can adjust the amount of glaze to your taste. Drizzle the glaze over the warm rolls and serve!

About Lisa Velick

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