Gluten Free Mother's Day Brunch Recipes

Sasha Brown-Worsham
Food & Party
20

If you want to be the best husband on Mother's Day offer to make brunch. If you want to be the best AND coolest husband on Mother's Day, offer to make a gluten-free brunch.

If you are not in the know, here's the skinny: Gluten-free is something some people actually need. For people with celiac disease, taking gluten off the menu is a must. They suffer an immune reaction if they eat food with gluten, a protein found in wheat, barley, and rye. But celebrities like Gwyneth Paltrow have made it the new "in" diet.

Of course they have. Those who swear by it insist that going gluten-free makes them feel less lethargic, more ready to Go! Go! Go!

And so, with no further ado, here are some gluten-free recipes for Mother's Day brunch to prove you are both loving AND trendy. The ideas:

Pumpkin Corn Muffins (amended slightly from the Gluten-Free Goddess):

  •     3 large Eggs
  •     1/2 cup olive oil
  •    3/4 cup pumpkin puree
  •     3/4 cup brown sugar
  •     1 teaspoon vanilla extract
  •     1 teaspoon cinnamon
  •     1 teaspoon Pumpkin Pie Spice
  •     1 cup gluten-free cornmeal
  •     1 cup gluten-free pancake/baking mix
  •     1 teaspoon baking powder
  •     1/2 teaspoon sea salt

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper cups.

In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the pumpkin puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and Pumpkin Pie Spice and whisk to combine.

In a separate mixing bowl whisk together the cornmeal, baking mix, baking powder, and sea salt.

Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter. Drop the batter by spoonfuls into the twelve muffin cups.

Bake on a center rack in the preheated oven for about 20 minutes or so, until the muffins are firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the muffins are done.

Place the muffin pan on a wire to cool a bit- maybe five minutes- then remove the muffins from the tin and place them on the wire rack to continue cooling.

Serve warm.

Makes twelve muffins.

Gluten-Free Make Ahead Casserole (Amended from Gluten-free for Dummies):

  • Nonstick cooking spray
  • 3 large Idaho potatoes, boiled, peeled, and diced
  • 5 hard-boiled eggs, peeled and diced
  • 3/4 pound low-salt ham, cut into 1/2-inch cubes
  • 1/4 green pepper, minced
  • 1/2 medium onion, minced
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon pepper
  • 1 cup plus 2 tablespoons grated sharp cheddar cheese
  • 2 tablespoons butter, melted
  • 2 1/2 tablespoons cornstarch
  • 8-ounce container sour cream
  • Paprika

Preheat the oven to 375 degrees. Lightly spray a 9-x-9-inch baking dish with cooking spray.

Place the diced potatoes, eggs, ham, green pepper, and onion in the baking dish.

Sprinkle the parsley, pepper, and 1 cup of cheese on top; using a spoon, toss the ingredients lightly to distribute the cheese evenly.

In a small bowl, stir together the melted butter, cornstarch, and sour cream (the mixture will be thick). Spoon tablespoonfuls of the mixture on top of the casserole. With the back of the spoon, smooth the topping to cover the casserole evenly.

Sprinkle the top with the remaining 2 tablespoons of cheese and paprika.

Bake the casserole at 375 degrees for 35 minutes. Let the dish set for 5 minutes before serving.

Voila! The perfect husband. And once she has eaten, let her lounge while you clean. And then send her shopping and to yoga. Honey? Are you listening?!

What are you making for Mother's Day?


Image via VidyaRangayyan/Flickr


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