Gluten-free breakfast: sweet and savoury

Gluten-free means no wheat, rye, barley or spelt and nothing made from them. For breakfast, that means porridge made with buckwheat, millet or gluten-free oats, pancakes with almond flour, and savoury dishes with eggs. If you have coeliac disease, also look for ingredients certified gluten-free.

Bread rolls, toast and most mueslis contain gluten, so a gluten-free breakfast needs different staples. These recipes use buckwheat, millet, amaranth, quinoa, gluten-free oats, almond flour and coconut flour. Sweet options include porridge, overnight oats, chia pudding, granola and pancakes; savoury ones include omelettes, frittata, shakshuka and breakfast muffins. With coeliac disease, every trace counts: check that oats, baking powder and spices are labelled gluten-free.

Gluten-free breakfast recipes

Berry smoothie bowl with spinach and chia seeds – 380 kcal
Low-carb quark Schmarrn with cinnamon and warm blackberries – 449 kcal
Low-carb cinnamon overnight muesli with quark, linseed and blueberries – 355 kcal
Mango chia pudding with coconut yoghurt – 280 kcal
Vegetarian cottage cheese and spinach omelette – 340 kcal
Vegan raspberry chia pudding with coconut yoghurt – 250 kcal
High-protein fluffy scrambled eggs with chives and wild salmon – 340 kcal
Vegan blueberry chia pudding – 210 kcal
Low-carb almond porridge with warm raspberries – 550 kcal
Sweet vanilla quark bake with raspberries – 472 kcal
Gluten-free overnight oats with berries and chia seeds – 380 kcal
Vegan berry quinoa bake – 410 kcal
Gluten-free sweet potato and cheese rösti – 410 kcal
High-protein quark with honey and walnuts – 280 kcal
Vegan vanilla chia pudding – 180 kcal
Vegan almond rice pudding with cherries for Christmas breakfast – 333 kcal
Gluten-free berry protein smoothie bowl with almond butter – 340 kcal
High-protein quark bowl – 340 kcal
Low-carb mushroom and cheese omelette – 380 kcal
Raspberry pancakes with yoghurt – 420 kcal
Low-carb quark omelette – 290 kcal
Vegetarian sweet potato omelette – 380 kcal
Keto easy cheese omelette roll – 420 kcal
Brazilian açaí bowl with granola and tropical fruit – 410 kcal

Frequently asked questions

What can I eat for a gluten-free breakfast?

Porridge made with buckwheat, millet or gluten-free oats, chia pudding, yoghurt with fruit and nuts, pancakes made with almond or buckwheat flour, and eggs as an omelette, scrambled or in shakshuka.

Are oats gluten-free?

Oats are often grown and processed alongside wheat and can pick up gluten along the way. For a gluten-free breakfast, use oats labelled gluten-free. Some people with coeliac disease can’t tolerate even pure oats – check with your GP or a dietitian.

Is buckwheat gluten-free?

Yes. Despite its name, buckwheat isn’t wheat – it’s a plant from the knotweed family and naturally gluten-free. It works well in porridge, granola and pancakes.

How do you decide a recipe is gluten-free?

With fixed rules: if an ingredient contains wheat, rye, barley, spelt or a product made from them – like bread, pasta or soy sauce with wheat – the recipe doesn’t count as gluten-free. If you have coeliac disease, still check the labels on your ingredients yourself.