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3 Gluten-free fall baked breakfast recipes

Are you trying to eat less gluten or have an allergy that prevents you from enjoying it? Start your day with one of these soft, fluffy and flavorful gluten-free breakfast goodies, and you won’t even miss it.

These fall-inspired breakfasts are easy to make and taste even better than the original recipes. I mean, who can say no to a big stack of fluffy banana bread waffles?


Gluten-free banana bread waffles

 3 gluten free fall baked breakfast recipes

Recipe inspired by Huffington Post

Serves about 6


  • 1-3/4 cups gluten-free all-purpose flour
  • 1/2 teaspoon xanthan gum
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons pumpkin pie spice
  • 2 ripe bananas, smashed
  • 1/4 cup canola oil
  • 1 teaspoon almond or vanilla extract (gluten-free)
  • 1-1/4 cups almond or soy milk
  • 1/3 cup chopped walnuts


  1. Preheat a waffle iron and spray with nonstick cooking spray.
  2. In a large bowl, beat the oil, sugar, bananas and vanilla together. In another bowl, whisk the xanthan gum, baking powder, pumpkin pie spice and flour together. Gradually add the flour mixture to the wet mixture, alternating with the milk, and stir to combine. Stir in the walnuts.
  3. Pour batter into the waffle iron. Cook until golden brown on both sides, about 5 minutes. Serve with bananas and syrup.

Gluten-free pumpkin baked doughnuts

 3 gluten free fall baked breakfast recipes

Yields about 18 doughnuts


  • 2 tablespoons vegetable oil
  • 1/3 cup unsweetened applesauce
  • 3 eggs
  • 2/3 cup brown sugar
  • 3/4 cup pumpkin puree
  • 3/4 cup reduced-fat peanut butter
  • 2 teaspoons cinnamon
  • Dash of salt
  • 1-1/2 teaspoons baking powder
  • 1-1/2 cups gluten-free all-purpose flour
  • 1/2 teaspoon xanthan gum
  • White sugar (for dusting)
  • Cinnamon (for dusting)


  1. Preheat oven to 350 degrees F. Grease a dougnut pan with nonstick cooking spray and set aside.
  2. In a large bowl, mix vegetable oil, applesauce, eggs, brown sugar, pumpkin puree, peanut butter and cinnamon together until fully combined. Gradually add the baking powder, xanthan gum, salt and flour and mix until fully combined.
  3. Fill each doughnut cavity about 2/3 full. Bake for about 15 minutes, or until golden brown. Let cool for about 2 minutes. While doughnuts are still warm, roll them into a mixture of white sugar and cinnamon.

Gluten-free butternut squash muffins

 3 gluten free fall baked breakfast recipes

Recipe adapted from Whole Living

Yields about 6 muffins


  • 1 cup gluten-free all-purpose flour
  • 1/2 teaspoon xanthan gum
  • 1-1/2 cups roasted and peeled butternut squash
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1-1/2 eggs
  • 1/3 cup brown sugar
  • 2-1/2 tablespoons canola oil
  • 1/2 apple, chopped
  • 1 teaspoon apple pie spice
  • 2 tablespoons chopped walnuts
  • 1/2 teaspoon gluten-free vanilla extract


  1. Place the roasted butternut squash in a food processor and pulse until smooth and pureed.
  2. Preheat oven to 350 degrees F. Line a muffin tin with paper liners. In a large bowl, whisk the flour, xanthan gum, apple pie spice, baking soda and baking powder. In another bowl, beat the oil, butternut squash puree, vanilla, sugars and eggs together. Make a well in the center of the flour mixture, add liquid mixture and stir to combine.
  3. Stir in the apple and walnuts. Fill each liner about 2/3 to 3/4 full. Bake for about 18 minutes, or until a toothpick inserted in the middle comes out clean.

More gluten-free recipes

Gluten-free cauliflower pizza crust
Gluten-free Friday: Lentil salad with mustard vinaigrette
Gluten-free BBQ recipes

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