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Need make-ahead or super-fast gluten-free breakfast idea

Next weekend I'm having a house full of company for two nights. I'm trying to do as much as possible ahead of time. All of the make-ahead breakfast idea I know have gluten, and one of my guests can't eat it. She also avoids dairy, although she can eat it if she takes Lactaid ahead of time. I also have a vegetarian, and everyone in the group is a healthy eater. Any ideas for something I can do ahead or, alternatively, something I can throw together really quickly in the morning? Thanks!

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  1. Use gluten-free oats for an overnight oat parfait with banana ice cream, or some other impressive yet easy parfait.


    This is also a great breakfast option. I prefer the cold leftovers anyhow.

    1 Reply
    1. re: blinknoodle

      That parfait recipe sounds fabulous! I've already got some bananas in the freezer to try the soft-serve. Can I get chia seeds at Whole Foods?

    2. soak chia seeds in milk or almond/coconut milk and top with fruit. Soak it the night before and it becomes tapioca pudding like in texture. 2 tablespoons to a cup of liquid.

      1. Put fresh popcorn (not the microwave pre-salted/buttered kind, just regular popcorn) in a bowl, sprinkle with Splenda (or sugar if you prefer) and add a splash of Silk soy milk or other lactose free milk substitute (coconut milk) for you gluten free guest.
        Vegetarians can fend for themselves with the regular stuff .....

        7 Replies
        1. re: todao

          I don't understand this. Are you suggesting taking popped popcorn, adding liquid to it, and serving it for breakfast?

          1. re: jvanderh

            that one had me scratching my head too.

              1. re: jvanderh

                ha! you know, i just Googled "popcorn cereal," and apparently todao's suggestion is a real thing. it's bizarre to me, but hey, different strokes...

                1. re: goodhealthgourmet

                  Huh, yeah, according to Snopes, it featured in one of the Little House books and on Good Eats. Whoda thunk it?

                  1. re: jvanderh

                    i read all the Little House books as a kid, and i don't remember that - just the maple snow candy :)

                    anyway, apologies to Todao for the doubt!

                    1. re: goodhealthgourmet

                      In Farmer Boy, there's a scene where Almanzo and his family are siting around in the equivalent of the living room one evening, each doing a different activity (Royal is carving a chain from a stick of pine, Alice is reading something out loud, somebody's knitting, etc.) Anyway, Almanzo takes a full cup of popcorn, and a full-to-the-brim cup of milk, and adds the popcorn, kernel by kernel, to the milk, marveling over how the milk doesn't spill over.

                      The appeal of this has always escaped me.

        2. Granola with non-dairy milk of your choice and fresh fruit.
          Heuvos ranchero on corn tortilla -- beans, salsa can be made ahead
          Cup4Cup ($$ GF flour available at Williams-Sonoma) substitutes easily and tastily in baked goods.

          2 Replies
          1. re: maxie

            Sorry -- I forgot Cup4Cup has dried milk powder in it, so not appropriate for this use

            1. re: maxie

              Not all oats are gluten-free. Must be labelled as such. So off-the-shelf granola is likely not ok.

            2. Omelet bar? You can turn out a mess of them in just a few minutes. Possibly get a carton of Egg Beaters for folks who want to eat healthier. Watch Julia Child do them on YouTube, it's a snap.

              1. a frittata with seasonal vegetables. if fat is a concern, use mostly whites with just a couple of yolks...though i also always add cheese to mine. make it a day or two ahead, cover and chill in the fridge. alternatively, make frittata "muffins" - basically mini frittate in muffin tins. just bake, pop out, and store in a ziploc in the fridge or freezer.

                take the frittata or muffins out and set on the counter to bring up to room temp before serving.

                1 Reply
                1. re: goodhealthgourmet

                  Frittata muffins -- why didn't I think of that? Great idea.

                2. I would assume you can get gluten-free bread. With that, you can make the standard eggs & breakfasts. Add non-dairy milk and you can do French toast with a mix of breads.

                  1. Oatmeal Pancakes - gluten free oats, egg whites (or whole), sweetener of choice, a little vanilla, a little cinnamon... serve with syrup and/or earth balance and/or preserves (can cook, freeze and toast to reheat if it's too much to do on the spot)

                    Crepes - mostly egg (white if preferred), a little cornstarch, a little sweetener, almond milk, etc. serve with a lemon curd made with earth balance, or jams or powdered sugar or if you like something with tofu...

                    Breakfast Tacos or Burritos - with corn tortillas, eggs (or whites), onions, salsa, avocado, sour cream, beans if desired, cheese for the dairy folk, daiya for the non-dairy folk, some fresh cilantro... easy peasy and a little out of the ordinary

                    A Twist on Eggs Benedict - do polenta cakes - make polenta ahead, chill and cut circles; and sear or broil the day of, on top, layer garlic spinach maybe some chopped tomatoes or julienned sundrieds, then a poached or fried egg (use pam instead of lots of butter), then top with a sauce made from earth balance, egg yolks, a pinch of mustard powder, a pinch of cayenne or paprika, a little salt... top it all with some chives?

                    1 Reply
                    1. re: Emme

                      I like these ideas, especially the polenta cakes for Eggs Benedict. Also, I think you should be able to make the batters for the pancakes and crepes the night before and keep them in the fridge to save time the next morning.

                    2. Thanks for all these great ideas! Now the only problem will be narrowing these down to just two. Whenever I ask, Chowhounds deliver!

                      1 Reply
                      1. re: redthong

                        let us know what you decide to make, and how it all goes!

                      2. We do breakfast burritos, too-our favorite lately is fried potatoes or hashbrowns, couple eggs and some chile verde added at the end. Corn tortillas, cheese, and anything you have leftover that'd be good: beans, pork, chicken, sausage. Wrap tightly in saran wrap and freeze in a ziploc bag, take a couple out and microwave to eat.

                        1. I also love Ellie Krieger's breakfast quinoa: http://www.choosecherries.com/recipes...

                          We substitute whatever dried fruit we have on hand. It reheats nicely. Toasted nuts of some kind are esential, I think.

                          1. buckwheat pancakes, with choice of sweet savory fillings. either galattes of more american style pancakes

                            1. This was posted on another thread by Antimony, and it looks really good


                              and I think you you could sub 6 tbsp egg whites for two of the eggs if you wanted to.

                              Edit: oops, your company will have come and gone. Hope it went well!