Gluten-Free Dairy-Free Brunch Recipes and Beverages

Brunch Bliss: Gluten-Free Dairy-Free Brunch Recipes & Beverages

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Updated on May 14, 2024

Brunch, the delightful amalgamation of breakfast and lunch, offers a leisurely and indulgent affair that’s perfect for lazy weekends, special occasions, or simply treating yourself to a mid-morning feast. However, for those with dietary restrictions such as dairy-free and gluten-free preferences, navigating the brunch scene can sometimes feel challenging.

This guide is your comprehensive resource seeking a gluten-free dairy-free brunch experience. It offers a diverse range of sweet and savoury brunch recipes as well as beverages that cater to dietary restrictions while ensuring a delightful culinary journey. Let’s get started!

Sweet Gluten-Free Dairy-Free Brunch Recipes

Gluten-Free Dairy-Free Brunch Recipes and Beverages

Who says sweet treats are off-limits for a gluten-free dairy-free brunch? With our sweet gluten-free dairy-free brunch recipes, you can satisfy your cravings for something sweet without compromising on your dietary preferences. So, get ready to indulge in a brunch spread that’s both delicious and inclusive.

1. Fluffy Pancakes

Pancakes can be a delicious and inclusive gluten-free dairy-free brunch option when made with alternative flour and non-dairy milk. Our pancakes are light, airy, and incredibly satisfying, making them the perfect canvas for your favourite toppings. Get ready to stack them high and enjoy a brunch classic reimagined for dietary inclusivity.

Ingredients

  • 150g gluten-free plain flour
  • 1 tablespoon baking powder
  • 1 tablespoon caster sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 200ml non-dairy milk (such as almond milk or coconut milk)
  • 2 tablespoons vegetable oil, plus extra for frying
  • Dairy-free butter and maple syrup to serve

Instructions

  1. In a large mixing bowl, sift together the gluten-free plain flour, baking powder, caster sugar, and salt.
  2. Whisk together the beaten egg, non-dairy milk, and vegetable oil in a separate bowl until well combined.
  3. Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. Be careful not to overmix.
  4. Heat a non-stick frying pan over medium heat and lightly grease with vegetable oil.
  5. Spoon a ladleful of pancake batter into the pan and spread it out slightly with the back of the spoon to form a round pancake.
  6. Cook for 2-3 minutes or until bubbles start to form on the surface of the pancake.
  7. Flip the pancake and cook for an additional 1-2 minutes or until golden brown and cooked through.
  8. Repeat with the remaining batter, adding more oil to the pan as needed.
  9. Serve the fluffy pancakes hot with dairy-free butter and maple syrup or your favourite toppings.

2. Chia Seed Pudding Parfaits

For a healthy and satisfying addition to your brunch spread, try our recipe for chia seed pudding parfaits. They are not only delicious but also packed with protein, fibre, and healthy fats, making them a perfect gluten-free dairy-free brunch option. Customise them with your favourite fruits and toppings for a brunch treat that’s as nutritious as it is delicious.

Ingredients

  • 4 tablespoons chia seeds
  • 240ml dairy-free milk (such as almond milk or coconut milk)
  • 1 tablespoon maple syrup or honey (optional)
  • 1/2 teaspoon vanilla extract
  • Fresh fruit (such as berries, sliced banana, or mango)
  • Dairy-free yoghurt or coconut cream
  • Granola or chopped nuts for topping

Instructions

  1. In a mixing bowl, combine the chia seeds, dairy-free milk, maple syrup (if using), and vanilla extract. Stir well to combine.
  2. Cover the bowl and refrigerate the chia seed mixture for at least 2 hours, or preferably overnight, to allow the chia seeds to absorb the liquid and thicken.
  3. Once the chia seed pudding has thickened, give it a good stir to break up any clumps and ensure a smooth consistency.
  4. To assemble the parfaits, layer the chia seed pudding with dairy-free yoghurt or coconut cream and fresh fruit in serving glasses or jars.
  5. Repeat the layers until the glasses are filled, finishing with a layer of fruit on top.
  6. Sprinkle granola or chopped nuts over the top of each parfait for added crunch and texture.
  7. Serve the chia seed pudding parfaits immediately or refrigerate until ready to enjoy.

3. Lemon Blueberry Scones

Delight your brunch guests with the bright and refreshing flavours of our lemon blueberry scones. These gluten-free dairy-free brunch treats are perfect for pairing with a cup of tea or coffee, offering a burst of citrusy sweetness and juicy blueberries in every bite.

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup arrowroot powder
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 1/4 cup chopped fresh rosemary (optional)
  • 1/2 cup cold vegan butter, cubed
  • 1/4 cup unsweetened almond milk (or other dairy-free milk)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the almond flour, tapioca flour, arrowroot powder, sugar, baking powder, xanthan gum, salt, and lemon zest. If using, add the chopped rosemary.
  3. Using a pastry cutter or your fingertips, work the cold vegan butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the almond milk, eggs, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix – a few lumps are okay!
  6. Gently fold in the fresh blueberries, taking care not to crush them.
  7. Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1-inch thick.
  8. Use a sharp knife to cut the dough into 8 wedges.
  9. Place the scones on the prepared baking sheet, leaving space between them for spreading.
  10. Bake for 18-20 minutes or until the scones are golden brown and a toothpick inserted into the centre comes out clean.
  11. Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

4. Coconut Flour Waffles

These golden coconut flour waffles are perfect for a leisurely gluten-free dairy-free brunch or a special weekend treat. They are light, crispy on the outside, and delightfully satisfying on the inside. Perfect with your favourite toppings like fresh fruit, vegan whipped cream, or a drizzle of maple syrup.

Ingredients

  • 1 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3/4 cup unsweetened almond milk (or other dairy-free milk)
  • 1/2 cup melted coconut oil, cooled slightly
  • 1 teaspoon vanilla extract
  • Optional additions: 1/4 cup chopped nuts (for a nut-free option, use sunflower seeds), 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your waffle iron according to the manufacturer’s instructions.
  2. Whisk together the coconut flour, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
  4. If using, add your chosen optional ingredients (chopped nuts or cinnamon) to the wet mixture and stir to combine.
  5. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Don’t overmix—a few lumps are okay, as overmixing can lead to dense waffles.
  6. Lightly grease your preheated waffle iron (even if it’s non-stick).
  7. Pour about 1/3 cup of batter per waffle section, depending on the size of your waffle iron.
  8. Close the lid and cook for 3-5 minutes or until golden brown and cooked through. Cooking time may vary depending on your waffle iron, so keep an eye on it!
  9. Carefully open the waffle iron and remove the cooked waffle. Repeat with the remaining batter.

5. Berry Crumble Bars

Indulge in the irresistible combination of juicy berries and buttery crumble with our delectable berry crumble bars. They are perfect for a gluten-free dairy-free brunch or as a sweet treat any time of day. These bars are best enjoyed at room temperature or slightly warmed, with a scoop of dairy-free ice cream or a dollop of coconut whipped cream on top. 

Ingredients

For the Berry Filling:

  • 300g mixed berries (such as strawberries, raspberries, blueberries)
  • 50g granulated sugar
  • 1 tablespoon cornstarch or arrowroot powder
  • 1 tablespoon lemon juice

For the Crumble Topping:

  • 150g gluten-free rolled oats
  • 100g almond flour
  • 50g coconut sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 75g dairy-free butter, melted

Instructions

  1. Preheat your oven to 180°C (350°F) and line a square baking dish with parchment paper, leaving some overhang on the sides for easy removal.
  2. Combine the mixed berries, granulated sugar, cornstarch or arrowroot powder, and lemon juice in a mixing bowl. Toss until the berries are evenly coated.
  3. Mix the gluten-free rolled oats, almond flour, coconut sugar, ground cinnamon, and salt for the crumble topping in a separate bowl.
  4. Pour the melted dairy-free butter over the dry ingredients for the crumble topping and mix until everything is well combined and crumbly.
  5. Press half of the crumble mixture into the bottom of the prepared baking dish, using your fingers or the back of a spoon to create an even layer.
  6. Spread the berry filling evenly over the crumble layer in the baking dish.
  7. Sprinkle the remaining crumble mixture evenly over the top of the berry filling, covering it completely.
  8. Bake the berry crumble bars in the preheated oven for 30-35 minutes or until the crumble topping is golden brown and the berry filling is bubbling.
  9. Remove the baking dish from the oven and allow the berry crumble bars to cool completely in the dish before slicing them into squares.
  10. Once cooled, lift the bars out of the baking dish using the parchment paper overhang and transfer them to a cutting board. Slice into squares and serve.

Savoury Gluten-Free Dairy-Free Brunch Recipes

gluten-free dairy-free brunch

Our collection of savoury gluten-free dairy-free brunch recipes redefines the art of brunching! Each recipe is thoughtfully crafted to deliver both taste and nutrition without compromising on flavour. Let’s explore these protein-rich and flavour-filled recipes that can keep you energised and satisfied throughout your day. 

1. Spinach and Mushroom Frittata

Enjoy our savoury spinach and mushroom frittata as a delicious and nutritious addition to your gluten-free dairy-free brunch table. It’s a delightful combination of fluffy eggs, earthy mushrooms, and nutritious spinach, all bound together with dairy-free cheese for a hearty and satisfying brunch option. Serve slices of this frittata warm or at room temperature alongside a crisp salad or roasted vegetables for a complete and satisfying meal.

Ingredients

  • 8 large eggs
  • 100g dairy-free cheese, grated (such as vegan cheddar or mozzarella)
  • 200g fresh spinach leaves
  • 200g mushrooms, sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your grill to medium-high heat.
  2. Heat the olive oil over medium heat in a large ovenproof frying pan. Add the diced onion and minced garlic, and sauté for about 3-4 minutes until softened and fragrant.
  3. Add the sliced mushrooms to the pan and cook for about 5-6 minutes until they release their moisture and begin to brown.
  4. Add the fresh spinach leaves to the pan and cook for about 2-3 minutes until wilted. Season with salt and pepper to taste.
  5. Whisk together the eggs and grated dairy-free cheese in a separate bowl until well combined.
  6. Pour the egg mixture evenly over the vegetables in the frying pan, ensuring they are evenly distributed.
  7. Cook the frittata on the stovetop for about 5-6 minutes until the edges begin to set.
  8. Transfer the frying pan to the preheated grill and cook the frittata for about 5-7 minutes until the top is golden brown and the centre is set.
  9. Remove the frittata from the grill and allow it to cool slightly before slicing into wedges.
  10. Serve the spinach and mushroom frittata warm or at room temperature, garnished with fresh herbs if desired.

2. Sweet Potato Hash 

Our sweet potato hash is a vibrant and flavourful dish that’s perfect for a hearty brunch or a satisfying breakfast any day of the week. It’s a gluten-free dairy-free brunch option packed with nutritious ingredients like sweet potatoes, chickpeas, and kale. Serve it with a side of eggs for added protein, or enjoy it on its own for a satisfying plant-based meal.

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 1 can (400g) chickpeas, drained and rinsed
  • 2 cups kale leaves, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chilli flakes (optional)
  • Salt and pepper, to taste
  • Fresh parsley or cilantro for garnish

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, until they start to soften and brown, about 8-10 minutes.
  2. Add the diced onion to the skillet and cook until translucent, about 3-4 minutes.
  3. Stir in the minced garlic, ground cumin, smoked paprika, and chilli flakes (if using), and cook for an additional 1-2 minutes until fragrant.
  4. Add the drained chickpeas to the skillet and cook for another 5 minutes, allowing them to crisp up slightly.
  5. Add the chopped kale leaves to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
  6. Continue cooking the hash, stirring occasionally, until the sweet potatoes are tender and everything is well combined, about 5-7 minutes more.
  7. Remove the skillet from the heat and transfer the sweet potato hash to a serving platter.
  8. Garnish with fresh parsley or cilantro before serving.

3. Tomato and Basil Quiche

Our tomato and basil quiche is a delightful combination of ripe tomatoes, fresh basil, and a creamy tofu-based filling, all nestled in a gluten-free crust. This quiche is perfect for a gluten-free dairy-free brunch, offering a burst of Mediterranean flavours in every bite. Serve slices of this quiche warm or at room temperature alongside a crisp salad or roasted vegetables for a satisfying and flavourful meal.

Ingredients

For the Gluten-Free Crust:

  • 200g gluten-free plain flour
  • 100g dairy-free butter, chilled and cubed
  • 3-4 tablespoons cold water

For the Filling:

  • 400g firm tofu, drained
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 2 large tomatoes, sliced
  • Handful of fresh basil leaves, torn

Instructions

For the Gluten-Free Crust:

  1. In a food processor, pulse the gluten-free plain flour and chilled dairy-free butter until the mixture resembles breadcrumbs.
  2. Gradually add the cold water, 1 tablespoon at a time, and pulse until the dough comes together.
  3. Turn the dough out onto a lightly floured surface and knead briefly until smooth.
  4. Press the dough into a greased tart or quiche pan, covering the bottom and sides evenly. Prick the base of the crust with a fork and refrigerate for 30 minutes.

For the Filling:

  1. Preheat your oven to 180°C (350°F).
  2. In a food processor, blend the drained firm tofu, nutritional yeast, olive oil, minced garlic, dried oregano, dried basil, salt, and pepper until smooth and creamy.
  3. Pour the tofu mixture into the prepared gluten-free crust and spread it out evenly.
  4. Arrange the sliced tomatoes on top of the tofu filling, overlapping slightly.
  5. Sprinkle torn fresh basil leaves over the tomatoes.
  6. Bake the quiche in the preheated oven for 35-40 minutes or until the filling is set and the crust is golden brown.
  7. Remove the quiche from the oven and allow it to cool slightly before slicing into wedges.

4. Avocado Toast with Smoked Salmon

Our avocado toast with smoked salmon recipe takes a classic favourite and transforms it into a delightful gluten-free dairy-free brunch option. Creamy avocado, flavourful smoked salmon, and a sprinkle of fresh herbs create a luxurious and satisfying brunch. Serve it alongside a crisp green salad or roasted vegetables for a complete and satisfying meal.

Ingredients

Instructions

  1. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth and creamy.
  2. Spread a generous layer of mashed avocado onto each slice of toasted gluten-free bread.
  3. Top each slice of avocado toast with smoked salmon, arranging it evenly over the avocado.
  4. Spoon dollops of dairy-free cream cheese over the smoked salmon, distributing it evenly across each slice of toast.
  5. Garnish the avocado toast with fresh dill, tearing the leaves into smaller pieces as desired.
  6. Serve the avocado toast with smoked salmon immediately, with lemon wedges on the side for squeezing over the top if desired.

5. Sausage Patties

Our homemade sausage patties are bursting with flavour and perfect for adding a protein-packed punch to your gluten-free dairy-free brunch. Serve them alongside scrambled tofu, roasted vegetables, or with a side of avocado toast for a delicious and satisfying meal.

Ingredients

  • 400g lean ground turkey
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)
  • 1 tablespoon olive oil for cooking

Instructions

  1. In a large mixing bowl, combine the lean ground turkey with the dried sage, dried thyme, garlic powder, onion powder, ground black pepper, salt, and cayenne pepper (if using). Mix until the herbs and spices are evenly distributed throughout the meat.
  2. Divide the seasoned turkey mixture into equal-sized portions and shape each portion into a patty about 1/2 inch thick.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Once the skillet is hot, add the turkey sausage patties in a single layer, ensuring they are not overcrowded.
  5. Cook the patties for 3-4 minutes on each side or until golden brown and cooked through, with an internal temperature of 75°C (165°F).
  6. Remove the sausage patties from the skillet and drain them on a paper towel-lined plate to remove any excess grease.
  7. Serve the turkey sausage patties hot alongside your favourite brunch dishes.

Gluten-Free Dairy-Free Brunch Beverages

Gluten-Free Dairy-Free Brunch Recipes and Beverages

No brunch spread is complete without a selection of refreshing beverages to accompany your delicious dishes. Let’s explore a variety of gluten-free dairy-free brunch beverage options to quench your thirst and complement your sweet or savoury brunch dishes.

1. Iced Matcha Latte

Energise your brunch with a refreshing iced matcha latte made with dairy-free milk and sweetened with a touch of maple syrup or agave nectar. Matcha powder is rich in antioxidants and provides a gentle caffeine boost without the jitters, making it the perfect pick-me-up for a lazy weekend morning.

Whisk a teaspoon of matcha powder with 30ml of hot water and let it cool. Fill a glass with ice and 240ml of dairy-free milk, then add the matcha mixture. Sweeten with maple syrup, honey, or agave nectar and garnish with matcha powder or a slice of lemon.

2. Pineapple Coconut Smoothie

Transport yourself to a tropical paradise with a refreshing pineapple coconut smoothie made with frozen pineapple chunks, coconut milk, and a splash of lime juice. Blend until smooth and creamy for a dairy-free and gluten-free beverage that’s as delicious as it is nutritious.

3. Sparkling Berry Lemonade

Quench your thirst with a vibrant and refreshing sparkling berry lemonade made with fresh berries, lemon juice, sparkling water, and a touch of honey or agave syrup for sweetness. Muddle fresh berries in the bottom of a glass. Add lemon juice and honey or agave syrup, then fill the glass with ice cubes and sparkling water. Stir gently to combine, and garnish with lemon and berries.

4. Turmeric Ginger Tea

Warm up with a soothing cup of turmeric ginger tea, made by steeping fresh ginger slices and ground turmeric in hot water. Add a splash of dairy-free milk and a drizzle of honey for sweetness, if desired, for a comforting and aromatic beverage that’s perfect for brunch on a chilly morning.

5. Coconut Water Sunrise

Give your gluten-free dairy-free brunch a tropical twist with a coconut water sunrise. Fill a tall glass with ice cubes and pour in coconut water. Slowly pour freshly squeezed orange juice over the back of a spoon to create a layered effect. Add a splash of grenadine syrup to the glass, allowing it to sink to the bottom and create a vibrant red hue. Garnish with a slice of orange and a cocktail umbrella for a fun and tropical touch.

Final Notes & Further Inspiration

As you embark on your journey to create a memorable gluten-free dairy-free brunch experience, remember that the possibilities are endless. Our selection of recipes and beverage ideas promises to delight your taste buds and nourish your body. Embrace the joy of experimentation and customisation, adding your own unique flair to each dish and beverage.

For further inspiration, explore our website’s vast resources! Discover our collection of gluten-free and dairy-free freezer meal recipes—categorised into breakfast, lunch, and dinner options—perfect for planning meals ahead of time, or check out our recommendations for gluten-free dairy-free cookbooks, along with a guide to help you choose the perfect one for your needs. And when that dessert craving hits, explore our comprehensive guide to dairy-free dessert delivery services to satisfy your sweet tooth from the comfort of your home.

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