Gluten: Why have you become the enemy to so many? What has facilitated the need for our grocery shelves and menus to become stocked with gluten free options. Is it changes in the wheat? Changes in the processing? Or, changes in our bodies? Whatever the cause, gluten is a problem when planning a meal for a large gathering. “Gluten-free” options have become a necessity to any menu.
I was recently helping with a brunch that needed to be completely gluten-free. Whenever entertaining, I try to be sensitive and plan to have a variety of food options. But, brunch without bread? No biscuits, pancakes, bagels or waffles, muffins, or scones?? This would be difficult. I did not want to simply substitute a gluten-free baking mix to achieve my goal, I wanted to plan a healthy and hearty gluten-free brunch without any risk of contamination.
What I discovered in planning a completely gluten-free brunch is several great ideas for meals that work for those of us who are still gluten lovers and gluten-free individuals, alike.
“Build Your Own” Oatmeal or Grit Bowls
Both of these options allow guests to add a variety of toppings to their individual bowls. Both oatmeal and grits are gluten free but be sure to check the package to make sure they are processed in a “wheat free” facility. Many are not.
Slow Cooker Irish Oatmeal
Irish style oatmeal is not refined as much as instant or quick-cooking oats so it is healthier for you. However, due to the course texture, Irish oatmeal can take 45 minutes or an hour to cook. It is delicious and healthy with an almost nutty flavor and in my opinion is far superior to traditional processed oatmeal.
Try this slow cooker version to save some time.
Spray the inside of a slow cooker or crock pot with non-stick spray or rub with butter. Add 8 cups water, 2 cups milk, 2 cups steel cut oats, 1/2 t. salt, 1 t. vanilla extract, and 1/4 cup brown sugar. Stir together in slow cooker and set on low. Cook on low overnight. The next morning, stir and serve with topping.
Slow Cooker Stone Ground Grits
1 1/2 cups stone ground grits
6 cups water
4 tablespoons butter
2 teaspoons salt
1-2 cups cream, optional but very good addition
Lightly grease a six quart slow cooker or crockpot. Stir together grits, water and salt and cook on low for seven to eight hours stirring occasionally. Stir in butter, cream, and additional salt, if needed. Serve immediately.
Allow guests to build their own bowls when ready to eat.
Options can vary but savory topping can include sautéed mushrooms and onions, or other vegetables, shredded cheese, chopped ham, crumbled bacon, crumbled pork sausage, salsa or even chorizo and sour cream. Any chopped fresh herbs are also a fantastic flavor addition. Eggs can be cooked “made to order” and added to the top of each bowl.
For sweet options, you can offer a variety of fruit (dried and fresh) maple syrup, brown sugar, honey, even mini marshmallows, chopped toffee bits, or mini chocolate chips. Anything goes!
Yogurt and Granola Parfaits
Parfaits are a great and lighter version of “building your own” bowl. Feel free to purchase store-bought Greek vanilla yogurt. I have also used high quality, gluten-free granola in the parfaits. Simply add honey and fresh fruit to top everything.
Start with a layer of granola and then top with a few tablespoons of yogurt, a little bit of fruit, and then another layer of granola and yogurt. It is a great gluten-free option. Make sure the granola you make or purchase is gluten-free.
Gluten-Free Granola
Feel free to add or omit any ingredients to your taste. One of my favorite additions is shelled pumpkin seeds or pepitas.
Dry ingredients:
6 cups old-fashioned oatmeal
1 cup unsweetened coconut, shredded
1/2 cup sunflower seeds
1/2 cup pepitas
1/2 cup flax seeds
1/2 cup slivered almonds or any other nut you would like
Wet ingredients:
1/2 cup oil
1/2 cup to 1 cup honey
1/3 cup water
1 1/2 teaspoon vanilla
1/2 teaspoon cinnamon or pumpkin pie seasoning
Mix all wet ingredients together in a small sauce pan and heat over low temperature for about five minutes.
Mix all dry ingredients in a large mixing bowl. Carefully pour over the wet mixture and mix thoroughly.
Spread granola on well-greased baking sheet and bake 45 to 60 minutes at about 350° stirring every 15 minutes.
Once cooled, store in an airtight container.
Gluten-Free Egg Muffins
These are perfect for a crowd if you do not have space or time for everyone to make their own individual bowls.
3 slices of bacon or 1/2 cup diced ham
1 small onion, chopped
1 red bell pepper, chopped
2 cups chopped fresh baby spinach
6 large eggs
3 tablespoons milk
1 cup shredded cheese of your choice (often I will use a 4 ounce container of crumbled feta)
1/4 teaspoon paprika
1/2 teaspoon garlic powder
Kosher salt and fresh ground black pepper, to taste
Preheat oven to 350° and grease a 12-cup regular size muffin tin with cooking spray. In a large nonstick skillet, cook bacon until it is crisp. Remove bacon, drain on paper towels, and then crumble.
Add onion and red bell pepper to the skillet and cook until soft or about five minutes. Add spinach and cook until wilted or about two minutes more. In a small bowl, whisk eggs, milk, paprika, and garlic powder along with salt and pepper. Fold in the cooked vegetable mixture, the crumbled bacon, and the cheese of your choice.
Pour mixture into prepared muffin tin filling each about 2/3 of the way full. Bake for about 30 to 35 minutes until egg is cooked through and golden. Allow to cool and remove from the tin. Store in the refrigerator until ready to eat.
Baked Sugared Fruit
2 bananas, sliced
2 oranges, peeled and segments divided
1 1/2 cups strawberries, sliced
2 tablespoons lemon juice
1 cup brown sugar, lightly packed
3/4 cup slivered almonds
6 tablespoons butter, melted
Preheat broiler. Toss bananas in lemon juice. Layer bananas, strawberries, and oranges in a 9 x 12 casserole dish. Pour melted butter over and stir in sugar and almonds. Spoon over fruit. Broil until sugar melts and almonds begin to toast
Roasted Sweet Potatoes with Candied Bacon
6 medium sized sweet potatoes, scrubbed, and cut into 1 1/2 inch thick slices
12 slices of thick cut bacon
Freshly ground black pepper
1/3 cup light brown sugar
Sour cream, crème fraiche or plain Greek yogurt for topping
To make the candied bacon, preheat an oven to 375°. Put bacon slices in a bowl and season them with pepper and toss with brown sugar. Cover a baking sheet with parchment or foil to ease with cleanup, and spray with nonstick spray. Arrange the bacon in a single layer across the baking sheet and sprinkle with any leftover pepper and brown sugar.
Bake in a preheated oven for about 15 minutes. Check to make sure that the bacon is turning golden brown and beginning to get fairly crispy. The bacon will finish crisping once it is removed from the oven. Cook an additional five to 10 minutes if necessary.
Remove bacon from the oven and set aside until it is crisp. Chop into fairly large pieces and reserve to top the sweet potatoes.
Toss sweet potato slices in about four tablespoons of oil and arrange on a single layer of a baking sheet that has been sprayed with nonstick spray. (Feel free to use the same baking dish from the bacon.)
Bake potatoes in a 375° oven until potatoes are tender and slightly brown or about 15-20 minutes. Season with salt and pepper.
When ready to serve, top each sweet potato slice with about a teaspoon of sour cream and a little bit of chopped candied bacon. Serve immediately.
Add several kinds of juice, coffee and a variety of hot teas and you are ready to serve a delicious and filling brunch. Nobody is going to miss the gluten.
Gluten-Free Hashbrown Casserole
This is a one dish meal that is always a crowd favorite.
Whisk 6 eggs, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 cup of sour cream and 3/4 cup milk until it is smooth.
Add in about 1 cup of shredded sharp cheddar cheese and 4 cups of thawed, shredded hash brown potatoes. (Optional, but feel free to add 1 can of chopped green chilies or jalapenos, and 1 small onion, chopped.)
Pour all ingredients into a well-greased 9 x 13 casserole dish and sprinkle with an additional 1/4 cup shredded cheddar cheese.
Cover and bake at 350° for one hour. Uncover and bake an additional five to 10 minutes until center is completely cooked.
Allow to sit for about 15 minutes before cutting and serving.
Lisa can be contacted at LisaIreland2013@gmail.com.
