Collection
Gluten-Free Breakfasts from Around the World
A world of breakfasts that are naturally gluten-free: 107 authentic dishes, each from a real region with its cultural story and dietary swaps built in. Toggle gluten-free on any other recipe and it rewrites itself to match.
107 recipes
Akara and OgiLagos, Nigeria · medium · 45 minFluffy black-eyed pea fritters with ogi, a smooth fermented corn pap, a classic Nigerian breakfast pair.
FondéDakar, Senegal · easy · 35 minA comforting Senegalese millet porridge cooked with milk, sugar, and a hint of orange-flower or nutmeg.
Hausa Koko and KooseAshanti, Ghana · medium · 45 minA spiced fermented millet porridge with koose, crisp black-eyed pea fritters, Ghana's classic Ghanaian breakfast.
Mieliepap with AmasiKwaZulu-Natal, South Africa · easy · 25 minSoft maize porridge served with amasi, tangy cultured milk, an everyday South African breakfast.
UjiNairobi, Kenya · easy · 25 minA smooth, slightly sour fermented millet-and-sorghum porridge, sipped warm to start the day.
Bouillie d'ArachideAbidjan (Lagunes), Côte d’Ivoire · easy · 30 minA creamy Ivorian peanut-and-millet breakfast porridge sweetened and scented with nutmeg.
BadjiasMaputo, Mozambique · easy · 30 minCrisp Mozambican chickpea-flour fritters flecked with onion and served with fiery piri-piri.
BotaHarare, Zimbabwe · easy · 25 minA soft, thin maize-meal breakfast porridge enriched with peanut butter and a little sugar.
Mofo GasyAnalamanga (Antananarivo), Madagascar · medium · 35 minSlightly sweet fermented rice-flour cakes griddled in round moulds, "Malagasy bread" for breakfast.
MaasaBamako, Mali · medium · 40 minMalian pancake-doughnuts: lightly fermented rice-and-millet batter fried into golden puffs and dusted with sugar, sold hot from roadside pans.
Ibijumba n'IkivugutoKigali, Rwanda · easy · 30 minThe classic Rwandan breakfast: warm boiled sweet potatoes served with ikivuguto, a tangy cultured fermented milk.
Cuscuz DoceSantiago (Praia), Cape Verde · medium · 55 minA steamed cornmeal cake, faintly sweet, eaten warm with butter, honey, or milk for breakfast.
AbloCotonou, Benin · medium · 45 minSoft, slightly sweet steamed rice-and-corn cakes eaten plain or with a spicy sauce for breakfast.
AyimolouLomé, Togo · easy · 60 minA one-pot of rice and beans cooked together and served with a spicy pepper sauce, Togo's breakfast.
Bouillie de BananeLibreville, Gabon · easy · 30 minA smooth Gabonese plantain porridge, gently sweet and spiced, to start a rainforest morning.
MassaOuagadougou, Burkina Faso · medium · 35 minLittle fermented millet fritters, crisp and tangy, sold hot with a spicy or sweet topping in Burkina Faso.
Ibitoke n'IbiharageBujumbura, Burundi · easy · 55 minBurundi's beans and plantains: red beans and green cooking bananas simmered together with onion and warm spice into a filling plate.
KisserN'Djamena, Chad · medium · 35 minChadian sourdough crepes: thin, tangy fermented millet pancakes griddled soft and lacy, torn and dipped into sauce or eaten with sugar.
Plátano Frito con HuevoMalabo, Equatorial Guinea · easy · 17 minSweet ripe plantains fried till caramelized and topped with a fried egg, Spanish and African breakfast worlds on one plate.
UmncushuMbabane, Eswatini · easy · 135 minSwazi samp and beans: dried maize kernels and sugar beans slow-boiled together until soft and creamy, a homely Eswatini staple.
LafidiConakry, Guinea · easy · 40 minA Guinean morning plate: okra and garden-egg eggplant mashed with chili and fermented locust bean, spooned over rice with a slick of red palm oil.
Liberian Rice BreadMonrovia, Liberia · medium · 60 minA moist, tender quick bread of rice flour and mashed ripe banana, spiced and baked into a golden loaf for breakfast or tea.
ZitumbuwaLilongwe, Malawi · easy · 25 minMalawian banana fritters: very ripe bananas bound with a little cornmeal and deep-fried into sweet, golden, craggy morsels.
LakhNouakchott, Mauritania · medium · 35 minSteamed millet couscous under cool sweetened curdled milk and fresh grated coconut, the Sahelian sweet Mauritania makes to mark the end of Ramadan.
Fura da NonoNiamey, Niger · medium · 40 minSpiced millet dough balls broken into cool soured milk and sweetened, the iconic Hausa-Fulani breakfast drink-meal of Niger.
Fruta-Pão FritaSão Tomé, São Tomé and Príncipe · easy · 25 minGolden fried breadfruit, crisp outside and fluffy within, eaten with strong island coffee on São Tomé mornings.
Ladob BanannVictoria, Seychelles · easy · 30 minRipe plantains simmered soft in sweet, vanilla-and-nutmeg coconut milk, a Creole breakfast or dessert from the Seychelles.
ComboJuba, South Sudan · easy · 40 minSouth Sudanese greens in peanut sauce: leafy greens simmered with tomato and groundnut paste into a rich, creamy relish, eaten with rice.
MotohoMaseru, Lesotho · easy · 45 minLesotho's fermented sorghum porridge, soured overnight with a tomoso starter and eaten warm by the bowl or thinned into a tangy drink.
MotogoGaborone, Botswana · easy · 25 minBotswana's soft morning sorghum porridge, stirred smooth over a low fire and eaten with sugar and a pour of milk or tangy madila.
Mgaiwa PhalaLilongwe, Malawi · easy · 25 minMalawi's everyday breakfast porridge of whole-ground maize simmered with milk and finished generously with sugar.
Chura GertehBanjul, The Gambia · easy · 40 minThe Gambia's thick groundnut-and-rice porridge, faintly oily and nutty, served hot with yoghurt or condensed milk.
IncwancwaMbabane, Eswatini · easy · 30 minEswatini's sour fermented maize porridge, tangy from a day or two of natural souring and eaten spoonable or thinned to a drink.
IgikomaKigali, Rwanda · easy · 20 minRwanda's morning porridge of sorghum, maize, and soya flour, whisked smooth and drunk warm and sweet from a mug.
Igikoma cy'UburoBujumbura, Burundi · easy · 20 minBurundi's warming finger-millet porridge, whisked thin and smooth, sweetened, and often enriched with a spoon of roasted groundnut flour.
Bouillie de MilN'Djamena, Chad · easy · 25 minChad's smooth millet breakfast porridge, simmered sweet and finished with a splash of milk, gentle enough for dawn and for small children.
Bouillie de FonioConakry, Guinea · easy · 30 minA creamy Guinean breakfast porridge of tiny fonio grains simmered in water and milk, sweetened and warmed with gentle spice.
Bouillie de ManiocBangui, Central African Republic · easy · 20 minA silky Central African cassava porridge, whisked from the national staple flour and sweetened, often enriched with a spoon of peanut paste.
Papa de ArrozBissau, Guinea-Bissau · easy · 40 minGuinea-Bissau's gentle rice porridge, the national grain simmered soft and loose, sweetened and served with a pour of milk.
Papas de MilhoLuanda, Angola · easy · 25 minAngola's soft maize breakfast porridge of fine fuba cooked smooth, taken sweet with milk and sugar or savoury with a pinch of salt.
MoniBamako, Mali · easy · 40 minMali's millet porridge of tiny hand-rolled flour pearls simmered in tamarind-soured water and sweetened, eaten at breakfast and Ramadan.
KatogoKampala, Uganda · easy · 55 minGreen cooking bananas simmered in one pot with beans, tomato and onion, the everyday Ugandan breakfast.
Nhopi (Pumpkin and Peanut Porridge)Harare, Zimbabwe · easy · 50 minMashed pumpkin cooked into mealie-meal and enriched with peanut butter, a lightly sweet Shona comfort porridge.
Sahan Ful (Sudanese Fava Beans)Khartoum, Sudan · easy · 30 minSlow-cooked fava beans crushed with cumin and lifted with tomato, onion and olive oil, the Sudanese breakfast of beans and bread.
Ata (Beninese Black-Eyed Pea Fritters)Cotonou, Benin · medium · 50 minSkinned black-eyed peas whipped into an airy batter with onion and chili, then fried into crisp, fluffy golden fritters.
Omelete à Moda da TerraSão Tomé, São Tomé and Príncipe · easy · 25 minA simple island omelette of eggs beaten with local greens and onion, fried in palm oil and served with fried banana.
Phở Gà (Hanoi Chicken Pho)Hanoi (Red River Delta), Vietnam · medium · 80 minA clear, star-anise-scented chicken broth over rice noodles, finished with herbs and lime at the table.
Kerala Ishtu (Coconut Vegetable Stew)Kerala, India · easy · 40 minA gentle, fragrant stew of potatoes and vegetables in coconut milk with ginger, green chili, and curry leaves.
MohingaYangon, Myanmar · medium · 65 minMyanmar’s national breakfast: rice noodles in a lemongrass-catfish broth thickened with toasted chickpea flour.
Khaman DhoklaGujarat, India · easy · 35 minCloud-light steamed chickpea-flour cakes, tempered with mustard seeds and curry leaves, Gujarat’s teatime signature.
JokBangkok (Central), Thailand · easy · 55 minA silky Thai rice congee topped with ginger, scallion, and a soft egg, the classic Bangkok breakfast.
Chvishtari (Cornmeal Cheese Bread)Imereti, Georgia · easy · 30 minGriddled cornmeal cakes packed with young melting cheese, crisp outside and molten within, from the mountains of western Georgia.
Hobak-jukSeoul (Gyeonggi), South Korea · easy · 45 minA silky, naturally sweet Korean pumpkin porridge thickened with glutinous rice.
Menemenİzmir (Aegean), Turkey · easy · 30 minSoft eggs scrambled into a simmered base of tomato, green pepper, and pul biber.
Bubur SumsumYogyakarta (Java), Indonesia · easy · 30 minA soft rice-flour and coconut porridge pooled with dark palm-sugar syrup.
ChamporadoCentral Luzon, Philippines · easy · 35 minA sweet Filipino chocolate rice porridge, traditionally eaten with salty dried fish on the side.
Sel RotiKathmandu Valley, Nepal · medium · 50 minA ring-shaped, lightly sweet fermented rice bread, crisp outside and soft within.
Hoppers (Appa)Southern Province, Sri Lanka · medium · 45 minBowl-shaped fermented rice-and-coconut pancakes, lacy at the edges and soft in the middle.
AdasiTehran, Iran · easy · 60 minA warming Persian lentil breakfast stew spiced with turmeric, cumin, and cinnamon.
Nasi LemakPenang, Malaysia · medium · 55 minFragrant coconut rice with spicy sambal, fried anchovies, peanuts, cucumber, and egg, Malaysia's national breakfast.
Khao Piak SenLuang Prabang, Laos · medium · 70 minA comforting Lao chicken noodle soup with soft, chewy hand-cut rice-tapioca noodles.
KhaginaKabul, Afghanistan · easy · 25 minAfghan eggs cooked into a soft, spiced tomato base, a quick, warming Kabul breakfast.
BalilaDamascus, Syria · easy · 15 minWarm chickpeas dressed with cumin, lemon, garlic, and olive oil, a simple Damascene breakfast.
Khur-leThimphu, Bhutan · easy · 30 minRustic buckwheat pancakes from the Bhutanese highlands, eaten with chili-cheese ezay.
KatilapamBandar Seri Begawan, Brunei · easy · 40 minSoft steamed rice-flour cakes lightly spiced and faintly sweet, a Bruneian teatime and breakfast bite.
Jagung BoseDili, Timor-Leste · easy · 90 minThe Timorese corn staple: dried corn and red beans slow-cooked until creamy in coconut milk, humble everyday nourishment.
OnbanPyongyang, North Korea · medium · 65 minA Pyongyang bowl of warm rice in chicken broth topped with shredded chicken and a mung-bean pancake.
Galayet Bandora (Fried Tomatoes)Amman, Jordan · easy · 50 minA simple Jordanian skillet of ripe tomatoes simmered down in plenty of olive oil with sliced garlic and green chilli until jammy, scooped up with warm pita.
Bruneian Nasi LemakBandar Seri Begawan, Brunei · medium · 65 minBrunei coconut rice plate: fragrant santan rice with a caramelised sambal, crisp anchovies, peanuts, egg and cucumber.
RöstiBern, Switzerland · easy · 45 minSwitzerland’s golden potato cake, crisp outside, tender inside, flipped whole and served with pride.
HavregrötSkåne, Sweden · easy · 12 minWarm oat porridge topped with lingonberry or blueberry and a splash of cold milk.
Omletă ȚărăneascăTransylvania, Romania · easy · 25 minA rustic Romanian peasant omelette with tomato, pepper, onion, and salty telemea cheese.
Hafragrautur (Icelandic Oat Porridge)Reykjavík, Iceland · easy · 17 minCreamy stovetop oat porridge simmered with a pinch of salt, served the Icelandic way with a spoon of skyr, brown sugar, and butter.
ProjaŠumadija (Belgrade), Serbia · easy · 45 minA crumbly Serbian cornbread studded with white cheese, baked until golden and eaten with kajmak.
Ajdovi ŽganciLjubljana, Slovenia · medium · 30 minRustic buckwheat "spoonbread" crumbles served with warm milk or cracklings, Slovenian comfort.
Grechnevaya KashaMoscow, Russia · easy · 23 minToasted buckwheat simmered until fluffy and served with butter, the quintessential Russian porridge.
Halloumi and EggsNicosia, Cyprus · easy · 15 minSlices of grilled halloumi with fried eggs and fresh tomato, the classic Cypriot breakfast.
Bircher MüesliVaduz, Liechtenstein · easy · 10 minOats soaked overnight in milk and yogurt with grated apple, nuts, and a squeeze of lemon.
SoccaMonaco, Monaco · easy · 22 minA thin, crisp-edged chickpea-flour pancake baked hot and eaten in torn pieces with black pepper.
RibelVaduz, Liechtenstein · easy · 35 minOne of Liechtenstein's most original dishes: cornmeal simmered in milk and water, then toasted in butter into golden crumbs.
TörkareblVaduz, Liechtenstein · easy · 35 minThe gentle Unterland version of Liechtenstein's corn dish: grits scalded and soaked, then slowly toasted crumbly and eaten with elderberry jam.
Arepas con Quesito & HogaoAntioquia, Colombia · easy · 45 minGriddled corn cakes split and filled with fresh cheese, spooned over with a warm tomato-scallion sauce.
Pão de Queijo (Brazilian Cheese Puffs)Minas Gerais, Brazil · easy · 40 minChewy-crisp little cheese breads made from tapioca starch, naturally gluten-free and dangerously poppable.
EnfrijoladasOaxaca, Mexico · easy · 40 minCorn tortillas bathed in silky black-bean sauce, folded and finished with cheese, crema, and onion.
Gallo PintoManagua, Nicaragua · easy · 30 minDay-old rice fried with red beans until speckled like a painted rooster, Nicaragua’s twice-daily heartbeat.
MangúCibao, Dominican Republic · easy · 40 minSilky mashed green plantains under pickled red onions, the Dominican breakfast that carries the day.
Green Fig and SaltfishCastries, Saint Lucia · easy · 50 minSaint Lucia's national breakfast: boiled green bananas tossed with sautéed salted cod, peppers, and herbs.
Cuscuz NordestinoBahia, Brazil · easy · 30 minA fluffy steamed cornmeal cake from Brazil's northeast, moistened and finished with butter or coconut, naturally gluten-free morning fuel.
Bolón de VerdePichincha (Andes), Ecuador · medium · 35 minA ball of mashed green plantain stuffed with cheese, pan-crisped golden, the filling coastal breakfast of Ecuador.
Arepas con PericoCaracas, Venezuela · easy · 35 minGriddled corn arepas split and filled with perico, soft scrambled eggs cooked down with tomato, onion, and pepper.
MbejúAsunción, Paraguay · easy · 25 minA chewy, crisp-edged starch-and-cheese griddle cake, gluten-free and pan-cooked to order, eaten with cocido at daybreak.
Ackee and SaltfishKingston (Surrey), Jamaica · medium · 35 minJamaica's national dish for breakfast: silky ackee sautéed with flaked salt cod, peppers, onion, and Scotch bonnet, eaten with fried dumplings.
Desayuno ChapínSacatepéquez (Antigua), Guatemala · easy · 35 minThe full Guatemalan breakfast plate: eggs, soupy black beans, fried sweet plantain, fresh cream, and warm corn tortillas.
Chorreadas con NatillaSan José, Costa Rica · easy · 25 minSweet-savory fresh corn pancakes, crisp at the edges, served with a dollop of cool natilla (sour cream), a Costa Rican country breakfast.
Plátanos Fritos con Frijoles y CremaSan Salvador, El Salvador · easy · 30 minCaramelized fried plantains with thick refried beans and a swirl of crema, the humble Salvadoran típico breakfast.
Tortilla Panameña con QuesoPanama City, Panama · easy · 25 minA thick, crisp-fried corn cake, not a thin tortilla at all, split hot and stuffed with melting white cheese, a staple Panamanian breakfast.
Koko AlaisaUpolu, Samoa · easy · 35 minSamoan cocoa rice: short-grain rice simmered with rich local cocoa, coconut, and sugar into a warm, chocolatey porridge.
Roasted Kaukau with CoconutHighlands, Papua New Guinea · easy · 40 minKaukau (sweet potato) roasted in the embers and eaten with fresh grated coconut, an everyday Papua New Guinean breakfast.
Cook Islands PokeRarotonga, Cook Islands · easy · 55 minCooked ripe banana bound with arrowroot and baked until translucent, drowned in thick coconut cream, eaten at breakfast, at teatime, or alongside the main meal.
Taro with Coconut SyrupNgerulmud, Palau · easy · 40 minSteamed taro drizzled with a warm caramel-like coconut syrup, a gently sweet Palauan breakfast built on the islands' staple root.
Kiribati Coconut RiceTarawa, Kiribati · easy · 30 minRice simmered in fresh coconut milk and sweetened with coconut toddy, a soft, fragrant breakfast from the atolls of Kiribati.
Grilled Reef Fish with RicePalikir, Micronesia · easy · 30 minWhole reef fish grilled over coconut husks with lime and served over hot rice, a savory, protein-rich Micronesian morning plate.
Banana in Coconut CreamYaren, Nauru · easy · 15 minRipe bananas warmed in sweet coconut cream with a hint of lime, a soft, quick Nauruan breakfast from the Pacific's smallest republic.
Boiled Kumara with Fresh CoconutHoniara, Solomon Islands · easy · 25 minTender boiled kumara (sweet potato) tossed with fresh grated coconut and a little salt, an honest, everyday Solomon Islands breakfast.
FekeiFunafuti, Tuvalu · medium · 45 minA sweet Tuvaluan pudding of grated pulaka or banana cooked with coconut cream into a sticky, caramel-rich cake.
Nalot (Pounded Breadfruit with Coconut Cream)Efate (Port Vila), Vanuatu · easy · 65 minRoasted breadfruit pounded to a smooth, heavy paste and served with a well of hot coconut cream poured into the middle.
Chukuchuk (Coconut Rice Balls)Majuro, Marshall Islands · easy · 35 minWarm sticky rice rolled by hand into balls and coated in freshly grated coconut, a Marshallese staple served with fish.
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