How to build a gluten-free brunch table that no one will miss a thing from

A brunch table should feel abundant. A little sweet, a little savoury, something warm, something fresh and, above all, plenty of choice. But as soon as someone at the table eats gluten-free, some people immediately start to panic. What is allowed? What isn’t? And how do you prevent one guest from sitting at the table with a sad little separate plate?

The good news: a gluten-free brunch can be just as festive, delicious and abundant as any other brunch. You just need to build it a little more thoughtfully. With this approach, you can create a table that no one will miss a thing from.

Start with a safe foundation

The foundation of many brunch tables consists of bread, rolls, croissants, crackers and toast. That is exactly where things often go wrong. So choose a few gluten-free options in advance that are genuinely delicious and that pair well with toppings, dips and warm dishes.

Think gluten-free rolls, slices of bread, toast or other gluten-free options that suit a generous brunch table. Don’t place them among regular bread products; give them their own board, basket or platter.

Make toppings the star

Once the foundation is right, the toppings do the rest. Don’t just put out cheese and cold cuts; create little flavour corners. Think cream cheese with chives, hummus with roasted peppers, goat’s cheese with honey, smoked salmon with dill, egg salad, avocado with lime and tomato tapenade.

That way, everyone can mix and match for themselves. It makes the table more relaxed, sociable and much less like a diet menu. After all, brunch is about choosing, spreading, tasting and going back for more.

Add something warm

A brunch immediately feels more luxurious with something warm on the table. Think scrambled eggs, shakshuka, fried mushrooms, roasted tomatoes, warm goat’s cheese or small frittatas from the oven. Many of these dishes are naturally gluten-free, as long as you pay close attention to sauces, spice mixes and any additions.

Serve warm dishes in separate bowls with their own serving spoons. That may sound excessive, but it prevents cross-contamination and keeps the table organised.

Make room for something sweet without the stress

Something sweet is part of brunch. Fortunately, that can be very easy to make gluten-free. Put out yoghurt with fruit, chia pudding, fresh fruit, gluten-free granola, almond-flour banana bread or small buckwheat pancakes, for example.

Want to make it extra festive? Create a platter with fruit, mint and a little lime zest. Simple, fresh and beautiful on the table.

Think about crunch

Gluten-free food sometimes lacks the crisp texture of toast or a croissant. So make a point of adding crunch. Think roasted nuts, seeds, crispy oven-baked potatoes, vegetable crisps, gluten-free crackers or roasted chickpeas.

Crunch makes a brunch more exciting. It creates variety between creamy, soft, fresh and savoury.

Make cross-contamination easy to prevent

A gluten-free brunch stands or falls with small practical choices. Use separate knives for butter, jam and spreads. Don’t place regular bread products above or next to gluten-free products. And use separate spoons for each bowl.

It also helps to prepare the gluten-free products first, before crumbs from regular rolls are scattered across the worktop. That makes things easier for you.

Don’t make anyone eat “separately”

The best gluten-free brunch doesn’t feel like an adapted brunch. So put as many dishes on the table as possible that everyone can eat. A good frittata, salad, fruit, dips, salmon, cheese, eggs and roasted vegetables are delicious for almost everyone.

When the gluten-free options are part of the whole table, no one needs to feel self-conscious. That is exactly what brunch should be: relaxed, generous and, above all, delicious.

Finally

Building a gluten-free brunch table is mainly about combining things thoughtfully. Choose a safe foundation, add plenty of toppings, warm dishes, sweet options and something crunchy. Then you’ll have a table everyone can enjoy, with or without gluten.