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These 3-ingredient gluten-free bagels are truly magic! No yeast, kneading, rising, or boiling in water required. Just three simple ingredients, and these bagels are ready to eat in 30 minutes!

gluten-free bagels on a baking sheet with cream cheese on the side.

I like to think I know a thing or two about bagels. Not only were they my favorite food growing up, but I currently live in Brooklyn – home of the BEST BAGELS in the WORLD! So ya, I’ve had some really good bagels. A bagel should be toasty on the outside, fluffy on the inside, easy to slice through, and ready for toasting – and these gluten-free bagels are just that.

Now I’m sure you’re wondering – Sam, why bother making your own bagels if you can just buy literally the world’s best bagels from that place down the street. Well, I’ll tell you exactly why – because I can’t find a single good gluten-free bagel! They’re near impossible to track down. And the ones I do find are either too dense or extremely overpriced (or both). So I quickly realized if I wanted a gluten-free bagel, I’d just have to make it myself. And that, friends, is how the magic 3-ingredient gluten-free bagel was born!

3 gluten-free bagels stacked on top of each other.

What You’ll Need to Make 3-Ingredient Gluten-Free Bagels

Gluten-Free All Purpose Flour – Your gluten-free flour must contain xanthan gum! If it doesn’t, add 1/2 teaspoon of xanthan gum to this recipe. Gluten-free all purpose flours I use and recommend are Bob’s Red Mill Gluten-Free Baking Flour and King Arthur Gluten-Free Flour, both of which contain xanthan gum. I used the King Arthur flour in these bagels and they turned out perfect!

Baking Powder – We replace the yeast found in traditional bagel recipes with baking powder. Baking powder makes it so we don’t have to wait for our bagel dough to rise before baking. Instead, we can simply shape, then bake these bagels right away – super easy!

Greek Yogurt – Any plain and unsweetened Greek yogurt will work in this gluten-free bagels recipe! I even used Kite Hill’s non-dairy Greek yogurt to make my bagels dairy-free.

gluten-free bagels on a plate with cream cheese on the side.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: To make vegan and gluten-free bagels, use a vegan greek yogurt and leave off the egg wash.

Magic 3-Ingredient Gluten-Free Bagels

4 from 58 votes
Recipe by Samantha Course: BreakfastDifficulty: Easy
Servings

6

bagels
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

These 3-ingredient gluten-free bagels are truly magic! No yeast, kneading, rising, or boiling in water required. Just three simple ingredients, and these bagels are ready to eat in 30 minutes!

Ingredients

  • 2 cups gluten-free all purpose flour, see Noted

  • 2 teaspoons baking powder

  • pinch of salt

  • 1-2 cups plain unsweetened Greek yogurt, dairy-free if necessary

  • For topping:
  • 1 large egg

  • 1 teaspoon water

  • pinch of salt

  • everything bagel seasoning, sesame seeds, poppy seeds, etc.

Directions

  • Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the gluten-free all purpose flour, baking powder, and salt. Then, add in 1 cup of Greek yogurt and stir until a shaggy dough forms.
  • Using your hands, mix and form the dough into a smooth ball. If the dough seems too dry and won’t come together in a ball, add in more Greek yogurt – you may have to use an additional 1 cup of yogurt to reach the desired consistency.
  • Divide dough into 6 equal parts and shape each part into a ball. Use your thumbs to make a hole in the center of each ball, then gently pull to form a ring resembling a bagel.
  • Transfer bagels to the prepared baking sheet. Make the egg wash by whisking together the egg, water, and salt in a small bowl. Brush each bagel with egg wash and top with whatever toppings you’d like (or leave plain).
  • Bake bagels for 20-22 minutes, rotating baking sheet halfway through baking, until bagels are uniformly golden brown. Let cool slightly before slicing, topping, and eating.

Recipe Video

Notes

  • Gluten-Free All Purpose Flour: Your gluten-free flour must contain xanthan gum, if it doesn’t add 1/2 teaspoon of xanthan gum to this recipe.
  • Gluten-free bagels will stay fresh in an airtight container in the fridge for up to 3 days. Or, you can freeze them for up to 3 months! Because of the yogurt, these do not keep well at room temperature.

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Blissfully easy and delicious vegan hot chocolate dip! Made with just 3 ingredients, no cooking or baking required. This fool-proof dessert recipe is perfect for holiday parties or potlucks!

close-up image of vegan hot chocolate dip.

What You’ll Need to Make Vegan Hot Chocolate Dip

Vegan Whipped Cream – If not vegan, feel free to use regular ole’ whipped cream instead. However, I used Truwhip’s Vegan Whipped Topping and it tastes just like the real thing. I’ve also tested this recipe with So Delicious cocowhip, and it turned out fabulous! Or, for a healthier option, feel free to make a homemade coconut whipped cream. To do this, whip together the coconut cream (not the liquid part) from two cans of full-fat coconut milk with either a hand or stand mixer until light and fluffy. If taking this option, I recommend adding in at least 3 tablespoons of sugar to help sweeten this dessert dip!

Unsweetened Cocoa Powder – It’s super important to use unsweetened cocoa powder in this vegan hot chocolate dip recipe. If sweetened, you risk an overly sweet dip. Therefore, check the baking aisle at your grocery store for an unsweetened cocoa powder, such as this Hershey’s one.

Vanilla Extract – A splash of vanilla extract is the finishing touch to this vegan dessert recipe! It brings the hot chocolate flavor together, and is seriously so good.

vegan hot chocolate dip in a bowl with graham crackers.

Tips and Tricks

  • Don’t over-mix your dip! An over-mixed dip will turn runny, and lose its fluffiness. Simply stir until everything’s incorporated, then enjoy!
  • Feel free to prepare this vegan hot chocolate dip in advance! To do this, store in an airtight container in either the freezer for up to 2 months, or the fridge for up to 4 days. If freezing, simply transfer to the fridge a few hours before serving to thaw, then give it a quick stir.
  • Serve this chocolatey dessert dip however you’d like! I love mine with graham crackers and fresh strawberries. Though chocolate chip cookies, teddy grahams, apple slices, or even marshmallows all make for great dippers!
graham cracker being dipped into vegan hot chocolate dip.

Adjust This Recipe to Your Dietary Needs

Make it Paleo: For a paleo version, make a homemade coconut whipped cream and sweeten with either coconut sugar or a splash of maple syrup – YUM!

Vegan Hot Chocolate Dip

5 from 1 vote
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

12

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

Blissfully easy and delicious vegan hot chocolate dip! Made with just 3 ingredients, no cooking or baking required. This fool-proof dessert recipe is perfect for holiday parties or potlucks!

Ingredients

  • 8 ounces vegan whipped cream

  • 3 tablespoons unsweetened cocoa powder

  • 1-3 tablespoons sugar, optional depending on how sweet you’d like it

  • 1/2 teaspoon vanilla extract

Directions

  • Add all ingredients to a bowl, then whisk together until combined.
  • Serve with graham crackers, animal crackers, marshmallows, strawberries, apple slices, Oreos, etc.

Recipe Video

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Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!

hand holding a cone of vegan ice cream

What You’ll Need To Make No-Churn Vegan Ice Cream

Full-Fat Coconut Milk – Two cans (must be canned!) of full-fat coconut milk are the base of this creamy vegan ice cream recipe. I use and love the Native Forest Coconut Milk, but any unsweetened full-fat coconut milk should work. Other brands I recommend are Thai Kitchen and A Taste of Thai Coconut Milk.

Sweetened Condensed Coconut Milk – I used Nature’s Charm Sweetened Condensed Coconut Milk in my ice cream and it turned out perfect! However, I’m sure any brand of sweetened condensed coconut milk will work. And it doesn’t have to be coconut milk either, your sweetened condensed milk can be made of any non-dairy milk!

Vanilla Extract – A touch of vanilla extract for that deliciously sweet vanilla flavor! For an extra fancy ice cream, you can add a touch of vanilla bean paste as well.

Pinch of Salt – While not totally necessary, a pinch of salt helps to bring out the sweetness of this recipe! You’re gonna have to trust me on this one, a tiny pinch of salt goes a long way here. I highly recommend giving it a try!

vegan vanilla ice cream inside a loaf pan

Adjust The Flavors

Make it Vegan Chocolate Ice Cream: For a chocolate version, add 1/2 cup cocoa powder into the blender. And, for double chocolate (because why the heck not?!) swirl in some mini chocolate chips before freezing.

Add Cookie Dough: If you’re a cookie dough ice cream lover like me, sprinkle small scoops of this Healthy Cookie Dough into the coconut milk mixture right before freezing.

Make it Vegan Coffee Ice Cream: Blend a quarter cup of instant coffee powder in with the rest of the ingredients for a caffeinated twist!

No-Churn Vegan Vanilla Ice Cream

0 from 0 votes
Recipe by Samantha Course: UncategorizedDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Freezing Time

6

hours

Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!

Ingredients

  • 2 (14-ounce) cans full-fat coconut milk

  • 1 (11.2-ounce) can sweetened condensed coconut milk

  • 1 teaspoon vanilla extract

  • small pinch of salt

Directions

  • Add all vegan vanilla ice cream ingredients to a blender and blend until smooth.
  • Transfer to a lined loaf pan or large container, then freeze for 6 hours. Thaw for at least 10 minutes before serving.

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Learn how to make homemade pistachio milk in just a few easy steps. This new-on-the-scene dairy-free milk is totally creamy and delicious! Add a splash to your morning coffee for a tasty, naturally sweet addition.

pistachio milk being poured into a glass of iced coffee

I don’t know about you, but I’m seeing pistachio milk everywhere these days! However, the store-bought version of this naturally vegan beverage often times comes with a hefty price tag. When I realized what was in pistachio milk (literally just pistachios and water), I knew I could and had to come up with a method for us to make it at home! Oh, and the great thing about this homemade pistachio milk recipe? It costs a fraction of the store-bought price.

Pistachio Milk Recipe Ingredients

Pistachios – Not just any pistachios, but raw and unsalted pistachios with the shells removed. You could very well get lucky and find this exact type of bagged pistachio at your grocery store. Though if you can’t find raw and unsalted pistachios with the shells removed, simply purchase raw and unsalted pistachios, then remove the shells yourself.

Water – I used filtered water, but any water you’d like will do! Bottled water, tap water, rain water… seriously whatever water you want.

Pinch of Salt – You might be thinking, why buy unsalted pistachios if we plan on adding salt anyway?? Well, that’s because we want just a tiny bit of salt. Salted pistachios would contribute WAY too much salt to this pistachio milk recipe. However, just a pinch of salt will bring out the natural sweetness of the pistachios and contribute more depth of flavor to this vegan beverage.

What Are The Benefits to Pistachio Milk?

To put this bluntly, pistachios are super healthy. Compared to their cousin, the almond, pistachios offer more Vitamin A and C than almonds. Vitamin A is amazing for a vast variety of things, but specifically important for your vision, immune system, and reproductive health. Then vitamin C, like vitamin A, has a ton of health benefits, though most notably it promotes collagen in the skin (bye bye wrinkles!) and helps to regulate blood pressure. Pistachios are also extremely high in antioxidants. So much so that they pretty much have every other nut beat in this category. Aside from these specific antioxidants increasing eye health, they may also help prevent cancer and heart disease. So there you have it. Pistachios are crazy good for you and more than worthy of finding a way into your everyday diet! So, pistachio milk is the perfect way to do this.

Optional (& Tasty) Pistachio Milk Recipe Add-Ins

  • 2-3 Dates
  • 1 Tablespoon Maple Syrup
  • Sprinkle of Cinnamon
  • 1/2 Teaspoon Vanilla Extract

Pistachio Milk

5 from 1 vote
Recipe by Samantha Course: DrinksDifficulty: Easy
Servings

1 1/2

quarts
Soak time

6

minutes
Assemply time

5

minutes

Learn how to make homemade pistachio milk in just a few easy steps. This new-on-the-scene dairy-free milk is totally creamy and delicious! Add a splash to your morning coffee for a tasty, naturally sweet addition.

Ingredients

  • 1 cup raw unsalted pistachios, shells removed

  • 5 cups water

  • 1 pinch of salt

Directions

  • Soak the pistachios in cold water for at least 6 hours and up to 12 hours.
  • Drain and rinse the pistachios, then add to a blender with 5 cups of water and a pinch of salt. Blend until smooth.
  • Pour pistachio milk through a cheesecloth or fine mesh strainer, then discard the pulp.
  • Store pistachio milk in an airtight container in the fridge for 4-5 days.

Recipe Video

Notes

  • Feel free to replace the pistachios with whatever raw and unsalted nut you’d like!

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More Quick and Easy Vegan Recipes

These pineapple mimosas are a new and improved version of a brunch-time favorite! Fresh pineapple and a bottle of bubbly is all you’ll need for this effortless cocktail. Whip these innovative mimosas out at your next party or picnic and impress everyone with your new bartending skills (no one has to know how easy they were to make!).

Close up image of pineapple mimosas, garnished with fresh pineapple.

I’m sure we’re all pretty familiar with the classic orange juice mimosa. Perhaps we even enjoy a grapefruit mimosa on occasion. While yes, both flavors are good, they’re kind of …hmmm how do I say this politely – outdated?!

After years of drinking well cocktails in dark/questionable bars, I familiarized myself with how nicely pineapple pairs with alcohol. Luckily, my taste in alcoholic beverages has since improved. But I continued to drink the same old boring mimosas at brunch. I knew I deserved better when it came to my brunch beverage options, and most importantly, I knew my readers deserved better too! *Enter the pineapple mimosa with homemade, two-ingredient pineapple juice.* These pineapple mimosas are nothing short of refreshing! Perfectly sweet, with just the right amount of juice. I promise you, and everyone you choose to share these pineapple mimosas with, will fall head-over-heels for this fun, new brunch cocktail!

What You Need To Make Pineapple Mimosas

Fresh Pineapple – I tried this recipe with frozen pineapple and while the taste was still on-point, the texture was too difficult to strain. However, if you don’t mind a bit of pulp in your drink – you can definitely use fresh or frozen pineapple and skip the straining step altogether!

Champagne or Prosecco – Really any white sparkling wine will work here! And if i’m being completely honest, I usually can’t even taste a difference between Champagne or Prosecco. Therefore, I can’t recommend one over the other. However, I will say that the higher-end bottles of bubbly make better tasting pineapple mimosas – so keep that in mind when you’re shopping!

Make it a Mimosa Mocktail

  • Skip the champagne in these pineapple mimosas and use a flavored sparkling water instead! I’d recommend a grapefruit, lemon, or pineapple flavored sparkling water for these mocktails.

Pineapple Mimosas Tips and Tricks

  • Add a few pieces of frozen pineapple to the bottom of each glass to chill your cocktails. This is a great way to keep these drinks cold in warmer months, without watering them down!
  • If you have a juicer, feel free to use that to make the pineapple juice instead! Simply run fresh pineapple chunks through the juicer and use it directly in this recipe – no need to strain it.
  • Prep these pineapple mimosas ahead of time by making the fresh pineapple juice and storing it in the fridge until guests arrive or you’re ready to serve. Then, pop a bottle of Champagne and pour up those cocktails!

Pineapple Mimosas

0 from 0 votes
Recipe by Samantha Course: DrinksDifficulty: Easy
Servings

6

mimosas
Total time

5

minutes

These pineapple mimosas are a new and improved version of a brunch-time favorite! Fresh pineapple and a bottle of bubbly is all you’ll need for this effortless cocktail. Whip these innovative mimosas out at your next party or picnic and impress everyone with your new bartending skills (no one has to know how easy they were to make!).

Ingredients

  • 2 cups fresh pineapple

  • 1/2 cup water, see Notes

  • 750ml bottle of Champagne or Prosecco, chilled

Directions

  • Blend the pineapple and water together until completely smooth.
  • Pour pineapple juice through a fine mesh strainer to remove pulp.
  • Add 1 ounce of fresh pineapple juice to a champagne flute and top with chilled Champagne or Prosecco.

Recipe Video

Notes

  • If you’re having trouble blending the pineapple, add more water as you see necessary.

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