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!
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!
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.
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.
Is there anything that screams Fall more than apple cider donuts?! If you’ve never tried making homemade baked donuts before, these apple cider donuts are a must-make for this Fall season!
Not only are these apple cider donuts incredibly soft and fluffy, but it contains no dairy or eggs, is baked instead of fried, and is adorned with crunchy and sweet cinnamon sugar topping that is absolutely mouth-watering. Fall isn’t complete without apple picking and a batch of these vegan donuts!
MAIN INGREDIENTS NEEDED TO MAKE VEGAN APPLE CIDER DONUTS
Apple Cider – Apple cider, whether store-bought or homemade, is going to create the delicious apple flavor we’re looking for in this recipe.
Rolled Oats – I love baking up my gluten-free treats with oats! Not only is it inexpensive, but they’re super easy to acquire.
Flax Eggs – A flax egg is a vegan egg substitute and helps bind all the ingredients together!
Baking Soda & Powder – Baking soda and powder give the batter that quick inflation in the oven that creates the cake-like fluffy donuts we’re looking for.
Cinnamon – This ingredient will be used for making not only the donut, but of course, the cinnamon sugar!
Nutmeg – Known for its spicy, nutty flavor, nutmeg perfectly complements the sweet & warm cinnamon in this recipe.
Vegan Butter – I typically use the Earth Balance Vegan Buttery Sticks in my vegan/dairy-free baked goods. Though any vegan butter will work here, just be sure to melt it completely before adding it to this recipe.
Coconut Sugar – I use coconut sugar when making the cinnamon sugar, but you can opt for organic cane sugar if you prefer.
ADJUST THIS APPLE CIDER DONUTS RECIPE TO YOUR DIET
Add Dairy: Although I use dairy-free butter, you could substitute it for melted coconut oil or regular butter if you’d like! You can also use regular eggs instead of flax.
Add Gluten: You can try using 1 cup of all purpose flour instead of oat flour.
TIPS FOR MAKING BAKED VEGAN APPLE CIDER DONUTS
Bring the wet ingredients to room temperature before you combine them with the flour and other dry ingredients.
Don’t be alarmed if you see bubbles starting to form after mixing the wet and dry ingredients. It’s just the baking soda and powder reacting the way they’re supposed to.
Forget those box mixes! You can make these wholesome muffins from scratch with just basic grocery store ingredients. These gluten-free blueberry muffins are bursting with fresh blueberries and are deliciously soft on the inside. With only 11 ingredients and two bowls needed, this gluten-free blueberry muffin recipe is simple to follow with dairy-free and grain-free options.
Blueberry muffins are a classic recipe, and while this version is gluten-free, grain-free and dairy-free, you won’t be disappointed! Super easy and quick to make, they taste just like they came from your favorite bakery!
WHAT YOU NEED TO MAKE GLUTEN-FREE BLUEBERRY MUFFINS
Blueberries – Whether fresh or frozen, the ultimate staple to this recipe is, of course, blueberries!
Almond Flour – This gluten and grain-free flour is a staple in my kitchen. Almond flour has a very mild taste and gives these blueberry muffins their irresistibly soft texture!
Non-Dairy Milk – Although I used almond milk for this recipe, feel free to use other dairy-free products like oatmilk.
Honey or Maple Syrup – Naturally sweeten these blueberry muffins with honey or maple syrup to add a subtle but delicious flavor. It’s also much healthier than any refined sugar!
ADJUST THIS GLUTEN-FREE BLUEBERRY MUFFIN RECIPE TO YOUR DIET
Vegan: Use 3 flax eggs. They won’t be as big and fluffy, but will still taste delicious!
TIPS FOR MAKING GLUTEN-FREE BLUEBERRY MUFFINS
If you can’t find fresh blueberries, go ahead and use frozen.
Use cupcake liners to keep the muffins from sticking to the pan.
To keep your muffins from getting “soggy bottoms,” allow the muffins to cool in the pan for a few minutes before placing on a cooling rack.
Soft and fluffy oat flour pancakes, with a hint of sweetness! This quick and easy breakfast recipe is entirely gluten-free and dairy-free. Whip up a stack of delicious oat flour pancakes in the blender, with a handful of simple ingredients!
What You’ll Need To Make Oat Flour Pancakes
Rolled Oats – Rolled oats are key to making this recipe work! They blend and cook up beautifully in our pancake batter. Some recipes out there will recommend blending your oats into a flour before adding in the other ingredients. However, I found that adding the whole oats directly in with everything else made no difference in the finished dish, and cut out an extra step! Feel free to use either old fashioned rolled oats or quick cook rolled oats, both will work here.
Milk – I used non-dairy milk to keep these oat flour pancakes gluten-free and dairy-free, though you can use any milk you’d like. Some non-dairy milks I recommend are almond milk, hazelnut milk, coconut milk, and oat milk. I’ve also been loving the Elmhurst’s line of plant-based milks – super simple and healthy ingredients!
Maple Syrup – This unrefined sweetener tastes incredible not only on our pancakes, but inside them too! For a sugar-free breakfast, you can easily leave the maple out of this recipe, or substitute it with half a tablespoon of monk fruit sweetener.
Feel free to top your oat flour pancakes with…
or Whipped Cream!
Adjust This Recipe To Your Dietary Needs
Make it Dairy-Free: Use my dairy-free option and sub the regular milk for your favorite non-dairy milk, it’s that easy!
Make it Vegan: Turn these into vegan and gluten-free oat flour pancakes by replacing the egg with a flax egg. To make a flax egg, whisk together 1 tablespoon of ground flax seed and 3 tablespoons of water in a small bowl. Let the flax “egg” sit at room temperature for 10-15 minutes, until it’s thickened, before adding into this recipe.
These sugar cookies are SO delicious, no one will ever guess they’re gluten-free! Perfectly soft, sweet, and surprisingly easy to make. Cut these gluten-free sugar cookies into your favorite festive shapes, then decorate them any way you’d like!
What You’ll Need To Make Gluten-Free Sugar Cookies
Butter – I used non-dairy butter, to keep these sugar cookies both gluten-free and dairy-free. However, you can use regular butter instead if you’d like. Remember to remove your butter from the fridge at least 30 minutes before baking. The key to perfectly soft and light cookies is working with room temperature butter. Also, whip the butter and sugar together in the first step until super light and fluffy.
Sugar – Cane, white, or even coconut sugar will work in this gluten-free dessert recipe. Cane sugar and white sugar will blend best into the dough, resulting in a colorless cookies. Meanwhile, coconut sugar (or brown sugar, which I don’t recommend here) will turn these cookies light brown once baked. They’ll still taste good, though they’ll be a bit more grainy and won’t look the same!
Gluten-Free Flour – I used Nature’s Promise Gluten-Free Flour Blend in my sugar cookies and had amazing results! I also highly recommend the Bob’s Red Mill Gluten-Free Baking Flour for any and all gluten-free recipes. While those are the only two gluten-free flours I can personally vouch for, I’m sure there are plenty out there that will work just as well. Though the one recommendation I have when it comes to any gluten-free flour is to make sure that it contains xanthan gum. Xanthan gum is a stabilizer, and super important to keeping your baked goods together. Without it, these sugar cookies would quite literally fall apart. Therefore, if your gluten-free flour blend does not already contain xanthan gum, add 1/2 teaspoon to your dough for this recipe.
Tips and Tricks
You don’t have to cut these cookies out if you don’t want to! Instead of rolling, then cutting the dough, simply remove your chilled cookie dough from the fridge and use a cookie scoop to shape them. Drop tablespoon-sized scoops of sugar cookie dough straight onto your baking sheet, then flatten each cookie out slightly with the palm of your hand. Last, but definitely not least, bake off those delicious little circular cookies just as you would a cut-out cookie!
Decorate these babies any way you’d like! A simple powdered sugar plus milk icing with a dash of food coloring is always a solid option. Or, melt some chocolate and drizzle that on top of each cooled cookie for a fun and delicious twist.
Prep this sugar cookie recipe days, or even months ahead of time if you’d like! Chilled sugar cookies dough will stay good in the fridge for up to 3 days and in the freezer for up to 4 months. If frozen, let it defrost at room temperature for a bit before attempting to roll or scoop the dough.
Adjust This Recipe To Your Dietary Needs
Make it Vegan: To make these vegan sugar cookies, be sure to use vegan butter and milk as well as your favorite egg substitute in place of the one egg in this recipe. I recommend the Bob’s Red Mill Egg Replacer, it’s both vegan and gluten-free, and works impressively well in most baking recipes.
Use Regular Flour: Feel free to replace the gluten-free flour with regular ole’ all purpose flour if you’d like!