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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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The viral Jennifer Aniston salad is super easy to make! Loaded with fresh ingredients – cucumber, red onion, parsley, mint, and feta – all tossed in simple lemon dressing. It’s not just healthy, but totally delicious too!

overhead image of Jennifer Aniston salad with pistachios and dressing on the side.

Jennifer Aniston recently described her perfect salad as, “bulgur wheat, cucumbers, parsley, mint, red onion, garbanzo beans, feta cheese, and pistachios.” And OMG the internet went CRAZY for it! Recipes similar to the salad the Friends actress described quickly popped up all over TikTok. The Jennifer Aniston salad went viral. So, as a foodie and fellow salad-lover, I had to give it a try for myself.

My version of the salad contains everything Jennifer described – bulgur wheat, cucumbers, parsley, mint, red onion, garbanzo beans, feta cheese, and pistachios – my only addition is a simple lemon, olive oil, salt, and black pepper dressing. Since Jen didn’t offer up a dressing herself, this is what I envisioned a salad like this being tossed in. And let me tell you, it TOTALLY lived up to the hype!

Dressing being poured over the Jennifer Aniston salad.

What You’ll Need to Make the Jennifer Aniston Salad

Bulgur Wheat or Quinoa – In keeping this super authentic to Jen’s recipe, I used bulgur wheat in my salad. However, bulgur wheat can be hard to come by, so I also offer up the option to use quinoa instead. Both are hearty, protein-rich, super nutritious grains. Never had bulgur wheat? It’s most similar to farro or barley, but smaller grain. Bulgur wheat has a nice nutty flavor, and will keep you full without feeling weighed down.

Garbanzo Beans/Chickpeas – What’s the difference between garbanzo beans and chickpeas? Literally nothing! They’re two names for the exact same thing. Jennifer Aniston called them “garbanzo beans,” but I call them “chickpeas,” so that’s what we’re sticking with. Chickpeas are an excellent source of protein, especially in this salad recipe!

Feta Cheese – Greek brined white cheese, made from sheep’s milk. Feta adds the perfect salty bite to this salad! And because it’s made with sheep’s milk, it has a lower lactose content. Meaning, those whoe are lactose intolerant (aka ME!), may have an easier time tolerating feta cheese. I, personally, can enjoy it in small amounts without any issue. However, if you can’t tolerate feta, or simply need a dairy-free option, check out my “make it vegan” section below!

Parsley and Mint – Don’t skimp on the fresh herbs! Fresh parsley and mint are my favorite parts of this salad. They add a super fresh and vibrant component to this recipe. Therefore, don’t leave ’em out!

close-up overhead image of Jennifer Aniston salad.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Yes, bulgur wheat contains gluten. Therefore, opt for quinoa instead of bulgur wheat to make this Jennifer Aniston salad entirely gluten-free.

Make it Vegan/Dairy-Free: For a vegan/dairy-free salad, either leave out the feta cheese, or replace it with your favorite vegan feta. I love the Violife Vegan Feta, it tastes and crumbles just like the real thing!

Jennifer Aniston Salad

4 from 10 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

    The viral Jennifer Aniston salad is super easy to make! Loaded with fresh ingredients – cucumber, red onion, parsley, mint, and feta – all tossed in simple lemon dressing. It’s not just healthy, but totally delicious too!

    Ingredients

    • For the bulgur wheat/quinoa:
    • 1 cup bulgur wheat or quinoa, dry

    • 2 cups water or vegetable broth

    • For the salad dressing:
    • 1/2 cup olive oil

    • 1/2 cup lemon juice

    • 1/2 teaspoon salt

    • 1/4 teaspoon black pepper

    • For the salad:
    • 1 (15 ounce) can chickpeas, drained and rinsed

    • 1 cup English cucumber, chopped

    • 1 cup feta cheese, crumbled

    • 1/2 red onion, diced

    • 1/2 cup roasted salted pistachios, roughly chopped

    • 1/2 cup fresh parsley, chopped

    • 1/4 cup fresh mint, chopped

    Directions

    • Add either bulgur wheat or quinoa to a small saucepan, along with water or vegetable broth. Bring to a simmer, then cover and cook over low heat for 12-15 minutes. Once bulgur wheat or quinoa has absorbed all liquid, remove from heat and let stand covered for an additional 5 minutes. Then, remove lid and fluff with a fork.
    • While the bulgur wheat or quinoa cooks, make the salad dressing by adding all ingredients to a bowl and whisking to combine.
    • Add cooked bulgur wheat or quinoa to a large bowl, along with the remaining salad ingredients. Pour dressing over salad and toss, then either serve immediately or let chill in the fridge for a few hours before serving.

    Recipe Video

    Notes

    • Leaving the salad to chill for a few hours before eating will increase the flavor!
    • Leftover salad will stay fresh in an airtight container in the fridge for up to 5 days. No need to store the dressing separately.

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    This spicy ramen soup recipe is quick to make and soo much better than store bought ramen! The greatest part about ramen soup is that it’s easy to customize the way you want. You can choose between basic or gluten-free noodles and you can top it off with soft boiled eggs, green onions, chicken, tofu or seaweed – whatever you prefer!

    close-up image of spicy ramen with chopsticks

    Ramen noodles are a pantry staple for households everywhere. The packets are super easy to whip up and I can’t tell you how many times ramen has been my go-to during my school years! But, did you know you can just as easily make homemade ramen noodles in just 10 minutes?

    There are so many ways to customize ramen soup, but I like to make mine spicy with all sorts of wonderful ingredients that I always have on hand. So this recipe is for the spice lovers out there!

    two hands holding a bowl of spicy ramen

    MAIN INGREDIENTS NEEDED TO MAKE Spicy Ramen

    • Ramen Noodles – Of course the main ingredient to Ramen soup is the noodles! I used gluten-free, but feel free to use the basic noodles if you prefer.

    • Broth – Use either chicken or vegetable broth as your base. Beef broth works, too, but will have drastically different flavor.

    • Sesame Oil – A little drizzle of sesame oil adds a nice flavor and sheen to the soup’s surface.

    • Fresh Ginger –  You’ll need a 2-inch piece of freshly grated ginger. Dried ginger powder is fine to use as well, but fresh will give it a better taste and a nicer kick.

    • Soy Sauce – 1 tablespoon soy sauce, or feel free to use more to your personal taste. If you are allergic to soy, watching your sodium, or eating gluten-free, you can sub the soy sauce with tamari or coconut aminos.

    • Vinegar. 1 tsp rice wine vinegar.

    • Chili Paste – Chili paste offers a deeper spiced flavor than most powders and hot sauces, but if you can’t get your hands on any, sriracha works too.

    • Toppings – Top it off with soft boiled eggs, green onions, chicken, tofu or seaweed.
    noodles being lifted out of a bowl of spicy ramen

    ADJUST THIS RECIPE TO YOUR DIET

    • Gluten-Free: Use the gluten-free version of ramen noodles like I did for this recipe.

    TIPS FOR MAKING THIS Spicy Ramen Soup RECIPE

    • This particular recipe will give you a nice and spicy ramen noodle recipe. However, you can very easily dial back on the spicier ingredients for a not-so-spicy experience. If you’re looking for even spicier ramen, add in some hot peppers or chili flakes.

    Spicy Ramen Soup Recipe

    5 from 7 votes
    Recipe by Samantha Course: MainCuisine: JapaneseDifficulty: Easy
    Servings

    2

    servings
    Prep time

    5

    minutes
    Cooking time

    10

    minutes
    Total time

    15

    minutes

    This spicy ramen soup recipe is quick to make and soo much better than store bought ramen! The greatest part about ramen soup is that it’s easy to customize the way you want. You can choose between basic or gluten-free noodles and you can top it off with soft boiled eggs, green onions, chicken, tofu or seaweed – whatever you prefer!

    Ingredients

    • 1 quart chicken or vegetable broth

    • 1 tablespoon sesame oil

    • 2 garlic cloves, grated

    • 2-inch piece fresh ginger, grated

    • 1 tablespoon soy sauce

    • 1 tablespoon chili paste (aka sambal oelek), see Notes

    • 1 teaspoon rice wine vinegar

    • 6 ounces ramen noodles, I used gluten-free

    • Topping Options
    • Soft boiled egg

    • Cooked and shredded chicken

    • Sauteed mushrooms

    • Sliced green onion

    • Dried seaweed

    • Sesame seeds

    Directions

    • Add everything except for noodles to a large pot and simmer over medium-high heat for 10 minutes.
    • Taste broth and adjust any seasonings as desired, then add in the ramen noodles and cook until tender.
    • Ladle broth and noodles into two bowls and top with whatever you’d like.

    Recipe Video

    Notes

    • Chili Paste: If you can’t find chili paste, you can use an equal amount of sriracha instead.

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    MORE HEALTHY Soup RECIPES

    This gluten-free brownie brittle recipe is insanely crunchy and chocolatey! A fun twist on traditional brownies, you’ll quickly become addicted to this crispy treat. Surprisingly easy to make, pull this recipe out the next time you’re craving something sweet! Dairy-free & vegan option included!

    One day, while I was elbow-deep in a bag of store-bought brownie brittle I thought, I can make this! And, better yet, I can make it gluten AND dairy-free. So that’s exactly what I did. I can’t lie though, during the recipe development phase I was worried that the whole baking process might be a bit too difficult. But to my surprise, it was SUPER easy! I even made this same brownie brittle recipe a few times, waiting for something to go wrong, but it never did. I got perfect brownie brittle every single time.

    And just in case you’ve never had brownie brittle before – it tastes kinda like a chocolate-er, crunchier cocoa puff. Soft, fudgy brownies definitely have a special place in my heat …but so does this brownie brittle. It’s a totally different, exciting, and freaking delicious experience. I just love it, and I’m sure you will too!

    What You Need To Make Gluten-Free Brownie Brittle

    • Sugar – If you know me by now, you know I use coconut sugar whenever possible. I made no exception for this brownie brittle recipe. Though you can use whatever kind of sugar you’d like!
    • Semisweet Chocolate Chips – I prefer Enjoy Life Semi-Sweet Mini chocolate chips for this recipe. They’re dairy-free, but taste JUST like regular chocolate chips. You can of course use whatever chocolate chips you’d like. You can even use one cup of a chopped semi-sweet chocolate bar.
    • Neutral Tasting Oil – I used melted coconut oil in my recipe, but vegetable, canola, avocado, or even olive oil will work. We’re simply looking for an oil that you won’t be able to taste in the brittle. So anything with a super mild flavor will do!
    • Egg Whites – Yup that’s right, get rid of those yolks! The egg yolks make things soft and sort of cake-like, which is what we’re trying to avoid in this brownie brittle recipe. So either chuck the yolks or save them for your morning scramble.
    • Gluten-Free Flour – I’ve been using Bob’s Red Mill 1:1 Baking Flour for a few months now and have nothing bad to say about it. It’s a solid gluten-free flour that never fails to get the job done. You can use any 1:1 gluten-free flour blend, just please make sure it contains xantham gum.

    • Espresso Powder or Instant Coffee Granules – Espresso powder will enhance the chocolate in this delicious brownie brittle recipe!

    Adjust This Recipe To Your Dietary Needs

    • Make it Vegan: I haven’t tried it, but a vegan egg-substitute might work in this recipe. If you try it, please let me know how your brownie brittle turns out!

    • Add Gluten: You can use regular all-purpose flour in place of the gluten-free flour in this recipe.

    Gluten-Free Brownie Brittle Recipe

    5 from 2 votes
    Recipe by Samantha Course: DessertCuisine: AmericanDifficulty: Easy
    Servings

    18

    pieces
    Prep time

    5

    minutes
    Cooking time

    30

    minutes
    Total time

    35

    minutes

    This gluten-free and dairy-free brownie brittle is insanely crunchy and chocolatey! A fun twist on traditional brownies, you’ll quickly become addicted to this crispy treat. Surprisingly easy to make, pull this recipe out the next time you’re craving something sweet!

    Ingredients

    • 1 Cup Sugar, see Notes

    • 1 Cup Semi-Sweet Chocolate Chips, divided

    • 1/4 Cup Neutral Tasting Oil, see Notes

    • 2 Egg Whites

    • 1/2 Teaspoon Vanilla Extract

    • 1 Cup + 2 Tablespoons Gluten-Free Flour

    • 3 Tablespoons Cocoa Powder

    • 1/4 Teaspoon Baking Soda

    • 1/2 Teaspoon Espresso Powder or Instant Coffee Granules

    Directions

    • Preheat your oven to 350° Fahrenheit and line a large cookie sheet with parchment paper.
    • In a medium bowl, microwave 1/2 cup of chocolate and ¼ cup of oil in 30-second intervals until chocolate has completely melted. Then stir in the sugar. Brownie Brittle Process Photo 1
    • Add in the egg whites and vanilla extract, mix to combine. Then fold in the gluten-free flour, cocoa powder, baking soda, and espresso powder. Brownie Brittle Process Photo 2
    • Transfer batter to prepared baking sheet and spread into a thin layer (about 1/8-inch thick). Sprinkle with remaining chocolate chips and bake for 15 minutes. Brownie Brittle Process Photo 3
    • Remove from oven, slice into brownie brittle pieces, then bake for an additional 15 minutes. Brownie Brittle Process Photo 4
    • Remove from the oven, transfer to a wire cooling rack and let cool completely. Break apart into pieces and enjoy.Brownie Brittle Process Photo 5

    Recipe Video

    Notes

    • Sugar: I used coconut sugar, but you can use either regular white sugar or can sugar if you’d like.
    • Neutral Tasting Oil: Refined coconut oil, vegetable oil, canola oil, or olive oil will all work!

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    More Gluten-Free and Dairy-Free Desserts