baked goods · dairy-free · gluten-free · recipes

Gluten-Free Egg Bagels

bagels.jpg

I love bagels. Unfortunately, gluten-free bagels are ridiculously expensive (Udi’s are good, but $5-6 for 4 bagels). So, of course, I had to try making my own. This recipe for gluten-free egg bagels looked the most promising of what I could find, and I tried it out a few months ago. The first batch made some pretty small, dry bagels, so I’ve been tweaking the recipe since, and this is my best version yet!

These gluten-free egg bagels are nice, chewy bagels that toast up well for that bit of crunch on the outside, and softer inside. They are still a bit dense, but not too bad, and they satisfy those bagel cravings. Making bagels is a bit of process. It’s not terribly difficult, but it does take some time, so plan on a few hours to get these done (most of that time is hands-off, though!).

Gluten-Free Egg Bagels
Author: Christa
Prep time: 2 hours
Cook time: 20 mins
Total time: 2 hours 20 mins
Serves: 6 large bagels
Gluten-free Egg Bagels
Ingredients
  • 1 T active dry yeast
  • 1 c water, heated to temperature specified on yeast package
  • 1 T sugar
  • 1 1/2 c white rice flour
  • 1 1/2 c tapioca flour
  • 1/2 c sorghum flour
  • 1/2 c cornstarch
  • 2 t xanthan gum
  • 1 T brown sugar
  • 2 t salt
  • 2 eggs
  • 2 egg yolks
  • 1 T oil
  • 1/4 c sugar
  • 1 T baking soda
  • 1 egg, lightly beaten
Instructions
  1. Combine warm water, yeast, and 1 T sugar in a measuring cup or small bowl, and let sit until nice and foamy (5-10 minutes).
  2. Meanwhile, add the dry ingredients (white rice flour to salt) in the bowl of a stand mixer, and mix to combine. Add the eggs, yolks, oil, and yeast mixture, and mix (starting slow, then increase to med-high) until the dough comes together. Add a little more water if necessary (I added 2 T more water). The dough will be a bit sticky, and shouldn’t be dry.
  3. Divide the dough into six pieces. Take each piece, roll it into a flattened ball, and use your fingers to form a hole in the center, so it looks like a bagel. Place onto a baking sheet lined with parchment paper or a silpat. Cover lightly with oiled plastic wrap, and let rise in a warm place for about an hour.
  4. At this point, preheat your oven to 450F, and bring a large pot of water to a boil. Add the sugar and baking soda to the boiling water. Boil the bagels for 30 seconds on each side (I do 3 at a time), and then place them back on your baking sheet. Brush the tops with the lightly beaten egg.
  5. Bake at 450F for 5 minutes, then reduce the heat to 425F, and bake for an additional 15-20 minutes, until they are a deep golden-brown.

 

baked goods · dairy-free · gluten-free

Chocolate Chip, Banana, Flax, & Oat Gluten-free Muffins

muffins

I like to keep gluten-free muffins around for a quick on-the-go breakfast, but I’ve been getting a little tired of my standard pumpkin or banana muffins. I found this recipe for Gluten-Free Oatmeal Flax Muffins on Pinterest, and thought the banana-slices-on-top idea was interesting! Of course, I also had to add chocolate chips, and I changed the measurements around a bit, so my modified recipe is below.

These are really good! Even with the chocolate chips, they aren’t overly sweet, and the oats and flax add a bit more texture and make this a heartier (& healthier) breakfast. I was expecting the bananas to caramelize a bit from being on top, but that didn’t really happen. They do look fancy, though!

Chocolate Chip, Banana, Flax, & Oat Gluten-free Muffins
Author: Christa
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 12
Gluten-free Hearty Chocolate Chip, Banana, Flax, & Oat Gluten-free Muffins with dairy-free option.
Ingredients
  • 3/4 c milk (dairy or non-dairy)
  • 1 t white vinegar
  • 2/3 c gluten-free rolled oats
  • 2/3 c white rice flour
  • 1/3 c tapioca flour
  • 1/3 c flaxseed meal
  • 1/2 c brown sugar
  • 1/2 t xanthan gum
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t salt
  • 1/2 t ground cinnamon
  • 1 egg
  • 1 T oil
  • 1 t vanilla extract
  • 1/3 c mini chocolate chips
  • 1 banana, sliced into 12 pieces
Instructions
  1. Combine milk and vinegar in a small bowl. Stir in the oats, and let soak for 15 minutes.
  2. Meanwhile, combine the rest of the dry ingredients in a medium mixing bowl, stirring well to get out any lumps.
  3. Add egg, oil, vanilla, and oat mixture to the dry ingredients, and mix well. Stir in chocolate chips.
  4. Drop into greased muffin tin, evenly dividing the batter between the 12 cups. (About 1/4 c in each.)
  5. Place a banana slice on top of each one, and press it down until the sides, but not the top, are covered by the batter.
  6. Bake at 350°F for ~20 minutes, until a toothpick inserted in the center comes out clean.

baked goods · dairy-free · gluten-free · recipes

Double Chocolate Pumpkin Muffins

Double Chocolate Pumpkin Muffins | Zovie Style

A few weeks ago, I was planning on making some of my regular pumpkin muffins, when I thought, hey, I wonder if they would be good with lots of chocolate? Answer: why yes, of course they are! The pumpkin taste isn’t very noticeable, but it does bring a little more depth to the chocolate flavor, and makes the texture more muffin-like than cupcake-like. Not that chocolate cake isn’t a perfectly acceptable breakfast sometimes, but these make you feel like you’re being a little healthier while eating your chocolate for breakfast.

I’ve made these several times, and finally got around to taking pictures so I can share them with you! The recipe is based on my Allergy-Friendly Pumpkin Muffins, and is still adaptable to be allergy friendly. I did add an egg to this version, but an egg substitute should work just fine if you need to avoid those. By the way, that recipe is also good as banana muffins (use mashed bananas in place of the pumpkin, and I like to use ground ginger instead of the cinnamon) or bread (pumpkin or banana; bake in a loaf pan instead of muffin tins, for about an hour). I’m sure this recipe below would also be good using bananas in place of the pumpkin, if you have some that need to be used, or just feel like experimenting! Let me know if you come up with any yummy variations of your own!

{GF} Double Chocolate Pumpkin Muffins
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 12
Gluten-free, dairy-free, double chocolate pumpkin muffins
Ingredients
  • 1 c sugar
  • ¾ c white rice flour
  • ¼ c potato starch
  • ¼ c tapioca flour
  • ⅓ c cocoa powder
  • ¼ t xanthan gum
  • ½ t baking powder
  • ½ t baking soda
  • ¼ t salt
  • 1 egg
  • ¼ c oil (any kind)
  • ¼ c milk (dairy or non-dairy, any kind)
  • ½ t vanilla extract
  • 1 c pumpkin puree
  • ⅓ c mini chocolate chips (Enjoy Life brand is allergy-friendly)
Instructions
  1. Combine dry ingredients in a medium mixing bowl, stirring well to get out any lumps.
  2. Add egg, oil, milk, vanilla and pumpkin, and fold in until everything is combined. Stir in chocolate chips.
  3. Drop into greased muffin tin, evenly dividing the batter between the 12 cups.
  4. Bake at 350°F for 20 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Substitutions: Flour: Use 1¼ c of your favorite all-purpose gluten-free baking mix, or regular all-purpose flour if not avoiding gluten. Omit xanthan gum. Egg: A flax egg, or your favorite egg substitute should work in this recipe.

Enjoy!

baked goods · dairy-free · gluten-free · recipes

Allergy-Friendly Pumpkin Muffins

I think I’ve mentioned on here before that I found out in March that I’m allergic to peanuts. (I had no idea, which is pretty obvious if you look through the archives.) I’ve also been avoiding all grains except for rice, and am currently experimenting with dairy, trying to figure out what all I really am sensitive to. This leaves me with a pretty limited diet, which is why I haven’t been posting recipes lately.

I recently came across this gluten-free, vegan pumpkin cupcake recipe, and thought I’d give it a try while avoiding dairy. I’ve modified the recipe to suit my needs, and hopefully some of you will find this helpful.

These are really yummy, light, creamy muffins. The pumpkin is perfect for fall, and I’ve tried them both with chocolate chips inside (using these Enjoy Life mini chips, which are allergy-friendly), and sprinkled with cinnamon sugar (as pictured above). Also, since a can of pumpkin doesn’t quite make 2 batches, I had good results subbing in some applesauce for a second batch.

Allergy-Friendly Pumpkin Muffins

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 12
Gluten-free, dairy-free, egg-free, vegan pumpkin muffins
Ingredients
  • 1 c sugar
  • 3/4 c white rice flour
  • 1/4 c potato starch
  • 1/4 c tapioca flour
  • 1 t xanthan gum
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 1 t cinnamon
  • 1/4 c coconut oil
  • 1/4 c almond milk
  • 1 t vanilla extract
  • 1 c pumpkin puree
  • 1/3 c chocolate chips (optional)
  • cinnamon sugar, for topping (optional)
Instructions
  1. Combine dry ingredients in a medium mixing bowl, stirring well to get out any lumps.
  2. Add oil, milk, vanilla and pumpkin, and fold in until everything is combined. Stir in chocolate chips, if using.
  3. Drop into greased muffin tin, evenly dividing the batter between the 12 cups.
  4. Bake at 350°F for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Notes

Substitutions:
Flour: Use 1 1/4 c of your favorite all-purpose gluten-free baking mix, or regular all-purpose flour if not avoiding gluten. Omit xanthan gum.
Milk: Any type of milk, dairy or non-dairy, should work in this recipe.

Enjoy!

baked goods · gluten-free · recipes · sweets

Black Bean Brownies

TITK: Black Bean Brownies

It had been awhile since I’d made my Black Bean Brownies, so I decided it was time to pull out the recipe last week. These are a great way to satisfy a sweet tooth without being too unhealthy. Plus, the beans are great incentive to not eat the whole pan in one sitting 😉 Actually, they are more filling than normal brownies, so I tend to not want as many anyway.

You can’t taste the beans, although the texture is a little bean-like. Most people who have tasted these didn’t even know there were beans in them until I told them. However, because of the texture, if you don’t tell them, they might think you did something wrong (yes, this warning is from experience!)

Black Bean Brownies
Author: Christa
adapted from allrecipes
Ingredients
  • 1 (15.5 oz) can black beans, rinsed and drained
  • 3 eggs
  • 3 T canola oil
  • 1/3 c cocoa powder
  • 1/2 t salt
  • 1/2 t baking powder
  • 2 t vanilla
  • 3/4 c sugar
  • 1 t instant coffee powder
  • 1 c semi-sweet chocolate chips
Instructions
  1. Put all ingredients except chocolate chips into a blender, and blend until smooth.
  2. Pour into a greased 8- or 9-inch square pan. Sprinkle the chocolate chips over the top.
  3. Bake at 350F for 30 minutes, or until the edges start to pull away from the sides of the pan.

Enjoy!