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

Gluten-Free Egg Bagels


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
  • 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
  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


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.
  • 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
  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.

dairy-free · gluten-free · recipes · sweets

Microwave Pumpkin Pie

Microwave Pumpkin Pie | Zovie Style

I came across a microwave pumpkin pie-in-a-mug recipe a few weeks ago, and of course had to try it. I wasn’t at all happy with how it turned out, though, so I came up with my own recipe instead. After a few tweaks, it’s finally ready to share. Best of all, it’s gluten-free, vegan, and allergy-friendly! (Pictured with whipped cream, but of course sub whipped coconut cream or your other favorite option if you need to avoid dairy.)

And, just like the Microwave Pumpkin Pudding recipe I shared a couple of years ago, this is a great way to avoid attacking the big pie as soon as it comes out of the oven!

Microwave Pumpkin Pie
Recipe Type: Dessert
Prep time: 6 mins
Cook time: 4 mins
Total time: 10 mins
Serves: 1-2
Gluten-free and vegan crustless microwave pumpkin pie.
  • 1/2 T flax seed
  • 1 1/2 T warm water
  • 1/2 c pumpkin puree
  • 3 T sugar
  • 1/4 t cinnamon
  • 1/8 t ginger
  • pinch cloves
  • pinch salt
  1. Combine flax seed and water in a microwave-safe ramekin or mug. Let sit for about 5 minutes.
  2. Add the rest of the ingredients and mix well.
  3. Microwave on high until a knife or toothpick comes out clean. Mine took about 4 minutes, but cooking times will vary depending on your microwave, so check it every minute or so. The top will look a bit drier than when you started, but it won’t look as set as a regular pie coming out of the oven, and it won’t be dry to the touch.
  4. Let it sit for a few minutes at room temperature, then refrigerate for a few hours, or put in the freezer for 30 minutes or so, until it’s chilled through.
  5. Serve with whipped cream or whipped coconut cream.


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
  • 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)
  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.
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.


dairy-free · gluten-free · recipes · sides/appetizers

Spinach & Artichoke Dip (Gluten & Dairy Free!)


Spinach & Artichoke dip is probably my favorite appetizer. But the standard recipe includes lots of dairy, and sometimes flour, too, so I set out to make a version that I can enjoy with my limited diet.

It was actually easier than I anticipated, and I think it tastes just like the dip you get at a restaurant. I don’t even miss the copious amounts of cheese (which is saying something)! The only “specialty” ingredient is nutritional yeast, which you should be able to find in the spice aisle of your health food store.

Spinach & Artichoke Dip (Gluten & Dairy Free!)
Author: Christa
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 6 to 8
Gluten & Dairy Free, Restaurant-Style Spinach & Artichoke Dip
  • 1 33oz jar marinated artichoke hearts
  • 2/3 c mayonnaise
  • 1/2 T minced garlic (3 cloves)
  • 1 T sugar
  • pinch cayenne
  • 1/2 t lemon juice
  • 1/4 t garlic powder
  • 1 t salt
  • 2 T nutritional yeast (plus more for topping)
  • 1 16oz bag frozen chopped spinach
  • olive oil
  1. Combine 1/2 of the artichoke hearts with the mayo and spices in a blender, food processor, or bowl with an immersion blender, and blend until no large chunks remain. Stir in remaining artichoke hearts (breaking up any large chunks into bite-sized pieces) and spinach.
  2. Spread in a 9×13 baking dish. Sprinkle nutritional yeast over the top, and drizzle with olive oil.
  3. Bake in a 375F oven for about 45 minutes, or until golden brown and bubbly.
  4. Serve hot with veggies, chips or crackers of your choice.


dairy-free · gluten-free · recipes · sweets

Microwave Pumpkin Pudding

Microwave Pumpkin Pudding | Zovie Style

I made my Thanksgiving pumpkin pie (a gluten-free, dairy-free, crustless version)  yesterday, and then of course promptly wanted to eat pumpkin pie. So, I whipped up this quick pumpkin pudding to avoid cutting into it.

I used an oversized mug for my pudding, (sort of like a mug cake, only pudding), but you could also double the recipe in a bigger bowl and then move the pudding to smaller dishes to cool and serve, just as you would a stove pudding.

Microwave Pumpkin Pudding

Prep time: 1 min
Cook time: 5 mins
Total time: 6 mins
Serves: 2
  • 3/4 c pumpkin puree
  • 2/3 c milk (dairy or non-dairy, I used almond)
  • 1 T tapioca starch (or corn starch)
  • 1 t cinnamon
  • dash ground cloves
  • dash nutmeg
  1. Combine all ingredients in microwave-safe bowl.
  2. Microwave on high, stirring after each minute, until the pudding starts to bubble and puff up. Stir.
  3. Refrigerate until lukewarm or chilled as desired. Top with whipped cream (or whipped coconut cream).