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Gluten-Free & Vegan Blueberry Crumble Muffins

Blueberries are one of my favorite fruits! These little bubbles are so delicious and versatile. Last, amidst the first shut down, I was inspired by pantry ingredients for everyday treats. I created this recipe for blueberry jam muffins because my husband and I were craving blueberry muffins one morning but it was snowy and cold in Montana which meant there were only $10 blueberries at the grocery store. I decided to turn to my favorite jam and turn them into muffins. Those muffins are truly one the easiest recipes to make for any occasion!

One thing that I love about blueberries is when they bake they become jammy and lightly explode. Back in college, my go to breakfast was oatmeal with blueberries, cinnamon honey and chia seeds. The way the blueberries explode when you bake them is one of my favorite things about these little fruits. Fast forward to today, I am still obsessed! During the Christmas season I started to develop this recipe for a standard blueberry crumble muffins. A pretty standard muffin you typically see at a coffee shop or bakery, but gluten-free and vegan.

Getting the texture of the cake crumb perfectly moist but also fluffy and lightweight can be a challenge for gluten free and vegan baking, but the added liquid from the blueberries gives this recipe a little more of a challenge. I tested and tested and tested (and ate!) tons of these muffins to ensure they were just perfect for you all! I love the sweet and sugary crumble on top for added texture and sweetness.

Let’s bake these muffins!

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Gluten Free & Vegan Blueberry Crumble Muffins

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12-14 muffins
  • Category: breakfast
  • Method: baking


These blueberry crumble muffins are everything you love about your bakery muffin but vegan and gluten free. A perfect sweet treat for any occasion, brunch or party!



– 1/2 cup of vegan butter

– 1 1/4 cups of granulated sugar

– 2 tsp of vanilla extract

– 1/2 cups of almond milk

– 2 tsp of baking powder

– 1/4 tsp of ground cinnamon 

– 2 1/4 cups of gluten-free flour (I use Bob’s Red Mill 1:1)

– 3 tbsp of almond flour

– 2 cups of fresh blueberries


– 2 tbsp of butter

 – 2 tbsp of sugar

– pinch ground cinnamon


  1. Preheat your oven to 350°f and line your muffin pan with muffin liners
  2. In your bowl with a stand mixer or a hand mixer, cream your vegan butter and your sugar until light and fluffy
  3. Next add in your vanilla extract, baking powder, cinnamon and almond milk
  4. Add in your gluten-free flour and almond flour until a batter starts to form
  5. Remove from the stand mixer or the hand mixer and using a rubber spatula, fold in your fresh blueberries
  6. Using a scoop, scoop the batter into your muffin liners approximately 3/4 full
  7. In a separate bowl, combine your sugar, vegan butter and cinnamon to form sand like texture
  8. Sprinkle the sugar on top of each muffin 
  9. Bake your muffins for 37-45 minutes until a tooth pick inserted comes out clean
  10. Let your muffins cool for about 40 minutes before eating – blueberries will be very hot!
  11. Enjoy!


I use only Bob’s Red Mill Gluten-free 1:1 flour in my recipe testing, it is the best on the market! 

Keywords: gluten free and vegan blueberry crumble muffins

Why fresh blueberries?

I developed this recipe using fresh blueberries rather than frozen because of the water content. As you know when you freeze blueberries they retain all their water and then start to melt and leak their juices out. This extra water content creates a gummy like texture within the cake crumb. I highly suggest using fresh blueberries for this recipe. If you don’t have access to fresh blueberries, try my jam recipe instead!

With Easter and Mother’s Day on the horizon, this the perfect recipe for a spring celebration! You can even make them ahead of time and store in a air tight container so your day of prep is just opening the container!

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Gluten-Free + Vegan Apple Butter Muffins

It’s that time of year, pumpkins, apples, cinnamon, and more! I live for 60°F weather, warm cinnamon baking in breads, cookies and maybe even a dash in my coffee. This past summer was hard for me. I love to bake every day but with no AC in our house and the work piling up, I felt like my baking inspiration missed me.

I don’t talk about it much, but I briefly talked about it in this post here, my husband is in the military, and with his job comes months of training, deployments, and time apart – which is not fun. The weight of the world in our country has been a lot to handle alone and my outlet has always been cooking. Since the temperature has dropped I am starting to find my groove again in the kitchen. Filling my mornings with a cup of coffee, a phone call with my husband, and something delicious baking in the oven.

In Montana, we don’t really have fall. We go from 90°F to a week of freezing cold, back to 60° for a little bit then bring on the snow! I try to capitalize on the fall feeling as early and much as I can before suddenly I wake up to 5′ of snow on the ground and sub-zero temps! So, I am definitely having my moment while it lasts!

One of my favorite apples to bake with is quite contrary to the baking world! The most common apple is by far the tart granny smith, but when I make spicy loaves of bread with cinnamon, nutmeg and apples I love to cook with Honeycrisp apples. They are bright, fresh, and crisp tasting and they hold those notes when they are baked, adding a delicious flavor to the recipe. One thing I love about these little muffins is that you can have them for breakfast and afternoon snack or dessert! They are perfectly sweet, bright, and literally taste like fall in one bite!

Let’s start baking!

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Gluten-Free + Vegan Apple Butter Muffins

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 9 muffins 1x
  • Category: muffins, bread
  • Method: baking


These gluten-free and vegan apple butter muffins are perfectly sweet, spicy and full of bright apple flavor. A perfect snack, or dessert to capture fall perfectly.



  • 1/2 or 1 cup of cubbed honeycrisp apple (skin on)
  • 1/2 cup of vegan butter
  • 1 cup of granulated sugar
  • 1 tsp of vanilla extract
  • 1 cup of dairy alternative milk
  • 2 cups of gluten-free flour
  • 1/2 cup of apple butter
  • 2 tsp of ground cinnamon
  • 1 tsp of ground nutmeg
  • 1 tsp of baking powder
  • 3 tsp of sugar for the top


  1. Pre-heat your oven to 350°f and line your muffin tin with parchment muffin liners or grease each cup with vegan butter
  2. In your bowl with a mixer cream your sugar and your butter together until smooth
  3. Next add in your vanilla extract, cinnamon, nutmeg and baking powder
  4. When that is combined alternate adding in 1/2 cup at a time, the dairy alternative mik and the gluten free flour until a batter forms
  5. Next cube 1/2 of your apple and gently fold it into your batter with 3 tsp of your apple butter
  6. Using a tablespoon, add one tablespoon to the bottom of your muffin liner, then a teaspoon of apple butter and top with another 2 tablespoons of muffin batter
  7. Continue this layering technique until you have filled 9 spots in your pan or until the batter is gone, sprinkle each some sugar before baking
  8. Bake for 30-35 minutes until a toothpick inserted comes out clean

Why Apple Butter?

When it comes to apple butter, I think people think it is actually butter. Like a Pecan whipped butter or cinnamon honey butter, but in fact, apple butter is just essentially fancy apple sauce…with way more sugar! I love to spread it on toast like a jam, bake with it, and even cover a fresh log of goat cheese with it for a holiday appetizer. The possibilities are endless!

Follow Along for Fall Baking Tutorials!

Follow my instagram for fall baking tutorials and more fun behind the scenes of my life, my cute dog and all the fun things I am baking this holiday!

Gluten-free & Vegan Blueberry Jam Coffee Cake Muffins

Well dang that is a mouthful! But, seriously, you will want a mouthful of these soft, sweet and subtly lemony coffee cake muffins.

A few weeks ago I got my order from Foodlyn in the mail and they had sent me the most beautiful looking blueberry lavender jam from Roots Kitchen. Since it is not quite fresh berry season here in Montana (we still have some snow on the ground), this jam was a great substitute for fresh berries in my blueberry coffee cake!

Among all this chaos that is in the world right now, I feel like my work life is busier than ever and I am really blessed to be working right now. I was feeling kinda weird with all that is happening in the world and really needed to just have a moment to myself to work through it. I was drinking my coffee and just taking a moment and felt like I was missing a little treat.

The next day, I grabbed this jam, my ride or die gluten-free flour (yes, I talk about it all the time! gotta love Bob’s Red Mill 1:1 – no sponsored – wish it was!) and set out to make these muffins…at 10pm.

Let’s get to baking!

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Gluten-free & Vegan Blueberry Jam Coffee Cake Muffins

  • Author: Paige


the best gluten-free and vegan blueberry crumble muffins of the season! full of fresh blueberry flavor but you can make these year round even when blueberries aren’t in season! 




  • 1 1/2 sticks of vegan butter (3/4 cup)
  • 1 cup of sugar
  • 1 tsp of baking powder
  • 1 tsp of vanilla
  • 3/4 cups of almond milk
  • 1 tsp lemon zest
  • juice from 1 lemon
  • 1/2 tsp of salt
  • 1 3/4 cups of gluten-free flour
  • 1/2 cup of blueberry jam


  • 4 tbsp of melted butter
  • 1 tsp of ground cinnamon
  • 68 tbsp of gluten free flour
  • 2 tsp of sugar


  1. Pre-heat your oven to 350°F and line your cupcake tin with paper liners ( I like the natural parchment ones)
  2. In your bowl of your stand mixer or with a hand mixer, cream your vegan butter and your sugar
  3. Add in your vanilla extract and baking powder after the sugar and butter are combined
  4. Next, add in your lemon zest and juice of a lemon
  5. Alternate 1/2 cup of gluten-free flour to 1/4 cup of almond milk until the batter is combined and smooth
  6. Scoop 2 tbsp of batter into your liners, top that with 1 tsp of blueberry jam and then 2 more tbsp on top of the jam to form a batter jam sandwich
  7. Complete the rest of the muffin liners with that sandwich technique
  8. In a separate bowl mix together your melted butter, gluten-free flour, sugar and ground cinnamon to form a crumb topping
  9. Top each muffin with about 2 tsp of crumb and place in the oven
  10. Bake for 30-35 minutes until cooked through
  11. Let cool and enjoy!

These little muffins are so dang delish I think they will start to be a staple in my weekly baking. If you don’t have any blueberry jam, you could use strawberry or raspberry! Really anything! I haven’t tested this recipe with preserves so I am not sure how that would work! But hey, give it a whirl!

They are sweet, tangy, bright and so balanced you will be so happy you made them! As always, tag me if you make them and we can bake together!

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Chocolate Miracle Cupcakes

The “OH MY GOD” Cupcake of your Dreams!

Let me just preface you all by saying, I am not being dramatic, at all! This is The cupcake of your dreams, the “I can eat 5 of these” and the don’t feel guilty cupcake. Two years ago, I was in full swing of recipe testing and developing for our wedding cake. I knew that as a baker, I had to make my wedding cake or I really wouldn’t love what anyone else made for me. Everyday after my full time job, I would bring out my mixer, my cake pans and all the ingredients to perfect my vegan & gluten-free vanilla cake recipe! After about 3 months and 4 recipes, I created, the most delicious vanilla cake.

I consider myself someone who loves chocolate and vanilla. My goal in the end of 2018 was to create the cupcake of your dreams. A chocolate cupcake that was sugar free, gluten-free, dairy free and drumroll please….low carb!

On a sunny Saturday afternoon, I grabbed my trusty kitchenaid, a notebook and my apron and set to the kitchen. My timer buzzed, I pulled the first batch out of the oven, waited impatiently staring at the cupcakes for 15 minutes to be cool enough to remove from the cupcake tin and sliced my first cupcake in half to examine the texture.

Not only were these deeply rich in chocolate flavor, but the texture was something that rivaled a 4 star restaurant chocolate cake. Full of air pockets, moist through the center, a firm top and a nice squish when you bit into it. These cupcakes were visually a work of art, and tasted like a devil’s food box cake mix. My house smelled like a bakery. The scent of chocolate and vanilla extract coated the air and I knew this recipe needed to be shared with the world!

Let’s take a step back! How many of you have had a “gluten-free/healthy” treat that tastes like grass? Me! I have had so many bakery items that were health, vegan, gluten-free, nut free, sugar free, you name it and they all tend to be very disappointing. I do not skimp on flavor. Having dietary restrictions myself and living with celiac, I made it a point to myself, family and community of gluten-free eaters to never create a recipe that was “meh”. This recipe is truly the “OH MY GOD” Cupcake of your dreams!

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Chocolate Miracle Cupcakes

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 10 cupcakes


the healthiest cupcake you will ever eat! close to no net carbs and tastes like a boxed cake. yes you read that correctly!



– 1 cup of egg whites (room temperature)

– 1 tsp of baking soda

– 1 tsp of baking powder

– 1 tsp of vanilla extract

– 1/2 cup of almond milk

– 1/2 cup of flax meal

– 1 tsp of peanut butter per muffin (optional filling)

– 2 tsp of stevia

– 2 tbsp of maple syrup

– 1/4 tsp of salt

– 1/2 cup of unsweetened cocoa powder

– 2 tbsp of coconut flour

– 3 tbsp of melted coconut oil


– 4 tbsp of room temp vegan butter

– 2 tbsp of cocoa powder

– 1 tsp of vanilla extract

– 1/4 cup of canned coconut milk

– 3 cups of powdered sugar


1. preheat your oven to 350° F and grease your cupcake tin (make sure you get in the edge)

2. in a bowl with either a stand mixer or a hand mixer with the whisk attachment, whip your egg whites for about 10 minutes until soft peaks form and they are white in color

3. while your egg whites are whipping, in a separate bowl mix together your dry ingredients (baking soda, baking powder, stevia, salt, cocoa powder, flax meal and coconut flour

4. when your egg whites have reached soft peaks, with the whisk attachment moving, slowly add in your coconut oil, vanilla extract, maple syrup and almond milk

5. remove the bowl of egg whites from the mixer and slowly (1 cup at a time) fold the egg whites into the dry mixture until fluffy and fully combined. *be careful on step 5. you want to keep air in your egg whites while adding in your dry mixture this creates lightness in your cupcake*

6.add 1/2 cup to batter to each cup in your cupcake tin – if opting to add Peanut butter, add 1/4 cup of batter, a scoop of peanut butter and the remaining 1/4 cup of batter on top – repeat until batter is gone

7. Bake for 20-25 minutes until crackly on top and a toothpick inserted into the center comes out clean

8. let the cupcakes cool for about 30-40 minutes until removing them from the tin

9. To make the frosting, cream your vegan butter in your mixer with a whisk attachment

10. add your coconut milk, cocoa powder and vanilla extract until fully combined

11. slowly add in your powdered sugar 1 cup at a time until fluffy

12. using a spatula or a piping bag frost your cooled cupcakes

13. eat and enjoy!

Plain or with Frosting?

This recipe can be eaten as a chocolate muffin (without frosting) or as a cupcake for any occasion with frosting. Something that I find hard when making frosting healthy, is that you really do need a powdered sugar to help whip your vegan buttercream. Although, the cake itself in your cupcake is sugar free, a little frosting never hurt anyone! It’s simply the best of both worlds, healthy cake, rich, creamy, sweet frosting! If chosen to omit the frosting, these muffins are perfect for breakfast room temp, warmed up as an afternoon snack for tea or perfect for an after dinner indulgence!

Now that we have established the fact that this recipe is what dreams are made of, let’s start baking!

The goal with this recipe was to create a cupcake that was healthy, delicious and something you could bring to a party and surprise your friends with its flavor and health! If you guys make these, please tag me in your Instagram pictures so I can see your creations! Cheers to happy baking and a healthy life!

gluten-free apple spice cupcakes

Leaves have fallen, the air is starting to get REALLY crisp and all I can think about is apple spice, cinnamon and cozy nights by the fire! Apples and all things cinnamon make my heart sing, truly apple season is the most wonderful time of the year!

I live in a neighborhood here in Utah that is known for the abundance of fruit trees! When the weather started getting cool enough, apple blossoms started to bloom and form buds. Soon, the trees were heavy with apples and ready to pick! I have been knees deep in our neighborhood harvest and loving every moment of it!  

From baked apples and cinnamon, to apple fritters and now my kombucha apple spice cupcakes, I have been embracing the harvest! Last year was my first year hosting Thanksgiving dinner. We were living in Florida and it was just my husband, me, and our friend. It was our first holiday as a married couple, and our friends first holiday away from his family. I wanted to make it the best holiday ever. I cooked for 2 days to prep dinner and it was a real success! This year, we are going to my parents house with 20 other people and I am in charge of curating the menu! SCORE! Since my sister and I both have celiac, we are having a 100% gluten free dinner with some vegan options as well! For inspiration, follow along our Thanksgiving menu below!

We’re starting the meal off with tons of fresh roasted vegetables with herbs and hearty mashed potatoes! A side of cornbread, a big green salad with roasted squash and pomegranates, sweet and tangy cranberry sauce, and the main event being a roasted turkey! At the moment I am keeping my kombucha apple spice cupcakes at the forefront, and will add a few pies to the menu probably the day of!

These cupcakes are super easy to make, and clean-up is a breeze! The full pieces of apple baked into the middle add a great deal of texture and flavor. A subtle pink lady apple icing tops off the palate and brings the meal full circle!

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gluten-free apple spice cupcakes

  • Author: Paige
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 12 cupcakes


full of apples, flavor and fall deliciousness!



– 3 peeled and cubed green apples

– 1 cup of pink lady apple Health-Ade Kombucha

– 1/2 cup of vegan butter

– 1 tsp baking powder

– 1/2 tsp salt

– 1/2 tsp ground nutmeg

– 1 tsp ground cinnamon

– 2 cups of sugar

– 1 tsp of vanilla extract

– 1/2 tsp ground ginger

– 3 cups of gluten-free flour blend


– 1 tbsp of vegan butter

– 2 tbsp of gluten free oats

– pinch of ground cinnamon


– 2 tbsp of pink lady apple kombucha

– 1/2 cup of powdered sugar


  1. preheat your oven to 350°F and grease or line your cupcake tin
  2. in a small saucepan on medium low heat, reduce your kombucha and sugar together until fragrant and brown in color, once brown add your butter and let it reduce further about 5 minutes
  3. peel and cube your apples in preparation for your cupcakes
  4. in a bowl add your flour, spices, remaining cup of sugar and baking powder, stir until combined
  5. pour your reduced liquid into the bowl of the dry ingredients and whisk until there are no clumps
  6. fold your cubed apples into the batter until evenly combined
  7. in a smaller separate bowl combine your streusel ingredients and set aside
  8. scoop about 1 cup of batter into each cupcake mold, top with crumb topping and bake for 15-22 minutes until golden brown
  9. remove from the oven and let cool completely
  10. mix together your kombucha and powdered sugar to form an icing, drizzle over cooled cupcakes and enjoy!

Double the recipe, drop them off at a local retirement home or homeless shelter and share the joy of home cooking with your local community! That’s what Thanksgiving is all about, being thankful for the moments you have and the ability to share those joys with your friends, family and community. Give the gift of joy, cheerfulness and love this Thanksgiving. A smile, and a fresh baked cupcake can go a long way! Cheers to a healthy and happy holiday season.

Gluten-Free & Vegan Cinnamon Rolls

I have been slacking on creating recipes this month, and to be honest, my brain is flat out mush from the early mornings, full time job and freelance work! I am in a slump and was finding myself staring blankly at the gluten-free section of the grocery store today and suddenly I started to crave cinnamon rolls.

THAT about sums up my inspiration lately. It’s been really bad! I grabbed the supplies I needed, checked out and immediately whipped up a batch when I came home! I haven’t published this recipe yet just because I hadn’t perfected it yet for the public, but y’all it’s here. THEY ARE HERE! 

They are so delicious, flakey, sweet but also spicy! The coconut oil adds a richness that butter doesn’t give many desserts. I gotta say, it’s hard to not eat all the cinnamon rolls!

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Gluten-Free & Vegan Cinnamon Rolls

  • Author: Paige
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 12 cinnamon rolls 1x


the easiest, homemade gluten-free cinnamon roll you will ever make & eat! It also happens to be vegan!




– 1 packet of active dry east

– 1 cup of cashew milk (or dairy alternative)

– 1 tsp of coconut oil

– 1 tbsp of sugar

– 1 tsp of baking soda

– 1 tsp of baking powder

– 2 1/2 cups of gluten-free flour

– 2 tbsp of sugar (additional)


– 1 cup of sugar

– 2 tbsp of coconut oil

– 2 tbsp of ground cinnamon


– 1/4 cup of cashew milk or dairy alternative

– 2-3 tbsp of vegan butter

– 3 -3.5 cups of powdered sugar

– 1 splash of vanilla

– pinch of salt


  1. in a small saucepan heat your milk to 110°F (any hotter will kill your yeast and your rise!)
  2. once your milk hits the correct temperature, add your milk to a bowl with your 1 tbsp of sugar and packet of yeast
  3. set aside your yeast, milk and sugar for 10 minutes, bubbles start to form
  4. in a bowl, whisk together your gluten-free flour, baking soda, baking powder, and additional 2 tbsp of sugar
  5. using a fork, or a pastry knife, cut the coconut oil into your gluten-free flour mixture
  6. pour your proofed yeast, milk and sugar mixture into your gluten-free flour mixture and combine with a fork until smooth * be careful not to over mix
  7. preheat your oven to 350° F and grease a circular dish with vegan butter or line with parchment paper
  8. place two large pieces of parchment paper on your counter, your dough will go between them
  9. place your dough, between the parchment and roll your dough out over the parchment paper *this will prevent sticking
  10. roll your dough to be 1/2″ thick in a semi-square shape
  11. melt your coconut oil and mix your sugar and cinnamon into the melted oil
  12. remove the top layer of parchment paper and spread the sugar mixture over the dough
  13. grabbing the end of the parchment start to fold it on itself so the dough starts to roll into a long tube
  14. finish rolling until the entire cinnamon roll dough is rolled upon itself
  15. using a string or a knife cut your cinnamon rolls 2-3″ thick and place swirl side up in your baking dish
  16. bake for 25-30 minutes until golden brown and the dough is fully cooked
  17. while your cinnamon rolls are cooking, mix your milk with your powdered sugar, salt and vanilla extract to form your icing
  18. coat your cinnamon rolls in icing while semi warm from cooking
  19. eat and enjoy!


* keep your milk temperature until 110°F in step 1

* try to keep mixing of the dough to a minimum while mixing your wet into your dry ingredients

A perfect weekend breakfast and even an afternoon snack!

Packed with the goods not the gluten!

Gluten-Free Rosemary Pretzels

Gluten-free pretzels are my kryptonite! I was obsesssssssssssed with making pretzels when I was in college because they were so easy to make and delicious! But that was before the celiac diagnosis! You can grab my vegan pretzel recipe here!

Rosemary is my favorite!

Growing up my mom use rosemary in everything and it truly is my all time favorite herb! We had a big ‘ole rosemary bush in our front yard and my mom would call me over, hand me a pair of herb scissors and ask me to chop a few sprigs! I day dream about the day that I can have an herb garden with a big bush of rosemary for this recipe, potatoes, cocktails… you name!

This recipe is SO easy! It takes 1 bag of KNOW foods bread mix, some rosemary, vegan butter & viola! I topped mine with some everything seasoning but you can eat them plain, with salt pepper, or sugar!

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Gluten-Free Rosemary Pretzels

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 9
  • Total Time: 24 minutes
  • Yield: 12 pretzels


savory, tender, melt in your mouth healthy pretzels!


– 1 package of KNOW foods bread mix

– 1/3 cup of water

– 1/2 cup of gluten-free flour

– 2 sprigs of rosemary


  1. preheat your oven to 350° F and line your baking sheet with parchment paper
  2. in a bowl combine your water, gluten-free flour, and package of bread mix
  3. dice your rosemary leaves and add to your batter
  4. pinching a small amount of dough, roll it into long noodle like shapes and wrap into a pretzel
  5. top with a pinch of salt and bake in the oven for 7 minutes
  6. remove after 7 minutes and brush with melted vegan butter
  7. add back into the oven and bake for another 2 minutes until golden brown


– if your dough is too wet to roll, add more gluten-free flour by the tbsp.

– if the pretzel shape is advanced feel free to make pretzel bites!

Using a mix that is gluten-free, healthy, delicious and easy to use is KEY sometimes! I am all for the cooking from scratch and literally my happy place is cooking for a dinner party. But, after a long week sometimes you just need an easy appetizer that tastes amazing, and this mix helps you out!

let me know how you like them!

Tag me so I can see your pretzel creations! You can always fold your pretzels into balls or twists!