Grain-Free Bagels
As you know, I have celiac disease, and therefore must follow a very strict gluten-free diet. When I was diagnosed with celiac disease in 2007, there were about 5 gluten-free products on the shelf at wholefoods, including bread that tasted like cardboard.
However, nowadays there are a gazillion (technical term) gluten-free products on the market at every grocery store. This is helpful in a lot of ways. However, for the most part, it is sad because most of these foods are heavily processed. Replacing processed wheat bread with processed gluten-free bread will not do much for your overall nutrient consumption.
I am truly grateful for the lack of gluten-free products on the market when I was diagnosed with celiac because it forced me to eat a naturally gluten-free diet, full of whole foods, instead of reaching for the nearest gluten-free bread, crackers, cookies, etc.
That being said, I do believe there are times when eating a cupcake, bagel, a really great sandwich or burger can be warranted, enjoyable, and that there are ways to do this in a healthier manner.
We have the greatest bakery in Dallas called Unrefined Bakery founded by a mother and daughter with celiac disease who wanted to provide allergen-free goodies for the community while using “unrefined” ingredients including organic and non-GMO flours, sugars, fats, dried fruits and nuts, and organic, free-range eggs. They make the greatest cupcakes, cookies, pies, cakes, and stuffing for thanksgiving. However, there are yet to come out with a bagel, which leaves me exploring ways to create bagels at home.
This bagel recipe was created after trying the bagel recipe from Elana’s pantry that I have made a few times. I love the texture and the subtle buttery taste. The ingredients are clean and I enjoy mixing in the flax meal, which is full of omega 3 fatty acids and provides the needed gelatinous quality that normally comes from the gluten in wheat flour.
I am going to continuously explore new gluten-free bagel recipes and new paleo bagel recipes. For now, please enjoy this version and feel free to mix it up, whether you are craving an everything bagel, a poppy seed bagel, or a cinnamon raisin bagel, use this bagel recipe as your base and explore.
There is one item that you definitely need to make this recipe, and that is a silicone bagel mold. Here is one colorful baking mold option from amazon:
Ingredients
1/4 cup golden flaxseeds finely ground
1/2 cup tapioca flour
1 cup blanched almond flour
2 tablespoons coconut flour
1 teaspoon sea salt
2 teaspoons baking soda
5 large eggs
2 tablespoons apple cider vinegar
2 tablespoons of honey
1 tablespoon poppy seeds
1 tablespoon of everything seasoning
Directions
Preheat oven to 350 degrees F.
Add a small amount of ghee or coconut oil to grease your 8x8 pan or utilize parchment paper. Dust with coconut flour or almond flour.
Combine wet and dry ingredients in separate bowls.
Add wet ingredients to dry ingredients.
One way to get the bagel mixture into the mold is to add the batter into a plastic ziplock bagel and clip one corner with scissors.
Try to make the bagels somewhat even. Sprinkle with desired toppings, i.e. poppy seeds or everything bagel seasonings.
Bake at 350 for 20-25 minutes. Make sure you can insert a fork or knife and that it comes out clean.
Let bagels cool for 30 minutes to an hour.
Enjoy in a breakfast sandwich or with some Kitehill dairy-free cream cheese. We used these bagels to go with our bagel and lox breakfast! It was delicious.
Use these bagels to make your bagel and lox!
