Everything Mini bagels

Gluten-Free & Grain-Free Bagels

Healthy doesn't always mean you sacrifice flavor
Eating grain-free / gluten free means eliminating any grains such as corn, wheat, oats, and rice from your diet. This way of eating originally started to grow popular as Paleo/Keto became more well-known and grains were linked to digestive inflammation issues. People have reported that after changing to a grain-free lifestyle they noticed better overall health including improved digestion and reduction in autoimmune symptoms.

Typical gluten-free breads usually contain grains such as rice, flour, and oats. Is this for everyone? No, but for me it was a must. After doing food sensitivity testing, I realized my body is sensitive to most grains. This pushed me in the direction to experiment with some incredible grain free flours. Cassava, Tiger Nut, Teff, and Buckwheat flours are my current baking staples! They are high in fiber, vitamins minerals and protein.

Traditional bagels are usually high in refined carbs, which may lead to a spike in blood sugar. Made from wheat, they are also loaded with gluten. This easy gluten, and grain free bagel is delicious, warm, or toasted. I made mine into minis so it was more of a side dish with an egg, veggies and fruit.


Prep time 10 minutes - Cook time 30 minutes


- Water

- 1 TBSP apple cider vinegar

- Parchment paper lined baking sheet

- 2 ½ tsp active yeast

- 2 TBSP honey

- 1 cup of warm water

- 1 cup almond flour , or ½ cup almond flour and ½ cup tigernut flour

- ¾ cup potato starch

- Trader Joe's " everything but the bagel " seasoning, or garlic, sea salt, poppy seeds, and sesame seeds

1. Bring a large pot of water to a boil, and add the apple cider vinegar. Preheat your oven to 450 degrees

2. Combine warm water (110 degrees) with the yeast and honey and whisk to combine. Let sit for 5 minutes until the mixture becomes active.

3. In a medium-size bowl, whisk together the almond flour, cassava flour, and potato starch. Add to the yeast mixture and stir to combine. If too dry, add 1 more TBSP of water. The perfect texture is just dry enough, but still a little sticky.

4. Roll dough into small balls, and stick your thumb through the center, creating a hole and stretching the dough to be bagel shaped.

5. Once the water is boiling, turn down to a strong simmer. Drop the bagels into the water, a few at a time. Once the bagels float to the top of the water boil them for 4 minutes.

6. Transfer the bagels to the prepared baking sheet, and sprinkle seasoning if you like. I love the Trader Joe's "everything but the bagel" seasoning, but you can be creative with this and make your own with garlic, onion, salt, and different types of seeds.

7. Bake for about 20 minutes until golden brown. Allow the bagels to sit for about 30 minutes before cutting into them. (This is the hardest part!)

These are best warm or toasted and freeze really well!

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