I think that one of the biggest challenges of going gluten and/or grain free is the idea of not being able to enjoy those good ole comforting carbs. I certainly thought this to be true, being one who thought of plain pasta as the epitome of lazy comfort food. But truthfully, once I made the switch a few years back I was feeling so good and enjoying the way I was eating so much, I never really missed them. I do enjoy the occasional avocado toast on my low-carb paleo bread but that’s about it. But recently, a craving hit me, and I needed bagels. And so, after about 6 trials, I finally came up with this little number.
Typically with bagels, a dough is created and shaped into rings, then set to rise, then briefly boiled, and finally, baked. But since these lack the traditional glutinous wheat flour and yeast, and so decidedly nontraditional, I decided on a much quicker method. In my bagel recipe, the dough is made is just one mixing bowl (yay for less dishes!) and then baked in a silicon donut mold. I have been using this one.
The bagels do contain eggs but do not taste “eggy”, toast up very nicely, and definitely satisfy any bagel craving that might strike. These are great stored in the freezer!
paleo, gluten free, grain free, dairy free, low carb
If you make these I’d love to see! Share a pic or comment below or tag a photo on instagram @freshlydafna with #freshlydafna
Baked Paleo Bagels
paleo, gluten free, grain free, dairy free
Satisfy your bagel cravings with these baked Paleo-friendly babies. They are mixed up in just one mixing bowl and baked in a donut mold making this recipe super easy! These toast up very nicely and while these do have eggs these do not taste "eggy". Freezer friendly too!
- 1/2 cup warm water
- 3 tbsp apple cider vinegar
- 2 eggs
- 2 tbsp avocado or olive oil
- 2 1/2 cup almond flour
- 1 cup tapioca flour
- 1 tbsp coconut flour
- 2 tsp baking powder
- 1 1/2 tsp sea salt
- black/white sesame seeds
- poppy seeds
- everything bagel mix
Preheat oven to 350 degrees
In a medium bowl whisk together all the wet ingredients until well combined
Add in all the dry ingredients and mix until just well incorporated making sure not to overmix
Evenly distribute the dough into 6 bagel molds (about 3 heaping tbsp)
Sprinkle with toppings of choice (I like white and black sesame seeds or poppy seed)
Bake for 28-30 minutes or until turning just golden on the top
Remove from oven, let cool slightly until cool enough to handle, then pop bagels out of the molds and let cool for longer on a wire baking rack.
These freeze very well! Pre-slice them before freezing for easier toasting when ready to eat!