Grain Free Everything Bagels (Grain Free, Gluten Free, Dairy Free)

Okay, Quarantiners! You need some GRAIN FREE EVERYTHING BAGELS IN YOUR LIFE! Been making these for months now and have mastered them. Meaning – it’s time to share them with you.

I took grains out of my diet a few years ago when I was first diagnosed with Hashimoto’s.

Grains can actually be an inflammatory trigger for many, causing digestive upset, indigestion, and bloating. This is especially the case for those suffering from any level of autoimmunity. When I removed them, my own bloating reduced significantly.

Now, if you’ve been a part of my community for a while, you know that I’m a huge baking enthusiast.

When I initially went grain-free, I was a little worried that I wouldn’t be able to do as much baking as I’d like…but, I rose to the challenge and started testing new recipes in the kitchen.

These everything bagels are grain-free, gluten-free, and dairy-free. They’re also lower on the glycemic index than a classic bagel, they’re loaded with way more nutrients, and they are downright delicious too!

I love to whip up a breakfast sandwich with these babies. Give them a try and let me know what you think!

 

Print

Grain-Free Everything Bagels

Ok, Quarantiners! You need some GRAIN FREE EVERYTHING BAGELS IN YOUR LIFE! Been making these for months now and have mastered them. Meaning – it’s time to share them with you

Author Samantha Gladish

Ingredients

  • 1 cup arrowroot flour
  • 1 cup cassava flour
  • 4 medium eggs
  • 1/4 cup avocado oil
  • 3 tbsp nut milk
  • 1 tsp baking powder
  • 1 pinch sea salt
  • to taste Everything But the Bagel Seasoning (or you could just sub for sesame seeds). I got my seasoning from Trader Joes.

Instructions

  1. Preheat oven to 350.

  2. Line a baking sheet with parchment paper. Meanwhile, boil a big pot of water. In a blender, add all of the dough ingredients except for the EB seasoning.

    Once combined, (it might be a bit sticky) transfer the dough to your parchment-lined baking sheet.

  3. Use your hands to form a ball (again – it might be a bit sticky.

    I find leaving it for a few minutes helps make it less sticky, but you could always sprinkle some cassava flour on your parchment to help you better work with the dough).

  4. Then separate into four equal parts. Use your hands to roll each part into a round ball, then using your thumb, poke a hole in the middle, keeping the bagel intact.

    Gently flatten and form your bagel. Once the water is boiling, gently drop them in the water.

  5. Once each one floats to the top (about one minute), transfer back to your baking sheet. Sometimes they can get stuck in the bottom of the pot, so pay attention and use your spatula to unstick it.

  6. After all, are placed onto the baking sheet, brush each bagel with a bit of olive oil (optional) and sprinkle with EB seasoning. Bake 23-25 minutes.

 

 

SHARE THIS!

Share on Pinterest

Leave a reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>