I've never been a huge bagel fanatic (except when I've had a few too may gin & tonics) but for some reason, I've been craving bagels lately. There are a few options for satisfying a killer bagel craving. There are some decent gluten-free bagels out there and they work when only a carb bagel bomb will do. You can make your own, boiling and all, or you can simply go without. Gluten-free store bought bagels are insanely expensive and not so great for you and well, making bagels isn't for the faint of heart. So what do you do when you gotta have the good stuff? You google a solution, obviously.
After searching for grain free bagels recipes, I stumbled across this recipe on nutritionist Maria Emmerich's blog a few weeks ago and have been itching to try them ever since. I was skeptical, especially since I'm a coconut flour newbie, but these bagels totally exceeded my expectations.
They're light, fluffy and are a cinch to make. The only special equipment you need is a donut pan but you could also simply use a muffin tin. These bagels are a bit delicate and have a muffin-esque texture - if you crave something a bit studier, simply use all eggs instead of eggs and egg whites. These make great bagel pizzas and are excellent toasted. Bagels for everyone!
Grain-free Bagels Slightly adapted from Maria Emmerich Yields: 6 bagels
1/4 cup coconut flour 1/4 cup protein powder (here is my favorite) 2 tsp. ground flax seed 1 tsp. baking powder 1/4 cup coconut oil, melted 3 eggs + 2 egg whites (or 5 eggs) Pinch of salt
For cinnamon bagels add: 2 tsp. ground cinnamon, 1 tsp. vanilla extract, liquid stevia to taste
1. Preheat oven to 375F and grease your donut pan very, very well. Set aside. 2. Combine first four ingredients in a bowl and whisk to combine. 3. In a separate bowl, combine remaining ingredients and whisk well. 4. Add dry ingredients to wet ingredients and whisk until fully incorporated. 5. Bake for 15-17 minutes until bagels bounce back when touched. 6. Let cool and remove from donut pan.