Have I mentioned before that I love bagels? I wish I had them on hand at all times. I recently shared a recipe for sourdough bagels with strawberry cream cheese.
The sourdough bagels are great! But not if you’re gluten free.
So I figured I better come up with a gluten free recipe too. This is my “whole wheat” bagel that is soaked (for your digestion), gluten free, dairy free, nut free and corn free. The teff gives a wheat flavor and color to the bagel.
The outside is a bit chewy. The inside is soft. The texture is perfect for kids – not too hard to chew.
I used a donut pan to make these bagels. If you don’t have a donut pan you can make them in a muffin pan – there just won’t be a hole in the middle.
Homemade bagels are great for a quick breakfast or they are easy to pack up for a school lunch.
Bagels also freeze well. So you can make a double or triple batch and keep your freezer stocked for easy meals.
Try the bagels with a variety of toppings – butter, coconut oil, jam, cream cheese, cashew butter or nut butter. You can also turn it into a sandwich with egg salad, salmon salad, chicken salad or locally made lunch meat.
You really can’t go wrong with a bagel. And this version is safe for almost everyone! An added bonus is that there are no gums or fillers in these bagels. Just pure, simple ingredients.
Do you enjoy bagels as much as I do? You have to give these a try.
- 1/2 cup tapioca flour
- 1/2 cup sorghum flour (or white rice)
- 1/4 cup amaranth flour (or brown rice)
- 1/4 cup teff flour
- 1/2 cup warm water
- 1 Tbsp. lemon juice or apple cider vinegar
- 1/2 tsp. active dry yeast
- 2 tsp. cane sugar
- 1 Tbsp. water
- 2 egg whites
- 1 tsp. extra virgin olive oil
- 1/4 tsp. unrefined sea salt
- 2 tsp. cane sugar
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- In a large bowl combine the flours. Stir to remove any lumps.
- Add the water and lemon juice. Mix. Cover. Let sit 7-24 hours.
- Grease a bagel or muffin pan.
- Combine the yeast, 2 tsp. sugar and 1 Tbsp. very warm water. Let sit 5 - 10 minutes.
- Add the egg whites and olive oil to the flour mixture. Beat one minute.
- Add the yeast mixture to the bowl. Beat 20 seconds.
- Add the salt, sugar, soda and cream of tartar to the bowl. Beat 20 seconds.
- Immediately pour the batter into the prepared donut pan, filling to the top.
- Place the donut pan in the oven. Turn on the oven light.
- Let rise 45 minutes.
- With the pan still in the oven, turn the oven on to 400*F.
- Set timer for 25 minutes.
- Remove the bagels from the pan and cool.
- Store in a bag at room temperature for up to a week or in the freezer for up to 6 months.
- Slice in half and serve with your favorite toppings.
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