Gluten Free Grain Free Everything Bagels
Updated Feb 15, 2021, Published May 12, 2016
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It’s a funny thing – normally I don’t eat much bread or even think about bread very much. But the second I decide to cut back on carbs or grains it seems all I can do is obsess over bread, dream about bread, crave bread!
I want toast and sandwiches and bagels!
Thus, this Gluten Free Grain Free Everything Bagels recipe was born. Gluten, grain, and dairy free everything bagels.
These are perfect when you want something bready without the grains. And they are super simple to make. Just whip up a few ingredients and bake them in doughnut pans. Plus, as another added bonus, they are nicely portion controlled thanks to the doughnut pans.
Make sure you use gluten free almond flour not almond meal and cage-free eggs are always a better choice (I like Nature’s Yoke). You can substitute the tapioca starch with arrow root powder if desired.
Top them with whatever you like – I go for cream cheese, lox, chopped red onion, capers, fresh dill, and a squeeze of lemon juice.
How do you like your bagels?
Gluten Free Grain Free Everything Bagels
Ingredients
- Gluten free nonstick cooking spray
- 1¾ cups blanched almond flour plus more for preparing the pans
- ½ cup tapioca starch
- 1 teaspoon baking soda
- ½ plus ¼ teaspoon kosher or fine sea salt, divided use
- 5 large cage-free eggs, lightly beaten
- 1 tablespoon apple cider vinegar
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 teaspoons poppy seeds
Instructions
- Preheat oven to 350 degrees. Spray 2 (6 each) doughnut pans with cooking spray. Sprinkle with almond flour, tapping out the excess.
- Combine the almond flour and tapioca starch in a mixing bowl and whisk well to remove any lumps. Add the baking soda and ½ teaspoon salt and whisk. Add the eggs and vinegar and whisk.
- Spoon the mixture into the prepared pans, about ¼ cup batter per cavity.
- In a small bowl, combine the remaining ¼ teaspoon salt, granulated garlic and onion, and poppy seeds. Sprinkle some over the top of each bagel.
- Bake for 25 minutes or until the tip of a sharp knife inserted into the center of a bagel comes out clean and they are nicely browned. Let cool in the pans for 15 minutes.
- Leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you know the carb count? They look awesome!!
No, I’m sorry. There are probably carb counters you can look up on line.