Real Healthy Bagels

Best gluten and grain free bagel recipe realhealthyrecipes.com

Oh, you thought going grain-free meant no more bagels? Not in my universe.

True story: I used to eat a bagel sandwich for breakfast every day. And not just any bagel sandwich…this was a chocolate chip bagel, toasted with cream cheese, filled with scrambled egg, cut into four pieces and then dipped in ketchup. Kinda weird…but I loved it!

There’s a grocery store nearby that bakes these amazingly fluffy, soft bagels. B and I would go on the weekends and buy a couple dozen bagels to get us through the week. Cinnamon raisin, everything, plain, blueberry, jalepeno, and of course my chocolate chip. When we decided to change our eating habits to become healthier, we kissed our bagel-eating days goodbye.

And so for the past 6 years we haven’t eaten bagels.

Until now! This past weekend it hit me that I could come up with a grain and gluten free bagel recipe using my donut pan. I first tried it out with a plain bagel topped with poppy seeds, then followed that up with a cinnamon raisin variety. Let me just say: YUM!

I used yeast in the dough, which I think gives it an authentic bagel flavor. Between the two flavors I like the cinnamon raisin better…that is until I try it with chocolate chips next time 🙂

So if you’re working hard on eating healthy – avoiding gluten, grains and cane sugar – then give this recipe a try when you’re craving a big fluffy bagel. Enjoy!

Plain Bagels
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 12

INSTRUCTIONS

  1. In a small bowl, combine the warm water, honey and yeast. Mix carefully with a fork. Set aside for 5 minutes, until foamy.
  2. Preheat the oven to 350 degrees F. Generously grease a donut pan with coconut oil.
  3. In a food processor, combine the almond flour, flax meal, coconut flour, baking soda and salt. Add the eggs, vinegar and yeast mixture, and mix until thoroughly combined.
  4. Transfer the batter into the prepared donut pan, using your fingers to smooth out the bagel tops. Sprinkle with poppy seeds and bake for 20-25 minutes, until golden. Cool in the pan for about an hour before eating. If the holes filled in during baking then use a knife to carefully remove that piece, leaving the traditional bagel hole. Enjoy!
NUTRITION

Serving size: ½ bagel     Calories: 157     Fat: 10     Carbohydrates: 8     Sodium: 128     Fiber: 3     Protein: 7    
Best gluten free cinnamon bagel recipe realhealthyrecipes.com

These cinnamon bagels are my favorite…so yum.

Cinnamon Raisin Bagel Recipe

Cinnamon Raisin Bagels
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 12

INSTRUCTIONS

  1. In a small bowl, combine the warm water, honey and yeast. Mix carefully with a fork. Set aside for 5 minutes, until foamy.
  2. Preheat the oven to 350 degrees F. Generously grease a donut pan with coconut oil.
  3. In a food processor, combine the almond flour, flax meal, coconut flour, cinnamon, coconut crystals, baking soda and salt. Add the eggs, vinegar and yeast mixture, and mix until thoroughly combined. Remove the food processor blade and use a large spoon to fold in the raisins
  4. Transfer the batter into the prepared donut pan, using your fingers to smooth out the bagel tops. Bake for 20-25 minutes, until golden. Cool in the pan for about an hour before eating. If the holes filled in during baking then use a knife to carefully remove that piece, leaving the traditional bagel hole. Enjoy!
NUTRITION

Serving size: ½ a bagel     Calories: 186     Fat: 11     Carbohydrates: 15     Sodium: 136     Fiber: 3     Protein: 7    

 

Gluten and grain free bagel recipe realhealthyrecipes.com

These are simply delicious. Try it sliced and toasted.

link

Comments

  • Marilyn March 9, 2014 at 1:39 pm

    I am wanting to try this recipe. I tried the almond bread and love it, so this one is next…. (“one recipe at a time!”). I don’t have a donut pan, so do I really need one or is there a way to get around it? Maybe not, but thought I ask.. Thank you!

    • Diana March 11, 2014 at 12:06 am

      Hi Marilyn,
      The only way to make perfectly shaped bagels with this recipe is to use a donut pan. However, if you don’t mind bagels that aren’t symmetrical, then feel free to use a greased baking sheet and to shape them into bagels as best you can. it will still taste really good 🙂

  • Megan Farrar April 4, 2017 at 5:50 pm

    Hi! I know it’s not really what you intended for your recipe, but I cannot find a recipe for bagels using a donut pan except yours! I’m not a fan of gluten free. How would you recommend making them with regular bread flour?

    • Diana April 4, 2017 at 8:35 pm

      Hi Megan,

      Thanks for reaching out! You can substitute regular all purpose flour and blanched almond flour 1:1.

      Hope this helps! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: