I hope by now you’ve got tried my Paleo Cinnamon Raisin Bagels! I made a decision to maintain the bagel love going to spice issues up since 2020 was the yr of constructing bread (no less than the folks I comply with on Instagram had been all making bread!). Maybe we are able to make this the yr of bagel making, whatcha suppose?
These Gluten-free Sesame bagels are extra bread-like than the cinnamon raisin bagels that are extra dense and chewy. I noticed after posting my preliminary recipe that individuals are very obsessed with bagel texture! So no less than you may have two choices to select from.
I slathered the bagel above with almond butter and natural apricot jam – heaven!
Please observe that this pictures on this submit is NOT Walker’s photographs which is why they’re soooo dangerous. I took them from my cellphone and since everybody went nuts on social media for the recipe, I needed to submit them immediately. So please don’t decide the deliciousness of those bagels by my horrible iPhone pictures, haha!
This is the recipe!
Breakfast & Brunch
Substances
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- 1 cup oat flour*
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- 1/2 cup and 1 tbsp tapioca flour
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- 1/4 cup coconut flour
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- 1 tsp baking soda
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- 1 tsp baking powder
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- 2 medium eggs
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- 1 tbsp apple cider vinegar
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- 1 tbsp maple syrup
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- 3-4 tbsp water**
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- 2 tbsp extra-virgin olive oil
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- 4 tsp sesame seeds
Directions
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- Preheat oven to 400F and line a baking sheet with parchment paper.
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- In a big mixing bowl, mix oat flour, tapioca flour and coconut flour, baking soda and baking powder. Combine along with a wire whisk.
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- In a small bowl, whisk eggs and mix with apple cider vinegar, maple syrup, water and extra-virgin olive oil.
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- Pour moist substances into dry substances and blend properly with wire whisk. Let batter accept a couple of minutes so coconut flour absorbs all of the liquid. As soon as blended use palms to kind right into a ball after which divide dough into 4 balls. See ideas if batter is just too sticky.
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- Kind right into a bagel by flattening the ball barely and poking a gap by means of together with your finger (see my video on Cinnamon Raisin Bagels for an instance).
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- Boil a big pot of water (not a rolling/tough boil in any other case bagel can collapse transferring round an excessive amount of). Add every bagel one after the other and let boil for 10-20 seconds or till the bagel rises to the highest of the water. Watch out the bagel does not get caught on the underside of the pot.
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- Place bagel from water instantly on to parchment paper lined baking sheet. Sprinkle 1 tsp of sesame seeds on high of every bagel. Bake for 20-Half-hour or till the bagel is cooked by means of.
Notes
Makes 4 massive bagels.
*I don’t recommend you attempt making your individual oat flour except you will be sure which you could get a advantageous flour texture. You’d be capable to try this in a excessive wattage blender, however doubtless not advantageous sufficient in a meals processor.
**Begin with 3 tbsp water and work into batter. Slowly add extra as wanted. I’ve put a variety right here since many individuals have mentioned their batter was too sticky and that is as a result of each flour is milled in a different way and could also be kind of absorbent.
In case your batter is just too sticky to kind right into a ball, add 1 extra tbsp at a time of tapioca flour and blend in together with your palms.
See my “troubleshooting ideas” beneath.
- In case your batter is just too sticky, let it sit for 2-3 minutes so the coconut flour can take up the moisture.
- If the batter stays sticky after sitting and will not kind right into a ball properly, add extra tapioca flour. Add it slowly, 1 tbsp at a time.
- If the batter is just too dry, add 1 tbsp water. Add it slowly, 1 tbsp at a time.
Please observe in case you modify the flour substances, I can not assure a profitable bagel. There are a number of components that you must contemplate if you make substitutions. With gluten-free flours, that you must alter the liquid components of a recipe if you make substitutions and that is why it doesn’t at all times work with a 1:1 ratio swap. Coconut flour is not technically flour which is why it’s so finicky if you attempt to make a sub. It’s dried coconut meat and reacts very in a different way than common flour.
Replace: I’ve had some folks ask about skipping the boiling half. This helps the bagel get chewy and likewise seals the skin.
Have a joyous day!
Pleasure xo