One thing I miss since going gluten free, bagels. I miss the taste of bagels, but since it has been so long since I've actually eaten a REAL bagel, I forgot what the taste like, so when I make my own it doesn't matter if they are not exactly like the real thing. They are close enough to the real thing to make me happy. I only make three at a time and I use quality ingredients, such as coconut flour, gluten free oat flour, and millet flour. I also use guar gum instead of xanthan gum because guar gum is from a bean plant and the latter is from corn, gross. Corn is gross. Here is my recipe, I also make my own gluten free challah, which is kinda like challah, but kinda not. Everything is measured out in weight, I use a food scale while baking to be more precise.
I came up with the recipe myself after looking at numerous gluten free bagel recipes online and deciding they were all crap!
Ingredients:
-35g Millet flour
-7g Coconut flour
-15g Oat flour, gluten free
-5g golden flaxseed meal
-3TBSP unsweetened coconut milk (I use So Delicious)
-7g guar gum
-1 packet stevia
-1/4 tsp Celtic sea salt
-33g egg white (from X-large egg)
-coconut oil cooking spray
-1tsp honey
-1big tsp non-aluminum baking powder (I use Whole Foods 365 brand)
-2-3TBSP water
Now if you are interested in making these bagels figure out the directions to make them. Seriously think about the process of baking and how easy it is. Remember ingredients make three small bagels, the entire calories in batter are 330.9 calories, 13.4 g protein, 51.1 g carbohydrates, 8.1 g fat, 16 g fiber and 4.6 g sugar. So you can make one large bagel, two bagels or three small bagels. I like to portion out the dough in three even parts and make three different types of bagels. I make an everything bagel with sun-dried tomatoes, poppy and sesame seeds, onion, garlic, olives, fresh basil and artichoke hearts. Then I make another bagel that is basil and dill and then lastly I add gelatinized maca powder to my last one.
Yummy!
Samantha V.♥✌♡✌♥
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