Bagels. Yum. I miss those wonderful, delicious round pieces of doughy joy. After going gluten-free, bagels have never been the same. I pretty much gave them up cold turkey.
But I recently bought a donut pan* and have revived my interest in creating a gluten-free bagel recipe. I’ve been playing around with a few gluten-free bagel recipes I found online in search of satisfying my bagel craving. I’ve finally settled in on the one I share today – tweaked quite a bit from several recipes all meshed together to create this gluten-free bagel recipe of joy. I shared this recipe with the folks at Honeyville Almond Flour* too, mainly because I LOVE Honeyville’s Almond Flour. It’s. The. Best. Almond. Flour. Period. Trust me, the flour matters and if you want your recipe to turn out right, make sure you get Honeyville.*
(You can read my full post on the Honeyville blog!)
I’m Jewish – so as you can imagine, bagels are a huge part of my culture and holiday celebrations. At almost all Jewish celebrations, bagels are the main morning dish. One particular holiday that makes me feel most bagel-deprived is Yom Kippur. On Yom Kippur we fast all day long, and most Jews will break their fast with a bite from a delicious doughy bagel. Not me. I usually break fast with an olive. Sad.
But not any more.
I experimented with creating a gluten-free bagel of my own using almond flour as the main “flour” ingredient. I love this recipe – it’s nutrient-dense (because of the almond flour) and fiber-rich (because of the ground flaxseeds). This is definitely a guilt-free way to enjoy a yummy bagel!
Just so you know what you’re getting into – these bagels don’t taste like the bagels you know and love. They are much lighter and less dense. It’s more like a fluffy, light bread than a chewy, dense bagel. Regardless, these gluten-free bagels taste good and definitely fill that bagel void!
Remember, before you make these, be sure to invest in a donut pan* (or two) – the pan is essential to giving these bagels (and future gluten-free donut recipes) that special shape you know and love. The dough is wet so it cannot be shaped without the pan.
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