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Easy-Gluten-Free-Plain-Bagels

Paleo Bagels

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 4 small bagels 1x

Description

Healthy grain free, gluten free, nut free, yeast free and dairy free bagels made with tapioca flour and cassava flour.


Ingredients

Scale

Instructions

  1. Preheat oven to 425 degrees F.
  2. Fill a large pot with water and bring to a boil.  (Water should be around 3-4 inches deep.)
  3. In a large mixing bowl, combine tapioca flour, cassava flour, baking powder, xanthan gum and salt.
  4. Mix in eggs, shortening and honey first using a fork, then with your hands. 
  5. Add water one tablespoon at a time** until dough holds together and can be rolled into a ball.
  6. Separate dough into four balls. Shape each ball into a bagel.
  7. Place bagels in boiling water and cook for 1 minute on each side.
  8. Remove bagels from water and place on a parchment lined baking sheet.  Coat the bagels with an egg white wash (optional)***
  9. Bake in preheated oven at 425 degrees for 20 minutes, or until golden brown and cooked through.
  10. Remove from oven and cool on cooling rack.

Notes

*Flax or chia eggs may be used in place of the eggs.  1 flax/chia egg = 1 tablespoon ground flax/chia + 3 tablespoon water.  If making this substitution, you will need additional water to reach the proper dough consistency.

**Add water as needed.  Start with one tablespoon and add more if necessary.

***To make an egg white wash, whisk together one egg white and 1 tablespoon water.

Keywords: bagel, nut free, Paleo, breakfast, cassava flour