There are folks out there who go nuts for bagels. I am not one of those people. I never disliked them or anything and, way back when, in my early marathon and triathlon days, I always chewed my way through one during post-race festivities. But when it comes to things on the gluten-filled baked good menu that I miss, well, bagels don’t even make my list.
So, why, you might ask, would I bother to make gluten free ones?
Sometimes I am just in the mood to bake. And usually that also means I am in the mood to experiment with something new.
I recently downloaded Elana Amsterdam’s Paleo Cooking from Elana’s Pantry and came across her bagel recipe.
The photos looked great. I had everything I needed on hand and there wasn’t much time required either. Something I’ve been very short on this week, I have a new job, and that means new people to test out my baking experiments on!
So despite being time-crunched trying to balance all my various commitments with this new position, I still felt the need for some kitchen time.
So bagels it would be!
Trouble is the recipe requires a donut pan. I only have one mini-donut pan. It makes 12 teeny tiny bites. I cooked the rest of the batter in a mini tart pan. Yes I have a thing for mini desserts.
After this experiment, I think I’m headed out to buy a full size donut pan.
I doubt a bagel purist would be satisfied with these bagels, but to me it was better than a bagel. The texture is light with a lot less chew than a traditional bagel, which to me is a plus.
These are definitely worth a try. I’d love to hear how these come out for you.
I don’t know if maybe they are more bagel like when baked full size. I’ll get back to you on that one. For now I’m going to enjoy these little savory bites with my scrambled eggs in the morning!
On another note, I’m going to play the new job excuse card for my lengthy lag between blogs and pinterest posts and anything fun related to Red Apron Cooking!
1 ½ cups almond flour
¼ cup golden flax meal
1 TB coconut flour (plus more for dusting the pan)
1 teas baking soda
¼ teas salt
2 TB apple cider vinegar
Herbs de Provence
Maldon sea salt flakes
Preheat oven to 350.
Prepare a donut pan with coconut oil and a dusting of coconut flour.
In a food processor combine almond flour, flax, coconut flour, baking soda and salt until combined.
Add eggs and vinegar and mix.
Place batter into a piping bag or Ziploc bag with the corner cut out. Pipe into prepared pan.
Sprinkle with salt flakes and herbs. You can also use poppy seeds here, onion flakes, other herbs or nothing at all.
Bake 20-25 minutes until knife inserted in the center comes out clean. Cool in pan for an hour. Serve or cool completely and store in an airtight container in the fridge.