Homemade Gluten-Free Bagels
User Reviews
5
Homemade Gluten-Free Bagels
Description
The Homemade Gluten-Free Bagels recipe blends coconut, collagen, and oat flours to create a dough that rises with baking powder, giving a light texture without yeast. The batter is shaped in a donut tray and brushed with whipped egg whites before sprinkling sea salt on top, leading to a subtly savory crust. Their texture is delicate and slightly crumbly, especially after chilling, but softens again when toasted or brought to room temperature. These bagels accommodate customization through seed toppings or bagel seasoning as desired.
The preparation involves melting coconut oil and combining it with eggs and hemp milk to hydrate the dry ingredients, ensuring no lumps in the batter. Baking at 350°F for 20 minutes creates a gently baked bagel with a lightly firm exterior. Given their delicacy, there is emphasis on careful loosening from the pan and gradual removal once cooled slightly.
Because these bagels use baking powder instead of yeast, they will not expand as much as traditional bagels, making their size and texture unique. Adding seeds or a seasoning mix on top can enhance the flavor experience to suit personal preference. They can be sliced and served fresh or toasted for different textures.
Removing the bagels while warm helps prevent breakage, but patience is needed to carefully loosen and transfer them to cooling racks. Storage in the refrigerator will firm them significantly, but warming or toasting will revive their softness. Handle them gently when slicing to avoid crumbling due to their tender crumb.
Ingredients
- ¼ cup coconut flour dairy-free
- ⅛ cup collagen powder
- ⅓ cup oat flour make sure it's gluten-free
- ½ tbs oat flour
- 1 teaspoon baking powder
- 3 egg
- 3 tbs coconut oil measured solid
- 1 tbs hemp milk
- 1 tbs egg dairy-free, white
- ¼ teaspoon salt sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a bowl, combine the first four (dry) ingredients.
- Melt the coconut oil.
- Add the eggs, coconut oil, and hemp milk to the dry mixture and mix until no clump remain. Grease a donut tray.
- Portion the batter into four compartments in the tray. Use a silicone spatula to divide them, press them down, and shape them.
- The batter will be starting to firm up.
- Whip the egg whites with a fork. Use a silicone brush to brush the top of the donuts with the egg whites. Sprinkle sea salt over the tops.
- Bake for 20 minutes.
- Remove from the oven and let sit for 5 minutes. Using a silicone spatula, get between the donut and the pan to start to loosen them.
- Be careful as they’re delicate. Once loosened, let sit another five minutes and then finish removing the donuts carefully and placing them on a cooling rack.
Notes
- Lightly salt the tops or optionally add sesame seeds, poppy seeds, or bagel seasoning for additional flavor.
- Remove bagels from the pan carefully when warm to prevent breakage, loosening gently before fully taking them out.
- Allow bagels to cool on a rack for 15-30 minutes before slicing to maintain structure.
- Refrigerated bagels firm up but soften again when toasted or returned to room temperature.
- These bagels rise with baking powder, so they won’t be as large as yeast-based bagels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 242mg | 10% |
| Potassium | 195mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 186IU | 4% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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