Paleo Bagels {Grain-Free, Lectin-Free & Plant Paradox Friendly}
Doesn’t everyone love a bagel? No matter who you are and what way of eating you follow, everyone deserves a bagel occasionally. And with my Paleo Bagels {Grain-Free, Lectin-Free & Plant Paradox Friendly} aren’t just healthier but taste amazing too!
Feel free to top your Paleo Bagels with toasted onion flakes, garlic powder, poppy seeds, sesame seeds, etc.
Paleo Bagels
Ingredients
- 3 cups Blanched Almond Flour
- 1 cup Tapioca Starch
- 2 teaspoons Sea Salt
- 2 teaspoons baking powder (aluminim free)
- 2/3 cup Warm Water, filtered
- 2 tablespoons Organic Raw Apple Cider Vinegar (with mother)
- 2 tablespoons Golden Lakanto or honey/coconut sugar
- 1 large Egg YOLK(s), Organic Pasture Raised beaten
- Optional toppings: toasted onion flakes, garlic powder, poppy seeds, sesame seeds, etc.
Instructions
- Preheat the oven to 350°F
- Line a baking sheet with parchment paper.
- In a large-size pot over high heat, bring about 4 inches of water to a boil. Add a pinch of sea salt.
- In a large-size bowl, combine the almond flour, tapioca starch, sea salt, and baking powder.
- Add the warm water, vinegar, and honey, and mix well.
- Divide the dough into 6 to 8 equal portions. Dust your hands with additional tapioca starch, and using your hands, roll each section of dough into a ball. Flatten the ball and use your finger to push through the center to make a bagel shape. Place each bagel onto the prepared baking sheet.
- Working in batches of 3 or 4 bagels, carefully place each bagel into the boiling water for 1 minute (or until they float). Using a slotted spoon, remove them from the water and place them back onto the baking sheet. Bake the boiled bagels for 10 minutes.
- Remove from the oven, brush with the beaten egg yolk, and top as desired. Return to the oven and bake for an additional 10 minutes.
- After baking for a total of 20 minutes, increase the temperature of your oven to 425°F and bake for 5 additional minutes, or until lightly browned and crispy.
- Transfer the bagels to a rack and allow to cool.
Notes
Arrowroot or Potato Starch can be used in place of the tapioca starch, if desired.
Will keep in the refrigerator for up to 5 days or can be frozen. Best reheated by toasting.
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I made this recipe and the dough was very soft and not able to be molded into a shape. I tried boiling one and it fell apart in the water. I tried adding more tapioca flour over and above the cup that the recipe calls for and it was a little more firm but not enough to boil the dough and for it to stay together. Is there something I’m missing?
What brands did you use? How did you measure the flours? This recipe has been tested and proven to work.
Thank you for the useful information you have here. It looks delicious and easy to cook. I’ve been searching online for the easy lectin-free recipe, I think this one is good enough https://gundrymd.com/plant-paradox-cleanse/ anyone tried it? Thank you for sharing.
I just made these bagels. In the picture, yours are round and smooth; mine came out pretty flat and with a lot of cracks. I was trying to be gentle with the dough; is it better to work it a bit to make it a smooth dough? Also, the taste of honey is really pronounced (I unfortunately forgot the salt in the dough, which may have contributed to that); will the bagels still work with less honey? I love the texture, soft and a little chewy with a wonderfully crispy outside.
Smoothing out the dough with wet fingers can make the prettier and yes the salt will balance the sweet. However the honey is used only for taste so feel free to adjust if desired.
Hi, is there anything I could sub for the almond flour? It’s 7.99 at my local grocery store. Thank you for posting the recipe, it looks delicious!
Almond flour is ground almonds, so that’s a fair price. There aren’t any substitutes
These are delicious! Have you tried making grain free bread with this same ingredients? Wondering if it would work and how to and how to modify…
Why not just try rolls (aka no hole in the bagel and omit the boiling)?
These were so easy to make for someone who has never made bagels before (they start looking like the finished product after the egg wash step and a few mins in the oven). Used Sunblest Almond Flour from Costco (Cda), Bob’s Tapioca Flour and local honey. Had w sugar free lox, goat butter, capers, scrambled eggs and grass fed/finished breakfast sausage. Kids got into shaping them too. Thanks for the recipe!
These are amazing! I have been grain free for more than two years and these are by far the closest in texture I’ve had to any kind of “real bread”. I found the boiling water part a little tricky to do four at a time, as they were falling apart so instead I did one at a time. These were a huge hit with my family. I will definitely be making them again. I also love that they are low lectin as I have been having great success with Plant Paradox guidelines.
Just made these! Altered the flours a little- used 1 cup almond meal, 1 cup tapioca, 1 cup banana flour, 1/2 cup chestnut flour, 1/2 cup sorghum flour (what was in the cupboard!)! I omitted the salt and sugar and egg, and used coconut vinegar. Excited to see low-lectin recipes, as I am working on a project with them at the moment! Excited for the taste test! 🙂
Hi Renae,
How much coconut vinegar did you use in place of the egg?
I would love to try this recipe but I have an egg allergy.
Thank you!
Looks awesome. Gonna try this.
Wow, will certainly try this recipe. Sounds great! Will let you know how they came out. Thanx.
Just found your site, so excited to try these. Can you elaborate on shelf life, freezing?
Will keep in the refrigerator for up to 5 days or can be frozen. Best reheated by toasting.