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.
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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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.