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Home / Recipes / Paleo Bagels {Grain-Free, Lectin-Free & Plant Paradox Friendly}

Paleo Bagels {Grain-Free, Lectin-Free & Plant Paradox Friendly}

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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!

Paleo Bagels {Grain-Free, Lectin-Free & Plant Paradox Friendly}

Feel free to top your Paleo Bagels with toasted onion flakes, garlic powder, poppy seeds, sesame seeds, etc.

Paleo Bagels {Grain-Free, Lectin-Free & Plant Paradox Friendly}
4 from 1 vote

Paleo Bagels

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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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July 11, 2017 · 17 Comments

Previous Post: « Cassava Flour Pasta Dough {Paleo & Nut-Free}
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Comments

  1. AvatarAryka says

    October 1, 2017 at 7:01 pm

    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.

    Reply
  2. AvatarRenae says

    August 20, 2017 at 1:09 pm

    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! 🙂

    Reply
    • AvatarAllison Reilly says

      September 12, 2017 at 2:05 pm

      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!

      Reply
  3. AvatarDonna Cail says

    August 5, 2017 at 8:03 am

    Looks awesome. Gonna try this.

    Reply
  4. AvatarRachel Har-Dagan says

    July 11, 2017 at 9:20 pm

    Wow, will certainly try this recipe. Sounds great! Will let you know how they came out. Thanx.

    Reply
  5. AvatarJacki says

    July 11, 2017 at 11:56 am

    Just found your site, so excited to try these. Can you elaborate on shelf life, freezing?

    Reply
    • AvatarHayley Ryczek says

      July 11, 2017 at 12:18 pm

      Will keep in the refrigerator for up to 5 days or can be frozen. Best reheated by toasting.

      Reply
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