Yes, you heard me right....grainless bagels!!!!! Who knew it would be possible to eat a childhood favorite again. I remember growing up, going to church, and afterwards my brother, sister, and I would be rewarded with a delicious, warm, pillowy bagel. My favorites were always everything and poppy seed bagels, I loved the nutty flavor and the slight crunch that the topping gave to the bagel when I bit into it. When I went on this journey to find my intolerances, I knew that grain played some type of role, how big or small I am still not sure...but I knew that giving up bread, rice, rolls, and pasta were in my best interest. Now lately, as it starts to get older outside, my usual blueberry power smoothie is just not cutting it anymore, and the amount of breakfast sandwiches being advertised on either T.V. or by my fiancé( he LOVES breakfast sandwiches) was insane. I knew I needed to create a version that would not only look like a bagel, but taste like one too! After much research I came up with a beautiful recipe that will satisfy your bagel needs.
1 cup Tapioca Flour
1/2 cup Potato Flour
1 cup arrowroot flour
4 whole eggs
1/4 cup palm shortening( in solid form)
2 tablespoons pure maple syrup
1 tablespoon water
1 teaspoon baking powder
1 teaspoon sea salt
chia seeds( for the topping)
. In a stand mixer combine all ingredients until a doughy consistency has formed. (use the dough attachment). If your dough is still to thin and turns to putty, add more potato flour until you have a firm but pliable dough.
2. Bring a quart of water to a boil. Take balls of dough, and create a bagel shape by poking a hole in the center of the ball and working out to make a ring. Place two bagels at a time into the water. Cook for 1 minute on each side( it should float when ready to be flipped)
( choose to make5 large bagels or 10 mini bagels)
3. After all bagels have been boiled, place them on a baking sheet, preheat the oven to 350 degrees. Sprinkle a bit of sea salt and chia seeds on each bagel, pressing down on the tops to make sure they stick.
4. Place the bagels in the oven to cook for 20-25 minutes( depending on the strength of your oven)
5. take out, let cool and enjoy.
** These bagels are best the day of, but they can also be placed in an air tight container and stored in the fridge. Before serving slice and but in the toaster for 1 minutes to warm up and become soft again!