Try these easy gluten free bagels with cream cheese and lox next weekend. Gluten Free Bagels are an easy to make and satisfying breakfast bread that you can mix up and bake in just 25 minutes. This recipe will also meet the needs of paleo and keto diets. It uses almond flour and shredded coconut for a light texture. Don’t double the batch though. Gluten-free baking is best eaten on the same day that it is made.
Last summer we visited Ottawa and Montreal on our vacation. Ottawa has an amazing entirely gluten-free restaurant. There was bread, donuts, cake, pie, and bagels. All 100% safe to eat and allergy-free. Then we visited Montreal and every one said you have to try the bagels. Montreal is famous for bagels. But there was no gluten-free option.
Honestly, I miss bagels. When I grew up in Vancouver I spent my lunchtime at Granville Island, watching the bagels come out of the wood fired oven at the bagel factory, near the fresh veggies and deli meat. Today the spot is occupied by Siegel’s bagels. And they promise Montreal style bagels and one variety is “almost gluten-free”. But when a family member has severe allergies “almost gluten-free” is not enough.
Since we’ve been home from vacation I’ve been trying different gluten free bagel recipes. Some were too dry. Some were too flat. Some did not hold together long enough to spread the bread with cream cheese. After several trials I finally hit on the perfect gluten free bagel recipe. This one is an mixture of the good things I found from several different recipes.
While it’s not chewy like the original Montreal style bagels — you need to preboil in some water and use added gluten to achieve that. It does hold space for the memories of soft and chewy bagels, warm and dripping with butter and cream cheese.
Did you know, we could not find a bagel any where in Jerusalem? Isn’t that weird? Someone should start a wood-fired bagel restaurant in Jerusalem. But please make it gluten-free.
This recipe uses flaxseed, shredded coconut, and blanched almond flour as the base. We tried it both with this special doughnut pan from Nordic Ware and with forming the dough into the bagel shape on a cookie sheet. The doughnut pan gave a browner, drier crust and a taller bagel that was perfect for slicing. The free-formed bagels, were softer and flatter, with a more shiny finish. We chose to use those without slicing them since they were flatter and didn’t slice easily. Both were very good gluten-free bagels.Print
This easy to make recipe is paleo, keto and gluten-free and satisfies the bagel craving. Make it in just 25 minutes.
- 4 eggs
- 1/4 cup apple cider vinegar
- 1 Tablespoon raw honey
- 2 tablespoon flax seed, freshly ground
- 2 cups almond flour
- 1/4 cup finely shredded coconut
- 1 teaspoon baking soda
- Dried onion flakes, sesame seeds, or poppy seeds to garnish
- Olive oil for greasing the pan
- Preheat oven to 375F. Grease baking sheet with olive oil and coat with almond flour or coconut. Set aside.
- Crack eggs into medium bowl. Add vinegar, honey, and flax seed. Beat for one minute with a fork, until eggs are light and the mixture has somewhat thickened.
- In a separate bowl, mix almond flour , coconut, and baking soda. Make a well in the center of the flour mixture. Pour in egg mixture. Mix with a spoon until all the flour is moist. The batter will begin to rise immediately. Once the batter is uniformly moist, stop mixing.
- If you are using a doughnut pan, sprinkle the cups of the doughnut pan with onion flakes, poppy seeds, or sesame seeds. Spoon the batter into the hollow spreading the dough around the circle lightly. Be careful not to compress the dough.
- If you are using a baking sheet: Spread the in a circle on the baking sheet, in 5 even piles. Dampen your finger. Use your finger to press a hole in the center of each bagel pile. Sprinkle the top of the bagel with onion flakes or seeds. Without the doughnut pan to limit the bagel spread and force it upward, bagels will spread sideways. Leave room between each bagel pile to allow for side ways expansion.
- Place in the oven and bake for 17 minutes.
- Remove from the oven and cool on a rack for 15 minutes. Bagels will continue baking as they cool.
- Remove the bagels from the doughnut pan using a plastic knife to pry the sides of the bagel away from the pan. Complete the cooling on a rack.
- Serve with butter, cream cheese, smoked salmon, and capers.
If you are baking on a baking sheet, line the baking sheet with parchment paper. Grease and flour the parchment paper to prevent sticking.
- Serving Size: 1 bagel
Keywords: Gluten-free, Bagel, Breakfast Bread.
Gluten Free bagel variations:
You can use this basic recipe to make all your favor variations that you used to love. Try poppy seed, sesame seed, pumpkin seed, dried blueberries, raisin and cinnamon, or dried apples and honey.
What do you love the best about being gluten free?
Let me know in the comments