A Gluten Free Bagel Experiment!

We absolutely LOVE bagels.  Always have, always will.  Especially when they are from Montreal.  Best bagels ever in that city.


But, when you are a holistic nutritionist and when you are conscious about what different ingredients do to your body- you become a little bit hesitant to eat bagels regularly.  Luckily, we do have a local store that sells bagels made out of spelt flour.  Usually, we can also find packaged gluten free bagels and bagels made with sprouted flour (sometimes sold in the freezer section of stores).  This is pretty cool, considering that most bagels are made from the standard, refined white flour.


Are you a bagel lover like us?  Well, if you are gluten free and want to enjoy a bagel again, you can take an adventure with us and try our gluten free bagel recipe (and paleo- if you are on a paleo diet).  It's not the same as the traditional bagels from the bakery, but these are still some yummy little buggers.


Gluten Free Bagels

3/4 cup almond flour 1/2 cup coconut flour 2 Tbsp flaxseeds 1.5 tsp baking powder 1/2 tsp baking soda 1/4 tsp sea salt 2 eggs (organic or cage free and local) 3 tbsp coconut oil or butter (slightly softened)

Toppings Options:

2 Tbsp poppy seeds 1/4 cup raisins and 1/2 tsp cinnamon 2 Tbsp sesame seeds 1 tsp garlic powder + 1 tsp dried Italian herbs



1. Combine the dry ingredients and mix together. 2. With a fork or pastry cutter, cut in the butter or coconut oil (make sure it is solid, but slightly softened).   Alternatively, you can pulse these ingredients together in a food processor.  Add in the toppings that you want to use. 3. Beat and eggs and mix in with the ingredients. 4. Divide the mixture into 6 parts and space out on a baking sheet (you can lightly oil with coconut oil or use a sheet of parchment paper, so they don't stick). Form them into bagel shapes. 5. Set aside and place in the refrigerator to stay cool.  Bring a pot of water to a boil.  Preheat the oven to 375. 6. After about 10 minutes, or when the water is boiling, you can carefully start to add the bagels to the water.  It only needs to be in the water for about 1/2 a minute.  Carefully take each bagel out with a spoon (with holes, to drain out the excess water). 7.  Place the bagels back on the baking sheet.  You can sprinkle some extra seeds on top, if you desire.  Bake in the oven for 15-20 minutes.