Gluten-Free Everything Bagels
Ingredients
- 2 cups of organic whole milk yogurt
- 3 cups of organic quinoa flour
- avocado oil
Spices
- Everything But the Bagel seasoning (or whatever seasoning you want!)
Feel free to use sesame seeds, cinnamon, poppy seeds, course salt, or enjoy them plain!
All of our recipes are gluten-free! As a way to try to mitigate gut inflammation, we try to minimize the gluten in our diets. Out of the gluten-free flours I have used, I found that quinoa flour adds a more bready texture and flavor compared to almond flour. Perfect for breads and bagels!
Don’t worry, these bagels come great with almond flour too! If you choose to substitute almond flour use 2 cups of almond flour per cup of yogurt. To match this recipe, you can use 2 cups of yogurt and 4 cups of almond flour.
This recipe makes 8 medium sized bagels.
Step 1: Prep
Preheat oven to 375ºF
Line a baking sheet with unbleached parchment baking paper (see link below for the baking paper we love!)
Spray baking sheet with avocado oil
Step 2: Mix
Mix together the flour and yogurt in a mixing bowl
Continue folding with a baking spatula until a dough forms
If need be, add another sprinkle of flour if your dough seems too wet
Step 3: Shape the dough
Divide the dough into 8 equal parts (feel free to use a food scale to make it more precise!). I usually do this by first dividing the dough in half, then divide that section in half again and so on.
Shape the dough into a disk shape using your hand
Place each dough disk on your spayed parchment paper
Use your finger to poke a hole in the middle of each disk and form a bagel shape
Step 4: Add seasonings
Spray the top of your bagels with avocado oil and add your desired seasonings
Step 5: Bake
Bake at 375ºF for 25 minutes
Increase the oven to 400ºF and set a timer for 5 more minutes (you don’t need to wait for the oven to heat to 400 before starting the timer – this is just to get the bagels a little toasty!)
Step 6: Eat up!
Enjoy your bagels!
