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Bagels {grain free}

February 21, 2019 by Erica 22 Comments

Bagels
This bagel recipe is grain-free and gluten-free, using almond flour. I’ve played around quite a bit with almond flour, cashew flour, and coconut flour, and making a bagel with them is an interesting endeavor.

While not chewy like bagels made with all purpose flour, there are a few things I really love about this recipe: It has a crunchy outer crust, it’s tender inside, and it tastes great with everything bagel topping that I get at Trader Joe’s, or just a few toppings, or just a light egg wash.

The two tricks I’ve found to baking a bagel using almond flour: Use dripped yogurt (Greek-style yogurt) or Farmer cheese, and add your favorite toppings.

Dripped Yogurt

If you’re in a rush or don’t want to drip your yogurt, you can use yogurt that is not dripped. The bagel will be mostly tender throughout but then you can toast the bagel to get a crunchy crust.

In any case, this bagel using almond flour makes a great sandwich and toasts well. Feel free to load it up with sandwich fixings or some classic bagel fixings. And it goes great with my cured salmon recipe in my cookbook, Cooking for the Specific Carbohydrate Diet.

To make this lactose-free use yogurt fermented for 24 hours. I haven’t tested it yet with dairy-free yogurt but I think it will work. Let me know if you try it!

I also haven’t tested it yet with other nut or seed flours, but readers have had success using cashew flour as well!

You can learn how to make dripped yogurt in my cookbook, Cooking for the Specific Carbohydrate Diet, or go to this post on my website on How to Make Yogurt.

Bagels

Bagels

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5 from 4 votes

Bagels {grain free}

To make this lactose-free, use yogurt fermented for 24 hours.
If the dough is still a bit wet, add about 1 tablespoon of coconut flour (see reader comments; thanks Jen!).
I haven't tested it yet with other nut or seed flours, but readers have had success using cashew flour as well!
You can learn how to make dripped yogurt in my cookbook, Cooking for the Specific Carbohydrate Diet, or go to this post on my website on How to Make Yogurt. Readers have also had success using cream cheese and cottage cheese. You'll want to drip the excess moisture from the cottage cheese if it's very wet.
To avoid having to use up an egg yolk, you can buy the egg whites in a container. Or, add a bit of water to the left over egg yolk and use it as the egg wash.
If you prefer larger bagels, you can create 4 or 5 bagels instead of 6 bagels.
Servings: 6 bagels
Calories: 339kcal

Ingredients

  • 1 large egg white (about 2 tablespoons)
  • 1 cup Farmer cheese or dripped yogurt (aka Greek yogurt)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon apple cider vinegar
  • 3 cups blanched almond flour or use cashew flour or other nut flour
  • Extra egg whites for egg wash, or save the egg yolk for egg wash

Toppings

  • everything bagel mix
  • poppy seeds, sesame seeds, Kosher salt
US Customary - Metric

Instructions

  • Preheat your oven to 375°F (190°C or gas mark 5).
  • Prepare a baking sheet with parchment paper or a non-stick baking mat.
  • Whisk the egg white in a bowl to add air to it, and then add the dripped yogurt and whisk to blend.
  • Add the baking soda and apple cider vinegar and blend well with a spatula.
  • Add the almond flour and salt and blend well with a spatula.
  • Break up the dough into 6 parts. Roll a ball of dough into a long cylinder and then bring both ends together to form a bagel. This will make 6 bagels, however if you want 4 larger bagels then roll the dough into 4 parts.
  • Place the bagels on the parchment paper and wash each bagel with egg whites. You can also use the egg yolk plus some water as egg wash.
  • Sprinkle toppings on each bagel and bake them for 25 minutes or until the bagels are golden and firm.
  • Cool. Store sealed in the refrigerator or freezer.

Nutrition

Calories: 339kcal | Carbohydrates: 13g | Protein: 16g | Fat: 28g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 397mg | Potassium: 56mg | Fiber: 6g | Sugar: 3g | Calcium: 154mg | Iron: 2mg
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Filed Under: Breakfast, Gluten-Free, Lactose Free, Low Carb | Keto, Low Sugar, Paleo, Quick & Easy, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, yogurt

Previous Post: « Almond Toffee Brownies {grain free}
Next Post: Matzo Ball Soup {grain-free, nut-free} »

Reader Interactions

Comments

  1. Avatarcarole

    February 9, 2021 at 8:29 am

    Can i use a almond butter instead of almond flour?

    Reply
    • EricaErica

      February 9, 2021 at 8:49 am

      I haven’t tried it, so not sure. Let me know if you do try it.

      Reply
  2. AvatarHelny

    January 12, 2021 at 4:04 am

    What kind of cheese can I used or yogurt (scd legal ) ? Where I live I can’t find farmers cheese

    Reply
    • EricaErica

      January 12, 2021 at 9:47 am

      Well-dripped yogurt will work. The less moist the yogurt, the better.

      Reply
  3. AvatarAnia

    April 26, 2020 at 11:43 pm

    Is it possible to use yoghurt made of almound milk?

    Reply
    • EricaErica

      April 27, 2020 at 12:02 am

      Yes. Almond milk yogurt tends to have more liquid in it so definitely drip some of the liquid out.

      Reply
  4. AvatarKel

    April 20, 2020 at 4:54 pm

    Just made these for the first time! So Yummy! Thank you. Do you know if Everything Bagel Seasoning is SCD legal?

    Reply
    • EricaErica

      April 20, 2020 at 7:39 pm

      Great to hear! I’m not sure if they’re legal but you ask someone in the customer support area or call them. To be safe you can make your own mix. I know that SCD folks say Penzeys spices online has SCD legal spices.

      Reply
  5. AvatarJen

    April 4, 2020 at 9:45 am

    5 stars
    These are delicious. My scd yogurt is thick (I add gelatin when I make it) so I didn’t drip it. The dough was a little wet so I added just a tablespoon of coconut flour, which did the trick! Thank you so much…these really helped quell my ongoing bagel craving!

    Reply
    • EricaErica

      April 4, 2020 at 10:33 am

      Thank you! Always good to hear 🙂 And good to know a bit of coconut flour can be added.

      Reply
  6. AvatarEmily R

    March 14, 2020 at 4:21 pm

    5 stars
    These are AMAZING! I’m making my second batch now. I used Nancy’s probiotic cottage cheese in lieu of the farmer’s cheese. I bought it on sale and don’t like the taste but I thought it might work and it does! I mixed everything in a blender. The batter was a little wet the first time so I just added more almond flour. This time I did 2.5 almond flour and .5 oat flour. THANK YOU SO MUCH FOR THIS RECIPE! I love slicing and toasting them and topping with butter or avocado!

    Reply
    • EricaErica

      March 14, 2020 at 4:37 pm

      Thanks! The dough will be a bit wet if you don’t remove excess moisture from the yogurt or cheese, but the bagel still comes out great, just more tender. And you can toast it to make it crunchier. Love your mix of flours. You can definitely experiment with flour subs as well.

      Reply
  7. AvatarKatie

    March 10, 2020 at 1:19 pm

    Can you please clarify what you mean by “dripped yogurt”?

    Reply
    • EricaErica

      March 10, 2020 at 8:57 pm

      I explain it in the post and link to a recipe for it. It is yogurt that has had the excess liquid dripped out of it.

      Reply
  8. AvatarColleen Johnson

    March 10, 2020 at 10:23 am

    5 stars
    Love! Thank you so much.

    Reply
    • EricaErica

      March 10, 2020 at 10:37 am

      Thank you!

      Reply
  9. AvatarJo

    February 23, 2020 at 12:28 pm

    Is it 339kcal for the whole recipe?

    Reply
    • EricaErica

      February 23, 2020 at 2:42 pm

      That’s for 1 bagel. Bagels made with all purpose flour are around 250 calories.

      Reply
  10. Avatartulips

    February 21, 2020 at 4:17 am

    5 stars
    Looks great and easy, I will get some Mexican Queso Fresco available at any supermarket. I am assuming a Farmer’s cheese is just a fresh cheese…Thanks

    Reply
    • EricaErica

      February 21, 2020 at 8:32 am

      Farmer’s cheese is a fresh cheese but it has live cultures (like yogurt) that react with the baking soda to make the dough rise a bit (not much though).

      Reply
      • AvatarKellie

        February 22, 2020 at 1:34 pm

        The ingredients says 1 large egg white 2 tablespoons? Does that mean 1 lg. Egg plus 2 tablespoons of additional egg whites or 2tablespoons of what?

        Reply
        • EricaErica

          February 22, 2020 at 4:14 pm

          Thanks, I clarified the instructions. 1 large egg white = 2 tablespoons

          Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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