This bagel recipe is grain-free and gluten-free using almond flour, and also works well with other grain-free flours like cashew 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.
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.