Well, I’m currently eating my words (and thankfully, also some really tasty bagels). Let me explain: my daughter has been begging me to make paleo, or even just gluten free, bagels for years. Years! And I have put her off and put her off because I didn’t think it would be possible to get that chewy texture that you need in a bagel without gluten.
I didn’t want to make something that is round and maybe shiny on top and therefore looks like a bagel from the outside, but in the end, doesn’t at all resemble a bagel in taste or texture.
Then one day we had a pandemic and everyone was forced to stay home. And then we could go out again, but we decided we would be more conservative and stay home longer and my husband and I have found ourselves saying “yes” to more things at home than ever before. “Yes” to more TV than normal. “Yes” to video games. “Yes” to bagels.
I’ve stocked up on all the paleo flours because we’ve been doing a lot of baking experimentation: almond flour, arrowroot, coconut flour, tapioca starch, tiger nut flour and on and on.
So pandemic + stocked pantry + saying no to seeing friends = time with mom in the kitchen trying to make paleo bagels.
And you know what? It can be done. I was so shocked honestly that I just had to hurry up and get this recipe out to you. You will want to make these. They are easy, don’t require anything particularly weird (you do need yeast, which I know has been hard to come by), and pretty fast to put together. If you’re an early riser, you could even whip up a batch of these to surprise your people for breakfast.
I made most of mine cinnamon raisin and left a couple plain with some flake salt on top, but you can leave them plain or add that “Everything but the bagel” seasoning from Trader Joe’s that everyone loves.
Make a double batch and freeze some for later. These would also make great travel food because they’re hearty and extremely filling.
One word of caution: you need to use the flours listed and do not substitute. And the tapioca flour is key. Many people do not tolerate large quantities of tapioca (stomach upset and constipation are most common). So go slow. These are really good and you are going to be tempted to eat more than one, but don’t do it unless you know you can eat tapioca with abandon and not suffer any consequences.
A couple important notes:
- Be on the lookout for a paleo soft pretzel recipe because it’s realllll similar to this one!
- You really need to weigh your ingredients, especially the flours and the eggs. It’s way more precise than measuring and will yield the best result.
- Regarding number 2, be sure to read the notes below the recipe because I recommend a couple ingredients and kitchen tools you are going to want to have for this recipe.
- These are best when eaten fresh. If you don’t eat them all the first day, just slice them and toast them and then they will be perfect again!
Ok, enough chit chat…let’s get on with the bagel making.