★☆ Tapioca flour is a large portion of this recipe, but substituting with arrowroot starch will work. By entering your email, you're agreeing to our Privacy Policy. **Add water as needed. I usually buy tapioca flour from nuts.com. Defrost at room temperature. grain free, gluten free, dairy free, nut free, Fill a large pot with water and bring to a boil. I make my own baking powder using a combination of cream of tartar, baking soda and arrowroot flour. In fact, if you don’t use extra flour to shape the bagels, they’re more likely to fall apart during boiling. Set the pot on your stove top and bring to a boil. And they also continue to be one of the most popular recipes … Be sure to use good quality tapioca flour, as it varies quite a bit from brand to brand. Well, because most baking powders sold in-store are not Paleo friendly. This ingredient is just SO important to get the desired texture for these bagels. If you tolerate dairy, butter would be a good replacement. Add the water one tablespoon at a time, until the dough can be formed into a ball. Just what you need to satisfy any bagel cravings! These bagels are sweetened with just one tablespoon of honey. Flip bagel and microwave an additional 20 seconds. Using a bench scraper or sharp knife, divide the dough into two equal portions. Salt is used for flavor. Coat the bagels with an egg white wash (optional)***. The bagel will float once it’s been boiling for about a minute. I’ve made this recipe many, many times and I’ve found that if the dough is allowed to rise for more than 30 minutes before being shaped, boiled and baked, it loses its shape during baking. Also your pumpkin pancakes are my FAVORITE! I do happen to have a recipe for no rise gluten free bagels, and it’s long been a favorite of mine. This is a yeast bread recipe. First, preheat your oven to 425 degrees F.  Then, grab a large pot and fill it with water so that the water level is 3-4 inches deep. This is a great base-line Paleo bagel recipe. To soften, place the bagels in a microwavable dish. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, place the almond flour, tapioca starch/flour and salt, and whisk to combine. You can add any toppings or seasonings to these bagels. Yes! This Paleo bagel dough not only doesn’t need to rise outside the oven, but it shouldn’t! They are boiled and then baked - giving them an authentic bagel texture. If you choose not to use it, that is fine. Tapioca Flour. Separate dough into four balls. Preheat your oven to 375°F. Dampen a paper towel, napkin or small towel and place it over the bowl. Not to toot my own horn, but these are the best Paleo bagels. Your email address will not be published. The texture will be slightly different, but the taste is just as great. I feel like if you're going to eat bread, or a bagel, or a pancake, or anything else for that matter, it … You can try one “chia egg” per whole egg in this recipe, but I’m not terribly hopeful it would turn out. The balance of almond flour and tapioca flour is somewhat different in this recipe than it is in pizza, and there are more eggs. You can make this recipe by just baking the bagels, but they won't hold together as well and have a drier, more crumbly texture. For a yeast-free Paleo bread recipe, try my Paleo rolls. But if you try then let me know the results! Mold each ball into a bagel shape by pressing your finger through the middle of the ball and then slightly flattening it. Make one flax/chia egg by combining one tablespoon of ground flax/chia seed with three tablespoons of water. Cassava flour is another important ingredient in these bagels. ★☆ These bagels are crisp on the outside and have a chewy interior. Remove bagels from water and place on a parchment lined baking sheet. That’s a promise! Place bagels in boiling water and cook for 1 minute on each side. Success! Instead of a bagel, it looks more like an explosion. Copyright © 2020 Bake It Paleo on the Seasoned Pro Theme, « Tigernut Flour Sugar Cookies (Paleo, Vegan, No Chill), Salted Caramel Cookie Bars (Paleo, Vegan) ». Using a strainer, remove the bagel from the boiling water and return to the baking sheet. They freeze amazingly well. I don't know that blueberries would work. Required fields are marked *, Rate this recipe Set the baking sheet aside. I'll send you the first of four emails in the guide momentarily. Mostly because I would bake a batch of Paleo bagels and then leave the recipe, coming back to it a few weeks later. Remove the bagels from the water and place on a lined baking sheet. A friend asked me to create a low-carb bagel recipe that she could cook in her air fryer. Note: if you are making this substitution, you will need additional water (a few more tablespoons) to get the right dough consistency. Please try again. The mixture will be very soft at first, but will become more firm as it sits. Why make my own? So glad you like them Thank you for the review! Try to prevent the dough from sticking to the bottom of the pot by swirling the water around. The bagels just won’t brown as well. It’s called “oven-spring,” the rise that happens when yeast bread dough hits the heat of the oven. Create a well in the center of the dry ingredients and add the eggs, honey, oil, and water, and mix until well-combined. This Paleo bagel dough not only doesn’t need to rise outside the oven, but it shouldn’t! Bake in preheated oven at 425 degrees for 20 minutes, or until golden brown and cooked through. is that you don’t have to worry about using too much. I've been testing this recipe for months. Some sources with say it's not Paleo, some say it is and others say it's okay to have every now and then. Repeat with the remaining dough, placing the pieces about 2 inches apart on the baking sheet. Add the yeast, and whisk again to combine. Let's dive into each ingredient and whether or not substitutions are acceptable. Start with one tablespoon and add more if necessary. Instead of a bagel, it looks more like an explosion. ★☆. Tapioca-Free: Tapioca starch/flour simply has absolutely no true equal in baking. They do harden after sitting out. I love baking with cassava flour and have many cassava recipes on my site. Place the baking sheet in the center of the preheated oven and bake until the bagels are uniformly golden brown all over, and firm to the touch (about 25 minutes).