Earlier in the month I made egg free gluten free bagels in cinnamon raisin and onion poppy seed flavors. I didn’t want to leave out those of you who use eggs in my gluten free bagel making 🙂 But I really can’t say, having eaten them both with and without eggs, which is my favorite. They are both good, and yet different. This particular variation, using eggs, is better after it’s cooled, sliced and toasted, in my opinion. I never toast the egg-free version. I think this dough would work better for a blueberries version, although I’ve never tried to add blueberries to the egg-free.
Gluten-free Bagels : Onion Poppy Seed
Beat wet ingredients:
4 room temp eggs (cold eggs will harden the coconut oil)
1 tsp apple cider vinegar
3/4 tsp guar gum
1 tbsp honey
2 tbsp coconut oil, soft or liquified
2 tbsp ghee (which is casein-free), soft or liquified (OR 4 tbsp of either ghee or coconut oil)
1/4 cup cashew milk (or other milk substitute) (How to Make Cashew Milk Video)
Add dry ingredients:
1/2 tsp sea salt
1/2 cup coconut flour
1/2 cup tapioca flour
1/2 cup almond meal flour, OR potato starch
1/2 tsp baking soda
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
2 tsp onion powder
Beat again.Separate the dough into 4 piles and refrigerate for about an hour.
Using wet hands, roll each pile into a ball. Like the egg-free recipe, use your thumb to make a hole in the middle of the ball and shape it into a bagel (see bagel video). Roll the bagel in poppy seeds.
Bake at 350 degrees for about 25 minutes.
Ann Marie says
Kelly!! Ok so I’m pretty excited about trying these bagles….but I also wanted to thank you for the personally signed Cook Book I won over at Just-Making-Noise a month or so ago!! I read it from front to back and have tried a few of the recipes. More should happen once I buy some of the ingredients you use 🙂 I just made the Cherry Smoothie this morning and oh my word…it was sooooooooooooo GOOD!!! I made hubby try it before i told him what was in it (he’s slowly working his way into this gluten free, dairy free, sugar free way of eating) and he said he liked it! He actually said it was to sweet, I put a little too much aguava in it but I’ll know better next time. Thank you again and I’m so excited to try more of your recipes!
Kelly says
Wow! You won two giveaways! I need your email, or for you to email me about the iHerb giveaway too! You can get some more ingredients with your shopping spree 🙂 Congrats on both! XOXO
Ann Marie says
ARE YOU SERIOUS?!?!?!?! I’m so excited right now!!!! WOW! Thank you so much!!!!
Annmarielee@gmail.com
I seriously have tears! You have no idea how much this means to me! Not trying to give a sob story or anything but since my husband lost his job its been so hard to eat “healthy” because its so expensive. We’ve learned to cut corners and such but it is so hard. This will be such a huge help 🙂 Thank you Kelly! you truly are an inspiration (and i promise I’m not saying that cause I won something lol) Happy Friday!
Kelli says
When making your Nutcracker tea recipe, do you use the actual “puree” button on the Blentec? What kind of consistency am I looking for? When I made it, it was not thick, but liquidy. Was that right? I was expecting a frap-type consistency, and just making sure I did it right. I have your first cookbook, and will definately buy your next one. Thanks.
Kelly says
Thanks Kelli! Sometimes when I make it it’s more liquid than others. I use the #2 on my Blendtec, but it’s an old Blendtec. You could use more cubes, and less tea. That should thicken it up. Let me know if that works.
Jill says
This is wonderful! We are a gfcf soy free family and we are always looking for good breakfasts! I will try these bagels as soon as possible. I just know my husband will think the breakfast world has opened up to him again – he misses bagels so much!
gfe--gluten free easily says
Gosh, I stay away a few days and you’ve come up with more amazing stuff! Of course, what else did I expect. You two versions of bagels looks awesome, Kelly. I’d love one right now. 🙂
Just wanted to say congrats again on being awarded a Silver Medal for best gluten-free blogs by Easy Eats gluten-free publication. I would have had you up there in the Gold category myself, but Silver is still fantastic. I’m betting as the word spreads that Easy Eats (glutenfreemag.com) will get a lot more subscribers. Too bad their issues aren’t online–well, at least excerpts anyway, like that listing. I am not affiliated with them, but they are a great, positive publication. Lifting a glass of wine (or one filled with one of your incredible smoothies or other beverages) to you, Kelly!
Kelly says
Thanks Jill!
Thank you so much, Shirley! There are so many amazing GF blogs though, I don’t know how they even managed to choose. You should have been up there at the top yourself! I think they must have had such a hard time making that list. I’m so glad I know about them now and can help spread the word! Lots of love!
Corinne says
Your blog is great, I’ve tried quite a few of your recipes and have been very happy with them. I tried the Onion Poppy Seed Bagels (except with blueberries and cinnamon) this morning. I am unable to have potato or nuts, so I used garbanzo bean flour instead, of the same amount (I figured this would be good since it’s high protein, like almond flour). However, garbanzo was the main flavor, so I was not happy with my substitutions! Which starch would you use in place of potato/almond, if you can’t have corn, nuts or potato?
Thanks and keep the great recipes coming! (I’m a fellow Scandanavian and loved your Santa Lucia buns!!) I just ordered your cookbook and am so excited to start cooking!!
Kelly says
Thanks so much Corinne! So nice to meet you! How about just using more tapioca and coconut flour? That might work. Hugs!
whaticrave says
I would love to try these. Do you think arrowroot could be used in place of the tapioca?
Jeanette says
Kelly,
I just made the onion poppy seed version and they turned out just beautiful! Thank you so much for these – and for your website. Of all the GF sites out there, I refer to yours the most because I’m gluten/casein/soy/refined sugar/corn/nightshade free and your recipes and info are the easiest for me to use. I appreciate all the experimenting you do, and how much fun you have with it! Thanks again 😀
Nerissa says
Hi there, I too am wondering if you can leave out the tapioca flour and use more coconut and/or almond flour instead? Also, would almond milk be an ok substitution for cashew milk do you think? Thanks so much!
ksmith615 says
What would you say the texture difference is with these when choosing between almond meal and potato starch? Noticeable difference? Thanks for all the amazing recipes!!
Shannon Allen says
These are so tasty! My husband is a pretty picky eater, and he loves bagels for breakfast. He said he may like these bagels more than the ones he buys at the store! Thank you for the wonderful recipe 🙂
Theresa says
Hi Kelly, love your recipes. I was wondering if psylium husk would work in place of the guar gum. My tummy doesn’t do well with (guar gum).
Mwaka says
I can not get enough of these. Heading home to make them.
Thank you for sharing.
Liza Shaw says
Can i use xanthan gum instead of guarino gum in this recipe?
Kelly says
yes 🙂