Monday, February 25, 2013

Something New for Breakfast, Please!

These bagels are gluten-free, grain-free and so easy to make. Smear them with cream cheese for a breakfast treat like you used to have.


quick cinnamon bagels, gluten-free, low-fructose, cream cheese

I rotate between the same two things for breakfast: quinoa porridge and scrambled eggs with a muffin. On weekends I will have pancakes and bacon or sausage. But I'm getting tired of my weekday routine. I really miss bagels with cream cheese. I was inspired to create a bagel recipe after making a new bread recipe from Art & Potatoes. We are on our third loaf of Sesame Bread and we love it. My husband is wheat-free too, and he really likes this bread for his sandwiches.

sesame bread, gluten-free, low-fructose
Sesame Bread from Art & Potatoes

What I noticed about the Sesame Bread was the crust. It was almost like....the outside of a bagel. Hmmmm.....So I got to work. The bagels turned out even better than I expected. I could not believe how much like real bagels they taste! I already had a doughnut baking pan that I haven't even used yet (Wilton from Amazon). If you don't have a doughnut pan, you could use a muffin tin or even make it as a small loaf.


quick cinnamon bagels, gluten-free, low-fructose, cream cheese

You can toast or warm them and smear them with cream cheese or butter. They are even good just on their own. I swear, you will be amazed! So here is the recipe with the step-by-step instructions below. Special thanks to Art & Potatoes for the inspiration!


                                                                                                                                            print recipe

Quick Gluten-Free Cinnamon Bagels
Gluten-Free, Grain-Free, Not Low-FODMAP
makes about 9 (3-1/4") bagels

quick cinnamon bagels, gluten-free, low-fructose, cream cheese

Ingredients

1 1/2 cups blanched almond flour
3/4 cup tapioca flour/starch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
4 eggs
1 tablespoon oil (such as light olive, organic canola, or grapeseed)
1 tablespoon honey
1 teaspoon vinegar

Directions

  1. Heat oven to 350 degrees F. Lightly grease a doughnut pan.
  2. Add to a food processor the almond flour, tapioca starch, cinnamon, salt and baking soda. Pulse several times to blend.
  3. Add the eggs, oil, glucose syrup (or honey) and vinegar. Pulse until well blended and smooth.
  4. Fill the doughnut pan just a scant full and bake for about 15 minutes, until just starting to lightly brown on top. Cool slightly and turn out onto a cooling rack.
  5. When bagels are cool, slice and spread with your favorite toppings.


Step-by-Step Instructions for Quick Gluten-Free Cinnamon Bagels:

Lightly grease your doughnut pan. This is a non-stick pan, but I still like to spray it anyways, to ensure the bagels come out.

Add all of the dry ingredients to a food processor. (You can make this recipe with a mixer or by hand, but I find it easiest to use a food processor.)

Pulse several times until blended.

Add the wet ingredients and pulse again until smooth.

Pour into the doughnut pan, each one almost to the top. Hopefully you won't be as messy as me!

Bake for about 15 minutes. They should be brown on the bottom and just starting to brown on top.

quick cinnamon bagels, gluten-free, low-fructose, cooling rack
Let cool in the pan a few minutes, then transfer to a cooling rack. Enjoy.


8 comments:

  1. These look great. I'm going to have to try these.

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  2. I made these and they are amazing! They came out perfectly on my first try, tasted like real bread, and lasted all week!

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  3. Hi! I'm new to this blog, and I really like the recipes that you've put on here! I've made the Fluffy Pancakes (really good!), Soft Chocolate Chip Cookies (question below), and now these (question below). I have a few questions... I use white rice flour (mixed with unknown amounts of tapioca flour and potato starch... although the order of most in it to least in it is 1. white rice flour; 2. tapioca flour; 3. potato starch) and I mixed all the dry ingredients and wet ingredients together and it was REALLY doughy. I ended up adding about a tablespoon or two of water and another egg (I don't know if the eggs I use are small, medium, large, etc. What size eggs do you use? I had to add another egg in the Chocolate Chip Cookie recipe as well) and then it got semi-like the way it looks in the picture. It didn't pour though-- we had to scoop it out. When they came out of the oven, they were VERY hefty. :( I still manage to eat them with sunflower-seed butter, but I'm wondering WHY they don't look (and probably taste) like yours...?!

    To sum it up:

    1. Is there a noticeable difference in baking when you use your White Rice Flour Blend as a substitute for almond flour? I don't think I can have almond flour.

    2. What size eggs do you use in your recipes?

    Thanks!

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    Replies
    1. Hi jadiss55! Unfortunately, you cannot substitute almond flour with rice flour in this recipe. This recipe will work with only a nut flour. Nut flours, such as almond flour, have very different characteristics than grain flours. I typically use large eggs.

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    2. Thanks for your quick reply! That's unfortunate, but thanks. I know now what was wrong. :) I'll be trying your Chocolate Chip Cookies with white rice flour next! One more question... could your Sweet Rice Flour Blend be substituted with White Rice Flour Blend? Or are they too different?

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    3. Yes, I think the sweet rice flour blend can substitute, but keep in mind that it already has xanthan/guar gum, so you will not have to add any more.

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  4. Quick question. Can I substitute glucose syrup with maple syrup?

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