I rotate between the same two things for breakfast: quinoa porridge and scrambled eggs with a muffin. On weekends I will have pancakes (with fructose-free syrup!) and bacon or sausage. But I'm getting tired of my weekday routine. I really miss bagels with cream cheese. I can still eat the cream cheese, but the bagels, not so much. 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 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.
One of the ingredients is glucose syrup. Glucose syrup is the stickiest substance known to man. OK, to me. Glucose syrup is the stickiest substance known to me. You can buy it at craft stores, such as Michael's or Jo-Ann Fabrics, in the cake decorating section. Colleayn from Art & Potatoes informed me that she contacted Wilton and they they confirmed that it is 100% glucose. Hooray! Like I was saying, it is super sticky, so I find it easiest to make this recipe in my food processor to "chop up" the syrup and help it blend in. Since they are cinnamon, I wanted my bagels a little sweeter, so I upped the amount.
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!
Quick Gluten-Free Cinnamon Bagels (Low-Fructose Too!)
makes about 9 (3-1/4") bagels
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
1 tablespoon oil (such as light olive, organic canola, or grapeseed)
1 tablespoon glucose syrup* (or honey if low-fructose is not desired)
1 teaspoon vinegar
- Heat oven to 350 degrees F. Lightly grease a doughnut pan.
- Add to a food processor the almond flour, tapioca starch, cinnamon, salt and baking soda. Pulse several times to blend.
- Add the eggs, oil, glucose syrup (or honey) and vinegar. Pulse until well blended and smooth.
- 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.
- When bagels are cool, slice and spread with your favorite toppings.
*If you aren't sure about the glucose syrup, you can use 1 tablespoon powdered dextrose instead. It should not effect the end result too much.
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.
Let cool in the pan a few minutes, then transfer to a cooling rack. Enjoy.