I hope by now you've tried my Paleo Cinnamon Raisin Bagels! I decided to keep the bagel love going to spice things up since 2020 was the year of making bread (at least the people I follow on Instagram were all making bread!). Perhaps we can make this the year of bagel making, whatcha think?
These Gluten-free Sesame bagels are more bread-like than the cinnamon raisin bagels which are more dense and chewy. I realized after posting my initial recipe that people are very passionate about bagel texture! So at least you have two options to choose from.
I slathered the bagel above with almond butter and organic apricot jam - heaven!
Please note that this photography in this post is NOT Walker's photos which is why they are soooo bad. I took them from my phone and because everyone went nuts on social media for the recipe, I had to post them right away. So please do not judge the deliciousness of these bagels by my terrible iPhone photography, haha!
Here's the recipe!
Breakfast & Brunch
Gluten-free Sesame Bagels
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Ingredients
- 1 cup oat flour*
- 1/2 cup and 1 tbsp tapioca flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 medium eggs
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 3-4 tbsp water**
- 2 tbsp extra-virgin olive oil
- 4 tsp sesame seeds
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine oat flour, tapioca flour and coconut flour, baking soda and baking powder. Mix together with a wire whisk.
- In a small bowl, whisk eggs and combine with apple cider vinegar, maple syrup, water and extra-virgin olive oil.
- Pour wet ingredients into dry ingredients and mix well with wire whisk. Let batter settle for a few minutes so coconut flour absorbs all the liquid. Once mixed use hands to form into a ball and then divide dough into 4 balls. See tips if batter is too sticky.
- Form into a bagel by flattening the ball slightly and poking a hole through with your finger (see my video on Cinnamon Raisin Bagels for an example).
- Boil a large pot of water (not a rolling/rough boil otherwise bagel can fall apart moving around too much). Add each bagel one by one and let boil for 10-20 seconds or until the bagel rises to the top of the water. Be careful the bagel doesn't get stuck on the bottom of the pot.
- Place bagel from water directly on to parchment paper covered baking sheet. Sprinkle 1 tsp of sesame seeds on top of each bagel. Bake for 20-30 minutes or until the bagel is cooked through.
Notes
Makes 4 large bagels.
*I do not suggest you try making your own oat flour unless you can be certain that you can get a fine flour texture. You'd be able to do that in a high wattage blender, but likely not fine enough in a food processor.
**Start with 3 tbsp water and work into batter. Slowly add more as needed. I have put a range here since many people have said their batter was too sticky and that's because every flour is milled differently and may be more or less absorbent.
If your batter is too sticky to form into a ball, add 1 more tbsp at a time of tapioca flour and mix in with your hands.
See my "troubleshooting tips" below.
- If your batter is too sticky, let it sit for 2-3 minutes so the coconut flour can absorb the moisture.
- If the batter remains sticky after sitting and won't form into a ball nicely, add more tapioca flour. Add it slowly, 1 tbsp at a time.
- If the batter is too dry, add 1 tbsp water. Add it slowly, 1 tbsp at a time.
Please note if you modify the flour ingredients, I cannot guarantee a successful bagel. There are a lot of factors you need to consider when you make substitutions. With gluten-free flours, you need to alter the liquid parts of a recipe when you make substitutions and this is why it does not always work with a 1:1 ratio swap. Coconut flour isn't technically flour which is why it is so finicky when you try and make a sub. It is dried coconut meat and reacts very differently than regular flour.
Update: I've had some people ask about skipping the boiling part. This helps the bagel get chewy and also seals the outside.
Have a joyous day!
Joy xo
Hi Joy ! Do you think these would work with just plain gluten free flour? I use Bob's Red Mill 1:1 gluten free flour. Thanks !
ReplyI would think so, but I can't be 100% sure since I haven't tried it.
My first time making these was super messy, goopy and one exploded in the boiling water. lol But they tasted pretty good. Sort of like cornbread almost. Will try again. Where does one find oat flour?? Couldn't find any and blitzed oats, which was maybe a problem.
ReplyI'm starting to think based on other comments that these do not work making your own oat flour because it's hard to get it as fine as flour you buy. I buy oat flour from a little indie health food store in Bloor West Village, Toronto. I like the Anita's Organic brand.
Hi Pauline, I have retested this recipe twice and realized I had a typo. I've updated the recipe. Hope you try again and sorry for the inconvenience!
Thank you!! I will head over there and try again with the actual oat flour :)
ReplyPerfect!
Hi Joy I tried all your tips and my recipe was paste sadly not a success. Could you share the flour brands you used?
ReplyHi Kelsey! So sorry you didn't have success. I have since updated the recipe because I realized I had a typo in the tapioca flour. Hope you try it again!
Is it ok to replace the eggs with flax eggs ?
ReplyI am not sure that will work, only because I haven't tested it yet.
Absolutely delicious! I only had to add 1 extra tablespoon of tapioca flour. Note to fellow bakers/cooks - these are gloopy after they rise in the boiling water, so quickly scoop them up and plop them onto your prepped baking sheet!
ReplyGlad you enjoyed them! And yes they are goopy so that's a great suggestion, always have your baking sheet ready to plop them on to.
What type/ brand of oat flour do you use?
ReplyI use Anita's Organic Oat Flour. Here's an amazon link: https://amzn.to/3ulusYD but I buy it from my local health food store. Enjoy!
Any way to get the nutrition info for these? Gestational diabetics want to know!
ReplyHi, you could put the ingredients into an app like "my fitness pal" :)
Hello Joy, can you substitute cornstarch for tapioca flour?
ReplyYou can try, but I do not recommend that - it's not my fave ingredient from a health perspective.
just made these last night... made my own oat flour in a blender and they turned out amazing!! thank you joy!!
ReplyPerfect, so glad to hear that!
So good! Had my bagel with homemade pesto, havarti cheese and sliced tomatoes sprinkled with salt. Thanks for the recipe!
ReplySounds delicious!
Hi Joy!! My daughter recently had bloodwork (200 food panel) to determine any food sensitivities. We need to eliminate from her diet for a few months the following: Gluten, rice, potatoes, milk (cow and goat), egg white, oat, cashew nuts, durum wheat, beans, pea, wheat, casein, almond, malt, spelt... Not leaving much for her to eat (aside from fruits and veggies!). She loves breads and bagels, so I was looking at this recipe but it contains a few ingredients that we must avoid. Would you recommend a different flower for these bagels? And what about egg substitute? I'm also running into issues finding bread she can eat (most if not all contain, rice flour or potato starch). Same issue with yogourts, all the coconut yogourts I found have pea protein :( Any suggestions would so appreciated. Thank you
ReplyAre all those sensitivities within the "red" zone?
My sister cannot have oats. Is there another flour I can use instead of pat flour?
ReplyTry these paleo bagels instead: https://www.joyoushealth.com/27500-blog-cinnamon-raisin-bagels
Hi Joy! Thanks for your reply :) Her sensitivityies in red zone/elevated foods are milk (cow), egg white, gliadin, barley, kidney bean, oat, durum wheat, cashew, mackerel and potatoes. Her borderline food (she can have on a 4 day rotation) are casein, milk (goat/sheep), wheat, almond, pea, peanut, almond, pistachio, white bean, soy bean, spelt, malt, rice, bean (broad), wheat bran and aloe vera. That’s a long list!
ReplyI would recommend working with a nutritionist to put together a meal plan with recipes you can all enjoy so you're not making separate meals. I don't have many recipes here that exclude all those items. Sorry, wish I could help more but hiring someone to do a plan for you is definitely the best thing to do.
Hi Joyce Can I freeze this bagels ?
ReplyYou sure can! ps. it's JOY :)
Took my time making these bagels second time around. Noted your suggestions. They came out PERFECT! Thank you Joy for all your great recipes. I made the cranberry chocolate chip oat cookies yesterday and they were a hit with my hubby.
ReplyGlad to hear that!! These cookies? https://www.joyoushealth.com/335-recipe-cranberry-chocolate-chip-oat-cookies
Thanks, not frozen, processed GF bagels sound great. Fresh ones here are $3.00 each, made Sundays and they sell out.
Reply