Gluten Free, Paleo & Keto Bagels

In search for a dairy free alternative to fathead dough?! Look no further than these gluten free, paleo and
keto bagels! Soft, chewy and with a killer taste (i.e. no eggy or cheesy business here!).
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant
conversion.

Course Bread, Breakfast

Cuisine American
Keyword dairy free, gluten free, grain free, keto, low carb, paleo

Prep Time 20 minutes

Cook Time 20 minutes
Proofing Time 45 minutes
Total Time 40 minutes

Servings 8 bagels
Calories 190 kcal

Ingredients
For the keto bagels
1 tablespoon active dry yeast
2 teaspoons inulin maple syrup or honey, to feed the yeast
120 ml water lukewarm between 105-110°F
192 g almond flour
42 g golden flaxseed meal or psyllium husk, finely ground
20 g whey protein isolate or more almond flour (in tablespoons)
2 1/2 teaspoons xanthan gum or 1 1/2 tablespoon ground flax seeds**
2 teaspoons baking powder
1/2-3/4 teaspoon kosher salt depending on toppings
1 egg at room temperature
2 egg whites at room temperature
21 g extra virgin olive oil
1 tablespoon apple cider vinegar
Topping suggestions
1 egg white lightly beaten with a teaspoon of water, for egg wash
Trader Joe's Everything But The Bagel

Instructions
1. Our keto bagels use the focaccia methodology (albeit different ratios), but do check out the video
below for deets 'n tricks!
2. Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F,
and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast
mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be
bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it). 
3. Mix your flours while the yeast is proofing. Add almond flour, psyllium husk (or flaxseed meal),
whey protein isolate (or more almond flour), xanthan gum, baking powder and salt to a medium
bowl and whisk until thoroughly mixed. Set aside. 
4. Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or
electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches,
mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the
xanthan gum, though the dough will become very thick by the end and form into a round. 
5. Line a baking tray with a baking mat or parchment paper. Wet your hands (so the dough doesn't
stick!) and divide the dough into 8 rounds. Smooth the rounds as much as possible and, using your
index finger, make an indentation in the center, stretching out the dough until 'bagel shaped'. Cover
 with a oiled cling film (saran wrap) and place in a warm draft-free space for 20-60 minutes. You want
to do 20 minutes for a denser bagel, and 40-60 for a fluffier one (I personally go for the longer rise as
the yeast taste develops much more!). 
6. Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll
want to bake it at 375°F/190°C. 
7. Brush with an egg white wash (better browning), sprinkle with toppings of choice (you can't go
wrong with Trader Joe's Everything But The Bagel), and bake for about 20-25 mins until deep golden.
Check in on them at minute 10-13, and cover with aluminum foil if needed. 
8. Allow the bagels to cool completely for best texture, as the bread will continue to cook while cooling
resulting in a better crumb. But if you can't hold your horses, at least give it 15 minutes before
digging in (the bagels in the pics were cut just 20 minutes after baking).  
9. Keep stored in an airtight container at room temperature for a couple days, giving it a light toast
before serving again. These guys also freeze great. 

Recipe Notes
*You can feed the yeast with either inulin or an actual sugar (thanks for the inulin tip guys!). And do
remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb
count. And yes, this is a scientific fact.
And please note that nutrition facts were estimated per bagel, and a batch yields 8 full-sized guys. 

Nutrition Facts
Gluten Free, Paleo & Keto Bagels
Amount Per Serving (1 bagel)
Calories 190 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 1g 5%
Cholesterol 20mg 7%
Sodium 166mg 7%
Potassium 19mg 1%
Total Carbohydrates 9g 3%
Dietary Fiber 6g 24%
Protein 6g 12%

Vitamin A 0.6%
Calcium 6.9%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie
diet.

Gluten Free, Paleo & Keto Bagels https://www.gnom-gnom.com/gluten-free-paleo-keto-bagels/