bread, breakfast, sandwich/loaf bread

Grain-Free Everything Bagels

Grain-Free Everything Bagels - you can still get the savory taste of "everything bagels" but without the grains! Paleo and gluten free, but you'd never know it!Let me guess…most of you are totally turned off by the term “grain free.” You’ve tried grain-free bread before and decided you actually don’t like eating cardboard. I get it. But we have a little secret. And it comes in the form of Grain-Free Everything Bagels that are possibly a gift sent from heaven.

Not even kidding.

I found out a month ago that I have parasites. YUCK. So I’ve been following a strict Paleo diet to reduce inflammation and heal my gut as I get rid of those nasty little buggers. As a foodie enthusiast, this hasn’t been the easiest thing to do…until I found Grain-Free Everything Bagels.

Grain-Free Everything Bagels - you can still get the savory taste of "everything bagels" but without the grains! Paleo and gluten free, but you'd never know it!I can’t take credit for the brilliant invention of this recipe…I found it floating around the interwebs on multiple blogs and websites, so I’m not sure who the original creator was, but if you’re out there, YOU SAVED MY LIFE. Can we please go to lunch together and become bestie friends forever? Maybe we can involve friendship bracelets and locket necklaces with a photo of these bagels inside? Ok thanks.

But really you guys, these are absolutely amazing.

Grain-Free Everything Bagels - you can still get the savory taste of "everything bagels" but without the grains! Paleo and gluten free, but you'd never know it!We have certain members of our family who are very anti grain-free anything. They love the gluten and the sugar and the grains of all kinds. They strongly dislike anything with the word “Paleo” in it…

My husband may or may not be one of these people… 😉

But the first time I made these Grain-Free Everything Bagels, he took a bite and instantly fell in love. I’ve made these countless times since, and every time he asks me to make extra so he can eat some. If you know sugar-cereal-and-white-bread-loving Patrick, you understand how big a deal this is.

I’ve dipped these bagels in Instant Pot Butternut Squash Soup, topped them with scrambled eggs and turkey bacon, made them into open-faced turkey and avo sandwiches and even eaten them cold from the fridge.

Grain-Free Everything Bagels - you can still get the savory taste of "everything bagels" but without the grains! Paleo and gluten free, but you'd never know it!THEY ARE THE BOMB.

They’re not as “carby” as your usual bagel. They’re higher in fat because they’re made with almond flour, so they have a rich, almost dessert-like taste and dense texture. Mmmmmm I can’t even. They are sooo good. As soon as I’ve eaten through a batch, I instantly start craving them again.

I use Trader Joe’s “Everything But the Bagel” seasoning, which is just incredible. But you can always make your own “everything seasoning” using the recipe below.

The process to make these can be a bit daunting when you first mix up the dough. It may seem too soft and sticky to become bagels. But trust me…it works. Just follow the directions carefully and don’t feel discouraged if your first batch looks a little wonky. It gets easier with practice! And Paleo or not, you’ll have plenty of practice, cause once you try these, you’ll be making many batches of them. 😉

Grain-Free Everything Bagels - you can still get the savory taste of "everything bagels" but without the grains! Paleo and gluten free, but you'd never know it!

Grain-Free Everything Bagels

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6

Ingredients

  • 3 cups blanched almond flour
  • 1 cup tapioca starch
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. honey
  • 2/3 cup warm water
  • 1 egg yolk, beaten
  • Everything Spice Blend (*See notes)
  • 2 tsp. poppy seeds
  • 1 tsp. white sesame seeds
  • 1 tsp. black sesame seeds
  • 1 ½ tsp. dried onion flakes
  • 1 ½ tsp. dried garlic flakes

Instructions

  1. Preheat oven to 350° F and line a baking sheet with parchment paper.
  2. Combine all ingredients (except egg yolk) in a large bowl and mix by hand until smooth.
  3. Mix spice blend together if not using Trader Joe's blend.
  4. Add 2 tsp. of spice blend to the dough and gently fold into dough until incorporated.
  5. Fill a large pot half full of water and bring to a boil. Once the water has come to a boil, reduce the heat slightly to keep water at a gentle boil.
  6. Divide the dough into 6 equal portions. Wet hands and form each portion into a ball. Flatten the ball just slightly and press your index finger in the middle of the ball and move in a small circle, creating a hole in the middle of the bagel. Repeat with each bagel.
  7. Carefully drop 2 bagels in the boiling water and wait until they float to the top. Gently remove with a slotted spoon and arrange them on the prepared baking sheet.
  8. Repeat until all bagels have been boiled.
  9. Bake for 10 minutes.
  10. Remove bagels from oven and brush with beaten egg yolk. Top each bagel with Everything Spice Blend. *It's helpful to do this one bagel at a time...sprinkle the spice blend on right after brushing the bagel with egg yolk so the spices stick.
  11. Return bagels to the oven and cook for 20-25 more minutes until golden brown. Remove from oven and allow to rest for 10-20 minutes before serving. This allows the center to firm up a bit.

Notes

*We just use Trader Joe's Everything But the Bagel spice blend.

https://www.kiwiandcarrot.com/grain-free-everything-bagels/

Grain-Free Everything Bagels - you can still get the savory taste of "everything bagels" but without the grains! Paleo and gluten free, but you'd never know it!

 

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54 Comments

  • Reply Karen May 5, 2018 at 7:03 pm

    These look amazing and I love the ingredients.. I’m going to have a go at making them next week. 💞😁💞

    • Reply Sarah May 6, 2018 at 4:01 pm

      Thanks! They seriously are addicting 😉 Give them a try and let us know what you think!

  • Reply Kim May 7, 2018 at 10:56 am

    My husband and I made these this morning and that were absolutely delicious!! Thank you! Do you have the nutrition stats by any chance?

    • Reply Sarah May 7, 2018 at 3:43 pm

      So glad you liked them! I just added the nutrition facts at the bottom of the post. 🙂

  • Reply Becca June 24, 2018 at 9:58 am

    I was so excited to try these, but am still new to GF baking. My dough was very shaggy, even after the addition of 1/4 cup more flour. The first two disintegrated in the boiling water, and the rest cracked pretty badly during baking. Any suggestions would be appreciated; I want to get these right. Thanks so much!

    • Reply Sarah June 25, 2018 at 8:06 am

      Hi Becca! I’m so sorry to hear you had trouble with these! I’ve made them dozens of times and haven’t had any issues but the first time my mom made them, she had a similar problem with hers. The next time she tried making them, they turned out perfectly. So I would suggest making them again and maybe tweaking a couple things. 1) Make sure you’re using “blanched” almond flour. We use the Kirkland Signature brand from Costco and it works really well. 2) Make sure your hands aren’t too wet when forming them into bagels…if they get soggy they will fall apart. 3) Make sure to turn the boiling water down to a very gentle boil…almost a simmer…and don’t keep them in there long. I scoop them out as soon as they float to the top. Hope this helps!! Let us know how your second batch goes and good luck!

  • Reply andrea August 1, 2018 at 4:17 am

    can I sub arrowroot flour for the tapioca? I want to try these for my bagel crazy 16 yr old who is gluten free. I have the trader Joe’s seasoning already too!

    • Reply Sarah August 1, 2018 at 8:34 am

      Andrea, we’ve never made it with arrowroot flour instead, but because it is so similar to tapioca I would imagine it would be fine. No promises though haha. But if you do end up making them with arrowroot, let us know how they turn out!!

    • Reply Alison June 19, 2019 at 9:39 am

      I made them with arrowroot last night and they turned out great! Definitely a repeat recipe!

      • Reply Sarah June 21, 2019 at 11:21 am

        Awesome! Thanks for letting us know that the arrowroot works! Glad you liked them 🙂

  • Reply Ilia Gautier-Nagle August 2, 2018 at 4:36 pm

    Do you have the nutritional information available? Thanks!

    • Reply Sarah August 2, 2018 at 5:57 pm

      Ilia, the nutrition facts are posted below the recipe!

  • Reply Janet August 4, 2018 at 1:38 pm

    These were wonderful!! This was the first time I’ve had bread since I started having food allergies. I’ve tried so many different breads. This was the first that works for my needs.
    I did add 1/3cup extra flour the second time I made these because they fell apart too easily. I also subbed arrowroot for tapioca with no problems. Thanks for a great recipe

    • Reply Sarah August 4, 2018 at 3:48 pm

      Janet, We’re so glad you liked the recipe! And that’s great to know arrowroot works too. Thanks for the feedback 🙂

  • Reply Ashley August 6, 2018 at 5:31 pm

    I just did my first attempt and I can’t get them into the pot of water and once I do trying to get them out they just fall apart what am I doing wrong?

    • Reply Sarah August 19, 2018 at 10:39 pm

      Ashley, I’m sorry they didn’t work for you! They can be a little tricky to get the hang of. I’ve made these a dozen times and haven’t had issues, so maybe using a different brand of flour may do the trick? I use the kirkland brand from Costco. Also, make sure your dough isn’t too wet or dry it will fall apart. Make sure you’re using a large slotted spoon to get them out of the water. I hope we can troubleshoot this for you…they’re so yummy and I want you to be able to try them!

  • Reply Lee-Ann August 18, 2018 at 6:15 am

    Does it have to be Almond flour or will Gluten Free All purpose baking flour work?

    • Reply Sarah August 19, 2018 at 10:34 pm

      Lee-Ann, this recipe will definitely work best with almond flour. That’s what gives it a rich taste and texture!

  • Reply Simone August 20, 2018 at 7:24 pm

    This is my standard bagel recipe! The creator is Haley from Health Starts in the Kitchen.
    I agree that these have saved my life. BLTs for breakfast, lunch, and dinner…. 😅

    • Reply Sarah August 21, 2018 at 8:59 am

      Yay! I’m so glad you know who the original creator is, Haley must be a GENIUS! These are a definite staple in my diet now. 🙂 Thanks for popping in to say hi!

  • Reply Jen October 9, 2018 at 8:04 am

    These look AMAZING and I’m really excited to try them! Just one question: Do you weigh or measure your dry ingredients–specifically the almond flour and the tapioca starch? I know alot of GF bakers insist there’s a dramatic difference and I want to be sure I’m following the instructions as accurately as possible first time out!

    • Reply Sarah October 9, 2018 at 8:58 am

      Great question! I personally don’t weigh them, just carefully measure. Hope you love them! Let us know how they turn out for you 🙂

      • Reply Jen October 9, 2018 at 9:00 am

        Thank you! I’ll definitely let you know!

  • Reply Deepika January 10, 2019 at 12:20 pm

    I LOVED these! Thank you so much for posting this recipe – my parents who are not even gluten free, much less paleo loved these too. They toast beautifully and were delicious fresh out of the oven too!

    • Reply Sarah January 13, 2019 at 1:04 pm

      Yay! I’m so happy to hear that you and your parents loved them! 🙂 Thanks for the feedback!

  • Reply Rachel Shepherd January 21, 2019 at 7:23 pm

    Hello, I was wondering if you’d tried freezing these. Do they thaw out ok?

    • Reply Sarah January 21, 2019 at 11:49 pm

      I have frozen them before! They are ok after thawing, but definitely best fresh. I found that toasting them after thawing made them better though.

  • Reply Casi January 27, 2019 at 4:50 pm

    Hello – just made these and they are amazing 😍 do you store in the fridge or at room temperature?

    • Reply Sarah January 27, 2019 at 4:54 pm

      Casi, so glad you like them! I keep mine in the fridge to help them last longer, but after the first day, I like them best toasted!

  • Reply Lindsey McConnell February 10, 2019 at 11:37 am

    I just found this and am excited to try them! I don’t see the nutrition facts listed as stated above? Thanks!

    • Reply Sarah February 11, 2019 at 2:32 pm

      The nutrition label is underneath the recipe. 🙂 Let us know how they turn out for you!!

  • Reply Hayley February 10, 2019 at 12:09 pm

    These are delicious! We’ve made them several times and have had great success. The last two times we’ve made them, they baked to the parchment paper and I cannot figure out what I’m doing differently/wrong? Have you tried making these without parchment paper? It’s so frustrating!

    • Reply Sarah February 11, 2019 at 2:34 pm

      Hi Hayley! So glad to hear you like these! That is SO strange…I’ve never had that happen before. I always use parchment paper and don’t have a problem with sticking. I would imagine that they’d get even more stuck if you didn’t use parchment. The only thing I can think of that may help is sprinkling the parchment paper with a little bit of cornmeal to help add a layer between the bagels and parchment. Maybe give that a try?

      • Reply Hayley February 11, 2019 at 3:06 pm

        Sarah thank you so much for the reply. I figured out that I accidentally had been using wax paper! I had run out of parchment and the boxes look almost identical. Gah! Will never make that mistake again. 🙂

  • Reply Janet McMullin March 3, 2019 at 8:34 am

    These are seriously amazing! I have not had a bagel in 5 years and I felt like I was going to cry eating this. Thank you so much for sharing your glorious creation!!!!!

    • Reply Sarah March 3, 2019 at 9:02 am

      Yay!!! I am SO happy to hear this. 🙂 Glad you enjoyed them! XOXO

  • Reply Stephanie March 10, 2019 at 6:51 pm

    I had to substitute sunflower seed meal for almond meal. Worked great. Can’t wait to do these again, maybe roll or bun size.
    Being grain and nut free has given me lots of challenges, but I’m getting really good at substituting.
    Thanks so much for a new starter recipe.

    • Reply Sarah March 13, 2019 at 1:53 pm

      That’s good to know that they work with sunflower meal as well! So glad you enjoyed them! It’s true…adjusting to a new diet can be really tricky, but it’s so much easier when you have yummy recipes you actually enjoy. So glad we could help! 🙂

  • Reply Terry March 10, 2019 at 7:34 pm

    Great blog!!! I’ve made these several times. The first time they also disintegrated into the water. I followed the directions exactly and used the Costco brand of almond flour. Perhaps a video tutorial would help. I also have skipped the boiling part and baked directly on a sheet pan with parchment paper and they tasted great. I still make them but I bake them in an oiled silicone donut pan and they come out great!!!

    • Reply Sarah March 13, 2019 at 1:54 pm

      That’s SO strange that they didn’t work for you the first time. I can’t figure out why that randomly happens for people! But I’m glad you were able to make them work eventually. 🙂

  • Reply Danielle akkad April 23, 2019 at 7:48 pm

    Can you use arrowroot powderinstead of tapioca?

    • Reply Sarah April 30, 2019 at 12:00 pm

      I haven’t ever used arrowroot powder for them, so I can’t say if it will work or not. But if you try it, let us know how they turn out for you!

  • Reply Jillian May 3, 2019 at 8:22 pm

    I’m excited to try. Could you swap the tapioca starch for xanthan gum?

    • Reply Sarah May 19, 2019 at 6:29 pm

      Jillian, I wouldn’t recommend using xanthan gum. I haven’t tried it personally, but I imagine it wouldn’t turn out quite the same.

  • Reply Lindsey June 4, 2019 at 5:35 pm

    I just made these and they tasted great. Even the dough smelled amazing. Question for you, is the honey essential to the recipe? I thought mine tasted too sweet and was wondering if I could reduce it or get rid of it entirely? I thought it might be needed as a binder. Thoughts? Thank you so much for the recipe!

    • Reply Sarah June 8, 2019 at 12:13 pm

      I’m glad you liked them! I’ve never tried them without the honey, but I’d imagine they’d be fine without it. Or you could reduce it to 1 Tbsp. If you end up making them again without the honey, let us know how they turn out for you!

  • Reply Tere July 17, 2019 at 2:36 pm

    Can you recommend a substitution for the egg yolk?

    • Reply Sarah July 19, 2019 at 1:53 pm

      The egg yolk is just for browning the tops and helping the seasonings stick. You could just brush a little water on the tops before sprinkling on the seasoning to help it stick, you just won’t get the golden tops. But they’ll still taste delicious!

  • Reply Rebecca July 18, 2019 at 9:54 am

    These look amazing! I’m confused about the nutrition label though. Says 1.4g of fat for one bagel. Seems like it should be a lot more with 3 cups almond flour being used for 6 bagels. 2 TBLS of almond flour is 5g of fat alone. Am I reading that wrong?
    Still can’t wait to try these! Thank you!!

    • Reply Sarah July 19, 2019 at 1:56 pm

      Rebecca, thanks for pointing that out. I’m super confused…the original label was totally different, something must have gotten messed up with the code or something. I changed it back to the original and correct label. Hope that helps!

  • Reply dori July 18, 2019 at 1:28 pm

    these look AMAZING and i can’t wait to try them. i’ve tried a ton of grain free bagel recipes (being a native new yorker, bagels are practically in my blood), and there are so many disappointing ones. but these just look gorgeous. one question – do you think i could substitute egg replacer or a flax egg for the egg? i have an egg allergy. 🙁

    • Reply Sarah July 19, 2019 at 1:55 pm

      Hope you like them! The egg yolk is just for browning the tops and helping the seasonings stick. You could just brush a little water on the tops before sprinkling on the seasoning to help it stick, you just won’t get the golden tops. But they’ll still taste delicious!

  • Reply Joelle July 22, 2019 at 11:12 am

    Our first batch is in the oven! We are so excited, they smell amazing! We were wondering if at any point they can be frozen?

    • Reply Sarah July 31, 2019 at 9:23 pm

      Joelle I hope you liked them! I’ve frozen them once they’re cooked and cooled. They’re still good if you thaw and toast them, but definitely best eaten fresh!

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