I was very surprised how tasty gluten-free bagels can be. These bagels are great bread substitute and it doesn’t take long time to prepare them. I love to prepare it for my daughter’s breakfast. She always asks for jam with these bagels but you can use unsalted butter, honey, nutella… or anything you like. 🙂
If you omit honey and add 1/2 teaspoon of sea salt, then you can use it with salty spreads too. This salty version is also delicious with salted butter and cucumber, radish, tomatoes….
This recipe is also yeast-free, so it could be interesting for people with histamine intolerance or yeast intolerance. I am also histamine intolerant and I tolerate this bagels. However, histamine intolerance can be very tricky, so you always have to make your own decision what to eat and whether it is worthy to risk. Anyway, they are 100 % gluten-free and celiac disease, gluten intolerance and wheat intolerance friendly. 🙂
Prep: 10 min.
Cooking: 20 min.
Makes: 12 mini bagels
Author: Petra Nela Glutenfreesphere
- 4 eggs (medium) + pinch of salt
- 2 tbsp. grapeseed oil
- 2 tbsp. honey
- 1 tsp. lemon juice (freshly squeezed)
- 3 tbsp. fine sorghum flour (30g)
- 2 tbsp. plain white rice flour (20g)
- 2 tbsp. coconut flour (20g)
- 4 tbsp. sesame seeds (40g)
- 1 tsp. baking soda
- 1 tsp. apple fibre powder (optional)
- coconut oil for greasing
- extra sorghum flour for sprinkling
- Preheat the oven to 170°C, grease the donut tin with softened butter and sprinkle with sorghum flour
- In a stand mixer, whisk eggs with pinch of salt (until foamy)
- Add all wet ingredients and mix thoroughly
- Add dry ingredients and mix thoroughly again until combined
- Pour the mixture into the prepared donut tin
- Bake for 20 minutes until golden
- Cool down a bit covered with tea towel
You can serve them with some tasty jam, butter, honey...
To store: an airtight container.
See more recipes here: My Cookbook