| Grain-free Bagels
post-template-default,single,single-post,postid-2494,single-format-standard,ajax_fade,page_not_loaded,,vertical_menu_enabled,qode-title-hidden,side_area_uncovered_from_content,qode-content-sidebar-responsive,qode-theme-ver-17.2,qode-theme-bridge,disabled_footer_top,qode_header_in_grid,wpb-js-composer js-comp-ver-4.12,vc_responsive

Grain-free Bagels

Since I have my donut pans, I’ve been loving trying recipes with them. I’ve been wondering how it would be to eat bagels again since I have not eaten bagels in years. I used to love them! I mean I use to adore them! But they did not adore me, as I would feel heavy and unwell when eating most breads in general. I have long ago adopted a gluten free diet but I did not replace bread and bagels with gluten free bread and bagels, I have simply cut them out of my diet. I do not recommend cutting out foods for no reason, I had digestive problems and had no choice to do so. I also felt that replacing with their gluten free versions was not necessarily a good idea since these are often made with less than healthy ingredients. I have been fine without them and have not missed them much. But since I now love to bake and am a “pro” at grain free baking, I thought, if I find a recipe that feels healthy to me, why not try it. I’ve been seeing these grain free bagels pop up on my insta feed and decided to try making some. I chose a recipe that has egg, almond flour, and coconut flour, making them high in protein. They came together quite easily and with these delicious Kanel “Montreal Bagel Spice”, they are truly delicious. I don’t think they replicate regular bagels, the texture is quite different but to me, they are a great way to enjoy breakfast with some delicious toppings. Peanut butter, chia jam, regular grass-fed butter, these all go deliciously well with these bagels and because the bagel spice is quite savoury, with the addition of fruit or fruit jam, it makes a delicious combination of sweet and savoury. I will definitely be adding these to my breakfast rotation!!



(Recipe adapted from Grit by Name and by Nature)

Ingredients  (Makes 9 bagels)

Wet Ingredients:

  • 4 eggs, separated
  • 1 tbsp. apple cider vinegar
  • 3 tbsp. melted ghee (or melted butter)
  • 3 tbsp. almond butter
  • 2 tbsp. almond milk (unsweetened)


Dry ingredients:

  • ¼ cup almond flour
  • ¼ cup coconut flour
  • ½ tsp. baking soda
  • ½ tsp. xanthan gum (I put it but I think you can omit if you don’t have)
  • ¼ tsp. sea salt
  • Montreal bagel spice or sesame seeds for topping


  • Preheat oven to 350 Degrees F
  • Grease a donut pan with butter or coconut oil (this recipe makes 9 bagels).
  • Combine dry ingredients in one bowl (excluding the Montreal bagel spice or sesame seeds).
  • Beat the egg whites until soft peaks form.
  • Combine other wet ingredients in another bowl.
  • Mix dry ingredients into wet ingredients until combined and fold in egg whites.
  • Fill donut cavities to the top (don’t overload them, fill a bit more than ¾ full).
  • Sprinkle the bagel spice liberally on top.
  • Bake in the oven from approximately 12-14 minutes or until tops are golden.
  • Let cool and pop them out. Mine came out very easily.
No Comments

Post A Comment