55 responses

  1. Megan
    August 13, 2013

    Oooohhh Laura… you have outdone yourself with this recipe! These look fabulous! I hereby declare these as EPIC! ;)
    xoxo,
    M

    • laura
      August 14, 2013

      You are so sweet Megan! Ok I’ll call them my Epic Bagels :)

  2. kelley {mountain mama cooks}
    August 13, 2013

    These look awesome! I miss bagels so much. Toasted with butter is how I like them!

    • laura
      August 14, 2013

      Can’t go wrong with butter and/or jam-yum!

  3. Paula
    August 14, 2013

    What are donut slots? What if I don’t have any?

    • laura
      August 14, 2013

      I used a donut pan to make these bagels and worked like a charm. I haven’t tried the recipe yet on a baking sheet making holes in the center of the dough.

  4. Paula
    August 14, 2013

    Regular bagels are boiled. Will this not work for yours?

    • laura
      August 14, 2013

      Hi Paula, I’m honestly not sure. I haven’t tried boiling with almond flour before. It is a different flour to work with than traditional wheat flour.

  5. GiGi Eats Celebrities
    August 15, 2013

    For someone who cannot eat eggs as well, what would you recommend I replace them with because this recipe looks PHENOMENAL!!! :)

  6. Alpha Delta
    August 15, 2013

    I was so excited to find this recipe and thank you for posting it, but could you recommend a substitute for the flaxseed meal? I’m trying to avoid gluten, soy, and flax because flax is a powerful phytoestrogen. Could you recommend an alternate ingredient, or could I leave it out altogether?

  7. Vicky
    August 16, 2013

    These look fantastic Laura – do you think they’d work without the arrowroot – I might use some blended beans – they work well for the SCD instead of starches!

    I’ve never been a doughnut lover but with all the doughnuts I’ve seen the past couple of years, I must try making them!

    Hope all is good xo

    • laura
      August 16, 2013

      Hi Dear Vicky,

      I would think the bean blend would work just fine as a substitute.

  8. Vicky
    August 16, 2013

    I thought they were doughnuts – they’re bagels – awesome!!!

  9. Shirley
    August 16, 2013

    Laura, these bagels look fantastic! I used to really enjoy Einstein Bagels back in the day, too. The one in our area closed some time after I went gluten free, but there are still some in VA. Can’t wait to give your grain-free version a try once I’m back in full baking mode (when the heat is gone for good)! :-) Can’t wait to share this one. My gfe readers will love this recipe!

    Shirley

  10. Kathryn
    August 16, 2013

    What a beautiful pile of bagels! I’m so happy Shirley of GFE shared your recipe on Facebook. Every ingredient is in my kitchen so I will take advantage of our remarkably cool August weather and make a batch for my family.

    • laura
      August 16, 2013

      Thanks for your sweet note Kathryn! Have a wonderful day and enjoy the bagels.

  11. amber
    August 16, 2013

    Oh wow, Laura. These look sooo fantastic! I too LOVE bagels. I make a mean cashew cream cheese that would top these off perfectly. I need to order some new almond flour! I love how easy your recipe is and like there is no yeast! Awesome recipe my friend!! Sharing!!

    xo,
    –Amber

    • laura
      August 16, 2013

      Have you already posted your cashew cream cheese recipe? I want that on top next!

  12. amber
    August 16, 2013

    This one is my favorite: Lox of Love with Dairy Free Cashew Cream Cheese.

    The comment was rejecting my URL link, but if you search the above title on my blog the recipe will come up. :-)

    –Am

  13. Crystal
    August 17, 2013

    I have never tried to make homemade bagels and you make it look so easy! These are perfect for back to school. Make a bunch and eat them many mornings. Check out your feature on my site.

    • laura
      August 27, 2013

      Thank you so much Crystal!

  14. Danielle
    August 18, 2013

    These look awesome, Laura!! I’ve made GF bagels before but they were all starch and I won’t eat that much starch anymore. Thanks so much for sharing them on Waste Not Want Not Wednesday, I’ve pinned it : )

  15. Miz Helen
    August 19, 2013

    Laura,
    Those Bagels look amazing, I will just love them! Thank you so much for sharing with Full Plate Thursday and have a great week.
    Come Back Soon!
    Miz Helen

  16. Anne
    August 20, 2013

    Wow, these sound so delicious! Thanks for linking to Healthy 2Day Wednesdays!

  17. Miachel (Spiced Curiosity)
    August 21, 2013

    These look so good! Thanks for sharing on Waste Not Want Not Wednesday. :)

  18. Kristine
    August 21, 2013

    What a great recipe! I just made these and it was hard not to eat just one. I had mine as a fancy sandwich. I did change the recipe to use 1 cup freshly ground millet in place of 1 cup of the almond flour for $$ savings. I topped mine with two kinds of sesame seeds, poppy seeds, kosher salt and dried onion. Oooooh. Just thinking about my lunch has me swooning. I’ve only been GF for a little over six weeks and I haven’t found a “bread” I really liked. This will be a great treat from time to time. Also, for those who don’t have the donut pan, I had English muffin rings and used those on greased parchment. Worked like a charm. True, there is no hole but they baked up very nicely. Thank you for sharing this wonderful recipe!

  19. Amber
    August 21, 2013

    Those bagels look DELICIOUS! I will have to try grain-free. Thanks for the recipe!

  20. Kayt
    August 21, 2013

    Amber, these look amazing. I am eager to try them. I do have a question: is there a difference between almond meal and blanched almond flour? Since I too don’t have a donut pan I am going to follow Kristine’s suggestion of making them without the hole or I may try wrapping them around the bottom side of a cupcake pan to give them holes.

    • laura
      August 27, 2013

      Hi Kayt,

      Yes, blanched almond flour is a finer flour and not as dense as traditional almond meal.

  21. Cassidy
    August 22, 2013

    WOW! These look so awesome, I can’t wait to make them! They will be a special treat for my little boy :) Thank you so much!!!

  22. Dallas
    August 28, 2013

    Hi Gigi,

    You can use flax as an egg substitute in vegan baking. There is a site with step-by-step instructions that have pictures and everything called bonzaiaphrodite.com. I’m not sure why I can’t include a link to it in this comment, but the post was made on October 29, 2011. It is titled “How To Make a “Flax Egg” For Vegan Baking – the Right Way”. I’ve used those instructions successfully several times. Good luck!

    I can’t wait to try out this recipe too! Happy egg-freedom! ;)

  23. Sarah
    August 31, 2013

    Just made these and they made the kitchen smell wonderful. I used the exact recipe, no subs, though in a blender not processor, and they came out with a very smooth top, unlike yours that have that crunchy bagel look. The batter was thin, there would have been no way to mold it as people have discussed molding it around a muffin pan, etc. It was more like muffin batter. I used a donut pan, so the shape is perfect. They taste wonderful, but are very soft and didn’t toast up well. Any thoughts on what to do to make them look like yours?

    • laura
      September 2, 2013

      Hi Sarah,

      Thanks so much for your comment. The difference has to be using the blender as it blends up the ingredients so well and makes the batter too thin for a bagel recipe. I have found that sometimes with paleo recipes I can only use my food processor to get the consistency I need for particular recipes. Hope that helps :)

  24. Lesley
    September 19, 2013

    Your bagels look amazing! Do you think I can substitute Truvia baking blend for the honey. I’m prediabetic and trying to watch my sugar. I like that you only use a little bit of arrowroot so I can make these. Most starched have too many carbs and cause sugar spikes.

  25. Lesley
    September 30, 2013

    I just wanted to say that I’ve made these twice. Once last night following your recipe and once this morning substituting egg beaters type egg substitute and truvia baking blend. I wanted to see if the recipe worked both ways. It did. I can’t tell you how happy this makes me. I’ve tried soooo many recipe for gluten free breads and none of them worked out even though they looked great in the pictures. This was a first and it’s great plain or toasted. You’re a star. Thank you.

    • laura
      September 30, 2013

      Thank you Lesley. I am so glad to know the egg substitute and truvia blend worked great too. Your comment made my day!

  26. Emily
    October 1, 2013

    Do you know how I could make these pumpkin flavored? I was thinking I could add pumpkin pie spice and some pureed pumpkin but I am not the best baker and just adding ingredients to original recipes doesn’t work well for me, EVER :) Any ideas you could offer would be great, thanks!

  27. Bella
    October 4, 2013

    These look so delicious! I recently went gluten-free and all the other bagel and bread recipes I’ve found have all these strange flours and starches I’ve never even heard of in them! I love almond flour because it is such a simple ingredient and so easy to make homemade (just dump raw blanched, unsalted almonds in a food processor and blend until a fine flour!)

    I do have one question: some people have mentioned using the bottom of a cupcake pan to make these without a donut pan. I don’t have a donut pan either and was wondering if the cupcake pan idea worked for anyone who’s tried it. Please let me know because I really want to eat a whole bunch of these right now!!! :)

    Thanks!

    ~Bella

  28. Paula
    October 6, 2013

    Wow these look amazing! I just did gluten-free rice flour everything bagels yesterday with yeast (regular boiling method) and they were dense as bricks! Those were formed by hand (and would have been fine if the 2 tablespoons of yeast could made the dough rise), but I’ve never heard of donut pans. I will have to search for that…am a little concerned if they are only available non-stick, though….

    • laura
      October 23, 2013

      Hi Paula,

      I don’t use non-stick very often as I try to cook with cast iron or stainless steel whenever possible. I do use a non-stick donut pan once in awhile for this recipe. If you ever find one that is not non-stick, please let me know. That would be fantastic!

  29. Maria
    November 14, 2013

    Hi Laura

    I am a newbie in what comes to eating really gluten free (and preferably homemade and not very expensive). These look really yummy but my husband cannot eat almonds… what can I do to substitute the almond flour? I really don’t want to use corn or beans… thank you!

    • Chelsea
      November 21, 2013

      I am baking for a friend with an almond allergy as well. Would rice flour work? Or could I use coconut flour instead?

  30. April
    January 21, 2014

    Hi Laura, thank you so much for all of your wonderful recipes. I am an absolute lover of bagels- thinly spread with cream cheese and topped with lox or just with a bit of veggie garden cream cheese… yummy. I wanted to ask how the texture was for these? Most baked goods I use almond/coconut flour for come out similar to quick breads so I was wondering if that was the case for these as well or if they have the chewiness of a non-gluten free bagel. Thank you so much! :)

  31. Tess
    February 9, 2014

    I have Celiac Disease and so does one of my children. It always bothered me that GF breads are all non nutritive starches. Thank you for sharing this, I cannot wait to try it! :-)

    Be well!
    Tess

  32. Barbara
    March 18, 2014

    Just made these this morning. They turned out really delicious. I made them exactly as the recipe calls for and baked them for 25 minutes. The outside is golden and the inside is like the picture. I was able to cut it and put it in the toaster to warm up on a light setting. I am pretty much at sea level, so 25 minutes worked well for me. Thanks for this great recipe.

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