You guys, nothing beats a warm bagel, straight out of the oven, am I right? And what about that moment, when you bite into all that chewy goodness? Out of this world, right?
But the reality is, if you are gluten free, or grain free, it is difficult, if not impossible, to find a bagel that truly has that REAL bagel texture — you know, that wonderful texture of a fresh, New York deli bagel.
Well not anymore! I’ve got you! So many of you have tried (and loved) the Paleo Everything Bagels, and the not-so-secret ingredient is actually Cassava Flour. If you aren’t familiar with cassava flour, cassava flour comes from the yucca plant — so it is not a grain. The other not-so-secret ingredient is arrowroot flour, which comes from a different plant — the Maranta arundinacea plant — making this recipe fully gluten free and grain free.
But don’t worry, if you don’t have arrowroot flour, you can substitute tapioca flour or corn starch. However, you DO need the cassava flour, and you DO need the eggs. Sorry guys, there are no subs for this particular recipe.
A pro tip — some people have said that the dough is sticky. Yes. The dough IS somewhat sticky. Just break it into 4-6 equal pieces and lightly WET YOUR HANDS to form the balls. Stick your thumb in the center and pop it into the boiling water. It doesn’t need to be perfect at all. But trust me, wetting your hands will make it SO MUCH EASIER.
One more thing. It is easiest to make this recipe in a stand mixer. HOWEVER, you can also make it in the blender! You will just need to transfer the dough from the blender into a medium bowl so it’s easy to work with.
Ok, so without further delay, let’s jump right to it.
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!