Paleo Strawberry Bagels

July 22, 2020

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.



Author: Nicole Modic of @KALEJUNKIE

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  • 1 cup cassava flour
  • 1 cup arrowroot flour
  • 4 medium eggs plus 1 extra for optional egg wash
  • 1/4 cup olive oil
  • 2 tb maple syrup sub for a nut milk to make #keto
  • 1 tb water
  • 1 tsp baking powder
  • 1 teaspoon cinnamon
  • 1/4 cup fresh strawberries chopped


  • Preheat oven to 350.
  • Line a baking sheet with parchment paper.
  • Meanwhile boil a big pot of water.
  • Chop your strawberries into small pieces and set aside.
  • In a stand mixer*, add the cassava flour, arrowroot flour, FOUR of the eggs, olive oil, maple syrup, water, baking powder, and cinnamon.
  • Mix the dough until it’s combined—the dough should be very thick and sticky.
  • Add the strawberries, and mix with a spoon until incorporated.
  • Next, pick up the dough, and form a ball — lightly wet your hands if necessary.
  • Then separate into four - six equal parts, depending on how large you want your bagels.
  • Once the water is boiling, form four-six bagels and gently drop each one in the water.
  • Once each one floats to the top (about one minute), transfer to the baking sheet.
  • Place remaining egg into a small bowl and whisk, then brush each bagel with the egg wash.
  • You don’t have to do the egg wash—I like it because it makes the bagels crisp and brown!
  • Bake 23-25 minutes.
  • Enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!


Paleo and Gluten free STRAWBERRY BAGEL recipe | Kalejunkie


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