Hey guys! I am sooo excited to share this weeks bonus recipe with you 🙂
I don't recommend making any substitutions to this recipe. For the daring bakers- the eggs *might* be able to be replaced with a "flax egg" mixture. But that could take a little trial and error! I'll be playing with this recipe in the future to add more modifications. If any of you make successful substitutions, please come back and leave a comment here for others to see!
Before we get started here are a few important notes:
- I used Potato Flour in this recipe because it has magical magical abilities. It helps give these bagels a real bread texture! Potato flour is different than potato starch! Very different. It soaks up liquid like a sponge!! Make sure to buy the right thing!!
- I selected Potato Starch as my starch as it generally is fluffier than Tapioca and Arrowroot. You have a few options if you want to exchange it out.. you can use Sweet potato starch! (which is also known as sweet potato flour, and is sold by Barry's farm) Or you can use tapioca or arrowroot for slightly different results. (but still good!) Tapioca and arrowroot starch absorb a tab bit less moisture than potato starch..so you might need to use a tablespoon less of water in the recipe.
- For the yeast, I used Fast Acting yeast! Its important you purchase and use this type as well, or else your bagels wont rise as quickly as intended for this recipe.
- I don't recommend swapping out the coconut flour!! If you can have gluten free grains, check out my bagel recipe in the Essential Gluten Free Baking Guide Part 2.
Like most Gluten Free Bread recipes, these bagels taste best warm! So I recommended heating them up a tiny bit, if they are a few days old. Or of course you can toast them 🙂
Feel free to freeze these bagels too and pulling them out as you want one!
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