Baked Paleo Bagels

I think that one of the biggest challenges of going gluten and/or grain free is the idea of not being able to enjoy those good ole comforting carbs. I certainly thought this to be true, being one who thought of plain pasta as the epitome of lazy comfort food. But truthfully, once I made the switch a few years back I was feeling so good and enjoying the way I was eating  so much, I never really missed them. I do enjoy the occasional avocado toast on my low-carb paleo bread but that’s about it. But recently, a craving hit me, and I needed bagels. And so, after about 6 trials, I finally came up with this little number.

Typically with bagels, a dough is created and shaped into rings, then set to rise, then briefly boiled, and finally, baked. But since these lack the traditional glutinous wheat flour and yeast, and so decidedly nontraditional, I decided on a much quicker method. In my bagel recipe, the dough is made is just one mixing bowl (yay for less dishes!) and then baked in a silicon donut mold. I have been using this one.

The bagels do contain eggs but do not taste “eggy”, toast up very nicely, and definitely satisfy any bagel craving that might strike. These are great stored in the freezer!

paleo, gluten free, grain free, dairy free, low carb

If you make these I’d love to see! Share a pic or comment below or tag a photo on instagram @freshlydafna with #freshlydafna