Easy Gluten-Free Everything Bagel (No Yeast, No Yogurt)
Servings: 6 bagels
Equipment
- donut pan
- mixing bowl
- measuring cups and spoons
Ingredients
Flax Egg
- 2 flax eggs (combine 2 tablespoons flaxseed meal with 6 tablespoons of water and let sit for 5 minutes)
Dry ingredients
- 2 cups almond flour, packed
- ⅓ cup oat flour, packed
- 3 tablespoons arrowroot
- 2-3 tablespoons everything bagel seasoning, plus more for sprinkling on top
- 1 tablespoon aluminum-free baking powder
Wet ingredients
- 1 tablespoon apple cider vinegar
- 1 scant cup water
Instructions
- Preheat oven to 350 °F
- First, prepare flax eggs by combining 2 tablespoons of flaxseed meal with 6 tablespoons of water. Set aside for at least 5 minutes.
- Next, add all dry ingredients to a medium mixing bowl and stir until combined. Add apple cider vinegar, water, and the flax eggs directly to the dry ingredients and stir again until combined.
- Grease a donut pan with your favorite oil (I used avocado oil) and scoop batter into each donut pan (roughly 3 ½ tablespoons into each cavity). Wet your hands and pat/smooth the batter into each cavity. Next, remove dough from where the hole is (I swipe my finger in a circular motion) and adjust the shape of bagels as needed.
- Sprinkle additional seasoning, seeds, or other desired toppings on and gently pat down. Place on a middle rack in the oven and bake for 20-25 minutes or until the tops are slightly golden and a toothpick comes out clean.
- Remove from oven and let sit for 5-10 minutes. Then flip the pan over onto a cooling rack and gently tap the bottom of the pan to help the bagels fall out. Let cool completely before slicing.
- Slice, toast, and top with vegan butter or cream cheese and enjoy!
Notes
To pack flour: scoop measuring cup directly into jar or bag. Firmly press to ensure the measuring cup is "packed" and level.
Love everything bagel seasoning? Pair these with my 4 ingredient dairy-free cream cheese.