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Gluten-free Sesame Bagels

These gluten-free sesame bagels are the perfect vessel to slather with almond butter or top with avocado and an egg - you choose!
Jan 26, 2021 | Joy McCarthy

I hope by now you've tried my Paleo Cinnamon Raisin Bagels! I decided to keep the bagel love going to spice things up since 2020 was the year of making bread (at least the people I follow on Instagram were all making bread!). Perhaps we can make this the year of bagel making, whatcha think? 

bagel recipe

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These Gluten-free Sesame bagels are more bread-like than the cinnamon raisin bagels which are more dense and chewy. I realized after posting my initial recipe that people are very passionate about bagel texture! So at least you have two options to choose from.

I slathered the bagel above with almond butter and organic apricot jam - heaven!

Please note that this photography in this post is NOT Walker's photos which is why they are soooo bad. I took them from my phone and because everyone went nuts on social media for the recipe, I had to post them right away. So please do not judge the deliciousness of these bagels by my terrible iPhone photography, haha!

Here's the recipe!

Breakfast & Brunch
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Ingredients
  • 1 cup oat flour*
  • 1/2 cup and 1 tbsp tapioca flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 medium eggs
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 3-4 tbsp water**
  • 2 tbsp extra-virgin olive oil
  • 4 tsp sesame seeds
Instructions
  1. Preheat oven to 400F and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine oat flour, tapioca flour and coconut flour, baking soda and baking powder. Mix together with a wire whisk.
  3. In a small bowl, whisk eggs and combine with apple cider vinegar, maple syrup, water and extra-virgin olive oil.
  4. Pour wet ingredients into dry ingredients and mix well with wire whisk. Let batter settle for a few minutes so coconut flour absorbs all the liquid. Once mixed use hands to form into a ball and then divide dough into 4 balls. See tips if batter is too sticky.
  5. Form into a bagel by flattening the ball slightly and poking a hole through with your finger (see my video on Cinnamon Raisin Bagels for an example).
  6. Boil a large pot of water (not a rolling/rough boil otherwise bagel can fall apart moving around too much). Add each bagel one by one and let boil for 10-20 seconds or until the bagel rises to the top of the water. Be careful the bagel doesn't get stuck on the bottom of the pot.
  7. Place bagel from water directly on to parchment paper covered baking sheet. Sprinkle 1 tsp of sesame seeds on top of each bagel. Bake for 20-30 minutes or until the bagel is cooked through.

Notes

Makes 4 large bagels.

*I do not suggest you try making your own oat flour unless you can be certain that you can get a fine flour texture. You'd be able to do that in a high wattage blender, but likely not fine enough in a food processor.

**Start with 3 tbsp water and work into batter. Slowly add more as needed. I have put a range here since many people have said their batter was too sticky and that's because every flour is milled differently and may be more or less absorbent.

If your batter is too sticky to form into a ball, add 1 more tbsp at a time of tapioca flour and mix in with your hands.

See my "troubleshooting tips" below.

Troubleshooting

  • If your batter is too sticky, let it sit for 2-3 minutes so the coconut flour can absorb the moisture. 
  • If the batter remains sticky after sitting and won't form into a ball nicely, add more tapioca flour. Add it slowly, 1 tbsp at a time. 
  • If the batter is too dry, add 1 tbsp water. Add it slowly, 1 tbsp at a time. 

Please note if you modify the flour ingredients, I cannot guarantee a successful bagel. There are a lot of factors you need to consider when you make substitutions. With gluten-free flours, you need to alter the liquid parts of a recipe when you make substitutions and this is why it does not always work with a 1:1 ratio swap. Coconut flour isn't technically flour which is why it is so finicky when you try and make a sub. It is dried coconut meat and reacts very differently than regular flour. 

Update: I've had some people ask about skipping the boiling part. This helps the bagel get chewy and also seals the outside. 

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Have a joyous day!

Joy xo

Jan 26, 2021 BY Joy McCarthy
23 Comments
Nathalie D.   •   January 27, 2021

Hi Joy ! Do you think these would work with just plain gluten free flour? I use Bob's Red Mill 1:1 gluten free flour. Thanks !

Reply
Joy McCarthy   •   January 27, 2021

Pauline S.   •   January 27, 2021

My first time making these was super messy, goopy and one exploded in the boiling water. lol But they tasted pretty good. Sort of like cornbread almost. Will try again. Where does one find oat flour?? Couldn't find any and blitzed oats, which was maybe a problem.

Reply
Joy McCarthy   •   January 27, 2021
Joy McCarthy   •   February 20, 2021

Pauline S.   •   January 27, 2021

Thank you!! I will head over there and try again with the actual oat flour :)

Reply
Joy McCarthy   •   January 28, 2021

Kelsey   •   January 30, 2021

Hi Joy I tried all your tips and my recipe was paste sadly not a success. Could you share the flour brands you used?

Reply
Joy McCarthy   •   February 20, 2021

Diana   •   January 31, 2021

Is it ok to replace the eggs with flax eggs ?

Reply
Joy McCarthy   •   January 31, 2021

Rebecca K.   •   February 20, 2021

Absolutely delicious! I only had to add 1 extra tablespoon of tapioca flour. Note to fellow bakers/cooks - these are gloopy after they rise in the boiling water, so quickly scoop them up and plop them onto your prepped baking sheet!

Reply
Joy McCarthy   •   February 21, 2021

Stephanie Griffioen   •   February 20, 2021

What type/ brand of oat flour do you use?

Reply
Joy McCarthy   •   February 21, 2021

Taryn   •   February 21, 2021

Any way to get the nutrition info for these? Gestational diabetics want to know!

Reply
Joy McCarthy   •   February 21, 2021

Meena Tanna   •   March 5, 2021

Hello Joy, can you substitute cornstarch for tapioca flour?

Reply
Joy McCarthy   •   March 8, 2021

Emme   •   April 21, 2021

just made these last night... made my own oat flour in a blender and they turned out amazing!! thank you joy!!

Reply
Joy McCarthy   •   April 21, 2021

Dana   •   April 21, 2021

So good! Had my bagel with homemade pesto, havarti cheese and sliced tomatoes sprinkled with salt. Thanks for the recipe!

Reply
Joy McCarthy   •   April 21, 2021

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