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Hello Joyous is an organic, plant-based, sustainable beauty brand here to bring more joy to your day.
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?
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!
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.
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.
Have a joyous day!