The recipe comes to us courtesy of The Curious Coconut. I read this recipe earlier this year. Made it. Loved it. And now I’m helping to make it around to those who don’t know you CAN make bagels when you are on an Autoimmune Protocol! Thank you Amanda Torres.
This is the time of year that I get heavy into baking and making things for Christmas. Our Christmas morning, in the past, has included Bagels, Pickled Herring, Cream Cheese, Cereal (for those who eat glutenous foods), coffee, cream. Now it includes a lot of the same, but modified for my convenience, as I can purchase the other without objection from my hubby.
So without further ado, here is the recipe for AIP Bagels:
AIP Bagels with Gelatin
- 30 grams sifted coconut flour 1/4 cup plus 2 TB
- 245 grams sifted cassava flour 1 and 1/2 cups plus 3 TB
- 3/4 tsp AIP baking powder make this yourself with 2 parts cream of tartar to 1 part baking soda
- 1 tsp and 1/4 unrefined finely ground salt
- 6 TB canned pumpkin puree
- 3/4 cup filtered water you may need an extra 1-2 TB to achieve desired dough consistency
- 1 TB unflavoured beef gelatin
- For the toppings
- 2 tsp dried onion flakes
- 2 tsp dried garlic flakes
- 1 tsp coarse salt
- tsp optional: 2 poppy seeds not for strict AIP
- tsp optional: 2 white sesame seeds not for strict AIP
- Filling options
- 3 slices of your favorite deli meat and some leafy salad greens or microgreens
- pieces A few of smoked salmon or lox
- your favorite dairy-free spread such as my savory cream cheese (note this is not AIP)
Begin by filling a large-bottomed pot with about 6 inches of water - this is to boil the bagels before baking. Also preheat the oven at this time to 450Let the water start heating over high while you prepare the dough. You can always shut it off if it boils before you're ready.
Next, prepare the gelatin egg. Add the 3/4 cup water to a small pan and sprinkle the gelatin on top to "bloom" it. Do it slowly so that clumps do not form on the surface. Let it sit for 2-3 minutes then heat over medium until all the gelatin dissolves.
Remember to sift your flours and measure them once they've been sifted! I recommend measuring by weight, but you can do volume too if you are careful. Add the flours, baking powder, and salt to a large mixing bowl and stir to combine.
Add your prepared gelatin egg and canned pumpkin to the flours and use a spoon to stir initially so that you don't burn yourself from the gelatin. Use your hands to finish forming the dough into a ball. NOTE: you may need to add an extra 1-2 TB of water depending on the texture of the dough.
Break dough into 3 (for largor 6 (for smalsections for bagels. Roll them into balls, then into cylinders about 6-8 inches long. Loop them back on themselves to make rings. If they crack excessively then you need to add more water a little at a time. A little cracking is OK, and can be smoothed out by dipping your fingers in water and smoothing the dough over.
Your pot of water should be boiling by now. Carefully drop the bagels into the pot and start a timer for 90 seconds. I gently nudged the bagels so that they did not stick to the bottom and floated a bit in the water. These won't float all the way on top of the water like normal bagels, but they do float a little!
Flip them over and boil on the other side for an additional 90 seconds.
While they are boiling, you can add the topping ingredients to a small bowl and stir to combine. Remember that seeds aren't allowed on the strictest form of AIP so omit the poppy and sesame seeds if necessary.
Carefully remove the boiled bagels and place them on a light colored baking sheet lined with parchment paper. Sprinkle toppings liberally, they will easily stick. Bake for 17-22 minutes.
Allow to cool on a wire rack about 10-20 minutes before digging in.
Allow leftovers to cool completely and store on the counter in an air-tight container. Reheat the next day by slicing in half and baking at 350F for about 10 minutes.
Enjoy with your favorite sandwich fillings, smoked fish, or cream cheese alternative.