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Home / Course / Breakfast / Paleo Bagels (grain free, dairy free, gluten free)

Paleo Bagels (grain free, dairy free, gluten free)

January 17, 2021 3 Comments

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These are the best paleo bagels! They taste just like the real thing and are nice and firm on the outside, yet light and fluffy on the inside. Made with almond flour and tapioca flour to give them the best texture. These bagels are perfect for breakfasts, snacks or meals and freeze really well!

A basket full of paleo bagels topped with sesame seeds

Note that this post was originally published in November 2015. The post was a updated on January 17, 2021 but no changes have been made to the recipe. 

Today I am lucky enough to share the paleo bagel recipe (with permission) from my friend, Hayley Ryczek’s cookbook, Without Grain and I could not be more excited! Her cookbook is amazing and these bagels are so good, I can’t wait for you to try them! 

Why you will love this recipe:

  • These bagels taste amazing! Just like regular bagels and you’d never be able to guess that they are grain free and dairy free! 
  • They have the perfect texture: firm on the outside, yet soft and fluffy on the inside
  • If you are used to paleo baking I bet you already have all the ingredients to make these bagels in your pantry
  • They freeze really well so I often make a double batch to freeze more for later
  • They are so versatile! Eat them plain, with a little butter or jam or turn them into a pizza or sandwhich

key ingredients: 

The full ingredient list is in the recipe card, but some of the ingredient highlights include:

  • Almond flour: one of my favourite grain free flours! It’s so versatile.
  • Tapioca starch/ flour: to help give these bagels a nice fluffy texture.
  • Apple cider vinegar: a key ingredient for any paleo bread recipe.
  • Honey: to give these bagels just hint of sweetness. 

Tips and variations: 

  • These bagels freeze really well so feel free to make a double or triple batch and freeze some for later
  • Do not try swapping the flours for this recipe, I can’t guarantee that they will work out
  • Note that store bought baking powder is not considered paleo which is why I have included a home-made baking powder recipe to use for these bagels
  • Feel free to leave these bagels plain, or top them with any of the optional toppings such as sesame seeds, onion flakes etc. 

Frequently asked questions: 

Can I use cassava flour instead of tapioca flour?

No! The flours are very different and these bagels won’t turn out if you try that.

Can I use coconut flour instead of almond flour?

Nope! The bagels won’t turn out if you try that.

A paleo bagel cut in half with butter melting on it

 

Other paleo baked goods you will love: 

  • The best paleo waffles
  • Paleo chocolate chip banana bread
  • The best paleo bread (nut free!)
  • Paleo blueberry pancakes

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Paleo Bagels

These paleo bagels are so good! Firm on the outside yet light and fluffy on the inside they make a great breakfast or snack. They are also dairy free and gluten free!

Course Breakfast
Cuisine American
Keyword grain free baking, paleo baking, paleo breakfast
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6
Calories 556 kcal

Ingredients

  • 3 cups almond flour
  • 1 cup tapioca starch
  • 2 tsp sea salt
  • 2 tsp home made baking powder
  • 2/3 cup warm water
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 egg yolk, beaten

Home Made Baking Powder

  • 1 cup cream of tartar
  • 1/2 cup baking soda
  • 1/2 cup arrowroot starch

Instructions

  1. Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper.

  2. In a large pot over high heat, bring about 4 inches (10 cm) of water to a boil. Add a pinch of sea salt.

  3. In a large bowl, combine the flour, starch, salt, and baking powder. Add the water, vinegar, and honey, and mix well.

  4. Divide the dough into 6 to 8 equal portions. Dust your hands with additional tapioca starch and roll each section of dough into a ball. Flatten the ball and use your finger to push through the center to make a bagel shape. Place each bagel onto the baking sheet.

  5. Working in batches of 3 or 4 bagels, carefully place each bagel into the boiling water for 1 minute (or until they float). Using a slotted spoon, remove them from the water and place them back onto the baking sheet.

  6. Bake the boiled bagels for 10 minutes. Remove from the oven, brush with the beaten egg yolk, and top as desired. Return to the oven and bake for an additional 10 minutes.

  7. After baking for a total of 20 minutes, increase the temperature of the oven to 425°F (220°C, or gas mark 7) and bake for 5 additional minutes, or until lightly browned and crispy.

  8. Transfer the bagels to a rack and allow to cool. 

Home Made Baking Powder

  1. Mix the cream of tartar, baking soda and arrowroot starch together and store in an airtight container. 

Recipe Notes

  1. These bagels freeze really well
  2. Do not try swapping flours for this recipe, it won’t turn out
  3. Store bought baking powder is not considered paleo which is why I’ve included a home made baking powder recipe here
  4. Leave these bagels plain or top them with any of the optional topping ideas
     

     

     

Nutrition Facts
Paleo Bagels
Amount Per Serving
Calories 556 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 33mg11%
Sodium 3676mg160%
Potassium 6522mg186%
Carbohydrates 69g23%
Fiber 6g25%
Sugar 8g9%
Protein 12g24%
Vitamin A 43IU1%
Vitamin C 1mg1%
Calcium 209mg21%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Pin this recipe for later: 

paleo bagels pinterest image

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Whole30 and Paleo Sloppy Joes

DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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Reader Interactions

Comments

  1. Veronica Chapas

    October 11, 2016 at 2:41 pm

    Hi! Do these bagels need to be stored in the refrigerator? Or can they be left in a covered cake stand?

    Reply
  2. Erin Carter

    October 11, 2016 at 10:52 pm

    Hey Veronica!I kept mine in the fridge. I haven't tried leaving them in a cake stand but I wonder if they might get a bit soggy if you try that? Maybe experiment with one first and see how it fairs if you do want to try it.

    Reply
  3. Diane Templeton

    January 27, 2021 at 9:40 pm

    What do you think about adding raisins? At what point?

    Reply

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Hi friends! I'm Dr. Erin Carter

I'm a physician by day and health and wellness blogger by night. I believe that real food and healthy living are medicine and that eating healthy shouldn't be boring or restrictive. Here you'll find many easy and delicious recipes and tons of healthy living tips! Meet Dr. Erin Carter

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