I like a to make a few batches of this gluten-free and xanthan gum-free bagel recipe at a time so that some can go into the freezer. My children love to make sandwiches out of them....such as turkey-lettuce-mustard-raw cheese for their school lunches, or a fried egg and avocado sandwich for breakfast! Once the bagels are baked and completely cool you can slice them in half and freeze for later use. To reheat, simply toast your frozen bagel halves in the oven or a toaster.
Ingredients
Wet Ingredients
2 cups
warm
water
(105 to 110 degrees F)
1 tablespoons
active dry yeast
1 tablespoons
maple syrup
1 tablespoons
extra virgin olive oil
½ cups
finely ground
golden flaxseeds
¼ cups
whole psyllium husks
Dry Ingredients
1½ cups
sprouted brown rice flour
¾ cups
raw buckwheat flour
¾ cups
tapioca flour
(or arrowroot powder)
1½ teaspoons
sea salt
Toppings
coarse sea salt
poppy seeds
sesame seeds
garlic powder
onion powder
