Paleo Bagels (Egg Free & Grain Free)

These homemade Paleo Bagels are gluten free, egg free, grain free, dairy free and sugar free but you’d never be able to tell with their soft and chewy texture! Enjoy these bagels plain or add your favorite seasoning for some extra flavor!

If I could travel back to pre-celiac disease days, one of the first things I would eat is a bagel. It’s one of the foods I miss the most, which is why I decided to create a version I can eat! These Paleo Bagels are egg free, dairy free, grain free, gluten free, and sugar free and yet still SO good! Full disclosure, they are not going to be exactly like a bagel that is made from gluten. It’s hard to get the same texture of a regular bagel with removing all the ingredients that basically makes a bagel what it is. However, I can say as a former bagel lover that these still taste delicious and resemble the bagels I once enjoyed. They are slightly crispy on the outside and soft and chewy on the inside. Add your favorite spread and you have a deliciously healthy breakfast or snack!

What Flours are Needed?

If you aren’t familiar with grain free baking, the flours used to make these Paleo Bagels may seem strange. Since this recipe doesn’t contain eggs, I used a combination of three different flours to create the bagel like texture.

• Almond flour is high in monounsaturated fats, Vitamin E, magnesium potassium and calcium. It’s also rich in protein, fiber and healthy fats. It’s a grain and gluten free substitute that’s great for baking because of its texture and flavor.
• Cassava flour is made from yuca which is a root vegetable and is a good source of potassium, zinc, magnesium, iron and fiber. It’s used in this recipe to give these bagels that chewy consistency.
• Coconut flour is probably one of my favorite flours to use. When using coconut flour for baking, it must be used sparingly because it is a dense flour. It’s low in carbs and sugar while being a good source of protein and dietary fiber.

You can most likely find these three flours at your local grocery store. I like to buy mine on Vitacost because it tends to be cheaper and it’s delivered right to my doorstep. Here are my favorite brands for each flour with links…

• Bob’s Red Mill Super Fine Almond Flour
• Otto’s Cassava Flour
• Bob’s Red Mill Organic Coconut Flour

How to Make Paleo Bagels

These Paleo Bagels are easy to make and only take 10 minutes to prep before letting the oven do the rest. To start, preheat the oven to 375 degrees. In a large bowl, mix together the almond flour, cassava flour, coconut flour, baking powder, xanthan gum, psyllium husk powder, and salt. In a separate bowl, mix together the applesauce and warm water. Add the wet mixture to the dry ingredients and combine using a mixer. Once the dough is just combined, stop mixing and combine the apple cider vinegar and baking soda in a separate bowl. Add this to the dough and continue to mix until thoroughly combined.

If making everything bagels (or adding any other seasoning), sprinkle the Everything But the Bagel Seasoning from Trader Joe’s on the bottom of the bagel baking pan. Fill each cavity of the bagel pan with the dough. I use the silicone bagel pans and absolutely love them. They are good quality and don’t cost much, you can find the ones I use here. Wet your fingers with water and smooth the tops of each bagel. If you are making everything bagels, sprinkle the Everything But the Bagel Seasoning on top of each bagel. Place the bagel pan on a baking sheet and bake at 375 degrees for 45 minutes. Let cool before eating as the bagels will continue to cook out of the oven.

When I make these Paleo Bagels, I always make an extra batch and keep them in the freezer. That way, I can enjoy these delicious bagels any time I am craving them! If you try this recipe, make sure to tag me on Instagram @theglutenfreegrasses so that I can see your creations!

-Kelsey