Is it possible to have a filling breakfast that’s Grain-Free and made without soy, corn, almond, cashew, peanut, sesame, nightshade, or yeast?
Yes, because this is Break A Recipe and we make the impossible possible here!
Like the bagels you see below, all recipes here are made without gluten, grain, dairy, egg, soy, corn, almond, cashew, peanut, or sesame.
And just Like these bagels, many recipes are also yeast-free!
There’s just something magical about a Grain-Free bagel that makes you feel normal! The recipe we’re making today makes a dozen bagels, so you will have breakfast for days! Also, these wonderful Grain-Free bagels are perfect for breakfast sandwiches!
Once you’ve made your bagels so many Grain-Free options will be back on the menu again! Bagels with cream cheese, breakfast sandwiches, even pizza bagels!
Welcome To Break A Recipe
My name is Nina, I’m a Grain-Free Lifestyle Coach and food nerd. I’ve been cooking and baking without grain, dairy, egg, soy, corn, almond, cashew, peanut, and other allergens since 2012.
It’s a delight sharing recipes and Grain-Free Lifestyle tips with you, here on the blog!
If this is your first time visiting, thank you for stopping by! If you are a returning reader, Grain-Free VIP, newsletter subscriber, or Facebook group member, thank you for all your help! You keep me on my toes. You inspire me to Break New Recipes each week.
Life is better with foodie friends, and I’m thankful to call you mine!
It’s My Mission To Help You Simplify & Organize
Your Grain-Free Lifestyle!
I remember how much I struggled when I was new to the Grain-Free Lifestyle in 2012. I also remember how wonderful it was to have Grain-Free cookies that Christmas. Those cookies made me feel normal.
To help you simplify and organize your Grain—Free Lifestyle, I’d like to give you a copy of my cookbook 7 Simple Grain-Free Recipes.
Inside you’ll find recipes for fast mac’n cheese, pizza, brownies, and chocolate chip cookies that get rave reviews! While the recipes are simple, they give you the feeling that you aren’t missing out. They’re some of my favorite recipes for sharing.
Are you ready to Break A Recipe?
Let’s Start With A
Shopping List
If you’re looking for equipment or ingredients, the links below will take you to the ingredients and equipment I use in my own kitchen.
Grain-Free Ingredients
- Grain-Free Flour (this recipe uses a blend made from chickpea, tapioca, and coconut flour)
- ground chia seeds/ chia meal
- xanthan gum
- salt
- cream of tartar
- baking soda
Equipment
- Stand Mixer
- Donut Pans (You will need 2 for this recipe)
- 1 Tablespoon Cookie Scoop
- Kitchen Scale
- Flour Sifter
- Silicone Scraper
- Liquid measuring cups
- Dry measuring cups
- Adjustable measuring spoons
These ingredients and equipment are what I use in my own kitchen. As an amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you. Thank you for helping to “keep the lights on,” here at Break A Recipe.
Enough With the Words, Let’s Break A Recipe!
Grain-Free Bagels
Equipment
- 2 Donut Pans
- Stand mixer
- 1 Tablespoon Cookie Scoop
- Silicone Scraper
- Kitchen Scale
- Liquid Measuring Cups
- Adjustable measuring spoons
Ingredients
- 350 grams Grain-Free Flour
- 34 grams ground chia seeds/ chia meal
- 2 3/4 cups water
- 2 teaspoons Xanthan Gum
- 2 teaspoons Salt
- 3 Tablespoons Cream Of Tartar
- 1 Tablespoon Baking Soda
Instructions
- In your stand mixer’s bowl, blend Grain-Free flour and ground chia seeds.
- Lock your bowl into your stand mixer, and attach the whisk. On low speed, whisk in the water. Mix 1-2 minutes. (If you notice a clump of dough sticking to the mixer, turn off the mixer and use a scrapper to loosen the clump. Mix the dough an additional 1-2 minutes after clumps are no longer present)
- Remove the whisk attachment, and replace it with the dough hook. Sprinkle the salt and xanthan gum over the dough. Turn the mixer to the lowest speed and mix in the xanthan gum and salt until they are no longer visible.
- Increase the mixer speed to 2, this speed will “knead the dough” and develop the xanthan gum. Knead the dough on speed 2 for 12 minutes.
- While the dough is kneading, mix the cream of tartar and baking soda in a 1 cup bowl. Grease your donut pan with coconut oil.
- Sprinkle the baking soda and cream of tartar over the top of the dough. Using the dough hook, mix on the lowest speed until the ingredients are incorporated. When the ingredients are incorporated, run a silicone scraper under the dough making sure no ingredients are hiding or stuck to the mixing bowl.
- Increase mixer speed to 2 and knead for 2 minutes.
- Scoop 6 tablespoons of dough into each donut pan. Preheat oven to 350. Allow dough to rest in the donut pans for 10 minutes.
- Bake for 40 minutes. Turn off the oven, Remove from donut pans and turn them upside down on a cookie sheet. Return them to the oven to cool. This will keep the underside of the bagels crispy!
Notes
- Click here to the recipe for the Grain-Free flour blend I use in all my baking. It blends up in 5 minutes, and then you bake as you normally would!
- There’s a trick to evenly distributing your dough when you place it in your doughnut pan. I use a clock face to help me get it right every time. I put my scoops of dough at 12, 2, 4, 6, 8, 10, O’clock. It’s a tight squeeze, but the bagels are balanced in size, and the dough is evenly distributed.
- For a crispy bagel, remove the bagels from the donut pan. Invert them onto a cookie sheet or baking stone and allow them to cool in the oven.
photos go here
A Slice Of The Grain-Free Lifestyle
One of the reasons I love this recipe is because the bagels bake in only 40 minutes! Once they’re baked, you take them out of the pan and turn them upside down on a baking stone or baking sheet. This gets both sides of the bagels crispy!
I named the website Break A Recipe because I’m really good at breaking things in the kitchen. Mixers, microwaves, crockpots, I melt them all! However I also learn a lot from my mistakes!
After baking these bagels and removing them from the donut pans, I inverted them onto a baking stone. However, I forgot about them and left the bagels in the oven overnight. The next day, I was doing my weekly Slice of The Grain-Free Lifestyle video in our Facebook group, and I pre-heated the oven with the bagels still in there! Now, those were some crispy bagels!
Would You Like To Level Up ⬆️ Your Grain-Free Lifestyle?
As a Grain-Free Lifestyle Coach, it’s my mission to help you add flavor and variety to your table. I teach cooking and baking classes and provide One-On-One support to help my VIPs organize and simplify their Grain-Free Lifestyle.
My Grain-Free VIPs learn to simplify their Grain-Free Lifestyle with cooking classes, baking classes, and One-On-One Support. In just a few months time, my VIPS go from struggle to success.
If you’re ready to stop working for your Grain-Free Lifestyle and make your Grain-Free Lifestyle work for you, I’d like to invite you to become a Grain-Free VIP. To learn more about the amazing benefits and exclusive recipes I offer my VIPs
FAQ
How Can Xanthan Gum Be Grain-Free?
Corn is a common ingredient used in making xanthan gum, so I’m glad you asked about it. I use Authentic Foods Xanthan Gum which is made from cabbage.
What If I Don’t Have 2 Donut Pans, Can I Make The Bagels in one pan? Or Can I half the Recipe?
A client of mine tried making the recipe with one donut pan…it was a race against the clock. The first pan came out perfect! However, the second batch did not. Because these bagels are yeast-free, it’s a race against time. The dough didn’t have the same rise after 40 minutes, even though we refrigerated it!
How Do I Store The Bagels?
These bagels keep best in the fridge. I use a lucite bread box with a humidity control to store them in my fridge. Click here to check out the bread box and see if it will work for you. The bagels will remain fresh for a week. For any longer, it’s best to freeze them.
Do These Bagels Freeze?
YES! Leave them unsliced. You can put them in a freezer bag. I like to put the freezer bag inside a cardboard container. It helps prevent against freezer burn. You can store them for up to 2 months this way. When you’re ready to enjoy them, thaw them overnight in the refrigerator, slice them with a serrated knife and enjoy them in the morning!
Do You Need A Stand Mixer To Make These Bagels?
Yes! It’s absolutely essential to have a stand mixer. Why? Xanthan gum needs to be kneaded and developed if it’s going to create the structure that will hold the rise created by the cream of tartar and baking soda during baking.
When selecting a stand mixer, be sure to select a stand mixer with a single dough hook. If your mixer has 2 dough hooks, it’s really a hand mixer on a stand. It may be able to handle cookie dough, but it will not be able to do the work of developing the xanthan gum to maintain the rise after the the bread is baked.
What If I Need To Avoid Chickpea? What If I Can’t Have Tapioca?
Never use an ingredient that is unsafe for you. We’re here because we can’t cook with typical ingredients and I would never want you to take a chance with your health. Tapioca is the easiest to substitute, it’s a starch. So it can be substituted with either potato starch or arrowroot starch. The results will vary slightly, but you’ll get bagels.
Chickpea is a little more difficult to replace. If you cannot use chickpea safely, the best substitutes are either white bean flour, or fava bean flour. If you are avoiding all legumes, here’s a link to an article about substituting chickpea flour in recipes.
Let’s Connect!
Breaking Recipes, teaching cooking classes and helping others simplify and organize their Grain-Free Lifestyle is my mission! My VIPs learn to Break Their Family Recipes so that they can once again enjoy them without grains and other allergens!
I’m always impressed with how my VIPs break their favorite family recipes so that they can enjoy them safely!
If you’re ready to add flavor and variety back to your table, use the link below so that we can connect. There is no cost to this call. I’m committed to supporting you on your Grain-Free Journey.
Thank you again for reading this blog post. I look forward to connecting with you soon.
You can also find me on Facebook, Instagram, or Pinterest using the links below. I really enjoy your feedback and comments. I can’t wait to hear how your recipe turned out!
Come connect with others who cook without grains. Life’s better with Foodie Friends. We’d love to have you join us in Grain-Free Lifestyle And Support Community.
Wishing You Safe & Delicious Foods,
❤️Nina