Brittany’s Gluten-Free Bagels


Do you ever have places that just seem to call your name? Sometimes it’s a quiet faint whisper. A gentle, little nudge. Sometimes it seems to yell your name from the rooftops.

I don’t know if you ever experience this, but for me the answer is a definitive YES. Some of my favorite trips: Yosemite, Vancouver. They were places I was drawn. An internal knowing that I needed these trips for some reason. Currently Oregon is on my list. I know that I have to take a trip there. It yells my name, “Brittany why haven’t you come here yet?!?!” Good freaking question. The foodie, hippie, weirdness has captivated me.

Closer to home, Bloomington draws me in. There is an inherent since of belonging when I go there. It tells me to venture there. Come eat. Come to the market. Move my market booth there? Why not try? Come explore. Walk around downtown. Walk around campus. This initial pic is one from a trip I took last weekend when my friend, Heather and I ventured there.

For Indiana I would consider it a progressive town. It is beautiful and inviting. Plus it holds inspiration for a foodie like me. Heather is an IU grad so she showed me around the local haunts. An inside look at good food and places to go. On our way back to the car we stopped at Bloomington Bagels. Locally made and boiled, is what the sign said. Local is a key word for me, that makes me stop in my tracks. Plus this is my second experience with bagels. When I went to Colorado this summer for my cousin, Jacki, the local coffee shop served gluten-free bagel sandwiches. I had intended to work on gluten-free bagels then. However, creativity for me is usually a spark. If I don’t strike right away, it will diminish. So Bloomington reignited that spark and yesterday I took action. 

I am always impressed when my food looks like it’s gluten counterparts. These looked like bagels, so that alone was a victory for me. A little goat cheese on one and I felt like I had a good taste and texture going on. These can definitely work. Sandwiches. A french toast bake. I will have more posts coming this week with this little beauty. But for now here is the bagel recipe.

12250120_10101126595181493_148194703065630825_nBrittany’s Gluten-Free Bagels

  • 2 tsp yeast
  • 1 1/2 tbsp coconut sugar
  • 4 cups almond meal
  • 1  cup flaxmeal
  • 1 1/4 cup water

Let’s Make it Happen: Put yeast and coconut sugar in a bowl. Cover with warm water (not exceeding 110 degrees). Allow it to hang out for 5 minutes.

Add flour and salt. Knead the dough for 10 minutes. Place into a greased bowl. Cover with a damp cloth. Let it chill there for about an hour. Take out. Divide into 6 balls. Punch a hole in the center. Use your fingers to widen it gradually. Place on a cookie sheet. Cover with another damp cloth. Let it sit for 10 minutes.

Boil water. Reduce to a simmer. Place bagels in the water. Allow to cook for 2 minutes on each side. Brush with an egg wash. Top if you wish. Half of them I put a poppyseed/chia seed mix.

Bake at 425 for 20 minutes or until golden brown. Allow to cool. Slice and enjoy however you wish!


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