Paleo Bagel (starch free, vegan)

Paleo Bagel - Starch Free, Vegan, Recipe @bettyrawker

A Starch Free, Vegan, Paleo Bagel, Oh, and it’s Nut Free Too!

Paleo Bagel - Starch Free, Vegan, Recipe @bettyrawker

These paleo, starch free bagels went with me to a picnic today, and EVERYONE LOVED them! Everyone = people not on restricted diets! They all agreed the cinnamon raisin one is just like the real thing, perfect chewiness – and it encompassed everything a bagel should be. My friend said if she just saw them on a table and didn’t know that “I” made them, she would’ve just thought they were regular bagels after tasting them. Now that is a compliment, because the ingredients in these bagels are anything but ordinary.

I started experimenting with making starch free bagels last year when I found a paleo recipe posted by Spunky Coconut, but it was based with quite a few ingredients that I can’t have, arrowroot [starch] flour, cashew milk, guar gum, baking powder, so I reworked the recipe to work for me, and made it starch free! My version is now quite a bit different, but I must thank her for the inspiration! THANK YOU! As I really do love these chewy, starch free bagels. And my addition of the psyllium husk really does make them chewy, like a real bagel, wait til you taste the cinnamon raisin one! It passed the test as a “bagel” even with my hubby how has an iron stomach and eats all the “real” breads & bagels he wants.

So the one ingredient that might throw you for a loop is the psyllium husk. What is it? It is plant fiber, like crazy dense plant fiber, it is what they put in things like Metamucil to bulk up your fiber intake and help with digestion issues. This also means it is filling you up, giving you a satisfying “full meal” feel, while it helps clean you out. Read more about all the digestive health benefits of psyllium here! But let’s not focus too much on the end result, (though I got to say, feeling full and later cleansed is quite nice). For the most part it seems folks on low carb, grain free diets seem to tolerate psyllium husk pretty well, as it is a common ingredient to be found in homemade gluten/grain free breads. I know I tolerate it really well! And I have quite a long laundry list of ingredients I do not tolerate well, but luckily I tolerate psyllium well! So each bagel will have less than 1 Tablespoon of the psyllium fiber, which is a perfect amount to help you take care of business.

And when you read about psyllium husk you may come across the warnings about it being a choking hazzard, but that is only when you drink the powder straight in a glass of water as it is so fibrous, and if you don’t add enough water, as it just keeps expanding. But this does not happen when you eat it in the form of these bagels. No unusual added choking hazards there, though they will fill you up, so be sure to drink some water when you eat the bagels, so the fiber can expand in your tummy and help sponge out your insides! Good stuff. Nice and filling, which is sometimes hard to accomplish on a starch free diet. Also, those of us on starch free diets often don’t get enough fiber in our diets, which is super important for good colon health. So eat your bagels peoples!! Read more about the health & digestion benefits of psyllium husk here!

Is psyllium husk paleo? Well it is one of the ingredients in “paleo bread” I have seen in the market. And using it in paleo breads made the list here too.

This is the brand of psyllium husk powder I like to use in my recipes – and this $10 bag will last you a LONG time!

Paleo Bagel - Starch Free, Vegan, Recipe @bettyrawker

Paleo Chewy Bagels

  • 1 teaspoon cinnamon
  • ¼ cup raisins

OR

  • 2 Tablespoons sesame seeds (I used black & white seeds) or a combo of hemp seeds, chia seeds, poppy seeds and sesame seeds.
  1. Add liquid ingredients to a bowl. (applesauce, coconut milk, water, vinegar)
  2. Mix in psyllium husk into liquids – mix well! You can use a mixer for best results, or mix by hand.
  3. Add in ground flax seed, and coconut flour.
  4. Add in all remaining ingredients.
  5. Decide if you are making cinnamon raisin bagels, or sesame bagels, or make 2 of each. (if making cinnamon/raisin, add in cinnamon and raisin)
  6. Separate dough into 4 balls, equal size.
  7. Roll each ball into a long “snake” shape, and then stick together to form a bagel shape. (roll in sesame seeds)
  8. NOTE: if the dough is falling apart, don’t stress, once it bakes it will stick together really well! You can also add a little extra oil to smooth out any cracks in the dough.
  9. NOTE: if the dough is really giving your problems, just add more water until you have a pliable dough!
  10. Bake on parchment paper at 350*F for 25 minutes. Makes 4 bagels.
  11. I see recipes as a constant work in progress – if you try these, please let me know what you think of them! Thank you.

Paleo Bagel - Starch Free, Vegan, Recipe @bettyrawker

recipe featured on Gluten Free WednesdaysAllergy Free Wednesdays

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51 thoughts on “Paleo Bagel (starch free, vegan)

  1. Your bagels look delicious! Nut free, starch free and vegan…genius! I will be making these today…thank you for making so much effort to develop great recipes!

    June

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  2. Thank you for taking the time to perfect this recipe. I am going to make them today for my “kicking” husband. I’ll let you know how they turned out.

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  3. These were amazing! I added some garlic powder with the sesame and chia seeds! I also noticed that I totally forgot the coconut oil and they were still really good.. Thank!

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    • Oh, I am so excited to hear that!! YAY!! I am so with you on the garlic powder – we were talking about doing an Everything Bagel yesterday with onion, caraway seeds, garlic…. YES!

      Wow! Thanks again for letting me know they turned out well!!

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  4. I made the bagels today…2 with cinnamon and raisins and 2 with sesame seeds…I just had to try both and they were delicious! This is a great recipe and I felt so good about all the healthy ingredients.

    Thank you for sharing!

    June

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  5. Woot, woot! I’m so gonna make these. My niece is arriving Thursday from Texas to visit for a couple weeks, this will be a fun project for us to do together.

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  6. I LOVE that you didn’t use any starch or sweeteners in this recipe! Genius! ;) I was linking up at Shirley’s GF Weds and came across your recipe/blog. I have spondylitis too. :( And psoriatic arthritis. Looking forward to checking out more of your blog and reading more about you!
    Megan

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    • Hi Megan!!

      Thanks so much for checking out my blog! I love your website, by the way!! Spondylitis can be such a monster, I just do my best to silence it everyday!! So thankful that eating pure, grain free foods (low in starch) has offer me so much pain relief. Cheers to that! Thank you for creating and sharing such beautiful recipes!!

      Keep in touch!!
      Andrea Wyckoff
      “Betty Rawker”

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  7. I have made these three times now. Even my daughter and boyfriend love them. Being grain free it’s so satisfying to eat something like this. Also there is so much fiber I am stuffed!

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    • Ali! That is the best compliment EVER!! So glad you told me that!!

      I made a double batch this past weekend (4 cinnamon raisin + 4 “everything” – onion/garlic/sesame/hemp) and brought them on a road trip with me to Montana this week. They have been the best “travel food” as they fill me up too! Preventing me from “hunger emergencies”. I love the feeling of fullness from the fiber too!

      Thanks so much for the feedback!!

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    • Hi Keira!

      You guess is as good as mine! If you try it let me know!

      I have made this recipe over and over with the finely ground psyllium husk powder, and it works so well, I never tried it with the flakes or any other way!

      Thanks so much!

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  8. Pingback: Goo Goo Clusters, Paleo Bagels, Only Coconut Cookies, Grain-free Molasses Cookies & 3 Things Your Doc Won't Tell You About Mammography - Whole New Mom

  9. Thanks to Whole New Mom – I found your recipe (thanks Adrienne!) I plan to make these Friday, if I can get some help in the kitchen (broken foot). They sound so wonderful! And if they freeze well, like you said they would, hello freezer! Have a road trip coming up and have been fretting about what to take with me… :)

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    • Hi Sara!

      I am on a 2 week road trip in Montana right now and brought a double batch with me!!

      I froze them before I left and have been enjoying them on the road! Hope they work out well for you too!!

      xx

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  10. Anything I can use in place of applesauce? I know you developed recipe with specific ingredients and I so hate to ask BUT I am a diabetic and keep everything as absolutely low carb as possible. I am pretty carb sensitive but I would love to try these.

    Liked by 1 person

    • I think the apple sauces adds both great texture and flavor! Sounds like you girls can come up with a substitute though! I am on vacation in Montana right now, and I won’t dare suggest something I have never tried before.

      When you find the right sub for the applesauce, let me know, I will be happy to share it!

      Thanks,
      Andrea

      Liked by 1 person

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  12. I CANNOT WAIT to try this recipe!!! I also saw the recipe from SpunkyCoconut, but I also cannot have many of the ingredients. So THANK YOU from the bottom of my heart for creating this recipe. With 50+ allergies eating “yummy” baked goods is such a treat.

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  13. I made them twice now, cinnamon raisin, really chewy and delicious. However mine look like buns, as the holes always fill in for some reason. Also they collapse when I take them out of the oven. I used grapeseed oil instead of coconut oil. I also used the ground flax, and had to grind my own psylium husks into the powder. Still good, but what can I do to improve them?

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    • Hi Debbie,

      I am happy to hear you like them and found them chewy and delicious!! Awesome!!

      I don’t know what other advice I can offer you!? Mine collapse a bit too after baking, but honestly seeing as we are not using any grains or any starches, I don’t know what to suggest to make them better other then using real wheat flour, or adding in some starches, both of which I had to give up years ago to save my health!

      If you do find a way to make them better, check back and let me know, I would love to share your changes.

      Thanks again!!

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      • I will definitely keep making them, and try other flavors. It is so nice to bite into something that resembles bread since going wheat free! So chewy good.

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      • Making them as hamburger buns with grapeseed oil, and oninon and garlic powder. I’ll bet this would be a good pizza crust recipe also. Need to play with it some more.

        Liked by 1 person

      • I have been playing around with psyllium in my pizza crust recipes too! About to give it another whirl tonight with almond flour based pizza crust….

        Would love to hear what you come with as a pizza dough too!

        Loves getting the feedback, thanks again!!

        Like

  14. This may sound like a stupid statement given all the coconut products involved, but they really taste like coconut. I don’t think I would want to make a sandwich out of them because of the strong coconut flavor. They were soft and chewy though!

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  15. Thank you very much Andrea for sharing this recipe. I never leave comments but I must say it brought me so much joy when I tasted it!!!! Being on a strict diet make us forget some flavors and sensations, I felt like I was eating regular bread <3 I can't eat applesauce so I simply left it aside, I replaced vinegar with Kombucha and magic happened anyhow. All the best from Paris, France.

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  16. YUM!!! Just made these bagels with cinnamon and dried currants. Thanks for such a good recipe! They were chewy and so satisfying. Had to bake for 40 minutes. I was out of coconut flour (used banana flour instead), added dried currants (I had to plump them in boiling water first. Next time I make them I’ll use the leftover water in used to plump the currants in place of the plain water in the recipe). I loved the texture of the dough. It was so fun to roll them into shape. It’s been so hard to find a bread recipe without eggs or tapioca starch. Thanks a ton!!!

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  17. mmmm these are really good. I’ve baked them 3 times now. The first 2 times they didn’t raise properly (still good though) but the third time I rolled them into buns and waited 30 min before I put them in the oven and this time they were perfect, nice and fluffy! I will soon make another batch. Thank you!

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    • Thank you for the great feedback! Glad you enjoyed the recipe! I hope to play around with different versions of buns with a similar recipe base in the future. So glad it worked well for you! xo

      Like

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