Here a super quick, easy and gluten free bagel recipe. Great for breakfast with scrambled eggs or tofu, avocado and tomato or for a lunch on-the-go. You can use protein spread such as mackerel dips, hummus, home cooked and seasoned chicken breast.
This bagel can also be served with a salad or a soup.
Bagel ingredients
- 30 g of psyllium (about 3 tablespoons)
- 200 g of water
- 250 g of flour (I use half rice flour, half buckwheat flour)
- 1 teaspoon of salt
- A pinch of baking soda
- 3 tablespoons of animal, lactose-free, or plant-based yoghurt
Mix the psyllium with the water in a bowl.
In a mixing bowl, combine the flour with the baking soda, vinegar, salt, and yogurt. Add the psyllium gel. Knead the dough lightly. If it’s too sticky, add a little flour.
Shape the dough into bagels on parchment paper. Lightly oil the top or brush with a little water or yogurt to make the sesame seeds stick and sprinkle them on top.
Place a little water between the parchment paper and the baking sheet/mold and bake for about 30 minutes at 170°C.
You can vary the flavor by grating cheese on top, for example
Notes:
- This recipe is gluten free and low FODMAPs
- Psyllium add extra fibres and bound the ingredients. Alternatively, you could try using 1 egg instead