The health food stores can’t keep up with the demand for gluten free vegan Little Northern Bakehouse Everything bagels. During lockdown, I ate these bagels for lunch with Four Sigmatic Chaga Elixir and lost seven pounds. For breakfast, I drank my raw veggie juice. For dinner, I ate tofu stir-fries or a salad with sometimes veggie soup or a baked yam. And I cut out sugar even agave in my tea.
When I ran out of Little Northern Bakehouse bagels, I bought O’Doughs. They are thinner and sweeter, and not as tasty. I’m glad I never ran into the other gluten free vegans at the freezer section or there would have been a struggle. Or maybe we would have bonded.
My favorite bagels ran out so I looked at a couple of recipes and tried the Gluten Free Vegan Everything Bagels recipe from Fork and Beans. The bagels are hardy. It’s a little bit of work. Honestly, I’d rather buy bagels. I love bagels and I really appreciate people who make them because it’s time consuming.
Gluten Free Vegan Everything Bagels Recipe
Wet ingredients:
3/4 cup warm water
1 1/2 tsp. dry active yeast
1/2 tsp. granulated sugar
3 Tbsp. ground chia seeds
1 Tbsp. vegetable oil
2 tsp. apple cider vinegar
Dry ingredients:
2/3 cup oat flour
2/3 cup millet flour
1/3 cup arrowroot powder
1/3 cup tapioca starch
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Toppings:
1 Tbsp. poppy seeds
1 Tbsp. sesame seeds
1 Tbsp. dried onion
1 Tbsp. oats
1 Tbsp. sunflower seeds
1 tsp. Himalayan salt
1 tsp. cornmeal
Yield: 5 small bagels
Directions:
Wet ingredients-Add the yeast and 1/2 tsp. of sugar to the warm water and allow to foam up for 10 minutes. Add the chia seed, oil, and vinegar and allow 5 minutes for the chia to thicken.
Dry ingredients-In a large bowl, whisk together the dry ingredients. Add the yeast mixture into the flour mix and stir for 2 minutes with a wooden spoon until well combined.
Line a baking sheet with a piece of parchment paper and lightly dust with cornmeal.
I warmed the oven to 175° while I formed the bagels. Divide into 5 balls and smooth with your hands. Form each ball into bagel form and creating a hole in the middle by using your thumb. Turn off oven once warm then cover bagels with kitchen towel and allow to rise for 45 minutes. Take out bagels after 45 minutes.
Preheat your oven to 375°.
Fill a pot with 4 cups of water and bring to a boil. Once rapidly boiling, add 1 Tbsp. granulated sugar and 1 tsp. baking soda.
Keep the small bowl nearby with the “everything” mixture inside.
Gently toss 1 bagel into the boiling water and boil on each side for 30 seconds. Scoop bagel out of water with a slotted spoon.
Place back onto the parchment paper and quickly sprinkle the “everything” topping mixture. Do this one at a time. I changed the toppings recipe since there was too much leftover.
Bake for 20-23 minutes at 375°. Allow to cool on a wire rack. When ready to eat, slice in half and toast.
I didn’t refrigerate the bagels because I didn’t know if the moisture would ruin the texture. But definitely put them in a container and refrigerate them by the second day so they don’t mold.
Happy Vegan!
Recipe from blog of melissacrismon.com
Copyright 2020 Melissa Crismon
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