Description
With an incredible bite, you wouldn’t believe that these blueberry bagels were actually gluten-free and vegan.
Ingredients
Scale
Wet Ingredients
- 1 c. lukewarm water
- 1 1/2 tsp. dry active yeast
- 1 tsp. sugar
- 2 Tbsp. mild-flavored oil
- 1 Tbsp. apple cider vinegar
- 1/3 c. dried blueberries
Dry Ingredients
- 2/3 c. superfine brown rice flour
- 2/3 c. white rice flour
- 1/3 c. potato starch
- 1/3 c. arrowroot powder
- 3 Tbsp. ground pysllium husk
- 2 tsp. brown sugar (packed)
- 1 tsp. xanthan gum
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/4 tsp. salt
Instructions
- Proof your yeast by whisking in the yeast and sugar into the lukewarm water. Leave alone for 10 minutes until it froths up.
- In a large bowl, whisk together the dry ingredients. Make a well in the middle and pour the yeast mixture in as well as the remainder of the wet ingredients.
- Using a wooden spoon, stir the ingredients together until a dough is formed. Your dough should be slightly sticky but not sticky enough that you cannot handle it.
- Divide dough into 4 even balls and roll between lightly floured hands until completely smooth. Set on a baking sheet lined with parchment paper and lightly coated with corn meal. Form into a bagel shape (approx. 4″ in diameter) and create a hole in the middle with your thumb.
- Cover and rise for 45-60 minutes. Your bagels won’t expand too much–just give the dough time to rest.
- Preheat your oven to 375 degrees.
- Bake bagels for 20-23 minutes until they are nicely browned. You might want to flip them over half way through the baking time to get an even brown.
- Allow to cool fully and then slice. Toast when you are ready to eat.
Nutrition
- Calories: 318
- Sugar: 4.8g
- Sodium: 280mg
- Fat: 8.3g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
