Gluten Free Bagels
Easy and delicious gluten and dairy free bagel recipe.
Servings: 6 bagels
Calories: 156kcal
Cost: $3
Equipment
- donut molds
Ingredients
- 1 cup arrowroot powder
- 1 cup cassava flour
- 1/4 cup palm shortening
- 1 tbsp maple syrup
- 1 tsp baking powder
- cooking oil spray for the pan
Instructions
- Preheat the oven to 350 degrees F. Then, spray the bagel pan with the cooking spray oil.
- Mix all of the ingredients in a mixer until it forms into a dough.
- Divide the dough between 6 molds and bake for 23 minutes.
Notes
Storage: This recipe can last in the fridge for up to 5 days or in the freezer for up to 2 months.
Nutrition: The nutrition in this recipe is an estimate and cannot be guaranteed.
Servings: This recipe yield approximately 6 bagels.
Substitutions: You can substitute the palm shortening for lard if desired.
Nutrition
Serving: 1bagel | Calories: 156kcal | Carbohydrates: 38g | Protein: 1g | Fat: 0.1g | Saturated Fat: 10g | Polyunsaturated Fat: 0.01g | Sodium: 72mg | Potassium: 14mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg