The World's Best Gluten Free Blueberry Bagel Recipe
By Amy Crawford
Big call you might say? Well not in my lunchbox my friend, not in my lunch box! This bagel recipe deserves a bookmark save into your recipe folder as far as I'm concerned. Not only are they gluten free, but they're light and fluffy with a good crunch on the top and the added bonus of a juicy blueberry (or 5). And as if the recipe wasn't enough, we even tell you how to serve these delicious delights with a variety of scrumptious options.
Be sure to report back folks, I want to hear your "ooooohhhs" and "aaahhhss" across the interwebs.
1 cup water, lukewarm
1 cup buckwheat flour
1 cup potato flour
1 cup tapioca flour
2/3 cup fresh blueberries, halved (not frozen*)
3 tablespoons rice malt syrup
1 1/2 tablespoons chia seeds
1 1/2 tablespoons flaxseeds
1 1/2 tablespoons coconut oil, melted
3 teaspoons raw apple cider vinegar
2 1/2 teaspoons dry active yeast
2 1/2 teaspoons baking powder
1 1/2 teaspoons coconut sugar, plus extra for sprinkling
1/2 teaspoon baking soda, plus extra 1 tablespoon for boiling water
1/2 teaspoon sea salt
Preheat oven to 180 degrees C. Line a baking tray with baking paper.
Combine the warm water, yeast and coconut sugar in a small bowl, set aside for 10 minutes. Add the chia, flaxseeds, coconut oil, rice malt syrup and apple cider vinegar. Set aside for a further 10 minutes, allowing the seeds to moisten and soften.
In a large bowl, combine all dry ingredients including 1/2 teaspoon baking soda. Add the wet mix to the dry mix and knead to form a thick dough. Fold in the blueberries. The dough should be slightly tacky to touch. Cover the bowl with a tea towel and allow to stand on your kitchen bench for 30 minutes.
Dust your kitchen bench or a chopping board with flour (I used potato flour) and turn the dough onto the bench. Knead and then divide the dough into approximately 10 balls, pressing firmly between your palms and then flatten slightly.
Now, use your thumb to make a hole in the centre of the dough to make bagel rings. Repeat with remaining dough.
Fill a large saucepan with water (at least 6-8 cups) and bring to a rapid boil. Add 1 tablespoon of baking soda. Using a slotted spoon, add one bagel to the water and boil for 30 seconds on each side, carefully removing, allowing to drip dry and then placing on prepared baking tray.
Working quickly while the bagel is still wet, sprinkle with coconut sugar. Repeat for remaining bagels. Place bagels in the oven for 15 minutes or until golden. Remove tray from the oven and flip the bagels. Place back in over for another 5 minutes to crisp up the bottoms.
The bagels can be eaten untoasted the first day and will then be best toasted there after. Feel free to freeze for a later date.
* Frozen blueberries will affect the moisture of the dough. This is how our dough looks prior to rising, slightly tacky to touch.
Our (scrumptious) ideas for eating.
The serving suggestions are endless of course, but here are a few of our faves:
- Coconut butter (find the recipe in A Nourishing Morning), fresh banana and extra blueberries
- Coconut yoghurt and banana
- Nut butters
- Homemade raspberry jam, try our Raw Raspberry Chia Jam
- Blue cheese or even Brie
If you're looking for one of the best savoury bagel recipes going 'round ('round'.. get it ;) ), you'll find the Sun Dried Tomato and Basil Bagels recipe in our eBook 'A Nourishing Morning'.
Your wish is our command and we are ALL ears. What flavour combos might you like to see in a bagel recipe? Tell us in the comments below!