A few weeks ago, there was a Jewish Holiday called Yom Kippur where everyone fasts for the day as way to repent. Once the sun goes down, that’s when everyone feasts. It’s what’s called “break fast”, and it typically involves an entire spread of bagels on bagels and all of the fixings. I’m not going to lie, holidays, like this, are when I tend to start to feel those pangs of being left out from celebrating to the fullest when it comes to food-based traditions. So, it’s when I turn those feelings into new recipes so that I CAN celebrate to the fullest – my way. It’s when I made these Grain-Free Bagels, toasted it with some ghee, and literally couldn’t stop smiling because I felt like I was EATING A BAGEL AGAIN.
The seasoning seen here is EBTB seasoning, which I made for my family, but I made my grain-free bagel with poppy seeds and sesame seeds for a lower FODMAP option.
If you know me, you know I basically live off of my SCD yogurt. I wanted to use it in this Grain-Free Bagel recipe to make them perfectly soft and fluffy with the right amount of crisp, too.
This is what they should look like before they go into the oven!
The topping possibilities are endless with these Grain-Free Bagels. I’ll just name a few. Bear with me. I get way too excited when thinking about food. Let’s see. You have the classic bagel with dairy-free cream cheese or ghee in place of butter. The OG lox and capers combo like grandma used to make. You can even make a BEC and really go in. Either way, you can’t go wrong however you choose to eat these Grain-Free Bagels.
Grain-Free Bagels
Course: Breakfast, Mains, SCD Diet20
minutes25
minutesIngredients
1 egg 1 white
1 cup 1 SCD yogurt
1 tsp 1 baking soda
1/2 tsp 1/2 apple cider vinegar
3-4 cups 3-4 almond flour (depending on the consistency of your SCD yogurt)
1/2 tsp 1/2 salt
- Toppings:
egg wash
optional: sesame seeds, poppy seeds, ETBTB seasoning
Directions
- Preheat your oven to 375F.
- In a mixing bowl, whisk the egg white until frothy.
- Add in the SCD yogurt to the egg and continue whisking in a circular motion.
- Add in the baking soda and apple cider vinegar.
- Slowly fold in the almond flour, one cup at a time, until dough-like consistency forms. Add in the salt once mixed thoroughly.
- Take a ball of dough, about the size of your palm, and form it into a straight, snake shape. Take the two ends and connect them creating a circle with a hole in the middle. Place your bagel dough onto a parchment lined baking sheet and shape it with your hands, patting it down slightly and smoothing the circular edges.
- Brush bagels with a generous helping of egg wash and sprinkle on seasonings.
- Bake for 20-25 minutes depending on your oven.
8 Responses
Thank you so much for posting your recipes! Will def be using these,and especially the above!
Hi Heather! Thank you so much! I can’t wait for you to make them!
I just made these and they are AMAZING!! You’re right, it’s like an eating a real bagel again which is something I’ve been missing for years on SCD. I enjoyed one of these bagels with my boyfriend this morning while he ate a real one and I couldn’t be happier. Thank you for this awesome and creative recipe, a new favorite for sure! 🙂
Morgan, this makes me beyond happy to hear! I know how exactly how it feels to miss bagels (as a Jersey girl they will forever have a special place in my heart) and to hear that this recipe could make you feel like you’re eating a real bagel again is exactly what I wanted to accomplish! Here’s to many more bagel breakfasts!
This and the cornbread recipe are lifesavers for me! I’ve had Crohn’s Disease for 9 years and have recently switched diets to SCD. I miss bagels the most so these have become staples I make regularly! Keep the SCD recipes coming!
Any chance you’ve tried any dairy free yogurts for this?
What is an SCD yogurt?
These turned out super savory and yummy! Thanks for sharing!