Homemade Allergy-Friendly Bagels

14 35 438
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 4
Homemade Allergy-Friendly Bagels
Health Rating


1 1/4 cup Buckwheat flour
1 cup Gluten free flour
1/4 cup Arrowroot flour
1 1/2 tsp Xanthan gum
1 tsp Baking powder, gluten-free
1/4 cup Applesauce, unsweetened
1 tbsp Flaxseed meal (ground) (mixed with 3 Tbsp water)
3 tbsp Water (mixed with flax)
1/2 cup Water
8 cup Water (boiling)
2 tbsp Molasses
1/4 cup Poppy seeds (topping, optional)
1/4 cup Sesame seeds (topping, optional)
4 tsp Garlic powder (topping, optional)


Preheat the oven to 400°F.

In a Stand Mixer or large mixing bowl, combine all bagel ingredients and mix to form a blended sticky dough (add in small fruit now, if you are doing so).

Bring a large pot of 8 cups of water and 2 tablespoons of molasses to a boil.

While the water works to boil, divide the dough in to 4 (or 6 small) portions. Roll each portion into a ball and then begin to flatten and mold into a bagel shape. Use your fingers to make a hole in the middle and continue to shape.

Drop each bagel into the boiling water (I did 2 at a time) and boil for 4-5 minutes until they float to the top. Then remove and drain on a paper towel.

Place the boiled bagels on a Silpat or parchment paper lined baking sheet and sprinkle the tops with your toppings of choice.

Bake in the preheated oven for 10 minutes on each side (a total of 20 minutes).

Nutrition Facts

Per Portion

Calories 438
Calories from fat 90
Calories from saturated fat 12.1
Total Fat 10.0 g
Saturated Fat 1.3 g
Trans Fat 0 g
Polyunsaturated Fat 5.3 g
Monounsaturated Fat 2.7 g
Cholesterol 0
Sodium 62 mg
Potassium 698 mg
Total Carbohydrate 76 g
Dietary Fiber 8.4 g
Sugars 9.6 g
Protein 10.6 g

Dietary servings

Per Portion

Grain 2.5
Meat Alternative 0.6

Energy sources