gluten free, sugar free
dry ingredients:
3 1/3 cups gluten free flour mix
3 tablespoons almond meal
¾ teaspoon salt
1 tablespoon xanthan gum
2 ¼ teaspoons baking soda
Wet Ingredients:
2 ¼ teaspoons lemon juice
1 cup water
1 teaspoon xylitol
3 tablespoons coconut oil
3 egg whites
Preparation:
Grease two cookie sheets for 12 bagels.
Place the dry ingredients in the bowl of a heavy-duty mixer and blend with the heavy mixing blade.
Form bagels by dividing the dough into 12 or 24 pieces. Working with greased hands, roll into balls larger than gold balls but smaller than tennis balls. Flatten the balls to about ½ inch thick. Push a hole by poking a finger through the center and enlarging. Preheat oven to 425 degrees.
In a large pan, bring 3 inches of water to a boil. Drop in the bagels 4 at a time. Cook for 1 minute, turning at 30 seconds. Drain and replace on the cookie sheet. Repeat, keeping the water at a boil. Bake for 20 minutes. Cool slightly before eating
Optional: Add one teaspoon of cinnamon to the dry ingredients.
Makes 12 bagels or divide dough again to make 24 mini bagels
