The Baked Bagel is here! Vegan and Gluten-free

This bagel is worthy of your best schmears!

It came to me one day, this idea to make a bagel, baked, with gluten-free ingredients. I was surprised at how practically perfect it was on the first try. It was so good, I had to make them again the next day! These first trials were quick breads made with baking powder. Next, we tried the same recipe using yeast instead of baking powder. I don’t know which I like better. The baking powder version is denser, more like a traditional bagel. The yeasted version gets a nice rise, has that lovely yeast flavor and the inside is lighter. I love this recipe because not only is it delicious but it is made with whole grains, without any starches, gums, weird protein powders or cellulose products.

This recipe makes six bagels.

Ingredients:
1 cup Rolled Oats or 1 1/4 cups Oat Flour
3/4 cup Millet or 1 cup Millet Flour
1/4 cup ground Flax or Chia Seeds
1/4 cup Garbanzo Bean Flour
2 teaspoons Baking Powder OR 1 package of yeast
1 3/4 cups water plus more for brushing the bagel tops
1 doughnut mold non-stick cake pan, for six servings

Optional Ingredients

For Cinnamon Pecan Raisin Bagels
1 teaspoon Cinnamon
1/4 cup Pecans
1 cup Raisins

For Seeded Bagels
2 Tablespoon Sesame Seeds
or
1 Tablespoon Poppy Seeds
or a mix of
1 Tablespoon Sunflower Seeds, 1 Tablespoon Sesame Seeds and 1 Teaspoon Poppy Seeds

Baking Powder Version, 30-minute bake time.
Directions:
1. Preheat Oven to 350^oF. I have tried it with and without the convection setting. Both are fine.
2. In a high-powered blender blend together the Oats, Millet with Garbanzo Bean Flour and Flax seeds to make the bagel mix flour. You may use ready made flours and flax meal if you prefer and just mix these dry ingredients together in a bowl. We recommend grinding the oats and millet into flour, it will be fresher, more nutritious and better tasting.
3. Place the mix in a bowl and mix in Baking Powder and if using: Cinnamon, Pecans and Raisins.
4. Slowly add in 1 3/4 cups water to make a thick batter.
5. Scoop batter in doughnut mold cake pan. Continue until all the dough is used up. This recipe makes 6 bagels. Pour about 1/4 cup of water in a cup and brush the tops of each bagel until smooth. You can use your finger to clear any batter off the doughnut hole area. If making a seeded bagel, sprinkle the tops with the seeds.
6. Bake for 30 minutes or until done. Test by pricking a toothpick to see if it comes out clean.
7. Remove from oven and let cool to the touch before devouring.
 
 
Yeasted Version, 30-minute rise time plus 30-minute bake time.
Directions:
1. Preheat Oven to 350^oF. I have tried it with and without the convection setting. Both are fine.
2. Warm 1 cup of water, ideally between 105^oF and 115^oF. You may add a few pinches of sugar or other sweetener to get yeast going. Proof yeast in water. If you don’t see any bubbles forming after 5-10 minutes, the yeast may be too old to use.
3. In a high-powered blender blend together the Oats, Millet with Garbanzo Bean Flour and Flax seeds to make the bagel mix flour. You may use ready made flours and flax meal if you prefer and just mix these dry ingredients together in a bowl. We recommend grinding the oats and millet into flour, it will be fresher, more nutritious and better tasting.
4. Place the mix in a bowl and if using: add Cinnamon, Pecans and Raisins.
5. Slowly add in yeast mixture and remaining 3/4 cups water to make a thick batter.
6. Scoop batter in doughnut mold cake pan. Continue until all the dough is used up. This recipe makes 6 bagels. Pour about 1/4 cup of water in a cup and brush the tops of each bagel until smooth. You can use your finger to clear any batter off the doughnut hole area. If making a seeded bagel, sprinkle the tops with the seeds.
7. Let the batter rise in the pan in a warm place for 30 minutes.
8. Bake for 30 minutes or until done. Test by pricking a toothpick to see if it comes out clean.
9. Remove from oven and let cool to the touch before devouring.