Gluten Free Fathead Bagels
Summer has officially started and things have been incredibly busy here. I have been trying to find time to cook, make recipes and post them for you all! Between swim team practices for Faith and horse shows for Grace I haven’t had much time in the kitchen let alone time to sit down at my computer and just say hello to anyone!
We have also been working on a few home improvement projects since the weather has been nice. We now have a new roof along with new metal trim. Now it’s time to paint this old house, which is something we have been wanting to do for several years now. Currently the house is a peachy color, which I have never really liked. Soon it will be navy blue with the red brick along the bottom, white trim, and black roof. I am super excited! Can’t wait for it to all be done! So in my spare time I have been looking/experimenting in the kitchen.
I have been searching for a great gluten-free/low carb bagel recipe for a long time now. Faith is highly allergic to not only gluten but yeast also. So we have a hard time finding breads for her, especially something like bagels.
So I have been experimenting with a few different types of recipes and adjusting some that I have found scouring the internet. Here’s what I’ve come up with and really enjoyed the most. I love this recipe not only is it simple but you could easily make some small adjustments and have garlic bread sticks. Simply add a bit of garlic salt or powder to your dough mixture and make bread stick. Also, this would make a good pretzel dough too.
Also, mix up the toppings. You could easily add a bit of garlic butter to the bread sticks, some sesame seeds to the bagels, parmesan cheese…….anything really!
I made these and took them with me to the last horse show that we went too and were perfect for breakfast and snacks throughout the day!
- 3 cup shredded mozzarella cheese
- 2 ounces cream cheese
- 2 eggs
- 1 3/4 cups almond flour
- 1 tablespoon baking powder
Pre-heat oven to 400 degrees. Mix together in a bowl the almond flour and baking powder. Set aside.
In a microwave safe bowl melt the mozzarella cheese and cream cheese together in 30 second intervals. Until completely melted together.
Once the cream cheese and mozzarella cheese has melted together let stand for a minute then add in the 2 eggs, mix together completely. Add in the almond flour and stir until well combined.
When all the ingredients are mixed together well, I like to put a piece of plastic wrap on my countertop and dump the dough out onto that. This makes it very easy to work with and knead the dough. I like to roll the dough into a log form and then begin cutting 1 inch slices from the end to shape into long snakes. Once I get the dough shaped and onto the parchment paper lined baking sheet, I use another egg for an egg wash over the formed bagels before I pop them into a 400 degree oven for approximately 15 minutes.