GLUTEN FREE & KETO BAGELS #healthy #glutenfree #keto #paleo #easy

In look for a dairy free option in contrast to fathead mixture?! Look no farther than these gluten free, paleo and keto bagels! Delicate, chewy and with an exceptional taste (for example no eggy or gooey business here!).

These low carb and grain free bagels are unadulterated gold folks! Also, in the event that you've just met our delicate 'n soft sandwich bread (or appropriate cinnamon moves!), you definitely realize we don't mess around with regards to bread.

What's more, these folks directly here are no special case. Additionally, you'll be wonderfully astonished that it is so natural to get them ready!

p.s. They're simply 3g net carbs per (full-sized!) bagel. Perfect!

Since the keto grain free flours don't cook in water, doing a conventional bagel formula (for example bubbling them before heating!) lamentably simply is absurd. All things considered, the outcomes are extraordinary.

As you surely understand, bagels are thick and chewy, so you might need to play around a piece with the rising time to get them denser or lighter. To be completely honest, I like to do somewhat of a more drawn out ascent (around 45-50 minutes); they become somewhat milder, however the taste with the yeast becomes sooo great.

Also try our recipe : BANANA BREAD OVERNIGHT OATS #diet #banana #desserts #healthydiet #paleo

INGREDIENTS

FOR THE KETO BAGELS

1 tablespoon active dry yeast
2 teaspoons inulin maple syrup or honey, to feed the yeast
120 ml water lukewarm between 105-110°F
192 g almond flour
42 g golden flaxseed meal or psyllium husk, finely ground
20 g whey protein isolate or more almond flour (in tablespoons)
2 1/2 teaspoons xanthan gum or 1 1/2 tablespoon ground flax seeds**
2 teaspoons baking powder
1/2-3/4 teaspoon kosher salt depending on toppings

INSTRUCTIONS

Our keto bagels use the focaccia methodology (albeit different ratios), but do check out the video below for deets 'n tricks!
Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
Mix your flours while the yeast is proofing. Add almond flour, psyllium husk (or flaxseed meal), whey protein isolate (or more almond flour), xanthan gum, baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside.
Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round.

Source : bit.ly/2NZKm7N