I feel like l’ve been in a summery mood all week. HI Christin, I am so glad these are helpful for your paleo breakfasts! I had seen an idea on facebook–some restaurant specialized in a car tire sized bagel, cut in half and topped with scrambled eggs, hashbrowns, ham slices, bacon and cheese, then the other half on top. Barely Bread is 100% GRAIN-FREE, inherently gluten-free, and great-tasting! We are hand-mixing as we don’t have a Kitchen Aid, so that perhaps could mean we’re not getting enough air into the dough? I love bagels, but am tackling paleo versions to try and find a “healthier” one! I’m sure it’s because you used a different brand of flour- which one did you use? I’m going to make pagels this weekend, but what baking powder do you use? Bake the bagels on 350 degrees for 25 minutes until golden brown. But I think it would work! Is it necessary to include the maple syrup? What a great idea with the Psylium husk- thanks for sharing! But cassava flour tends to dry out really fast, so I wouldn’t store them in your shelves for over 1-2 days. Hi there. They certainly don’t look like tours when cut open. Wondering about the density of the bagels… we’ve made them twice now and each time they come out very close-textured. I used Bob’s Red Mill Cassava and made a paleo version of baking powder (regular baking powder has corn starch. HI Juliann, I am not sure… I haven’t tried it myself, so I cannot say. Trendster Bagels Fresh Planet Flavor PinShareTweet356 Shares These bagels will likely irritate bagel purists. Is there another flour I can replace it with? But they were very dense and flat. These are spot on , the texture is amazing ! They taste like a Taiwanese bun which is a big surprise to both my husband and I. After mixing, the “dough” resembled pancake batter. What a wonderful bagel they are almost exactly like what I remember a real bagel to be. How do these only have 2 grams of protein per bagel if there are 4 eggs in the dough? Be inspired by mouthwatering dishes of paleo, gluten free, and whole30 meals. I put in for another 10 min. We don’t use ANY of the high-carb alternative flours such as potato starch or rice flour that other typical gluten-free breads … I’ll let you know how they come out. Thanks for a wonderful recipe! I also only had 1 tbsp of maple syrup left, go figure, so I used liquid stevia for the other tablespoon. Because, all I want to do is lay around at the lake or in the pool. As it turns out, these bagels are really easy to make! Difficulty. If you having trouble with it being to sticky, add more cassava flour to the dough and then wet your hands with water when working with the dough. I also substituted gluten free egg replacer for the eggs. For everyone who is asking for a palm oil substitute, I used a little more than a 1/4 cup of olive oil and they came out great. Unfortunately, they had a very odd aftertaste. Quick question about the cassava flour: do you weigh it out or do you scoop/level? You can swap for honey or almond milk- I haven’t tried either of these, but they would be my best guess for subbing . This time round they came out perfect. Can I sub palm oil shortening for any thing else? Other than some of the ingredients being different than your recipe, the steps were basically the same. Both times the dough came out almost like a batter. 4 eggs? I’ve tried making it twice now and all I have for batter is a watery mess. So we can eat something tasty that isn’t a gluten or lectin bomb. But it’s really here now. Boiling transformed what started as a bagel into a hideous cross between a dumpling and a krueller. I used 1/2 cup tapioca instead of the whole cup arrow root. My grandkids are waiting for the mini bagels, that’s next. I was a little hesitant because I have made paleo bagels before but they were dense and didn’t have quite the right texture. I let the bagels boil longer than 1 minute per side because the started floating very quickly. Staying cool has been the first thing on my agenda. I have to admit, I was skeptical about these, as I find cassava recipes to be hit or miss, but they came out great! 4 to 5 grams of … LOVE THESE. I can’t have butter or coconut, allergies ugh!