Another wonderful recipe celebrating chia seed. This recipe comes from Colette Martin, an allergen-free baker, food allergy mom, and author of Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts. She shares allergen-free food solutions for busy families at her website, Learning to Eat Allergy-Free.
This recipe uses chia seeds in two ways: Ground chia seeds mixed with warm water are used as a substitute for eggs, and chia seeds are used as a garnish. The bagels are baked (using a doughnut pan, or freeform) instead of boiled. The result is an easy, healthy, gluten-free alternative to traditional bagels.
Baked Chia Bagels
Makes 12 bagels
- 4 cups Bob’s Red Mill Gluten-Free All Purpose Flour
- 1 tsp Xanthan Gum
- 3 tsp Baking Powder
- 4 tsp Instant Yeast
- 2 Tbsp Sugar
- 1 cup Chia Seed Gel (2 Tbsp ground chia seeds* mixed with 12 Tbsp warm water) (equal to 4 eggs)
- 1 cup warm Water
- 3 Tbsp Grapeseed Oil
- 2 Tbsp Chia Seeds (whole) mixed with 1 Tbsp Rock Salt (optional)
Combine the dry ingredients (flour, xanthan gum, baking powder, yeast, and sugar), and set it aside. Mix together the chia seed gel, water, and grapeseed oil. Add the dry ingredients. Beat on medium-high for 3 minutes. Use slightly damp hands to form the bagels. Sprinkle 1 tsp of chia seeds mixed with salt (if desired) on top of each bagel. Proof for 30 minutes. Bake at 375°F degrees for 12 minutes.
*To grind chia seeds, use a coffee grinder or spice grinder.