Eating gluten free AND low carb, I miss two things the most. Bagels and brownies. Okay and sometimes, donuts.
Now I can cross one item off my list. Bagels have arrived at our home, fresh from our oven. Using this recipe from Skinnytaste. I have now made them twice.
First time, seasoned with Trader Joe’s “Everything But the Bagel” Seasoning.
Now, just to say, I think we are the only ones who DON’T love this Seasoning. We are giving our bottle to a friend.
Second time I made these, I read the post again. First time, I caught that with gluten free flour, I should up the baking powder to 2 tsp. Second time I read the post, I read that I should knead the dough. First time I have ever kneaded gluten free dough, but I did it. It made a puffier Bagel. I also realized they are a bigger bagel if you let the dough sit for a few minutes after placing on a baking sheet or in a donut pan.
These bagels were sprinkled with sesame seeds, which I found out after I made them, are SpecialK’s first choice. Who knew?
At separate points, SpecialK and I shared the same thought, that this would make a great pizza dough. His idea: some day, we will have carb free breakfast, and share a pizza.
How can I post bagels, and maybe pizza and claim to be low carb? The recipe says make 4 bagels. I make them in my donut pan, and I make 6. All totaled up, one bagel is the same number of carbs as I am allowed for one serving.
What have you been making?