High Protein Gluten Free Bagel
This high protein gluten free bagel packs in 36g plant protein and is so easy to make! Perfect for breakfast and sandwiches. The recipe is designed to make 1 bagel. You can scale the serving size up to make as many bagels as you would like.
Ingredients
- ⅔ cup lupini flour
- ⅓ cup vegan yogurt plain and unsweetened
- 1 teaspoon baking powder
- ½ teaspoon salt
- everything bagel seasoning for topping, optional
Instructions
- Preheat the oven to 425°F (218°C).
- In a bowl mix the lupini flour, baking powder, and salt. Then, add in the vegan yogurt and mix together. It will form a shaggy dough.
- With wet hands (this helps the dough not to stick) push the dough together to form a smooth ball. Then, shape the ball into a bagel. If you are finding it is sticking just wet your hands again. The shape and size of the bagel before baking is the shape and size it will be. So, if you want a thicker bagel make it thicker and if you want it thinner make it thinner.
- Place on a lined baking sheet. Sprinkle with everything bagel seasoning or whatever seasoning you want on top. If you are making multiple bagels you can let them touch in the pan to help them rise next to each other.
- Bake for 20 to 25 minutes until it looks cooked and the bottom is golden brown. I did not try air-frying this recipe but I do believe it would work fine. I would do 375°F for 10 to 15 minutes depending on your air fryer.
- Let the bagel cool for 10 to 15 minutes, slice, and enjoy.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- I highly encourage you to use a kitchen scale when making this recipe and using the metric measurements to get the most accurate recipe. This recipe was designed with gram measurements and the US cups are an adjustment from the grams.
- If you would like to make more than one bagel simply scale the serving size up to how many bagels you would like and the recipe will adjust.
- For this recipe I used Silk Soymilk Plain Yogurt which helps to add extra protein into this recipe. Depending on the vegan yogurt you use the macros of this recipe may change. Without any vegan yogurt this recipe has 33g of protein so even if you use a vegan yogurt with less protein, the recipe still has a substantial amount of protein.
Nutrition
Serving: 152gCalories: 328kcalCarbohydrates: 35gProtein: 36gFat: 10gFiber: 28g
Tried this recipe?Let us know how it was!