Gluten Free Bagels recipe Low Carb Bagel Recipe

The Hidden Facts on Low Carb Bagel Recipe

A low- carbohydrate diet is a dietary pattern that restricts the consumption of carbohydrate-rich products. In a low carb diet you eat between 50 and 100 grams of carbohydrates per day. With this diet you mainly eat fats and proteins, in combination with raw vegetable products such as fruit, vegetables and legumes. With a low-carbohydrate diet you only eat carbohydrates from fresh, unprocessed products. That may sound easy, but it is unfortunately no longer.

The main objective of this diet is to lose weight and lose fat. The low-carbohydrate diet is also often followed by people with type 2 diabetes. Diabetics can often reduce their use of medicines or insulin by eating less carbohydrate.

Foods that contain a large amount of digestible carbohydrates (such as pasta, bread, rice and potatoes) are limited or replaced by foods that contain a higher percentage of proteins and unsaturated fats (such as fish, meat and soy products) when following the low-carbohydrate diet. A higher intake of protein and unsaturated fat provides a feeling of satiety, so that you eat less on average during the day and consume fewer calories. By following a low-carbohydrate diet you will get a lot less calories than before. Due to this reduced caloric intake, the body will use the fat reserves to get enough energy, which results in weight loss and fat loss.

Low Carb Bagel Recipe at a Glance

We at Superfoodish.com want to help you limit your carbohydrate intake by offering free low carb bagel recipe. On our website you can find aII kinds of deIicious low-carbohydrate recipes. Maybe you did not think so, but you can even serve whole meals that are low in carbohydrates, a starter, main course and even a dessert!

We try to present these recipes low in carbohydrates in a fun and clear way so that you can use them during cooking! We do all this so that you can enjoy the low-carbohydrate food without too much worries.

Theory of low carb Diet

Humans evolved for millions of years as hunter-gatherers, without large amounts of carbohydrates. We ate the food that was available to us in nature by hunting, fishing and collecting all the edible food we could find. We did not eat pure starch products in the form of bread, pasta, rice or potatoes. We only started eating that 5 to 10,000 years ago, since the beginning of agriculture. On the evolutionary time scale, that is a very short time. Our genes have so far only had a too short time to adapt to our “new diet”.

With the industrial revolution – some 100 to 200 years ago – we were given plants that can produce large quantities of pure sugar and white flour. Pure carbohydrates that digest quickly. There was certainly no time to genetically adapt to us so that we could process that kind of food with our bodies.

In the 1980s, the fear of eating fat in the western world came about (fueled by the food industry and the government). Just think of the “propaganda” that many eggs or butter eat as unhealthy book. The low-fat products appeared everywhere. The consequence of eating less fat is that you have to eat more carbohydrates to get full feeling. This makes sense since fats and carbohydrates are the two main macronutrients (proteins are the third, but much less suitable for energy).

At the moment, the worst epidemic of obesity and diabetes in the history of mankind is in full swing. The most fat country in the world, the United States, is the hardest hit and is now the thickest country in the world. Americans eat far too many carbohydrates (1 liter of Coca Cola at the BigMac menu) and far too little food. Today, however, it is clear that the fear of real food with natural fat content is a big mistake …

How low should you go?

The less carbohydrates, the more pronounced the effect on your weight and blood sugar level will be. When you are satisfied with your weight and health you can gradually start eating more carbohydrates that has no positive effects for your health.

Gluten Free BagelsGluten Free Bagels

The bagel originally comes from the Jewish kitchen. The rounds of yeast dough can be sweetly and savory and can be found at any breakfast table in the USA. Try this gluten-free version.

Are you not used to low-carbohydrate baking? Be warned. Of course the substance is really different from bread. Especially when you bake with coconut flour, baking can be a bit softer and more juicy. I like this myself for the variety … But do not expect really solid bread. Then you better bake a soda bread or spelled bread. But they are not low-carbohydrate or gluten-free again. And these bagels are both!

These bagels are best with some fresh vegetables, such as a slice of tomato and some lettuce. In addition, cheese and hummus are my favorites in terms of siege. I wonder how you are going to invest them!

Low Carb Gluten Free Bagel Recipe

That I am a fan of the Bagels & Beans is no longer a secret. I just love bagels and certainly because I always survive my own. But going out brunching / lunching every week can of course go off the hooks so I thought it was time to get a recipe for bagels. Both gluten-free and lactose-free!

When I think of homemade bread with poppy seeds, I always have to think about my elementary school and Easter. We always ate a chicken with poppy seed on it. That was wonderful! So I wanted gluten-free bagels with poppy seeds. Delicious! You can eat these bagels with your favorite siege!

What would you invest with them?

INGREDIENTS

  • 450 g gluten-free bread mix
  • 7 g of instant yeast
  • 2 tbsp crystal sugar
  • 5 tl of salt
  • 250 ml of water
  • 85 g of plant margarine / butter at room temperature
  • 1 Egg
  • poppy seed
  • 1 tbsp syrup

INSTRUCTIONS

  • Preheat the oven to 200 degrees.
  • Mix the bread mix with the sugar and yeast with a whisk so that it is well mixed.
  • Then add 1.5 teaspoons of salt and mix well again.
  • Take a hand mixer with dough hooks or your food processor on dough stand and add the water and the margarine / butter.
  • Mix the dough until it is a good whole. Let mix for 5 minutes.
    Cover the dough with cling film and put in the refrigerator for 10 minutes.
  • In the meantime, bring 1.5 liters of water together with 1 teaspoon of salt and 1 tablespoon of syrup to the boil.
  • Rémove the dough from the réfrigerator and divide into 8 equal portions.
  • Roll the portions up to a ball and prick a hole in the middle with your finger.
  • When the water is boiling, gently scoop the bagels into the pan (they cannot touch each other, so you can also do it one after the other) and let them cook for 45 seconds.
  • Béat the egg with 1 tabléspoon of watér and spread the bagels with eggs and sprinkle some poppy seeds.
  • Then place all bagels on a baking sheet covered with parchment paper and bake at 200 degrees in 18-20 minutes

Low-Carbohydrate Bagels With Zucchini & Coconut Flour

  • 1 large zucchini
  • 4 eggs
  • 55 grams of coconut flour
  • ½ tl baking soda
  • ½ t Celtic sea salt with seaweed
  • ½ teaspoon nutmeg
  • 1 tsp apple cider vinegár or lemon juice
  • 1 tbsp sesame seed + ½ tsp as topping
  • olive oil or coconut oil, to grease the baking tin

Preheat the oven to 180 degrees. Grate the zucchini finely and scoop it in a fine sheer. Press and squeeze the majority of the moisture out of the zucchini with your hands. Then weigh 185 grams of the zucchini. Mix this with the eggs, coconut flour, baking soda, sea salt, nutmeg and finally the apple cider vinegar and tablespoon sesame seeds. Grease the donut mold with olive oil and spread the mixture over the mold. Sprinkle sesame seeds over the bagels and bake in 18-20 minutes. Remove the bagels from the baking tin immediately and allow them to cool well on a rack.

Gluten Free Bagels – Baking With buckwheat flour

The bagels are gluten-free because I have chosen buckwheat flour. In addition, buckwheat also contains a large amount of antioxidants and many proteins , including the amino acids lysine and arginine. The reason why I also use buckwheat more and more, is because it ensures a stable blood sugar level and that is very important to prevent an after-dinner dip and cutting.

What do you need?


1.100 gr of buckwheat flour
2. 50 gr almond flour
3. 2 eggs
4. 240 gr Greek yoghurt (0% fat)
5. 75 ml of soy or almond milk
6. 2 tl tartar baking powder
7. salt
8. Mix of seeds (topping)


Prehéat the oven to 160 dégrees and grease your donut pan. In a bowl, mix the buckwheat flour, almond flour, baking powder and a little salt. Beat 1 protein well airy. Add the Greek yogurt, almond or soy milk and the whipped egg white to the mixture and mix well. With two teaspoons, spoon the batter to the edge of the donut molds. Knock the other egg well and spread a small layer on your mixture in the donut pan. Sprinkle some sesame seeds and / or poppy seed over it and slide the pan into the oven. Let your bagels bake for about 25 to 30 minutes. Let it cool down a bit before you cut and invest them.


Of course you can also freeze bagels so that you have a stock available for lunch or a nice soup in the evening. I am of course very curious about your siege ideas so let them know in the comments below.