These are some of the nicest plain bread bagels/mini pizzas/biscuits you can make using paleo flours and even substituting for eggs (since we are sensitive to those too). It’s been adapted from a traditional gluten free bagel recipe by Bette Hagman. Feel free to add flavors and toppings like poppy seeds if you like.
1 1/2 c. almond meal
1 c. tapioca or potato starch
1 tsp xanthum gum
1 ½ Tblsp sugar (optional and you can always add a little agave syrup or honey instead)
2 ¼ tsp Active dry yeast
½ c warm water
1 tsp sugar
2 Tblsp Coconut Oil
¼ c hot water
2 egg whites if you can have them or egg substitute with water (see pkg for directions); I often use a teaspoon of chia seeds in a couple tablespoons of water. Let gel a minute.
Mix dry ingredients in a stand mixer or by hand (a food processor could be used too). Dissolve the yeast in the WARM water with the teaspoon of sugar. Melt the shortening in the hot water. Pour both into the dry ingredients and blend on low. Add the egg whites and blend again. Turn the mixer to high and beat for 3 ½ minutes. This dough will be a little sticky still. You can spoon the dough and drop onto cookie sheets for biscuits, or spoon or pipe it into a donut pan for nice round bagels with holes. Add any toppings now. Let the dough rise for 30-60 minutes. Bake at 425 for 15-20 minutes (convection 400 for 13-15). Use for just about anything but don’t get too addicted, the starches do not make these the healthiest Paleo option - but it sure helps me feel not too deprived of all normal foods!