Oh what a bagel!! I never, EVER thought I would be the one to make a bagel, let alone a gluten free one. Can I tell you, I’m super STOKED! These bagels are made from cassava flour and arrowroot flour and they were SO EASY to make! They turned out ahhhhmazing!! Texture – ON POINT! Thanks to the beautiful and super talented Nicole of www.kalejunkie.com, I didn’t have to go through a crazy process to make these and her video was so spot on there’s just no way to mess up. There’s only three main ingredients in these bagels (cassava flour, arrowroot flour, eggs, baking powder, pinch of salt). Now, she does say not to use an egg substitute but I’m definitely up to the challenge and going to try my hand at it next time (stay tuned!) The only thing I added the second time around to the recipe was 2 tbsp of lemon juice, 1/2 tsp of salt, and 1 tsp of baking powder – and I tell you, I loved them even more the second time around! Enjoy these delicious homemade bagels with your toppings and spread of choice. I topped mine with a a mix of poppy seeds, sesame seeds and pinch of salt (somewhat Everything Bagel mix) Once they were out of the oven (just 20 mins!), I sliced one in half, toasted it (this is a must!) and enjoyed half with just butter and the other with my favourite herb and garlic cream cheese. OMG, it was the most DIVINE breakfast! My gluten free heart is so thankful for this recipe. Check out Kale Junkie’s recipe ‘Paleo Everything Bagels’!