Description

These Cinnamon Raisin Bagels are a delicious homemade treat made with gluten-free cassava flour and tapioca starch. Featuring a blend of warming cinnamon and sweet raisins, these bagels are boiled before baking to achieve the perfect chewy texture. Sweetened naturally with maple syrup and enriched with olive oil, they make a delightful breakfast or snack option.

Ingredients

Scale

Dry Ingredients

1 cup Cassava Flour
1/2 cup Tapioca Starch
2 teaspoons Baking Powder
2 teaspoons Baking Soda
1 tablespoon Ground Cinnamon
1/4 cup Raisins

Wet Ingredients

2 Eggs
2 tablespoons Maple Syrup
1 tablespoon Apple Cider Vinegar
3 tablespoons Olive Oil
2 tablespoons Water (plus more if needed)

Instructions

Preheat Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prepare for baking.
Mix Dry Ingredients: In a large bowl, combine cassava flour, tapioca starch, baking powder, baking soda, and ground cinnamon. Stir well to ensure even distribution.
Mix Wet Ingredients: In a separate smaller bowl, whisk together the eggs, maple syrup, apple cider vinegar, olive oil, and water until fully blended.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl. Using a hand mixer, mix thoroughly. Then fold in the raisins evenly throughout the dough.
Form Dough: Using your hands, bring the dough together into a ball. If the dough appears too dry and cracks, add water slowly, one tablespoon at a time, until the dough holds together smoothly without cracking.
Shape Bagels: Divide the dough into 4 equal parts. Roll each portion into a ball slightly larger than a golf ball. Flatten each ball slightly and create a hole in the center with your finger to form the bagel shape.
Boil Bagels: Bring a large pot of water to a boil. Gently add each bagel one at a time and boil for 1-2 minutes or until the bagel rises to the surface. Avoid letting bagels stick to the bottom.
Bake Bagels: Transfer boiled bagels directly onto the parchment-lined baking sheet. Bake in the preheated oven for 20 minutes or until the bagels are cooked through and have a light golden color.

Notes

Boiling the bagels before baking gives them a classic chewy texture.
If dough is sticky, lightly flour your hands with cassava flour to make shaping easier.
Ensure the bagels do not stick during boiling by gently sliding them in and stirring occasionally.
Use parchment paper for easy cleanup and to prevent sticking during baking.
Store leftovers in an airtight container; best consumed within 2 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Cinnamon Raisin Bagels, Gluten-Free Bagels, Homemade Bagels, Gluten-Free Baking, Breakfast Bagels