2 c. gf flour blend

1 1/2 c. cornstarch

1/2 c. almond meal

1 tsp. xanthan gum

1 tsp. salt

1/4 c. butter

2 c. sourdough starter

1/3 c. chia (in coffee grinder)

2 egg whites

poppy seed

dehydrated garlic

dehydrated shallots

sesame seeds

coarse salt


make normal bread loaf in machine, mix dry ingredients with wet, allow to rise for 2 hours. Better to let the wet and dry set together for awhile seems to mix better.

Roll dough onto floured surface and use dough scraper to shape into a 8 inch 1/2 inch thick mass.

Cut out using round cookie forms, about 2 1/2 inch in diameter, with no hole. Use a hold punch out to create the hole int he middle of the bagel.

Put onto parchment paper (oiled with cornmeal) and allow to rise for another 2 hours.

After the end, boil each one for about 2 minutes per side (4 minutes total) in boiling water.

Allow to cool on cooke sheet/parchment paper. Better to take out with a slotted spoon.

Once they have cooled, preheat the oven to 350 degrees. Separate the eggs, and use a pastry brush to coat each bagel.

Sprinkle desired seasonings onto all sides of the bagel, and put in oven for about 30-45 minutes until pages are well browned, but not overdone.

Allow to cool and serve with cream cheese.