Gluten-Free-Yeast-Free No-Boil Toaster Oven Bagels 

2 Ingredient Dairy (or *Dairy-Free)
Toaster Oven Bagels

Vegan Yeast-free and Sweetener-free
Yield 4 bagels – Bake 30 mins.  Total time 40 mins.

These are great! No need to store ready-made
bagels. You can enjoy these bagels fresh out
of the oven faster than going to a store.

I make these in my toaster oven. You can freeze
the leftovers and defrost in 20 seconds or less
in the microwave.

The picture is my own bagel made from this recipe!

Ingredients 
2/3 cup oat flour
1/3 cup tapioca starch
2 tsp baking powder
¾ tsp salt
1 cup plain Greek yogurt (or *Dairy-free)

Optional: for shine, 1 egg white lightly beaten
        Do not add the egg white to the flour.

Instructions

Preheat oven to 350°F and line a baking sheet with
parchment paper. Add flour baking powder, and salt
(whisked together) to a large mixing bowl. Add the
yogurt and use a spatula or wooden spoon
to combine thoroughly.

Lightly flour a clean surface and empty the dough onto
it (it will be sticky, so keep some extra flour nearby). Use
well-floured hands to knead the dough for 3 to 5 minutes,
until it’s smooth and tacky but no longer sticky.

Form into a round, and
cut into four pieces.

Working with one piece at
a time, roll each into a 6″
to 7″ snake,

Then pinch ends together
to form a circle.

OR Roll into balls between your floured palms.

Insert your finger to make 1″ holes in center

Place on the baking sheet and repeat with remaining
dough. Brush optional beaten egg white over the tops
and lay on baking sheet lined with parchment.

Bake at 375-F bake for 25 to 30 minutes, until
golden brown. or until inserted toothpick comes out clean.
Allow to cool briefly on the baking sheet. Cool on a wire rack
before slicing and serving.
.

Leftovers can be sliced and
stored in a sealed container at room temperature for up
to 2 days (to maintain moisture, add a moistened paper
towel to the bag) or wrap and freeze in a freezer-safe
container for longer storage.

HEALTH TIP – 
Compared to fresh bread — whether homemade
or commercial — both freezing and toasting results
in lower postprandial blood glucose measurements.
(Dr. Mercola, mercola.com)

         My Vegan Results
*Dairy-Free Yogurt – No egg wash

I have made this recipe successfully with dairy-free plain soy
yogurt by Tenuva (sold in kosher markets). In addition, the
dairy-free plain yogurt was not fat-free.

Since the dairy-free variety was not a Greek-style yogurt,
it was much more liquid. I found that I had to use 3/4 cup
oat flour plus a 1/2 cup, of tapioca  (my all purpose
gluten free flour blend), and 1/2 cup yogurt.

You see that here I used extra flour to yogurt, So you
may want to use this formula:

Ingredients 
3/4 cup oat flour
1/2 cup tapioca starch
2-1/4 tsp baking powder
¾ tsp salt
3/4 cup *Dairy-free plain yogurt 

The soy yogurt resembled the taste of tapioca pudding.
So, next time I successfully masked the flavor by adding
1/4 teaspoon of vinegar and 1/4 teaspoon garlic powder
and a pinch of salt to the yogurt.

They were delicious and didn’t taste like garlic bagels, to my
dismay. For garlic bagels, I recommend grating in some fresh
garlic or oiling the finished bagel and pressing on garlic then
toasting lightly.

These bagels browned a bit less (a function of the dairy-free
yogurt, I believe), and the dough was a bit harder to handle,
(a function of the extra moisture). But the taste and overall
texture were great. 

Perfect for my Broccoli Pizza Bagels

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