This grain-free bagel bread is sure to satisfy your bread cravings. Similar to a flatbread, or focaccia, it has a soft chew and a beautiful, bubbly open structure.
Slice it open and sandwich an egg in the middle for an amazing breakfast sandwich. Add some smoked salmon and a smear of cream cheese. Leave off the bagel seasoning and make a classic PB&J. Or, slice it up into bread sticks and serve it alongside a hot plate of Uova al Pomodoro.
Grain-Free Bagel Bread
- 300 grams (2 1/2 cups) almond flour
- 188 grams (1 1/4 cup, plus 2 Tbsp) tapioca flour
- 14 grams (2 tsp) sea salt
- 8 grams (2 tsp) baking powder
recipe for homemade baking powder at the end
- 50 grams (2 Tbsp) honey
use maple syrup to make it vegan
- 34 grams (2 Tbsp) apple cider vinegar
- 188 grams (3/4 cup) warm water, 110-130F
- Generously oil an 8×8 metal brownie pan and line it with parchment paper. (Making a criss-cross of parchment paper in the pan will allow you to easily remove the bread once it is baked and cooled.)
- The water needs to be warm, between 110-130F, but not boiling. (If the water is hot and boiling, it will cook the starches too soon and turn the bread gummy.)
- In a large mixing bowl, combine all the dry ingredients.
- Add the honey, vinegar, and warm water. Stir all the ingredients together and pour it into the pan immediately. (If you wait too long to pour the mixture into the pan, the vinegar and baking powder will finish reacting and the dough will be too difficult to spread evenly.)
- Pour the dough into the pan and spread it evenly. (The dough should have a consistency similar to thick pancake batter. If you can not spread it easily, drizzle a bit of avocado oil all across the top of the dough. Then spread it evenly with a silicon spatula.)
- Sprinkle with everything bagel seasoning, or, flaky sea salt.
- Bake at 350F for 25 minutes. Turn the heat up to 425F and bake for 5-10 more minutes.
- Let cool in the pan for 10 minutes.
- Remove the bread from the pan and place it on a cooling rack. Allow it to cool completely before cutting.
- Once the bread it completely cool, slice it with a bread knife. (If you cool the bread completely, about an hour, it should slice easily. If you cut the bread while it is still hot, it will get sticky and gummy.)
- This bread will keep at room temperature for 2 days, if wrapped tightly.
- You can slice any leftover bread and store it in the freezer. Once frozen, you can toast the bread in the oven to reheat it.
Homemade Baking Powder:
- 1 cup cream of tartar
- 1/2 cup baking soda
Mix together and store in a jar.