tag:blogger.com,1999:blog-2285523888432056855.post8611567077999866301..comments2024-01-03T08:21:41.587-05:00Comments on Gourmet Girl Cooks: Grain-Free Power Bagels - Chocked Full of Seeds, Nuts & FruitsGourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-2285523888432056855.post-55923813240743501502021-03-17T11:50:54.912-04:002021-03-17T11:50:54.912-04:00Oooh, thanks! We might try hemp ♥'s instead of...Oooh, thanks! We might try hemp ♥'s instead of chia. Additionally, I'll do heavy cream or half n half. We've been keto for 7+ years - my husband has celiac sprue 1 - a more serious version of Celiac disease. <br />I heard about power bagels from a friend, but he always does the high carb ones from Einstein Bagels - so I searched Pinterest and this was the first blog that came up. Very excited to try. SummerPhttps://www.blogger.com/profile/13212537913086861310noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-38739692712515065512015-06-14T21:45:42.771-04:002015-06-14T21:45:42.771-04:00Hi Cindy,
You are welcome. I hope they turn out n...Hi Cindy,<br /><br />You are welcome. I hope they turn out nicely for you. You will need to reduce the baking time a bit since you are making thinner versions...but I assume you've already figured that out. Hope you enjoy them. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-38424306992434497952015-06-14T17:00:16.511-04:002015-06-14T17:00:16.511-04:00Hi GGC,
Thanks so much for your quick reply ...Hi GGC,<br /><br /> Thanks so much for your quick reply - I was hoping you would reply today, but because it's the weekend, I didn't think you would, so an extra thank you (because I'm making them today) ;D Also I was kinda thinking the same thing - I'm going to make them as is, so I can know what they're like, then I might experiment with the Hi-Maize.<br /><br /> Thanks again and have a great weekend.Cindyhttps://www.blogger.com/profile/13095971735613135411noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-61778060273257752862015-06-14T13:06:31.778-04:002015-06-14T13:06:31.778-04:00Hi Cindy,
No, I don't think they would be too...Hi Cindy,<br /><br />No, I don't think they would be too thin and if you felt like it wasn't enough, you could always have 2 and treat each one like "half". I have never used Hi-Maize resistant starch before so I'm not quite sure how it is used or substituted in a recipe. Maybe for your first batch you should try swapping out a smaller amount first (like 1/4 cup) to see how it behaves. If you have never made these according to my recipe, I'm not sure how you will know how it compares texture wise. If you have already been experimenting with it then maybe you already have an idea of how it behaves. If it is super absorbent (like coconut flour) it may change the texture a lot or you might have to increase liquids or eggs, etc. Let me know how it turns out for you. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-41550754908981411132015-06-14T12:43:39.090-04:002015-06-14T12:43:39.090-04:00Hi GGC,
Do you think these would be too thin ...Hi GGC,<br /><br /> Do you think these would be too thin to cook in a muffin top pan? Also if I wanted to add some Hi-Maize resistant starch, how much would you suggest - maybe 1/2 cup and take off 1/2 cup almond flour?Cindyhttps://www.blogger.com/profile/13095971735613135411noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-26731463161535855512015-06-10T23:06:56.431-04:002015-06-10T23:06:56.431-04:00Hi Cheri,
Thanks so much! I'm so happy you en...Hi Cheri,<br /><br />Thanks so much! I'm so happy you enjoyed them. I agree with you too...resetting your palate in the beginning until your new grain free life is more established is a great idea. I think that many folks find transitioning away from bread products most difficult and you begin to obsess about them. Honestly, once you realize that you actually do have decent grain free bread option, eventually as time goes by you relax and its not as big a deal. There are many times that I actually have a plate full of biscuits in my fridge, yet I decided just to have eggs and bacon or sausage because bread is less of a focus. <br /><br />I wish you lots of success. For me, in the early days, find a decent "pasta" replacement, pizza replacement and a bread type of replacement made grain free life so much more enjoyable and I felt that I could really stick with it. It's been 3 years (next month). I have never ever done anything that long before when changing eating plans. Best of luck and hope you find some more recipes to enjoy! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/01316245779890747698noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-37313848361819150612015-06-10T20:07:42.521-04:002015-06-10T20:07:42.521-04:00I hate to be melodramatic (and late to the party) ...I hate to be melodramatic (and late to the party) but I love you! Four days grain free so far and doing well...good energy and stabilized appetite, but I was getting a little bored with eggs for breakfast. Made these bagels tonight (minus the dried fruit, trying to reset my palate in these early days) and just had to make eggs and bacon to go with. I put my homemade cream cheese on it. Divine. I can't wait to waltz my way through your recipes. Thank you for this.Cherinoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-21369328060969196212014-11-27T00:49:36.458-05:002014-11-27T00:49:36.458-05:00Hi Amanda,
You do not have to use coconut flour a...Hi Amanda,<br /><br />You do not have to use coconut flour and can use almond flour instead but the texture will probably be different. Coconut flour is a dry flour compared to almond flour that has the natural oils. You can try it and see how it turns out. I don't think it would be bad but will more than likely be different texture wise. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-1279599832098423772014-11-26T13:57:34.857-05:002014-11-26T13:57:34.857-05:00Do you have to use coconut flour or can you just s...Do you have to use coconut flour or can you just sub almond flour for the coconut flour? Amandahttp://rand0mrambling.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-28593000712179835952014-11-24T17:49:00.939-05:002014-11-24T17:49:00.939-05:00Hi Sheryl,
So happy you enjoyed them. There are s...Hi Sheryl,<br /><br />So happy you enjoyed them. There are so many ways you can tweak them and swap items out for others like you did. Your version sounds super tasty! It's amazing how nicely they slide out of that pan isn't it! I'm slowly switching out most of my bakeware to USA Pans...I have never had one thing stick in them. You are so very welcome. I am so happy you and your family are enjoying my recipes. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-66678799793993433632014-11-24T00:37:55.240-05:002014-11-24T00:37:55.240-05:00I made these today and gosh, they are so tasty. I ...I made these today and gosh, they are so tasty. I was out of walnuts, and had to substitute the same quantity with a mixture of raw cashews, pecans and slivered almonds, ground up in my mini processor. I also threw in a handful of raw cacao nibs for added nutrition, crunch and taste. I used a coconut spray for the first time in my USA 6 well pan, & they slid out perfectly. Mmm, so good! Thank you so much for all your great recipes, they have kept my family very happy.Sherylnoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-78342707848432330812014-11-14T23:58:33.337-05:002014-11-14T23:58:33.337-05:00Hi CyberSis,
LOL...did you give your breakfast &q...Hi CyberSis,<br /><br />LOL...did you give your breakfast "cereal" a name? That is too funny. It's great when you mess something up from what you intended it to be and it still turns out edible isn't it! <br /><br />How resourceful you were in re-purposing the bagels into cereal. I don't know if I would have thought to do that. Who knows, you may start intentionally making your bagel cereal now. We need to think of a name for it..."Woopsie Daisies"..."Bagel Boo-Boo's"...don't get me started! ;-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-18297191868116929962014-11-14T23:41:55.150-05:002014-11-14T23:41:55.150-05:00Hi GGC,
I must tell you about my latest little &q...Hi GGC,<br /><br />I must tell you about my latest little "adventure." Yesterday I was going to make half a recipe of bagels. Easy, right? Especially since this recipe has an even number of eggs to divide. So I proceeded to mix up half of everything ... or so I thought.<br /><br />They came out of the oven looking a little "different." The texture, although not bad, was a *lot* different. What happened! Then it hit me ... The batter was bit stiffer than I'd remembered and it was making too many bagels (that should have been the tip-off.) I had gotten distracted while measuring out the ingredients and had halved everything *except* for the almond flour!<br /><br />Now, you might get the idea that this was a total disaster ... but not so. For one thing, the bagels were quite edible as is, believe it or not. They were just "different." Even my hubby had nothing bad to say about them!<br /><br />But I also made quite a happy discovery the next day. I crumbled one up in a bowl, poured a little half-&-half in, and popped it into the microwave for a few seconds to get it nice and warm. Well, it turned out to be a delicious low-carb breakfast "cereal," if I do say so myself! :-)CyberSishttps://www.blogger.com/profile/12785005260630246224noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-19526226080953085642014-10-18T10:52:25.311-04:002014-10-18T10:52:25.311-04:00Well, you have absolutely outdone yourself this ti...Well, you have absolutely outdone yourself this time!! These babies are fabulous and a great addition to my 6yr. WOE. Mine have turned out just like the ones you have pictured....no problems sticking. I use coconut oil to grease my large 6 cup muffin pan. As I was having my coffee and muffin breakfast just this am I noticed that the Nov.2014 of Family Circle has an article on p. 97 titled Fat vs Fiction. It is by Nina Teicholz, the author of the book "A Big FAT Surprise". Very encouraging to see this healthy information put out to the general public. I am a grandmother of 11, have tons of energy and have never felt better in my life. So thankful for you and others who put in so much time, effort and energy in keeping us low carbers happy and wellfed.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-65862199215790235302014-10-14T00:13:42.052-04:002014-10-14T00:13:42.052-04:00I may give them a try with fresh cranberries (simi...I may give them a try with fresh cranberries (similar to cranberry nut bread). I love cranberries! Let me know how they turn out if you use oven dried cranberries. I bet it will be awesome! I hope you enjoy these! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-61205115938572494082014-10-13T12:45:21.009-04:002014-10-13T12:45:21.009-04:00These look sooooo good. I can't wait to try th...These look sooooo good. I can't wait to try them. We have fresh cranberries at this time of the year and at the farmers market so I will try drying my own in the oven the night before and sweeten with swerve instead. Thank you so much!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-60880664523291083072014-10-13T12:41:34.076-04:002014-10-13T12:41:34.076-04:00Hi jnharsany,
I'm SO happy you enjoyed these....Hi jnharsany,<br /><br />I'm SO happy you enjoyed these. Yes, the addition of flax or chia does help tremendously with the texture of grain free bread. <br /><br />If you haven't already tried my Sesame Seed Buns...give them a try, they are great for sandwiches. You can omit the sesame seeds if you like. Here's the link in case you haven't seen them before. They are like regular bread in texture to me...the closest I have had. http://www.gourmetgirlcooks.com/2014/04/sesame-seed-sandwich-buns-low-carb.htmlGourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-75775297872388768892014-10-13T12:41:33.463-04:002014-10-13T12:41:33.463-04:00Hi jnharsany,
I'm SO happy you enjoyed these....Hi jnharsany,<br /><br />I'm SO happy you enjoyed these. Yes, the addition of flax or chia does help tremendously with the texture of grain free bread. <br /><br />If you haven't already tried my Sesame Seed Buns...give them a try, they are great for sandwiches. You can omit the sesame seeds if you like. Here's the link in case you haven't seen them before. They are like regular bread in texture to me...the closest I have had. http://www.gourmetgirlcooks.com/2014/04/sesame-seed-sandwich-buns-low-carb.htmlGourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-64175474836074303172014-10-13T11:37:23.080-04:002014-10-13T11:37:23.080-04:00Wow! These are spectacular! This is the closest ...Wow! These are spectacular! This is the closest to grained, gluten bread I've had yet. My husband, who is tiring of almond flour bread recipes, also really loved these. I used flax since I didn't have chia on hand, and I think the flax/chia is the key to the chew and texture I'm associating with real bread. These smelled like carrot cake while baking, and they have a nutty, wheat bread taste that we both love. I made them in a non-stick donut pan with coconut spray (which I didn't have a sticking issue like other posters) and there was too much dough for 6. It would have made 8 easily, if I'd had a second donut pan. Since I didn't, I just piled the dough into the 6 wells and made overstuffed bagel shapes. I think I'm going to try dropping the fruit, Swerve and cinnamon and adding onion powder to make savory bagels for breakfast sandwiches. Thanks for the great recipe!jnharsanyihttps://www.blogger.com/profile/02981202903997263412noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-58421170939947025872014-09-28T23:47:31.766-04:002014-09-28T23:47:31.766-04:00Hi Samudra,
I have read that about using aerosol ...Hi Samudra,<br /><br />I have read that about using aerosol type sprays on nonstick pans -- the lechitin they contain. I have not heard that about greasing pans with coconut oil or other oil directly though. Maybe you've discovered your solution! I'm interested to know how they turn out if you make them by hand without a pan to help keep it from spreading. If it works, that would be great. Let me know. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/01316245779890747698noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-56782891298945209962014-09-28T21:09:26.563-04:002014-09-28T21:09:26.563-04:00update re sticking. just made another batch, and t...update re sticking. just made another batch, and they too stuck leaving bottoms in pan. all ingredients the same as before. in researching this issue, i have seen that pans should NOT be oiled at all or it will destroy the no-stick factor. so maybe that's what happened. if i get a new pan, i'll try to have the courage not to oil it and see what happens. meanwhile, i think i will just form them by hand on parchment paper and give up the bagel 'look' created by donut pan. thankfully, i'm not serving these to company, and the taste is still wonderful : )samudranoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-32734530932146117322014-09-19T00:06:38.653-04:002014-09-19T00:06:38.653-04:00Yay! So glad the flax worked well for you in these...Yay! So glad the flax worked well for you in these! You are very welcome! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-55490941459976303302014-09-17T13:45:42.798-04:002014-09-17T13:45:42.798-04:00Subbing golden flax meal for chia seeds at the amo...Subbing golden flax meal for chia seeds at the amount you recommended was PERFECT!!! So happy to have such a luscious breakfast treat, while maintaing low carb eating. Thank you so very much for developing this recipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-57859745944362298572014-09-16T22:10:48.684-04:002014-09-16T22:10:48.684-04:00Hi Anonymous -- Hope they turn out well for you sw...Hi Anonymous -- Hope they turn out well for you swapping the chia for flax! Let me know! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-34979110656965183942014-09-16T22:08:12.295-04:002014-09-16T22:08:12.295-04:00Hi Samudra,
Not sure what could be causing that s...Hi Samudra,<br /><br />Not sure what could be causing that since they've come out easily before? Is there any chance your pan has any minor scratches in it that might be keeping them from sliding out? I noticed on my slick non-stick skillet I use from tortillas the other day that it has a very teeny tiny nick in it and my tortillas were getting hung up in it on that little spot. Other than that...are you using any different brand of ingredient or anything different at all? That is puzzling! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.com