Omigosh, I made Whole Grain Bagels!!

They’re cooling as I type. Fingers crossed they’re as good as they look!

UPDATE: they’re delish! 🤣

Whole Grain Bagels

• 250g whole grain flour

• 250g all purpose flour

• 1 tbsp + 2 tsp sugar

• 1 tbsp active dry yeast

• 1.5 tsp salt

• 1.25 cup water

• Optional topping spices of your choosing

Note: I used a kitchenaid stand mixer but this recipe is totally doable by hand

1. Combine dry ingredients and whisk gently to combine

2. Attach dough hood, turn stand mixer on to low speed & slowly add water

3. Continue on low speed until completely incorporated, then set timer and continue to let the dough hook kneed the dough for 10 minutes

4. Turn dough into glass bowl, cover with plastic wrap and let it rest for about an hour until at least double in size

5. Set a large pot of water on the stove to boil, line a large baking sheet with parchment paper and set aside

6. While waiting for the water to boil, using a pastry scraper divide dough into 8 pieces for large bagels, 10 for medium or 12 for small. Using your hands form into balls, flatten slightly, then using the handle of a silicone spatula or spoon poke a hole in the center of each bagel from one side, then repeat on the other side

7. Gently dd bagels to boiling water a few at a time, boil 2 minutes, turn and boil 2 minutes more. Using tongs or slotted spoon remove bagels from water & place on parchment lined baking sheet. Immediately sprinkle with herbs and spice of your choosing.

8. Bake @425-degrees for 10 minutes; reduce heat to 375 and continue baking for another 10 minutes or until nicely browned; Cool on rack 10-15 minutes before enjoying

Gluten-free Flatbread Bruschetta

Italy meets Mexico? Why the heck not!? 😀

Gluten-free flatbread

  • 1 cup brown rice flour + more for forming flatbreads
  • 1 cup tapioca flour
  • 2 tbsp potato flour*
  • Approximately 3/4 cup water*
  • 1 tsp baking powder
  • 1 tsp salt
  1. Mix dry ingredients by hand or in food processor fitted with dough blade
  2. Gradually add water & mix well until soft dough forms. If dough is dry & crumbly add a bit more water; if too wet to handle add a bit more flour
  3. Divide dough into 4 large or 6 medium or 8 small pieces; place one of the pieces onto floured board, flatten with with fingertips, turning dough over as needed to keep it from sticking; repeat with remaining pieces
  4. Heat a skillet over medium heat, cook flatbreads one at a time for approximately 1 minute until it just begins to brown; flip to cook other side. Over-cooking will net dry & crunchy results
  5. Cover cooked flatbread with kitchen towel to keep them soft while you finish cooking the batch. Best served immediately

* Sub 1 cup potato purée for the potato flour and water

French Baguettes…

…because basil needs picking and bruschetta needs making 🙂


  • 360g flour
  • 3/4 cup very warm water
  • 1 tsp pink salt
  • 1/2 tsp active dry yeast


  1. Add dry ingredients to stand mixer* and using lowest speed stir to combine
  2. With the unit on lowest speed slowly add water and continue mixing until dough ball forms. Install dough hook and kneed for several minutes until dough springs back when pulled
  3. Place dough in glass or plastic bowl, cover with plastic wrap and leave in warm place until double in size
  4. Turn dough onto floured surface, divide into 3 equal pieces and form into loaf shapes
  5. Generously sprinkle Emile Henry baker with cornmeal, place loaves in pan, sprinkle with flour (so loaves don’t stick to top of pan), cover and let rest 30ish minutes. Preheat oven to 425 while loaves rest
  6. Place covered pan in oven, bake 30 minuets, remove lid and bake 10-15 minutes longer until nicely browned

*Recipe note: food processor may be used in lieu of stand mixer

Chickpea Chickun and Tomato Panini

Oil-free Whole Wheat Flour Tortillas/Wraps


• 2 cups white whole wheat flour + extra for kneading

• 1 tbsp flax meal

• 1 tsp salt

• 1 tsp baking powder

• 3/4 cup of water

• 1/8 tsp dry active yeast


1. Add dry ingredients to bowl of food processor fitted with dough blade & pulse to combine

2. With the food processor running slowly add water & continue processing until dough ball begins to form and dough is a bit stretchy

3. Turn dough into floured surface & kneed, adding flour a little at a time, until dough is dry enough to handle

4. Divide dough into 4 pieces for large wraps or 6-8 for smaller wraps. Press flat and then use rolling pin until wrap is quite thin

5. Preheat pan over medium heat; cook wraps one at a time, 30 seconds per side. Remove from pan, place on towel lined plate & cover with another towel