I’ve learned a great deal about how what we eat affects our bodies since I was first diagnosed with Hashimoto’s disease in 2015, especially the importance of following an anti-inflammatory diet. Many people who suffer from an auto-immune condition like Hashimoto’s may also have Celiac disease, so removing foods containing gluten helps reduces inflammation and alleviate joint pain.
Fresh bagels with a savory schmear have always been my favorite brunch meal, so I wasn’t willing to give it up without a fight! I began experimenting with alternative flours, perfecting what I believe is the gluten-free next best thing to a traditional everything bagel. I discovered chick-pea flour is excellent for gluten-free tortillas and pizza dough but was too heavy for a bagel. Then I tried cassava flour, a root vegetable very close in molecular structure to wheat, minus the gluten, and it had the taste and texture I was looking for.
Hopefully, those looking for a gluten-free bagel alternative will try this recipe and agree!
