(I came across this recipe and wanted to share it with you. I try making different types of gluten free and grain free breads for myself. And this one is pretty good. You can change it up a bit to your own taste too.)
1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
3 tablespoons almond flour
1 tablespoon coconut flour
2 free-range organic eggs at room temperature
½ teaspoon garlic powder
½ teaspoon fine sea salt
¼ teaspoon baking powder
Pinch of ground black pepper
Poppy seeds, sesame seeds, minced garlic, minced onion or even a little sea salt for topping
Preheat oven to 400°F (200°C) and place a rack in the middle.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized). In large bowl combine 3 cups of cauliflower rice, eggs, almond flour, coconut flour, garlic powder, salt and pepper. Mix well.
Refrigerate the cauliflower mixture for 5 minutes – this will allow the almond flour and coconut flour to soak up some of the moisture.
Take out the fridge and give it another good stir.
Line a baking sheet with parchment paper and lightly grease with olive oil.
Using your hands form 4 even sized buns (squeezing the mixture so it holds together) and lay onto the lined baking sheet.
Sprinkle toppings and lightly press them into the top. With the handle of a spoon/fork/knife, make a big hole in the middle of each bun. Bake in the oven for about 16 to 18 minutes, or until it reaches a bread-like consistency.
Turn on the broiler on high, and broil for further 2 to 3 minutes until the top is golden.
Remove from the oven and let cool completely on a rack before peeling them off the parchment paper.
Cut the cauliflower bagels in half to use for sandwiches.
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