Bagel #1So much has happened over the last few months!

I finished another semester of classes. This go-around, I was taking Sports Nutrition, yet another class where I spent half of my time reading the text book picking apart all of the recommendations, sighing a LOT, and sometimes, actually scolding the book. That last one was funny, because if the boyfriend was anywhere in the vicinity, he’d look at me and say, “Why are you taking the class if it’s just going to make you mad?” To which I would respond, “Because I have to know, Andrew. I have to know what they’re telling people!” After all, if I don’t know what “they’re telling people”, how can I meet those people where they are and try to help them, in that mythical someday-universe where I have people to work with and counsel.

We got a cat. That happened way back in February, though I never really talked about it much. Her name is Morgan, she’s over a year old now, has a ridiculous amount of kitten-energy, and an incredibly strong prey-drive. We have one of those wand and feather toys for her, and she flies to catch that thing; she’s a wonderful huntress. And even when she drives me absolutely bonkers, it’s completely worth it for the random cuddles and head-butts.

What else? Oh! We got a new car – that’s kind of terrifying, but it definitely needed to happen, as Andrew’s Jetta was becoming a sinking, sucking money-pit of doom…and broke-ness. For both of us, this is our first new car (not used, not handed down), so that part is exciting, and even though some days it feels overwhelming, at least in this case, we’re putting that money towards something that’s going to (theoretically) last us the next ten-plus years. Here’s hoping!

That pretty much gets us up to speed. For me, it’s been a lot of work and some school, and what feels like constantly cleaning our kitchen. I know it’s weird, but it’s like, when everything else is spinning out of control, knowing that the kitchen is clean brings me peace. Odd, yes; but I’m okay with it.

With summer here, indulgences in sweet, frozen treats for me – and ice cold beer for the boyfriend – have quickly become the near-daily norm. For instance, seeing Luna & Larry’s coconut milk ice cream on sale made it a staple in our freezer for almost a month; and I can’t forget the frozen yogurt place right down the street, which is damn near impossible to resist. And by resist, I mean, “Hey, baaaabyyyyyy…can we go get some froyo?” has become a frequent stakeholder in after-dinner conversation.

It’s time for a reset.

And so it goes that for the next 21 days, we’ll be cutting out the junk, revamping our diet, and getting things in general back in order and on track. To check out the entire line-up of what we’ll be doing, from The Food to The Everything Else, head over to my insert {real food} reset page. For a quick overview, here’s what we’re working toward, food-wise:

For 21 days, we’ll:

  • insert {real food}, whole and unprocessed, into every meal.
    • Red meat, seafood, poultry and eggs
    • Tons of vegetables, both starchy and non-
    • Plenty of healthy fats, like butter, coconut oil, and ghee
    • A smattering of fruit here or there
    • Some nuts and/or seeds
    • A bit of dairy from time to time
    • LOTS of water and tea
  • Include fermented foods, like sauerkraut and kombucha
  • Enjoy homemade bone broth (chicken, beef, etc)
  • Consume no alcohol; that goes for beer, wine, mixed drinks, and spirits.
  • Consume no added sugars, and no artificial sweeteners.
  • Consume no grains or legumes.
  • Use no industrial seed or vegetable oils.
  • Make things from scratch whenever we can, including:
    • Sauces
    • Dressings
    • Seasonings
    • Snacks
    • Treats

In the meantime, how about a completely un-reset friendly recipe, just for fun? Because seriously, who doesn’t love a gluten-free bagel?

This recipe is based on one by Chef Dave Ludwig, of Anne Arundel Community College’s HCAT Institute. I made several tweaks to it, both to taste, and per the ingredients I had on hand to experiment with. Originally, Chef Ludwig had been looking for an Irish soda bread recipe, but when the bread came out, the texture and taste reminded him more of a bagel, and thus, this recipe was truly brought to life. I got to sample the result during a visit to an Alternative Baking class he was teaching that day, and was amazed that, after nearly two years of taking gluten out of my diet I finally – FINALLY – got to enjoy damn-near a “real” bagel. Much thanks to him for his inspiration for this recipe!

The Everything Bagel, Gluten Free
Serves 6
A gluten free bagel that actually resembles a real bagel. That's a feat.
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
For the Bagels
  1. 2/3 cup + 1/4 cup white rice flour
  2. 2/3 cup potato STARCH
  3. 1/3 cup + 1/4 cup arrowroot starch
  4. 5 tsp chestnut flour*
  5. 1 tbsp potato FLOUR
  6. 3 tsp guar gum
  7. 1 1/2 tsp baking powder
  8. 3/4 tsp sea salt
  9. 1 1/4 cups water
  10. 3 tbsp butter
  11. Everything Seasoning (as much as desired)
For the Sweet Water Bath
  1. 8 cups water
  2. 1 tbsp coconut palm sugar
  3. 1 pinch sea salt
  1. Over medium heat, bring the water for the Sweet Water Bath to a simmer, adding the coconut palm sugar and sea salt as the water starts to bubble; stir to dissolve.
  2. Add all bagel ingredients - EXCEPT Everything Seasoning - into a stand mixer or food processor.
  3. Using the dough blade, pulse until just combined, and a sticky dough has formed.
  4. Preheat the oven to 350 degrees.
  5. Use oil of choice (olive oil, coconut oil, butter) to grease your hands, and begin separating the dough into 6 balls, placing each on a greased or parchment lined baking sheet.
  6. There are two methods for forming the bagel shape; use the one you prefer. 1) Roll out each ball into a snake shape, about 6" long, and separate one end to form a "mouth"; connect the tail to the mouth, and close the mouth around it. You have your bagel shape. 2) Slightly flatten the ball of dough in the palm of your hand; use your thumb to punch a hole through the middle. Voila! You have your bagel shape.
  7. Once shaped, using a slotted spatula, and being sure that your baking sheet is right next to it, gently lift each bagel into the Sweet Water Bath. Don't let the bagel fall off of the spatula.
  8. Count to 3, then replace the bagel on the baking sheet. Repeat with the remaining bagels.
  9. Top with Everything Seasoning** to your hearts desire.
  10. Bake for 45 minutes, until the bagels are just golden.
  11. Let cool at least 15 minutes prior to slicing.
  1. * To find chestnut flour, and many of the other flours and starches for this recipe, visit They have great products, and they arrive FAST.
  2. ** The Everything Seasoning I used was purchased through Amazon; clean ingredients, and again, quick shipping (if you have Prime).
Adapted from Chef Dave Ludwig, HCAT Institute
Adapted from Chef Dave Ludwig, HCAT Institute
insert {real food} here

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