Gluten-Free Everything Bagel Bread
- Level: Intermediate
- Yield: 6 servings (1 loaf)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 628
- Total Fat
- 56
- Saturated Fat
- 23
- Carbohydrates
- 14
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 20
- Cholesterol
- 286
- Sodium
- 504
- Total: 2 hr 20 min (includes cooling time)
- Active: 40 min
Ingredients
Onion Topping:
1 tablespoon refined coconut oil
1 small yellow onion, coarsely chopped
1/2 teaspoon poppy seeds
1/2 teaspoon toasted sesame seeds
1/4 teaspoon flaky sea salt
Bread:
Cooking spray, for the pan
2 cups superfine almond flour
1 tablespoon baking powder
1 tablespoon dried onion flakes
1 tablespoon poppy seeds
1 tablespoon toasted sesame seeds
1 teaspoon fine salt
1/2 teaspoon baking soda
1/2 teaspoon caraway seeds
8 large eggs, separated
1/2 teaspoon cream of tartar
1/3 cup refined coconut oil, melted
1 teaspoon lemon juice
Toast Toppings:
8 ounces whipped cream cheese
2 Persian cucumbers, peeled and thinly sliced
Directions
- For the onion topping: Heat a large saute pan over medium heat. Once the pan is nice and hot, add the coconut oil and the onions and stir frequently until translucent and fragrant, 7 to 10 minutes. Set the onions aside. Combine the poppy seeds, sesame seeds and sea salt in a small bowl.
- For the bread: Preheat the oven to 375 degrees F. Line a 9-by-5-inch nonstick loaf pan with parchment paper, leaving a 2-inch overhang on the 2 long sides of the pan. This will make it much easier to lift the bread out of the pan. Spray with cooking spray.
- In a small mixing bowl, whisk together the almond flour, baking powder, dried onion flakes, poppy seeds, toasted sesame seeds, fine salt, baking soda and caraway. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar (if you don't have a stand mixer an electric beater will suffice). Whisk the egg whites until stiff peaks form, about 3 minutes.
- In a large mixing bowl, whisk together the egg yolks, coconut oil and lemon juice. Add the dry ingredients to the wet egg mixture in 3 small batches, making sure to thoroughly combine the dry mixture and the egg mixture each time. The batter will look like a very thick paste. Don't worry, you haven't done anything wrong. Just make sure to break up any clumps of flour with a rubber spatula to ensure that the dry and wet ingredients are evenly incorporated.
- Add a third of the whipped egg whites to the batter and slowly fold them in. This won't be a very easy task, take your time and know that eventually they'll combine. Add another third of the egg whites and fold. Finally, add the remaining egg whites and fold together; there should not be any chunks of batter left but the batter will never completely combine (white and yellow portions will remain).
- Pour the batter into the prepared pan. Sprinkle the batter with the sauteed onions and half the seed mixture. Bake until the top is golden brown and a toothpick can be inserted in the center and comes out clean, 30 to 35 minutes.
- Let the bread cool in the pan for 10 minutes. Use a knife to release the sides and lift the bread out using the parchment paper. Cool completely, about another 30 minutes.
- For the toast: Cut yourself a 1-inch slice of bread and give it a thin coat of cream cheese. Top with a layer of crispy cucumbers, and if you feel like it, top it with some of the reserved seed mixture!
Cook’s Note
To reheat a slice of bread, add it to a hot pan with a touch of your favorite oil and pan fry both sides for about 2 minutes, so it's lightly crispy and hot.