Love being gifted with the ability to 9/10 times succeed with my recipes. I typically make cauliflower bagels, but haven’t had any cauliflower recently so today I used the same concept for those bagels with a bit of adjustment and came up with these lovely gluten free mashed potato bagels.
Pretty simple to create and I think they are quite tasty.
1 1/2 cup gluten free oat flour
1 medium yellow potato peeled
1 tsp baking powder
1/4 tsp baking soda
1 tsp onion powder
1 tsp garlic powder
Pinch of sea salt
Dash of black pepper
Everything bagel seasoning for topping
1 flax seed egg ( 1 tbsp ground flax seed 3 tbsp water)
1/4 cup water
Baking soda soak
2 tbsp baking soda
2 or 3 cups water
Preheat oven to 425 degrees
To prepare gf oat flour simply grind gf oats in a blender into a flour. Add to a mixing bowl. Add in the baking powder, baking soda, pinch of salt, onion/ garlic powder and stir to combine set aside.
In a pot boil water and add in the peeled yellow potato and cook thoroughly for about 30 minutes.
Prepare flax egg and set to the side while you prepare the mashed potatoes.
Once potato is cooked mash. I added in sea salt, black pepper, and a tbsp of vegan butter which is optional. You can literally just add in a plain mashed up potato so please don’t fuss over a perfect mashed potato for this recipe. You can also utilize leftover mashed potatoes if you want to.
Now add the mashed potatoes to the dry ingredients along with flax egg and mix to combine them you can mix with hands to get a nice dough.
Shape into doughnuts I got two decent sized doughnuts out of this, but I did plan to do mini ones which would have made four maybe.
In a pot add 2 tbsps baking soda and water bring to a boil. I added in one doughnut at a time and let soak for 30 seconds then flipped and let soak for 30 more seconds then put it on parchment paper on a baking sheet. Did this to both doughnuts.
Topped them with the everything bagel seasoning.
I baked potato them for 22 minutes. Then I sliced them and you can toast if you have a toaster I simply baked them for 10 minutes after slicing.
I made a kale hummus to go with mine as well as vegan butter on half.