Bagels. One of my favorite foods before starting the gluten-free diet. There weren’t many options when I started the diet in 2006, but they sure have come a long way since then. Udi’s Gluten-Free hit the nail on the head a few years back with their plain bagel debut. They have since added Whole Grain and Cinnamon Raisin to the line-up and have just recently debuted two new varieties: Mighty Bagel and Everything Inside Bagel.
I found the Mighty Bagels at my local Raisin Rack store on Friday and thought they would make a great weekend breakfast.
INGREDIENTS: WATER, TAPIOCA STARCH, BROWN RICE FLOUR, NON-GMO VEGETABLE OIL (CANOLA OR SUNFLOWER OR SAFFLOWER), DRIED CRANBERRIES (CRANBERRIES, SUGAR), EGG WHITES, WHOLE QUINOA FLOUR, EVAPORATED CANE SUGAR, TAPIOCA MALTODEXTRIN, SUNFLOWER SEEDS, PUMPKIN SEEDS, TAPIOCA SYRUP, MILLET SEED, FLAX SEED, XANTHAN GUM, YEAST, SALT, PEA PROTEIN, CINNAMON, CULTURED CORN SYRUP SOLIDS (NATURAL MOLD INHIBITOR), ENZYMES.CONTAINS: EGG
In addition to being certified gluten-free, these bagels are also free of soy, nuts and dairy. I gently toasted a bagel in my toaster oven after my snowy 6 mile run on Saturday and then had to choose a spread. I went back and forth between peanut butter, pumpkin butter and butter (Olivio coconut spread) and settled on the Olivio. I wanted to really be able to experience the bagel since it was my first time trying it. So, how was it? Love at first bite!
Do you see all of the cranberries? Just wait until you see the inside!
You can also see the pumpkin, sunflower, millet and flax seeds. Yum!!
When I bit into this bagel I fully expected the texture to be similar to the other Udi’s bagels that I eat. I was pleasantly surprised when I found that these were even closer to the texture of a real (aka gluten-filled) bagel! The chewiness of the outer “skin”, the soft inner bready part…heaven! I can’t wait to have another one – in fact, I may spread this with some peanut butter and call it dinner!