As long as you don’t use an egg wash, it’s pretty easy to keep bagels Vegan. But Gluten-free bagels are much tougher — often literally. And when you can’t use milk or eggs to help out a little, it’s even more of a challenge. But I’ve had quite a bit of success doing just that.
This article about bagels is going to be split into 2 parts. The first part is a departure from what this site usually covers: I’m going to talk about traditional New York bagels, which contain wheat and barley (and sometimes also egg). But I knew I had to get these right before making the allergy-friendly version.
So, when developing our recipe for allergy-friendly cornmeal waffles, it seemed logical to start with our pancake recipe and then make adjustments until it felt right. But is the cornmeal really necessary?
They’re not exactly banana muffins and they’re not exactly corn muffins, but somehow by throwing all of that into a blender (literally), we came out with something special.
After perfecting our recipe for allergy-friendly cornmeal pancakes, it only seemed logical to move on to waffles. Aside from the shape and cooking method, they’re largely made up of the same stuff. But there are a few differences. Waffle batter is usually a little runnier, and has more oil incorporated. But what about the egg whites?
My inspiration for the following recipe came from seeing a bag of Bob’s Red Mill 1-to-1 Gluten Free Baking Flour in the grocery store. I’d long been trying to make pancakes that don’t trigger any of my son’s allergies, but prior attempts using non-wheat flour had resulted in frustration. What I eventually realized was that most non-wheat flours can’t simply be substituted into a recipe; you kind of have to re-engineer the recipe around it.