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  • 執筆者の写真Michie

#184 / Bagels (Vegan & Gluten Free & Nuts free) / ベーグル(ヴィーガン& グルテンフリー&ナッツフリー)














* オートミール 40g

* ひまわりの種 20g

* 米粉 120g

* 片栗粉 40g

* ドライイースト 3g

* 絹豆腐 150g

* 豆乳ヨーグルト 30g

* 植物油 大1

* メープルシロップ 大1/2

* 塩 小1/2

* カボチャの種 適量


  1. オートミールとひまわりの種をフードプロセッサーで粉にする。

  2. 残りの材料を加えて攪拌し、なめらかになったら蓋をして冷蔵庫に一晩入れて発酵させる。

  3. 大きめのフライパンにたっぷりの湯を沸かし、メープルシロップを大1入れる。

  4. オーブンを190度に予熱する。

  5. 生地を取り出し、4等分し、長さ18cm程度に伸ばししてドーナツ型にする。クッキングシートにひとつずつのせる。

  6. 生地をクッキングシートごとそっと湯に入れ、両面合わせて1分半程度茹でる。途中、紙がはずれてくるので、そっと取り除く。

  7. クッキングシートを敷いた天板に水気を切って取り出し、カボチャの種を飾る。

  8. 190度で25分焼く。


A bagel with a fun texture. Vegan, Gluten-free and Nuts-free.

While I love flour bagels, this gluten free version is both chewy and fluffy, so why don't you try it?

If you have oat flour and sunflower seed flour (which may not be available easily in Japan), you can use that and so you don't need a blender. Just put the ingredients in a bowl and mix well.

It may be a bit of a hassle to use a blender, but it is quite easy to make bread in the blender without kneading. As shown in the video, if you prepare the ingredients by measuring them one by one in a bowl, there will be a lot of washing up. Yes, so annoying. But I did this for the video, of course.

Usually, I put the blender on a scale and add the ingredients directly to the scale as I go.

If you make the dough at night and put it in the fridge, you can bake it any time the next day; take it out of the fridge just before making.

So, if you think you might make this often, you can make some flour in bulk and store it in the fridge or freezer.

I usually make a larger amount of flaxseed, oatmeal, buckwheat seeds, etc. into flour and store it in the fridge or freezer.

They don't puff up as much as flour bagels, but they are delicious and fluffy enough.

They become hard when cooled, so please re-bake them before serving.


Ingredients (for 4 bagels, 12cm diameter round)

* 40g oatmeal

* 20g sunflower seeds

* 120g rice flour

* 40g potato starch

* 3g dry yeast

* 150g silken tofu

* 30g soy yogurt

* 1 tbsp vegetable oil

* 1/2 tbsp maple syrup

* 1/2 tsp salt

* some pumpkin seeds


  1. Grind oatmeal and sunflower seeds to a powder in a food processor.

  2. Add the remaining ingredients and blend until smooth, then cover and refrigerate overnight to ferment.

  3. Boil plenty of water in a large frying pan and add 1 tablespoon of maple syrup.

  4. Preheat oven to 190°C.

  5. Divide the dough into 4 equal portions, stretch to about 18 cm in length, and shape into donuts. Place one by one on a parchment paper.

  6. Gently place the dough with the paper in boiling water and boil both sides together for about 1.5 minutes. During boiling, the paper will come off, so gently remove it.

  7. Drain and place on a baking tray lined with parchment paper and decorate with pumpkin seeds.

  8. Bake at 190 C for 25 minutes.


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