So I am slightly obsessed with this recipe, literally one of the easiest recipes I have whipped up! In attempts to eat a lower gluten, low FODMAP diet (see Note below), I am trying to compile a list of go-to recipes for everyday foods that I typically enjoy and crave. For me that is bread – something starchy and chewy. Why am I trying to eat a lower gluten/FODMAP diet you may be wondering? Well, what most of you probably do not know about me, is that I struggle with GI issues, and am constantly trying to figure which dietary protocol works best for me and my lifestyle. So I experiment a lot in the kitchen, because I have had my fair share of “white-rice days” (and I do not want to go back to them) and with my culinary background and love of food, I like to get creative in the kitchen – not surprising ha-ha.

I am sure you guys have seen the Weight Watchers 2 Ingredient (Everything) Bagels circling the web, so naturally I wanted to try to make the recipe gluten-free and Low FODMAP. Gluten free is easy, I actually already have a recipe for GF bagels that contain cheese, butter and almond flour, but Low FODMAP is an entirely different story…and quite frankly, one that I find overwhelming! So I am educating myself with this diet and using myself as the guinea pig.

I tried this recipe recently, and it was a success! Even my gluten-loving family approved! To make most GF baked goods taste edible and not like cardboard, typically the recipe will have a very high fat content (butter, coconut oil, and nut-butters) and have a blend of gluten free “flours”, which are not all Low FODMAP. Since this was my first attempt at this recipe and I was making it just for myself, I just dove right in and kept it really simple. I figured if it tasted like cooked cardboard, I was the only one who had to know!

I’m happy to report that these bagel-thins tasted nothing like cardboard; they were mildly sweet and chewy, I really like the texture (more like a dense pastry than a bagel. For a two (ok really three) ingredient recipe, you cannot beat it. With affordable ingredients, and ease of preparation, these are def making it to my go-to recipe list!

Easy, Gluten-free, Low FODMAP Bagel Thins

Yields 6 bagel thins

227 calories, 45 g carb, 9 g protein and 1 g fat per bagel

Ingredients

1 cup nonfat Greek yogurt

1 cup sweet rice flour (I used Bob’s Red Mill)

1 1/2 tsp baking powder + pinch of baking soda

Optional:

For sweet version: Add 1-2 packets of stevia and sprinkle of cinnamon to dough

For savory version: Add a sprinkle of Salt & Pepper, garlic powder, onion powder and dried parsley to dough

Directions

1. Preheat oven to 400 degree, spray a nonstick cookie sheet with cooking spray or line with parchment paper.
2. Combine all ingredients in medium bowl, mixing well – I used my hands! Using your hands, gather the dough together to form a ball; the dough will be sticky.
3. Divide the dough into 6 equal portions; roll out each dough ball on a lightly rice-floured surface, making a rope about ¾ inch thick and about 4-5 inches long. Whatever, there is no right or wrong here. Form each roll into a circle, pinching the ends to close. Place on prepared baking sheet.
4. Bake bagels for 15 – 20 minutes flipping them over halfway through baking time; they are done when they are golden brown on both sides.

Oh you can also brush the tops of the bagels (before baking) with an egg wash (egg or egg white, with a little water) and top with whatever seasonings you prefer!

Give it a try, and let me know what you think!

Note: FODMAPs are short-chain carbohydrates that, if poorly digested, ferment in the bowel to cause severe digestive stress. A low FODMAP diet is designed to temporarily restrict the amount of FODMAPs consumed and is useful for treating conditions like IBS.

For more information, check out https://www.dietvsdisease.org/diy-low-fodmap-diet/#What_Are_FODMAPs