The Story of the Odd Bagel
It's simple, really.
At the beginning of 2013, I discovered I was gluten intolerant.
Starting the day with a bagel with cream cheese and a cup of coffee is my idea of perfection, and all of a sudden, I was looking at a life without bagels.
I tried the existing gluten-free alternatives, all of which I found to be severely lacking. They ranged from "bread baked in loops" to "dinner roll with a hole poked in it."
There is No Joy
After trying so many of the alternatives, I looked at my wife and said:
There is no joy in gluten-free baking.
Seriously. When I eat good bread, I feel a small thrill from the chew and taste of the bread. I can eat good bread by itself, and it is not just satisfying, it is fulfilling.
None of the gluten-free breads I had at point did anything like that. They were merely placeholders.
So, I set out to change that.
Most true bagels ARE already vegan. Egg is generally not on the list of ingredients for traditional bagels. Most of the gluten-free alternative out there use egg to bind all the ingredients together to be in lieu of gluten, but also impart a smell and texture that is definitely not bagel-like.
A Bagel for All
The rest of my family can eat gluten - I cannot. My godsons and their family are vegan - my wife, daughter, and I are not.
So many people follow certain food restrictions today, for a wide variety of reasons. The products that have been created as "substitutes" for them are pale shadows of what they are supposed to be, so buying something as simple as bagels for the whole family can prove challenging.
I wanted a bagel that was gluten-free, vegan, healthy, and, above all else, tasted good.
I believe I have done that.
Try my bagels. Serve them to your friends and family with the confidence that they will love them and so will their bodies.