Ingredients

• 1 cup cassava flour Ingredients
• 1/2 cup tapioca* flour Ingredients
• 2 tsp baking powder Ingredients
• 2 tsp baking soda Ingredients
• 1 tbsp cinnamon Ingredients
• 2 medium eggs Ingredients
• 2 tbsp maple syrup Ingredients
• 1 tbsp apple cider vinegar Ingredients
• 3 tbsp olive oil Ingredients
• 2-5 tbsp water** Ingredients
• 1/4 cup raisins, soaked*** Ingredients

Instructions

1. Preheat oven to 400F and line a large baking sheet with parchment paper.
2. In a large bowl, combine dry ingredients - cassava flour, tapioca flour, baking powder, baking soda and cinnamon.
3. In a smaller bowl, whisk together wet ingredients - 2 eggs, maple syrup, apple cider vinegar, olive oil and 2 tbsp water.
4. Pour wet ingredients into dry ingredients and mix well with a hand mixer ideally. Fold in raisins. Then using your hands, form the dough together in a ball and then ... if the dough is too dry (it should not crack) slowly add more water tbsp by tbsp. If too sticky, see notes.
5. Divide dough into 4 and form into a ball slightly larger than a golf ball. Form into a bagel by flattening the ball slightly and poking a hole through with your finger (see my video).
6. Boil a large pot of water. Add each bagel one by one and let boil for 1-2 minutes or until the bagel rises to the top of the water. Be careful the bagel doesn't get stuck on the bottom of the pot.
7. Place bagel from water directly on to parchment paper covered baking sheet. Bake for 20 minutes or until the bagel is cooked through.