A guide to *good* gluten free bagels

I believe in the power of comfort food as well as the power of food to cure any bad day or hangover, a good bagel honestly does just that. They're like advanced toast with more versatility, more flavors, more excitement, plus more options. I was the largest fan of a good bacon egg and cheese on an everything bagel, so with my switch to being plant-based and mostly gluten free, I had to innovate to enjoy some of my old favorites.

Quick preview of the recipe to come!

When I first began sharing bagel recipes on my food Instagram, @tanya_tastes, I didn't expect to receive SO many direct messages asking about the brand of gluten free bagels I buy. Just a note if you've never had gluten free bread, some of the options are honestly trash. It's all about finding the right consistency, one that doesn't fall apart, and one that doesn't taste insanely different.

So, I'd like to mention my top two gluten free everything bagel brands that I now love:

1. Little Northern Bakehouse: These are thinner bagels, with a great amount of flavor and get suuuper crispy. I like these with avocado and dairy free cream cheese on top, and I always get mine from Sprouts! Another big plus of these is that they're gluten free AND vegan, a lot of gluten free brands rely on eggs but these are completely allergy-friendly and still delicious.

2. Trader Joe's: Our sweet TJ's never lets me down! The gluten free bagels from Trader Joe's are thicker, a bit fluffier, and make a perfect base for a bagel sandwich. While these do contain eggs, they're still suitable if you're plant-based and not completely vegan!

Now I'd like to share one of my latest bagel recipes, with pesto and balsamic, it's the best combination of flavors and makes an incredible breakfast or lunch.

Creamy Pesto & Balsamic Bagel

(serves 1)

Ingredients:

• 1 gluten free everything bagel

• Dairy free cream cheese (I like this brand, Kite Hill)

• 1/4 of a ripe avocado

• 1 tbsp of Trader Joe's vegan pesto

• Sliced tomato

• Tofu

• Spinach

• Arugula

• Balsamic glaze

• Seasonings: turmeric, garlic powder, salt, pepper & everything but the bagel

Method:

• To make your tofu "egg" patties, just thinly slice firm tofu into squares and add to a pan with some turmeric, garlic powder, salt and pepper. Flip back and forth till the seasonings are well combined and then cook on each side till crispy.

• Next, make your creamy spread by combining the vegan pesto and dairy free cream cheese.

• Slice and toast your bagel then add your spread, the avocado, and thinly sliced tomatoes.

• Add your tofu patties on top and finish with some spinach + arugula and balsamic glaze!

Enjoy, and tag me @tanya_tastes on Instagram if you recreate :)