Sprouts Fluffy + Chewy Gluten Free Bagels

Flax seeds are a rich source of omega-3 fatty acids, fiber, and lignans. They are minimally processed and support heart health and digestion. Flax seeds also provide a plant-based source of essential nutrients.

Egg whites are a high-quality source of protein with no fat or cholesterol. They are minimally processed and provide essential amino acids. Egg whites help improve the structure and texture of baked goods.

Beneficial ingredient — whole-food or functional value in this product class.

Sorghum flour is a whole grain flour that is gluten-free and rich in nutrients. It contains antioxidants and dietary fiber, which support digestive health. Its nutrient profile makes it a beneficial ingredient in gluten-free baking.

Psyllium seed husks are a source of soluble fiber that aids in digestion and helps maintain bowel regularity. They are minimally processed and provide a natural way to increase fiber intake. Psyllium also helps improve the texture of gluten-free baked goods.

Apple cider vinegar is a fermented product that can aid in digestion and has antimicrobial properties. It is minimally processed and adds a tangy flavor to foods. It may also help improve the rise and texture of baked goods.

Psyllium husk powder is a concentrated source of soluble fiber that supports digestive health. It is minimally processed and helps improve the texture and moisture retention of gluten-free baked goods. Its high fiber content is beneficial for maintaining bowel regularity.

Instant yeast is a leavening agent that helps dough rise by fermenting sugars. It is a natural ingredient that enhances the flavor and texture of baked goods. Yeast also contributes some B vitamins and minerals.

Dairy-free yogurt is a plant-based alternative that provides probiotics and nutrients without lactose. It is minimally processed and can support gut health. It also adds moisture and flavor to baked goods.

Tapioca flour is a starch extracted from cassava root, used as a thickening agent. It is gluten-free and provides a chewy texture to baked goods. However, it is low in nutrients and primarily a source of carbohydrates.

Potato starch is a refined starch used to improve texture and moisture retention in gluten-free products. It is gluten-free and adds a light, fluffy texture to baked goods. However, it is low in nutrients and primarily a source of carbohydrates.

Gluten-free all-purpose flour is a blend of various gluten-free flours and starches. It is designed to mimic the properties of wheat flour in baking. The nutritional profile varies depending on the blend, but it typically lacks the protein content of wheat flour.

Xanthan gum is a polysaccharide used as a thickening and stabilizing agent in foods. It is produced through fermentation and helps improve the texture and shelf-life of gluten-free products. While it is generally safe, some individuals may experience digestive discomfort.

Baking powder is a leavening agent used to help baked goods rise. It is a combination of an acid and a base that reacts to produce carbon dioxide gas. While it is essential for texture, it does not provide significant nutritional benefits.

Salt is used to enhance flavor and preserve food. It is a necessary nutrient but should be consumed in moderation to avoid health issues. In baking, it helps control yeast fermentation and strengthens gluten structure.

Everything bagel mix typically contains a blend of seeds, garlic, onion, and salt. It adds flavor and texture to bagels but does not provide significant nutritional benefits. The mix is minimally processed and enhances the sensory appeal of the product.

Water is a fundamental ingredient used to hydrate and bind ingredients in baking. It is essential for dough formation and texture. Water is a natural and unprocessed ingredient with no nutritional value.

Sugar is a refined carbohydrate that provides sweetness but lacks nutritional value. Excessive consumption can lead to health issues such as obesity and dental cavities. It is often used in moderation to balance flavors in baked goods.