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Low Carb Bagels – Coconut Flour Fat Head Dough
I read the comments and it was probably because I kneaded the dough too much. This site uses Akismet to reduce spam. I had such high hopes—they looked great after taking them out of the oven. I tried this tonight and the taste was pretty good. I like mixing chocolate protein powder with little bit of water I usually add about TB per scoop …mix to make a pancake like batter. Its antioxidant and anti-inflammatory mechanisms actively fight against obesity. The products were sold in numerous countries including Japan.

Low Carb Bagels - Coconut Flour Fat Head Dough

Food safety incidents in China

Within three days of ingesting the formula, the babies suffered from what Chinese doctors described as "big head disease," since the babies' heads swelled while their bodies became thinner from malnourishment. The government promised to compensate families and help cover medical bills. Most of the victims were rural families. The labels on the pickled vegetables that was supposed to indicate the chemical content were also found to be inaccurate.

In Sichuan, the factories had been using industrial-grade salt to pickle the vegetables and had been spraying pesticides containing high amounts of DDVP on the pickled vegetables before shipment.

In spring , four men died of alcohol poisoning in Guangdong and eight other men were hospitalized in the People's Hospital of Guangzhou. Two other men, one a migrant worker, died the previous night in Zhongluotan in Hunan. Authorities in the local health department suspected that the makers of the fake liquor blended industrial alcohol and rice wine , and closed several unlicensed liquor manufacturers.

Stories began circulating in the press about cheap soy sauces made from human hair. These sauces were manufactured in China using a chemical amino acid extraction process similar to artificially hydrolyzed soy sauces and then quietly exported to other countries.

An investigative report that aired on Chinese television exposed the unsanitary and potentially contaminated sources of the hair:. In response, the Chinese government banned production of soy sauces made from hair. Other carcinogens remain; see 3-MCPD. In , China banned food manufacturers from using Sudan I red dye to color their products.

China followed a number of other developed nations in banning the dye due to its links to cancer and other negative health effects. In Beijing, the Heinz Company added the red dye to chili sauce ; in Guangdong , Zhejiang , Hunan , and Fujian , the red dye was discovered in vegetables and noodles.

Before the year , companies in China had been using Sudan I illegally, and government officials gave two reasons why the ban had not been adequately enforced. The first reason was that there were too many agencies overseeing food production, creating loopholes and inefficiency.

The second reason was that the government agencies were not equipped or trained with the food testing equipment that could have detected the dye earlier. Officials announced that they would begin to reform the food safety system on national and local levels.

The State Food and Drug Administration reported that their officials had resolved 14 cases involving fake drugs and 17 cases involving "health accidents" at drug manufacturing facilities. In July, , six people died and 80 more became sick after ingesting an antibiotic with disinfectant as an ingredient. On September 1, , more than students at Chongzhou Experimental Primary School in Chongzhou , Sichuan got food poisoning after lunch.

Of those, approximately students had to be hospitalized due to headaches, fevers, vomiting, and diarrhea. The school was temporarily closed for an investigation. The Ministry of Education ordered an investigation, and officials suspected that the cause of the food poisoning was unsanitary conditions at the schools. During summer vacation, the schools had not been cleaned or disinfected, and the pupils might have been exposed to unsanitary food or drinking water when they returned in September.

In late , officials in Shanghai and Beijing discovered illegal amounts of chemicals in turbot. Currently, China's annual output is 40, tons. Since turbot have weak immune systems, some farmers use prohibited drugs to maintain their productivity, as their fish-farming technologies are not sufficient to prevent disease. Other cities, including Hangzhou , Zhejiang , have begun testing turbot fish and banning the turbot shipped from Shandong.

Many restaurants in Shanghai, Beijing, and Hong Kong stopped purchasing turbot after officials discovered the high amounts of illegal antibiotics. John Chapple, manager of Sinoanalytica, a Qingdao-based food analysis laboratory, supplemented Greenpeace's information. He was not surprised by the findings and explained that farmers in China have little knowledge of correct pesticide use. In June, July, and August , the Shuguo Yanyi Restaurant in Beijing served raw Amazonian snail meat and, as a result, 70 diners were diagnosed with angiostrongylus meningitis.

The snail meat contained Angiostrongylus cantonesis , "a parasite that harms people's nervous system" causing headaches, vomiting, stiff necks, and fevers. However, the Beijing Municipal Office of Health prohibited restaurants from serving raw or half-cooked snails and disciplined the Shuguo Yanyi Restaurant. The Beijing Friendship Hospital, where the first meningitis case was treated, began a program to educate doctors on the treatment of angiostrongylus meningitis.

The Guangzhou Center for Disease Control and Prevention explained that these meningitis cases were the first outbreaks since the s. In December , sixteen diners were hospitalized after eating a poisonous variety of boletus mushrooms in Beijing at the Dayali Roast Duck Restaurant.

The mushrooms caused nausea, vomiting, and dizziness and the ill diners were treated at the Bo'ai Hospital and the Hospital of the People's Liberation Army. In November , Chinese authorities at the Ministry of Health had warned of the rising number of mushroom poisonings.

According to John Newton of Interpol , Chinese organized crime is involved in working across national boundaries and faking drugs on an industrial scale, now appearing throughout Africa. It reported that KFC restaurants in several cities in Shaanxi added this chemical so that the frying oil could be used repeatedly for up to ten days.

KFC pointed out that the additive is considered safe by United States and international standards, but health officials in Xianyang , Yulin , and Xi'an , inspected their local KFCs and confiscated the frying powder.

Officials in Guangzhou also began in investigation into the frying oils, and the cities requested that the Ministry of Health step in. Magnesium trisilicate is commonly used in medicines such as antacids, and is widely considered to be safe for human consumption with no known connections to cancer.

Close to a hundred manufacturers of stinky tofu in Guangdong were found to use a combination of sewage , slop , and iron II sulfate to accelerate production and improve appearance of their fermented product. Kyodo News reported that about people complained of agonies. When Japanese police and other prefectural authorities inspected the recalled dumplings, they found pesticides other than methamidophos, including dichlorvos and parathion.

Investigations jointly held by both the Chinese and Japanese governments cleared the Chinese company of responsibility after finding no traces of any poison in the raw material used nor in the factory. On August 5, , Japanese media revealed that some Chinese people who had eaten the recalled Chinese dumplings made by Tianyang Food had also become sick after the incident in Japan, in mid-June ; the cause was again found to have been methamidophos contamination.

The Yomiuri Shimbun reported that this incident has increased the suspicion of foods produced in China. In July , it was announced that the Whole Foods supermarket chain in the United States had been selling powdered ginger produced in China, which was labeled as organic food , but when tested was found to contain the banned pesticide Aldicarb.

In September , a fresh outbreak of kidney disease occurred, due to baby formula contaminated by melamine. Six babies died and 54, were made sick by the tainted formula with 51, requiring hospitalization.

The company is said to have known of the problem for months, but claims the contaminant came from milk suppliers. In October news emerged certain egg products produced by Hanwei Group were also contaminated with melamine.

Tapioca pearls used for bubble tea were adulterated with macromolecular polymers to improve their texture. I made these both ways today and they came out perfect! I doubled this dough…worked perfectly. This dough is the holy grail of low carb dough! Awesome bread , I cant beleive it! Something to soread butter or cream cheese on or eggs and sausage. I do not bake much so what would make them raise more , I dont care that mine turned out a little flat because it worked great for a flat bun!

I am just curious as to what i may have done wrong? The baking powder or baking soda helps with rise. However, using too much adversely impacts the taste. This recipe was amazing! I made some mistakes I think i should have cooked the cheeses longer and I hand kneaded it instead of rolling it but they came out fantastic! I can barely taste the coconut flour and the texture tastes JUST like bread. This recipe was also very easy to make!

Definitely going to keep it around in my house. This recipe is perfect! I only made a half batch because I had only a little less than half of Mozzarella in my fridge, measured it by the gram, and added a bit of an Italian cheese blend I had-and used two eggs for that which still worked perfectly.

Thank you so much for this recipe. Oh my, I loved lived this bagel recipe!!! I loved bread a lot before I started my Keto diet less than two mths ago. Oh I think I will be addicted to this bread recipe. Thanks for the idea! Now I just need to see where goat cream cheese is sold in my area. I just made these with cheddar cheese instead of mozzarella. They rose really well in the oven, but once i pulled them out, they went flat as a tack!

Too flat to slice and put butter in. What did i do wrong? The rise comes from the eggs and baking powder. It might help to beat the eggs first before adding. Results can vary depending on elevation too.

I ended up using cheddar cheese since I was out of mozzarella. Thank you for the recipe! It is my second time making these in two days They are amazing!

Perfect for sandwiches too. I followed the recipe to a T and everything was perfect. I found I could still taste a hint of coconut so next time I will do more seasoning in the dough, maybe some cheddar too, but once you add toppings it not noticeable at all! These will definitely be going into regular rotation, thank you! Love the idea of adding in some seasonings. And I bet topping off with a little cheese like asiago would be great too. This has become a must have staple in my house now!

Can you freeze them after you cook them? Does this dough thicken up to be able to form into 6 pieces? Mine are cooking right now, they looked great going in, smell great now, and have no doubt will be great. I made these this afternoon.

I had such high hopes—they looked great after taking them out of the oven. One bite and I was very disappointed. All I could taste was baking powder—is the 2T really the correct measurement? I even whisked the baking powder and coconut flour together to make sure they were well blended. I had the same experience. Attempted to make these with my boyfriend.

They looked and smelled great coming out of the oven. We were so excited to bite into one. So disappointed when we did. They were not edible due to the overwhelming metallic taste of the baking powder. What a waste of all that cheese! I was wondering if the 2 Tablespoons was the correct measurement too.

I use aluminum free baking powder or a combination of baking soda and cream of tartar. This bread is really good. I am new to Keto and was getting tired of eggs. It was quick and easy to make and taste delicious. But it did and this is by far the BEST bread recipe!! Thank you so much for this! I made the almond flour ones recently, and they were pretty good but I wanted to try with coconut flour this time. I used the old recipe and it was a disaster! It was soo dry.

Now I see your recipe and your explanation that I used way too much coconut flour. These are absolutely delicious! We slice them, put 2 eggs, cheese and 3 slices of bacon on one bagel. We do Keto and it gives us enough fat for breakfast. I stopped eating bagels years ago because they would always plug me up. Can I substitute raw cheddar for the mozzarella? Mine were too wide and flat. I think I rolled the ropes too long when forming the bagels, so they were too wide to start with.

Also, perhaps a donut pan will help constrain the horizontal growth maybe. I found the taste too eggy so I might try substituting one flax egg in next time. Texture was bready which is so wacky. That dough is so bizarre. Thank you for sharing, as I greatly prefer to work with coconut rather than almond if possible.

They are similar to flax eggs and I do think it would work with either. I did two psyllium eggs and one chicken egg. The psyllium was a disaster—turns there is no agreement on the internet as to how much water to use per tablespoon of psyllium. I used a recipe that called for only 2. It was too little. It never fully mixed in. The psyllium cut the eggy taste and these were just great. Next time, though, the psyllium goes in with the coconut flour and the water goes in separate so we get an even blend.

I use them to cut back on eggs due to egg white sensitivity. I am trying it now and will report back! I think my eggs started cooking when I added them to the warm mozzarella, cream cheese and butter. Do we wait until the cheese cools before adding the beaten eggs? Sounds like you heated the cheese too long.

I stir my eggs into the baking powder and coconut flour first because I get mine too hot sometimes. I love this recipe too. This will be regular on my menu for…ever: I was not really sure about using coconut flour because it often leaves that coconutty flavour, which is good in some things but not what I wanted in a bagel. This is excellent, and I will definitely be making it again and again. I might try forming rolls next time.

Thank you for the recipe. I tried this tonight and the taste was pretty good. I read the comments and it was probably because I kneaded the dough too much. Not sure how to avoid that. I used fat free mozzarella. Could that be the reason. I hope it works out for you. Coconut flour can be a little more difficult to work with.

I may try thinning the batter with a bit more liquid to see if it helps with the dryness some have mentioned. I made these again today and they look great!

Measured ingredients with a scale this time. The only thing I actually did differently was to throw in the butter with the cheese when melting. The butter took forever to melt, but it still worked beautifully. Coconut flour to the rescue! I made these bagels today, and they are great!

I had a silicone donut pan so I made 12 bagels from this dough. I did add some Seasoning to half of them. Thanks, I really like them! Thanks for the recipe. I made these a couple days ago and they tasted great. Unfortunately they did not rise and turned out like flatbread. This did not affect the taste, but I would prefer them to really turn out as a bagel so I can use them as buns.

Planning on adding more baking powder the next time, but is there anything else that could make them rise? The right amount of baking powder is key along with NOT overworking the dough. You also should get them in the oven pretty quickly. I loved these and the almond flour version. Thanks for the recipes!

These were good, I have made them twice but for some reason mine did not rise correctly so I ended up with flat bagels. They were still good. Overworking the dough can result in flatter bagels. Also, a bit more baking powder may be needed. Trying my first batch now in oven. Have you ever tried to sweeten these up a little, say with a little Splenda?

Can I just say WOW!!! This might just be the key to my success. These were sooo easy and they are so good. My super picky hubby liked them as well.

Thank you so much for this recipe! Thanks so much for writing in to let us know how they worked out. Yes, if too moist, definitely cook them a bit longer or add a little more coconut flour.

Quick question, do i need to store these in the fridge or can they be stored on the counter in a Ziploc? You can probably leave them out for a day or so, but I like to keep them in a zipper bag in the refrigerator.

I tried this recipe tonight and am so happy! Thank you for the wonderful recipe. I will be making this again. I kinda gasped when I saw the amount of baking powder and after reading through the comments I wanted to ask if a combo of baking powder and soda be used successfully in this recipe? You could try a combo, but I usually use one or the other. Be careful mixing baking soda and coconut flour. They can react and turn the bread green! I use aluminum free baking powder I usually make my own from cream of tartar and baking soda so that may be why it never happens to me.

I ended up with fluffier bagels than i expected. I used benecol instead of butter so i added about 12tbs more and i added 2 tbs ground flax powder and 1 scoop of nutrim. They taste great and are super filling and just what i was looking for. I think i will experiment with adding some garlic powder in the mix and some sesame seeds on top next time. Even my 15yo daughter thought they were tasty.

Thanks for the great recipe Lisa! I also like them a bit on the salty side. Coconut oil or unsalted butter could be used to cut down on salt as well as reducing the baking powder. Sadly these were awful. They tasted like baking soda. I took one bite and tossed them all.

The dough was crumbly, and they ended up looking like huge cookie globs. I have noticed coconut flour can vary. I added in some extra notes to the recipe as the dough should have been wet and sticky, not dry.

Also, if you used baking soda, less needs to be used than the baking powder called for in the recipe. Baking soda and baking powder which the recipe calls for are different. Hard to believe they would taste like baking soda when using baking powder. I have a child with a nut allergy so the almond flour was a no-go. Some may need slight adjustments as coconut flour can vary a lot more than almond flour.

I made these bagels before and I found the dough was really difficult to handle and found them hard to form, also they are salty tasting. I wonder if there is a mozzarella cheese that has less salt? Can you use a mixer to mix the dough and then knead it? I tried these and the texture is much like biscuits, not bagels, actually quite crumbly. Also because of the large amount of cheese I found them much too salty. What brand of coconut flour did you use?

They have never come out crumbly for me. In fact, they should be chewy from the mozzarella. Did you weigh the coconut flour and mozzarella? Some mozzarella tends to be saltier than others. You can use unsalted butter to cut back. I doubt the other cheeses would do the same. Both turned out the same as mozzarella. But, give it a whirl and see how they turn out!! You could try adding it and then adding in liquid water would do if needed.

Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Full Disclosure Share 9K. Keyword fathead dough, low carb bagels. Prep Time 10 minutes. Cook Time 16 minutes. Total Time 26 minutes. US Customary - Metric.

Mix coconut flour and baking powder in a small bowl. Divide dough into 6 pieces and roll out each piece connecting the ends to form a bagel shape.

Low Carb Bagels – Coconut Flour Fat Head Dough Recipe