Spinach Cottage Cheese Flagel Recipe

Spinach & Cottage Cheese Flagels: A Protein-Packed, Low-Carb Twist on Bagels!

Are you searching for a delicious, high-protein breakfast that ditches the carbs but keeps all the satisfaction? Look no further than these incredible Spinach & Cottage Cheese Flagels. This recipe is a brilliant, low-carb twist on traditional bagels, offering a fluffy, chewy texture packed with savory flavor. Moreover, these flagels are incredibly easy to make, requiring no yeast, no complicated dough, and just a handful of wholesome ingredients. Consequently, you can enjoy a warm, homemade breakfast treat in under 40 minutes.

The magic of these flagels lies in their simple yet powerful combination. Fresh spinach and creamy cottage cheese create a vibrant green dough that bakes into a surprisingly bread-like consistency. Additionally, the inclusion of almond flour and mozzarella provides structure and that delightful, slightly crispy exterior we all love. Ultimately, this recipe is a game-changer for anyone following a keto, low-carb, or high-protein lifestyle, or simply for those wanting a healthier start to their day. You will love how these protein-packed flagels keep you full and energized all morning long.

Quick Recipe Highlights

• Flavor Profile: These flagels deliver a savory, cheesy flavor with subtle earthy notes from the spinach. The everything bagel seasoning on top provides the classic onion, garlic, and sesame crunch that makes every bite irresistible.
• Texture: Expect a wonderfully chewy and soft interior, remarkably similar to a dense bread or bagel, with a slightly crisp outer crust once baked. The texture is satisfyingly substantial without being heavy.
• Aroma: As they bake, your kitchen will fill with the warm, inviting scent of melting cheese and toasting spices. The aroma is comforting and distinctly reminiscent of a fresh bakery.
• Visual Appeal: The vibrant green hue from the spinach makes these flagels visually striking and appetizing. The golden-brown topping of everything bagel seasoning adds a beautiful, rustic finish.
• Skill Level Needed: This is a beginner-friendly recipe. Essentially, if you can operate a food processor and mix ingredients, you can master these flagels. No advanced baking skills are required.
• Special Equipment: A food processor is highly recommended to perfectly puree the spinach and blend the dough smoothly. You will also need a baking sheet, parchment paper, and a donut pan or the skill to shape them by hand.

Recipe Overview

• Difficulty Level: We rate this recipe as “Easy.” The process involves simple mixing and shaping, with no proofing or complex techniques. The primary challenge is achieving the right dough consistency, which is easily corrected with a bit more almond flour if too wet.
• Category: This recipe perfectly fits into Breakfast, Brunch, Snacks, and Appetizers. They are versatile enough for a quick on-the-go meal or an elegant part of a weekend spread.
• Cuisine: While inspired by the American bagel, this is a modern, health-conscious creation falling under the umbrella of “Healthy Home Cooking.” It draws technique from gluten-free and keto baking traditions.
• Cost: This is a very budget-friendly recipe. Cottage cheese, spinach, and eggs are inexpensive staples. Almond flour is the priciest component, but a little goes a long way, making the overall cost per flagel quite low.
• Season: These flagels are fantastic year-round. They are light and fresh for spring and summer, yet hearty and comforting for fall and winter. Spinach is readily available in every season.
• Occasion: Perfect for weekly meal prep, a post-workout snack, a family brunch, or even as a unique, healthy option for a party platter. They are suitable for both casual and special occasions.

Why You’ll Love This Recipe

First and foremost, the taste and texture are genuinely remarkable. You get all the nostalgic satisfaction of a warm, savory bagel without the carb-heavy slump that often follows. The combination of melted mozzarella and tangy cottage cheese creates a rich, umami base, while the spinach adds a fresh depth. Each bite is a perfect balance of soft, chewy interior and a seasoned, slightly crisp top. Furthermore, the customizable seasoning means you can tailor the flavor to your exact preference, making it a recipe you will never tire of.

From a convenience standpoint, this recipe is a true winner. There is no waiting for dough to rise, which means from bowl to table in well under an hour. The ingredients are simple and likely already in your fridge or pantry. Additionally, these flagels store and reheat beautifully, making them an ideal candidate for weekly meal prep. You can bake a batch on Sunday and have a ready-to-go, high-protein breakfast for the entire week, saving you time and money on weekday mornings.

The nutritional advantages are significant. Packed with protein from cottage cheese, eggs, and mozzarella, these flagels will help keep you full and support muscle maintenance. The almond flour provides healthy fats and fiber, while the spinach is a powerhouse of vitamins A, C, K, and iron. This is a balanced, nutrient-dense food that fuels your body properly. It is a smart choice for managing weight, stabilizing blood sugar, and adhering to low-carb or keto dietary plans without feeling deprived.

These flagels also offer fantastic social and entertaining value. Serving a homemade, visually appealing, and health-conscious baked good is always impressive. They are a wonderful conversation starter at brunches. You can confidently serve them to friends with various dietary preferences, as they are naturally gluten-free and can be adapted for other needs. Ultimately, sharing food you are proud of, that also makes people feel good, is one of the great joys of cooking.

Finally, the cost-effectiveness and accessibility of this recipe cannot be overstated. Compared to specialty low-carb or keto products from the store, which are often expensive and filled with additives, these homemade flagels are pure, wholesome, and cheap to make. The core ingredients are affordable and available at any standard grocery store. This recipe empowers you to create a premium, healthy breakfast staple at a fraction of the cost, putting you in control of what you eat.

Historical Background and Cultural Significance

The bagel, with its iconic ring shape and chewy texture, has a rich history dating back to 17th-century Jewish communities in Poland. Traditionally, bagels were made from yeasted wheat dough, boiled, and then baked, a process that created their distinctive crust and dense crumb. They were a staple food, often enjoyed plain or with simple toppings. Over centuries, the bagel traveled with immigrants, particularly to North America, where it evolved into the popular breakfast and deli item we know today, spawning countless flavors and styles from sesame to everything to blueberry.

In contemporary diet culture, the quest for healthier alternatives to carb-heavy staples has led to significant culinary innovation. The “flagel” concept is a brilliant example of this modern adaptation. By replacing traditional flour with protein and vegetable-based doughs, cooks have created a food that honors the cultural form and function of the bagel while aligning with current nutritional philosophies like low-carb, keto, and high-protein eating. This recipe represents a fusion of historical food tradition with modern health science.

The evolution of this specific recipe hinges on the understanding of how ingredients like cheese and almond flour behave when baked. The technique of using melted cheese as a binding agent in gluten-free baking has become popular in recipes like fathead dough. Combining that with the moisture and protein of cottage cheese and the nutrient density of spinach creates a dough that is both structural and nutritious. This is not an ancient recipe but a smart, contemporary solution born from a desire for healthier, homemade comfort food.

Regional variations of the low-carb bagel are plentiful online, showcasing the creativity of home cooks. Some versions use all almond flour, while others incorporate coconut flour or psyllium husk. The “everything” seasoning remains a universal favorite for topping, connecting it directly to its New York-style inspiration. Our spinach and cottage cheese version stands out for its vibrant color, extra boost of vegetables, and exceptionally moist texture. It is a testament to how global food traditions can be respectfully and deliciously adapted to meet modern lifestyles.

Ingredient Deep Dive

Fresh Spinach: Spinach has been cultivated for over 2,000 years, originating in Persia and spreading via trade routes to China and later Europe. It is nutritionally dense, providing iron, calcium, magnesium, and vitamins A, C, and K. For this recipe, fresh spinach is preferred for its moisture and vibrant color. Always select bunches with deep green, crisp leaves, avoiding any that are wilted or yellowing. Store it loosely wrapped in a paper towel inside a plastic bag in the refrigerator. If you must substitute, frozen chopped spinach that has been thoroughly thawed and squeezed completely dry can work, though the color may be less bright.

Cottage Cheese: A fresh cheese curd product with a mild, slightly tangy flavor, cottage cheese is a fantastic source of slow-digesting casein protein and calcium. For the best texture in your flagels, use full-fat or 4% milkfat cottage cheese. The higher fat content contributes to a richer flavor and more tender crumb. Low-fat versions can make the dough slightly wetter. Look for small-curd cottage cheese for a smoother blend in the food processor. If you need a substitute, ricotta cheese is the closest alternative, though it is milder in flavor and may result in a slightly less protein-dense final product.

Almond Flour: Not to be confused with almond meal, almond flour is made from blanched almonds with their skins removed, ground into a fine, light powder. It is a cornerstone of gluten-free and low-carb baking, providing healthy fats, protein, and a mild, nutty flavor. It helps absorb moisture and gives structure to the flagels. For consistent results, use super-fine blanched almond flour. Store it in the refrigerator or freezer to prevent the natural oils from going rancid. In a pinch, you could use sunflower seed flour for a nut-free option, though it may impart a slight green hue to the baked goods due to a chemical reaction with baking soda.

Shredded Mozzarella Cheese: Mozzarella acts as the primary binding agent in this dough, melting to create a stretchy, bread-like matrix. Part-skim mozzarella works perfectly and helps reduce overall fat if desired. Pre-shredded cheese often contains anti-caking agents like potato starch, which can be used here without issue. For the purest ingredient list, you can shred a block of low-moisture mozzarella yourself. The cheese should be melted and thoroughly combined with the other ingredients to ensure a uniform dough. No suitable dairy-free substitute will replicate the exact binding property, making this a key ingredient for the recipe’s success.

Common Mistakes to Avoid

• Not Squeezing Spinach Dry Enough: If using frozen spinach, failing to remove every bit of excess water is a critical error. Excess moisture will make the dough far too wet and sticky, preventing it from holding its shape and resulting in a soggy final product. Always squeeze thawed spinach in a clean kitchen towel until no more water drips out.
• Overprocessing the Dough: Once the wet and dry ingredients are combined, pulse just until a cohesive dough forms. Overmixing in the food processor can warm the dough too much from the friction and make it overly sticky and difficult to handle. Mix with a light touch.
• Using Warm Ingredients: Using eggs and cottage cheese straight from the refrigerator is best. If the cottage cheese is too warm, it can make the dough slack. Similarly, if the melted mozzarella is piping hot when added, it could start cooking the eggs. Let melted cheese cool slightly before incorporating.
• Skipping the Parchment Paper: These flagels can stick if placed directly on a baking sheet. Lining your sheet with parchment paper or a silicone baking mat is non-negotiable for easy removal and clean-up. Do not substitute with wax paper, as it is not oven-safe.
• Underbaking: Because the dough is moist and green, it can be tricky to judge doneness by color alone. Rely on the timer and look for the flagels to be firm to the touch and slightly golden around the edges. Underbaked flagels will be gummy in the center.
• Shaping Dough with Wet Hands: The dough is naturally sticky. Attempting to shape it with dry hands will lead to frustration and mess. Lightly wetting your hands with water or oil creates a non-stick barrier, making shaping the rings simple and clean.
• Adding Topping After Baking: The everything bagel seasoning must be applied before baking. This allows the seeds to toast slightly and adhere to the surface as the flagels rise and set. Adding seasoning after baking will result in a topping that falls off easily.
• Not Letting Them Cool: It is tempting to eat them straight from the oven, but allowing the flagels to cool for at least 10-15 minutes on the baking sheet is crucial. This resting period lets them firm up, making them easier to handle and slice.

Essential Techniques

Pureeing the Spinach: This technique is vital for achieving a smooth, vibrant green dough without large leafy pieces. Start by pulsing the fresh spinach in the food processor until it becomes a fine, almost paste-like consistency. You may need to stop and scrape down the sides a few times. A completely smooth puree ensures even color distribution and prevents wet pockets in the dough. If your processor struggles, you can roughly chop the spinach first. The goal is to break down the cellular structure to release moisture and integrate it fully with the other ingredients.

Creating the Cheese Dough Base: The foundation of the flagel’s texture is the melted cheese mixture. After melting the mozzarella, it is crucial to combine it thoroughly with the cottage cheese, eggs, and spinach puree before adding the dry ingredients. This step ensures the fats, proteins, and liquids are fully emulsified, creating a uniform batter. Inadequate mixing at this stage can lead to pockets of unmelted cheese or uneven distribution of eggs, compromising the final structure. Mix until you have a homogenous, slightly glossy green mixture.

Shaping the Dough Rings: Shaping sticky, gluten-free dough requires a specific approach. After transferring the dough to a piece of parchment, divide it into four equal portions with a knife or bench scraper. With lightly oiled or wet hands, roll each portion into a ball. Then, press your thumb through the center of each ball and gently stretch and rotate to form a ring about 1-inch thick with a 1.5-inch hole. The wet hands prevent sticking and allow you to smooth any cracks, creating a professional-looking shape that will bake evenly.

Pro Tips for Perfect Spinach & Cottage Cheese Flagels

• For the deepest green color, use only the leaves of fresh spinach and avoid the thicker stems, which can be more fibrous and less vibrant when pureed.
• If your dough seems too wet after mixing, add almond flour one tablespoon at a time until it becomes manageable. Conversely, if it is too dry and crumbly, add a teaspoon of water or an extra egg white.
• For a flavor boost, consider adding a tablespoon of nutritional yeast to the dry ingredients. It will enhance the cheesy, umami flavor without adding carbs.
• Create a custom “everything” blend by mixing sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt. Toasting the seeds lightly in a dry pan beforehand intensifies their flavor.
• Use a donut pan if you have one for perfectly uniform rings. Simply spray the pan well, divide the dough, and press it into the cavities. The baking time may be slightly less.
• Let the flagels cool completely on a wire rack after the initial cooling on the sheet. This prevents the bottoms from steaming and becoming soft, ensuring an all-around crisp exterior.
• For meal prep, slice the cooled flagels in half horizontally before storing. This makes them ready to toast straight from the fridge or freezer.
• Experiment with different mix-ins folded into the dough after blending, such as a tablespoon of sun-dried tomatoes (chopped and patted dry) or a sprinkle of red pepper flakes for heat.

Variations and Adaptations

Regional Variations: While this is a modern recipe, you can draw inspiration from global flavors. For a Mediterranean twist, add chopped kalamata olives and a teaspoon of dried oregano to the dough, and top with za’atar seasoning. For a Southwest version, mix in a tablespoon of taco seasoning and top with a blend of cumin and chili powder before baking.

Seasonal Adaptations: In the summer, incorporate fresh herbs like dill or chives into the spinach puree for a garden-fresh flavor. During fall, try blending in a small amount of cooked, pureed pumpkin or butternut squash (well-drained) in place of some spinach for a seasonal hue and subtle sweetness.

Dietary Modifications: For a dairy-free version, this recipe is challenging but not impossible. Substitute the cottage cheese with firm, drained silken tofu and use a vegan mozzarella shred that melts well. The texture will differ but can still be enjoyable. For a nut-free option, use sunflower seed flour in place of almond flour, being aware of the potential green reaction.

Flavor Variations: The base dough is wonderfully adaptable. For a “pizza” flagel, add a teaspoon of Italian seasoning and garlic powder to the dough, then top with a sprinkle of grated Parmesan after baking. For an “herb and garlic” version, blend a clove of fresh garlic with the spinach and add fresh chopped parsley.

Texture Modifications: If you prefer a denser, more bagel-like chew, add one tablespoon of vital wheat gluten (if not strictly gluten-free) or one teaspoon of psyllium husk powder to the dry ingredients. These binders help create a more elastic, bread-like texture.

Presentation Alternatives: Instead of traditional rings, you can shape the dough into smaller rounds to make “flagel bites” for appetizers, or press it into a greased muffin tin to create high-protein “flagel muffins” that are perfect for portion control.

Serving and Presentation Guide

Plating Techniques: For a beautiful brunch presentation, slice a flagel in half horizontally and toast it until golden. Place the halves cut-side-up on a simple white plate. Arrange your chosen toppings artfully—for example, layer smoked salmon, thinly sliced red onion, and capers on one half, and a schmear of cream cheese with fresh dill on the other. The contrast of the green flagel with the pink salmon is stunning.

Garnishing Ideas: Beyond standard toppings, consider microgreens, edible flowers, a drizzle of flavored oil (like chili or basil), or a sprinkle of flaky sea salt. A small side salad of arugula with lemon vinaigrette adds color and cuts the richness if serving as a full meal.

Traditional Accompaniments: Serve these flagels with all the classic bagel fixings: plain or flavored cream cheese, butter, jam (sugar-free if keto), sliced tomatoes, cucumber, red onion, and capers. For a heartier meal, pair with scrambled eggs and bacon or sausage.

Modern Serving Suggestions: Use these as a base for innovative breakfast sandwiches. Fill with a fried egg, avocado, and sriracha mayo. Alternatively, treat them like English muffins and top with eggs Benedict for a low-carb version. They also make excellent dippers for soups or a high-protein component of a charcuterie board.

Wine and Beverage Pairing

Wine Pairings: The savory, cheesy nature of these flagels pairs wonderfully with crisp, acidic white wines that can cut through the richness. A Sauvignon Blanc, with its herbal and citrus notes, complements the spinach beautifully. Alternatively, a dry sparkling wine like Prosecco or Cava offers a refreshing contrast and makes brunch feel celebratory. For red wine lovers, a light-bodied, low-tannin Pinot Noir can work if the flagels are served with heartier toppings like roast beef.

Non-Alcoholic Alternatives: A freshly squeezed grapefruit juice provides a perfect bitter-sweet counterpoint to the savory flagels. For a creamy option, a turmeric or matcha latte offers complementary earthy flavors. Sparkling water with a squeeze of lime and a few muddled mint leaves is always a refreshing, palate-cleansing choice.

Coffee/Tea Pairings: A medium-roast coffee with low acidity pairs nicely, as it will not clash with the tangy cottage cheese. For tea, consider a robust English Breakfast or Earl Grey to stand up to the savory flavors, or a green tea for a lighter, more herbaceous companion.

Storage and Shelf Life

Storage Methods: Once completely cooled, store flagels in an airtight container or a resealable plastic bag. Place a paper towel at the bottom of the container to absorb any residual moisture and prevent sogginess. They can be kept at room temperature for up to one day, but for best quality and food safety, refrigeration is recommended.

Temperature Requirements: For storage beyond one day, always refrigerate. The high moisture and protein content make them perishable. In the refrigerator, they will stay fresh for 3-4 days. For longer storage, freezing is highly effective.

Container Recommendations: Use a rigid, airtight container to prevent them from being crushed. If stacking, place parchment paper between layers. For freezing, wrap each flagel individually in plastic wrap and then place them all in a heavy-duty freezer bag, removing as much air as possible.

Signs of Spoilage: Discard flagels if you notice any off odors (sour or unpleasant), significant mold growth (often white or green fuzzy spots), or an overly slimy texture. When in doubt, it is safest to throw them out.

Reheating Instructions: The best way to revive flagels is toasting. Slice in half and toast in a toaster, toaster oven, or under a broiler until warm and crisp on the edges. You can also warm them whole in a 350°F oven for 5-10 minutes. Avoid microwaving, as it can make them rubbery.

Freezing Guidelines: Freeze flagels for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours. For the best texture, always toast or reheat in the oven after thawing to restore the exterior crispness.

Make Ahead Strategies

Prep Timeline: You can prepare the entire dough up to 24 hours in advance. After mixing, wrap the dough ball tightly in plastic wrap and refrigerate. The flavors will meld, and the dough may firm up slightly, making it even easier to shape when you are ready to bake. Simply let it sit at room temperature for 15-20 minutes before portioning and shaping.

Storage Between Steps: If you need to pause after shaping the rings on the baking sheet, you can cover the sheet loosely with plastic wrap and refrigerate for up to 2 hours before baking. Do not leave shaped dough at room temperature for long, as it may spread.

Quality Impact Assessment: Making the dough ahead has minimal negative impact and can actually improve the texture by allowing the almond flour to fully hydrate. The color may darken slightly due to the spinach, but the flavor and performance remain excellent.

Assembly Tips: For the freshest result, bake the flagels the morning you plan to serve them. However, they reheat so well that baking a full batch 1-2 days ahead for meal prep is a perfectly valid strategy. The convenience often outweighs the slight loss of “just-baked” freshness.

Scaling Instructions

Halving the Recipe: Halving this recipe is straightforward. Use half of each ingredient. Since you are using half an egg, beat one whole egg in a small bowl, then divide it roughly in half by volume. The dough may be slightly stickier due to the smaller batch size in the food processor, so you may need an extra sprinkle of almond flour. Baking time may be reduced by 2-3 minutes, so start checking early.

Doubling or Tripling: Doubling works well, but ensure your food processor is large enough to handle the volume. You may need to mix in two batches. Combine the wet ingredients in one batch and the dry in another, then mix together in a large bowl. Baking time may increase slightly, and you will likely need to bake on two sheets, rotating them halfway through for even cooking.

Equipment Adjustments: When scaling up, do not overcrowd your baking sheets. Leave ample space between flagels for air circulation, which ensures even browning. If baking multiple sheets, use the upper and lower thirds of the oven and swap their positions halfway through the bake time.

Nutritional Deep Dive

Macro Breakdown: One flagel is a balanced source of macronutrients. It is high in protein (approximately 15-18 grams) from the cottage cheese, eggs, and mozzarella, which supports satiety and muscle repair. The healthy fats (roughly 12-15 grams) come primarily from the almond flour and cheese, providing sustained energy. Net carbohydrates are low (around 4-6 grams per flagel), mostly from the spinach and almond flour, making this an excellent choice for low-carb diets.

Micronutrient Analysis: This recipe is a micronutrient powerhouse. Spinach contributes significant amounts of Vitamin K (crucial for bone health), Vitamin A (for vision and immunity), and folate. Eggs provide choline for brain health, while dairy ingredients offer calcium and phosphorus for strong bones. Almond flour adds Vitamin E, a potent antioxidant.

Health Benefits: Regularly incorporating these flagels can aid in weight management due to their high protein and fiber content promoting fullness. The low glycemic impact helps stabilize blood sugar levels. The combination of nutrients supports metabolic health, bone density, and provides anti-inflammatory benefits from the phytonutrients in spinach.

Dietary Considerations: This recipe is naturally gluten-free and grain-free. It is suitable for ketogenic and low-carb diets. For those monitoring sodium, be mindful of the salt in the cottage cheese, mozzarella, and seasoning; you can use low-sodium versions of these ingredients.

Dietary Adaptations

Gluten-free: This recipe is inherently gluten-free, as it uses almond flour instead of wheat flour. Always check that your baking powder and any pre-made seasoning blends are certified gluten-free to avoid cross-contamination.

Dairy-free: As mentioned, a dairy-free version is challenging. Substitute cottage cheese with blended silken tofu (pressed), use a vegan mozzarella alternative that melts, and replace the butter in the dough (if used) with coconut oil. Results will vary significantly from the original.

Vegan: A fully vegan adaptation is complex due to the structural role of eggs and cheese. An experiment could use a flax egg, silken tofu, vegan cheese, and perhaps a tablespoon of chickpea flour for binding. This would be a different recipe entirely and require testing.

Low-carb & Keto: This recipe is perfectly designed for keto and low-carb diets. To ensure it fits your macros, calculate using specific brands of ingredients, as carb counts in cheese and almond flour can vary slightly.

Paleo: Traditional paleo excludes dairy. To adapt, omit the cottage cheese and mozzarella. You would need to find alternative binders like more eggs, arrowroot starch, or a paleo cheese recipe, which significantly alters the method and outcome.

Troubleshooting Guide

Texture Issues (Too Wet/Gummy): If your flagels are gummy inside, they are likely underbaked. Extend the baking time in 3-minute increments until firm. Excess moisture from the spinach is another common culprit; ensure it is thoroughly pureed and any frozen spinach is squeezed intensely dry. Finally, let them cool completely before slicing, as they continue to set as they cool.

Flavor Balance (Too Bland): The base dough is mild. If your flagels taste bland, you likely under-seasoned. Be generous with salt in the dough and topping. Amplify flavor by adding garlic powder, onion powder, or a pinch of MSG (like Accent) to the dry ingredients. Using full-fat dairy also enhances richness.

Temperature Problems (Browning Too Fast/Slow): If the tops are browning too quickly before the inside is set, tent the baking sheet loosely with aluminum foil. If they are not browning enough, move the rack to a higher position in the oven for the last 5 minutes of baking or use the broiler for 60-90 seconds, watching closely.

Equipment Challenges (No Food Processor): You can use a high-powered blender, but you may need to stop and scrape more often. As a last resort, very finely chop the spinach by hand and mix all ingredients in a large bowl with a sturdy spatula. The texture will be more rustic with visible spinach pieces.

Frequently Asked Questions

Additional Resources

If you loved these Spinach & Cottage Cheese Flagels, explore other high-protein, low-carb breakfast ideas on our site. Our recipe for Cloud Bread Breakfast Sandwiches offers another fantastic bread alternative, while our Crustless Spinach and Feta Quinoa Cups provide a muffin-style savory option. For more foundational knowledge, check out our guide “Mastering Gluten-Free Doughs,” which covers the science behind cheese-based doughs and how different flours behave. We also have a detailed article on “Everything You Need to Know About Almond Flour,” including buying guides and
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