As much as I like making things from scratch, I recently found a baking mix that we've been having a lot of fun with. The brand is Chebe and the mix is mostly tapioca flour and starch making the breads that result gluten-and-grain-free. The dough is kneadable {which is fun for the kids} and the breads are strikingly similar to wheat versions. By buying the boxed mix rather than the frozen products, you can make them vegan or dairy-free.

Makes 4-7 bagels {from Chebe's Gluten-Free Bagel recipe}

2 good eggs
2 T oil {grapeseed or coconut {melted}}
1 package Chebe all-purpose baking mix {7.5 oz}
1 T lucuma powder
3 T vanilla almond milk {added 1 T at a time}
1 T beet juice {optional: you can replace with 1 T milk}
1 C dried cherries {chopped or minced to your preference}

Preheat oven to 450 degrees. Boil 3 quarts of water in a 5-quart pot. Blend eggs and oil in a mixer or by hand. Add baking mix and blend, adding the almond milk until the dough holds together. Knead dough for a few minutes and then let rest for 10 minutes. Chop cherries and roll into dough.

Separate dough into 4-6 pieces and roll into patties {3/4 inch high}. I use a small lid to punch out a nickel-sized hole in the middle, but you can also just do it with your finger.

Drop into the boiling water for 1.5-2 minutes. After they have floated around for a bit, flip with a slotted spoon or tongs and boil the on the other side for 1.5 to 2 minutes.

Remove and place on a parchment-lined or ungreased baking pan. Bake at 450 for 15-18 minutes. The outside will brown and they will be firm to the touch. Remove from the oven and place on a cooling rack for at least 10 minutes to allow the bubbles in the dough to set {you’ll be happy you waited}. Slice with a serrated knife and enjoy with a vanilla macadamia spread or vegan cream cheese!