Reference: Found here
There are plenty of excellent bagels here, ranging from those with a crackling bite to thick, puffy, or doughy ones as big as a cat’s head. They come from chain shops and artisanal makers who hand roll. The healthiness of a bagel is often an afterthought. Giovanni Angelucci, a Toronto entrepreneur, was spurred by his wife and mother’s gluten intolerance to create a healthier bagel — one that’s low in sugar, high in nutrients, and has no preservatives. Now, his Queen St. Bakery Superfood Bagels, featuring the tagline “Bagels With Benefits,” are available in the freezer case at Whole Foods Market locations. These are high in fiber, plant protein, and omega-3′s, and they are allergen-free, made with flours such as arrowroot, fava, sorghum, white bean, and psyllium husk. The everything bagel is covered with chia and poppy seeds and boasts a strong onion and garlic flavor. The chai and flax seed variety is heavily sprinkled with flax, black chai, and millet seeds for extra crunch. Meanwhile, the cinnamon raisin includes gluten-free oat flour and is sweetened with maple syrup. They are slimmer than most bagels and dense, and they’re best toasted and with a generous schmear. About $6.49 for four.
