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.
