Gluten-free Bagels. When you are on a gluten-free diet, having a good bagel can be a challenge. In the past year, I have found some fantastic store bought bagels, but they can cost up to $8 for 4 of them. With prices like that, having bagels is a very, very special treat, not something you can eat on a daily basis.
These bagels are not only gluten-free, but they are also egg-free and dairy-free, and they cost about $2.85 for 4, or $0.70 each.
A special Thank-you to Linda, one of my readers, for encouraging me to give bagel making a try. I hope you enjoy this recipe Linda!
To make things a little easier, I’ve also created a video to go along with the recipe. If anything at all seems unclear, please watch the video. You can also take the time to subscribe to my YouTube channel, while you are there. I am not sure I’ll be making videos on a regular basis, but when something strikes me as needing a video, I’ll try to do that.
Alright, on with the recipe!
- 1 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup potato starch
- 1/2 cup tapioca starch
- 1/2 cup ground flax seed
- 1 Tbsp xanthan gum
- 1 1/2 tsp salt
- 1 Tbsp rapid rise yeast
- 2 Tbsp agave nectar or honey
- 1 tsp apple cider vinegar
- 2 Tbsp vegetable oil
- 1 1/4 cup warm water
Also needed are:
- large pot, 3/4 full of water
- 1 Tbsp molasses
- 2 tsp vegetable shortening, to grease your hands to form the bagels
- Line a baking sheet with parchment paper, and turn your oven on to 100 degrees F, turning it off after 5 minutes. This heats the oven up, but does not allow it to get hot.
- In the bowl of a stand mixer, mix all the dry ingredients to get until well blended.
- In a small bowl, whisk together the wet ingredients.
- With the mixer slowly running, pour in the wet ingredients. Then mix on medium speed for 3 minutes.
- Grease your hands with the vegetable shortening. Take 1/4 of the dough, and form it into a bagel shape, being sure to use your finger to create a large hole in the center of the bagel. Place the formed bagels on the parchment lined baking sheet. Be sure to give them a lot of space on the pan, as they will grow a lot as they rise. Repeat to create 4 large bagels.
- Place the baking sheet in the warm oven, and allow bagels to rise for 35-40 minutes, or until they have really puffed up.
- While the bagels are rising, fill a large pot 3/4 full with water. Get to a rolling boil, and add 1 Tbsp of molasses to the water. The molasses will create a nice chewy outside to the bagel.
- Once you remove the bagels from the oven and are ready to boil them, preheat your oven to 400 degrees F.
- When the bagels have finished rising, gently place one bagel at a time in the boiling water. Boil on one side for 30 seconds, flip the bagel, and boil it for another 30 seconds. Remove bagel from boiling water with a slotted spoon, and place on a cooling rack that has been placed over another baking sheet. Repeat with the other 3 bagels.
- Place boiled bagels back on the parchment lined baking sheet. At this time, you can sprinkle the tops with whatever toppings you desire. Sesame seeds, flax seed, chia seeds, onion flakes, poppy seeds and course salt are just a few ideas.
- Bake bagels in preheated oven for 20-25 minutes, or until they are a nice golden brown. Remove from oven, and allow to cool on a cooling rack for 10 minutes before eating. You can eat the bagels warm, or allow them to cool completely before storing in an air-tight bag. To make ‘day old’ bagels as good as fresh, simply microwave for approximately 20 seconds.
Based on a recipe from LivingWithout.com