Gluten Free Bagels

ukichix's Note:

From Roben Ryberg's "The Gluten Free Kitchen" These bagels are easy, tasty, and amazingly light!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Yield: 6 bagels

• 2⁄3; cup lukewarm milk
• 2 tablespoons yeast
• 2 teaspoons sugar
• 2 eggs
• 1 cup potato starch
• 1 ½ cups cornstarch
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons xanthan gum
• 1 teaspoon salt
• ½ teaspoon cider vinegar

Directions:

1. Preheat oven to 375°F and put a pot of salted water on to boil.
2. In a large bowl, combine milk, yeast and sugar.
3. Stir well to dissolve yeast.
4. Mix in egg.
5. Add remaining ingredients.
6. Mix well to remove all lumps.
7. Divide dough into 6 disks, press a hole in middle of each disk and shape into bagels. (these will rise quite a bit - so be sure to make a big hole).
8. Gently place bagels into boiling water. Boil bagels (I boil each separate) for approx 1 minute.
9. Remove bagles from water and place on a greased baking sheet or one sprinkled with cornmeal.
10. Bake 15-18 mins or until golden brown.

Reviews

[gourmet gluten free chef]

These bagels were great. I was a little skeptical at first because of the flour mixture, but the texture was better than I expected. I substituted tapioca flour for the cornstarch, used dairy free milk replacer, as well as egg replacer and they turned out great. Because I made my bagels larger I only got 3, so next time I will make a double batch so I can freeze the extras.

[Icedcacti]

I love these! I brushed them with an egg wash and sprinkled them with sesame seeds right before they went in the oven. I didn't have potato starch, so I tried using tapioca starch instead, and I really liked the results.

[serri2_12884265]

These came out tasting very salty. I wanted to try to replicate my daughter's favorite blueberry bagels, so I added cinnamon with the blueberries. I didn't want to crush the berries when forming the bagels so I didn't get a smooth texture - they were rather lumpy looking which turned my daughter off. The texture was very nice, so next time I will experiment a little more to get the right flavor and smoothness of the bagels.