Prep 10 mins
Cook 20 mins
From Roben Ryberg's "The Gluten Free Kitchen" These bagels are easy, tasty, and amazingly light!
- Preheat oven to 375°F and put a pot of salted water on to boil.
- In a large bowl, combine milk, yeast and sugar.
- Stir well to dissolve yeast.
- Mix in egg.
- Add remaining ingredients.
- Mix well to remove all lumps.
- 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).
- Gently place bagels into boiling water. Boil bagels (I boil each separate) for approx 1 minute.
- Remove bagles from water and place on a greased baking sheet or one sprinkled with cornmeal.
- Bake 15-18 mins or until golden brown.
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.
This was my very first attempt at GF Bagels and I was scared I would make some kind of mistake. I didnt know which yeast to use...rapid rise or regular so I used Rapid Rise. I just ran out of Potato Starch as well so I read someone used Tapioca Starch so I substituted that as well. I had everything else. I placed the bagels on the parchment paper to bake them and I had to bake 22 minutes to get them golden. They did come out YUMMY! I was surprised how easy this recipe is. I was scared as it seemed to easy. I thought you had to rise the bagels but they came out fine without that step. I immediately cut one in half and toasted it and spread on some yummy cream cheese for a delicious snack.
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.