Gluten Free Bagels

Total Time
30mins
Prep
10 mins
Cook
20 mins

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

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Ingredients

Nutrition

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.
Most Helpful

4 5

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.

5 5

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.

5 5

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.