Gluten Free Bagels
photo by May I Have That Rec
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
6 bagels
ingredients
- 2⁄3 cup lukewarm milk
- 2 tablespoons yeast
- 2 teaspoons sugar
- 2 eggs
- 1 cup potato starch
- 1 1⁄2 cups cornstarch
- 1⁄2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 1⁄2 teaspoon cider vinegar
directions
- 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.
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Reviews
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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.
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Sorry, but unless something was left off the recipe, as posted, there very dry and didn't taste like any non GF bagel I've ever eaten. I followed the recipe as posted, but had to add more milk to dry ingrediants to get dough to stay together. If I ever attempt this recipe again I'll substitute some of the starches with almond or coconut flour.
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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.
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Tweaks
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This is the best GF gluten free bagel recipe yet. Simple and tasty! I really like that I didn't have to wait around for dough to rise. I used 2 packets of Fleischmann's active dry yeast. I also used tapioca instead of corn starch, and guar gum instead of xanthan . Additionally, I first used a strainer to sift and mix all of the dry ingredients thoroughly (I don't have a stand mixer and kneaded dry and wet together by hand). The bagels didn't rise that much so there wasn't a need to make such a big hole. They were dense and chewy, but I like that. The final product was definitely on par with gluten free options you might find in a bagel store, even better in some cases! These bagels also put Udi's to shame and have much cleaner ingredients. They were a little bland, next time I will add a little more salt and some herbs or seeds before baking.
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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.
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this recipe was worth a try- these were fun & easy to make. too bad i tried substituting the starches with brown rice flour. the results were ok, but not fabulous .flavor was good but they didn't rise enough, so a little too dense. but i suspect it was my fault for switching things and i'm going to try again with the right ingredients!
RECIPE SUBMITTED BY
A quote that my Dad thought was fitting to both himself and me.
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<br>A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into any dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
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<br>My need to experiment and want to cook tasty meals came to me after being diagnosed Celiac in December of 1999.
<br>What would I have done without the Zaar?
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<br>I love to create tasty meals that are either already GF or modify to make them so. I love to make GF meals and desserts that my guests ask are you sure you can eat this? Then I know I have a winner!
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