Gluten Free Bagels

"From Roben Ryberg's "The Gluten Free Kitchen" These bagels are easy, tasty, and amazingly light!"
 
Gluten Free Bagels created by May I Have That Rec
Ready In:
30mins
Yields:
Units:

ingredients

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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@ukichix
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  1. drmeg617
    Your recipe for GF Bagels calls for potato starch, cornstarch, and xanthan gum I have pillsbury's GF flour with all three in it. Can I add the cups for each together and just add the flour? ie:1cup potato starch, 1 1/2 cups cornstarch/tapioca starch and 2tsp exanthan gum = 2 1/2 cups pillsbury flour.
     
  2. Janet B.
    I'm not sure of where the cider vinegar was to go in. The wet mixture or the boiling water. It got left out altogether. I'll wait and see. The look pretty go so far.
     
  3. lducklow
    I made two batches of these (using flaxseed eggs to make it vegan) and they turned out perfectly. I tried to make a third batch and Idk what happened but it was too liquidy to form a dough. So I poured it into my non stick mats and cooked it and it ended up like a flat bread. I wish I knew what happened so I could make more ;)
     
  4. Cynthia N.
    I was surprised at how easy the recipe was, and the bagels actually come out pretty well! They are a bit lumpy and do not have the smooth bagel look, but I think they're great how they are. I added two teaspoons of salt and regretted it (tasted like a pretzel). I also added poppy seeds on top before baking. Other than that I used two packets of rapid rise yeast and they turned out fine. Had to bake for about 26 minutes like other reviewers. Kinda chewy but since they were so easy to make (and actually feel like real bread) I love em.
     
  5. rosydaisy
    The first time I made them they had a strange taste. I think the recipe is a little off. Today I tried the recipe with only 1 tbsp. of yeast. MUCH better taste and texture. A little sticky to work with but it was all that yeast that I was tasting.
     
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