Roben Ryberg's - Gluten-Free Bagels
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
3 large or 4 small bages
- Serves:
- 3-4
ingredients
-
Water spray
- 1⁄2 cup warm water
- 1⁄2 teaspoon salt
-
Bagels Ingredients
- 3 egg whites
- 1 teaspoon sugar
- 2 tablespoons oil
- 1⁄3 cup plain yogurt
- 1 cup cornstarch, 125 grams
- 1⁄3 cup rice flour, 50 grams (use a fine milled rice flour)
- 1 teaspoon baking powder (ensure gluten-free)
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon xanthan gum
- 1 tablespoon apple cider vinegar
directions
- Preheat oven to 350°F Lightly grease a baking sheet.
- Mix the warm water and salt in a small spray bottle. Set aside
- Place the egg whites in a medium-size bowl.Beat until very frothy, with big and little bubbles. Add the remaining ingredients. Mix well until thick. The dough will appear soft, with many small air bubbles.
- Place the dough in a resealable plastic bag. Cut one inch diagonally off the lower corner of the bag.
- Pipe the dough into three large or 4 small circles onto the prepared baking tray.
- Spray liberally with the salt water. Bake for 5 minutes.
- Spray again with salt water.
- Continue baking for 15 to 20 more minutes, until nicely browned.
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Reviews
-
**Jubes** you should try these. These are good for gluten free. There were none left to try after a few hours so I can't tell you if they got better at that point. I made our corn free by using a mix of other starches, mainly tapioca, some potato starch and a little sweet rice flour. I used sea salt, white sugar, canola oil, organic no fat yogurt, I used almost 1 tbs extra organic apple cider vinigar and a bit extra baking soda to make up for not adding baking powder since I can not find one that fits our diet (no corn, cream of tartar or gluten), I replaced the xanthan gum with guar gum to be corn free (but I am looking for another replacer for guar gum if anyone knows!? since it is close to soy in composition and we are soy free) I think it should be clear that they should be piped with a pretty large hole in the middle as most of mine were closed up once baked. I piped these onto a parchment paper lined sheet rather than greased and it worked well. Served with buttered eggs. Made for RECIPE SWAP #48 - January 2011.
Tweaks
-
**Jubes** you should try these. These are good for gluten free. There were none left to try after a few hours so I can't tell you if they got better at that point. I made our corn free by using a mix of other starches, mainly tapioca, some potato starch and a little sweet rice flour. I used sea salt, white sugar, canola oil, organic no fat yogurt, I used almost 1 tbs extra organic apple cider vinigar and a bit extra baking soda to make up for not adding baking powder since I can not find one that fits our diet (no corn, cream of tartar or gluten), I replaced the xanthan gum with guar gum to be corn free (but I am looking for another replacer for guar gum if anyone knows!? since it is close to soy in composition and we are soy free) I think it should be clear that they should be piped with a pretty large hole in the middle as most of mine were closed up once baked. I piped these onto a parchment paper lined sheet rather than greased and it worked well. Served with buttered eggs. Made for RECIPE SWAP #48 - January 2011.
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free