So GoodOct/Nov 2009 Issue

Gluten-Free - Dairy-Free Bagel Recipes

Before food sensitivities turned my kitchen into a gluten-free zone, I was a superb bread maker, regularly concocting homemade yeasty delights from scratch. My bread-making skills went out the door, however, when I was faced with having to go gluten free. So I went back to the basics—simple ingredients and the elemental process of mixing and letting the dough rise. With patience and a little help from my friends, I mastered the challenge.

When I first tried to make a good gluten-free bagel, it was an ordeal. After some culinary trial and error, I finally perfected the recipe. Now I enjoy preparing (and eating!) these bagels and showing others how easy they are to make.

Gluten-Free - Dairy-Free Bagel Recipes

Best Bagels

MAKES 8

You’ll love the taste of these flavorful bagels. And they freeze well.

3 cups gluten-free Multi-Grain Flour Blend
1 teaspoon salt
2 teaspoons flax meal
1 teaspoons egg replacer
1 tablespoon xanthan gum
1 tablespoon yeast
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon cider vinegar
1 cups warm water
1 teaspoon sugar
- Brown rice flour, for rolling bagels
- Cornmeal, for dusting pan

1. Line a baking pan or cookie sheet with parchment paper and sprinkle it with cornmeal. Put some brown rice flour on a second baking pan or cookie sheet.

2. Put Multi-Grain Flour Blend, salt, flax meal, egg replacer, xanthan gum and yeast into a mixing bowl and whisk together.

3. In a separate bowl, whisk together honey, oil, cider vinegar, and 1 cups warm water.

4. Using the paddle attachment of the mixer, slowly incorporate the liquid mixture into dry ingredients. Add more warm water, if necessary, to create smooth consistency. Mixture should be quite thick. Beat on medium-high speed for 3 minutes.

5. To shape the bagels, use a large spoon to scoop out the batter. Drop a spoonful on to the baking pan or cookie sheet sprinkled with the flour. Lightly roll dough in the flour to coat it and then shape into a ball. Flatten the ball slightly and using your index finger, create a hole in the center, large enough not to close during rising and baking. Repeat until all the dough is used.

6. Place each bagel on the baking pan sprinkled with cornmeal. Lightly cover bagels with an oiled piece of plastic wrap and place pan in a warm place for bagels to rise, about 20 to 30 minutes.

7. When bagels have risen, bring a skillet of water to boil. Add 1 teaspoon sugar to the water. (Sugar helps create a shiny crust.) Preheat oven to 375 degrees.

8. Drop a few bagels into the boiling water. Simmer for 30 seconds, turn over and cook for another 30 seconds. Using a slotted spoon, remove bagels, drain away excess water and put bagels back on same baking pan. Once all bagels are boiled, bake them for 25 minutes in preheated oven. Cool on a rack.

Each bagel contains 262 calories, 5g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 303mg sodium, 51g carbohydrate, 2g fiber, 4g protein.

[IMGCAP(3)]

Gluten-Free Pumpernickel Bagels

MAKES 8

Instant espresso and cocoa give these bagels a rich flavor. Try them toasted and topped with smoked salmon, if tolerated, and dairy-free cream cheese.

2 cups gluten-free Multi-Grain Flour Blend (see sidebar)
cup stone ground cornmeal
1 teaspoon salt
1 teaspoons egg replacer
1 tablespoon xanthan gum
1 tablespoon yeast
2 teaspoons toasted caraway seeds
2 tablespoons molasses
1 teaspoon cider vinegar
2 tablespoons vegetable oil
1 teaspoon gluten-free instant espresso or coffee
1 tablespoon Dutch process cocoa
1 cups warm water
- Cornmeal, for dusting pan
- Brown rice flour, for rolling bagels
1 teaspoon sugar

1. Line a baking pan or cookie sheet with parchment and sprinkle it with cornmeal. Put some brown rice flour on a second baking pan or cookie sheet.

2. Put Multi-Grain Flour Blend, cornmeal, salt, egg replacer, xanthan gum, yeast and caraway seeds into the bowl of a mixer and whisk together.

3. In a separate bowl, whisk together molasses, cider vinegar, oil, instant espresso, cocoa and 1 cups warm water.

4. Using the paddle attachment of the mixer, slowly incorporate liquid mixture into dry ingredients. Add more warm water, if necessary, to create a smooth consistency. Mixture should be quite thick. Beat on medium-high speed for 3 minutes.

5. To shape the bagels, use a large spoon to scoop out some batter. Drop a spoonful on to the baking pan sprinkled with rice flour. Lightly roll the dough in the flour to coat it and then shape it into a ball. Flatten ball slightly and then using your index finger, create a hole in the center, large enough so that it won’t close up during rising and baking. Repeat with rest of the dough.

6. Place each bagel on the baking pan sprinkled with cornmeal. Lightly cover with an oiled piece of plastic wrap and place bagels in a warm place to rise, about 20 to 30 minutes.

7. When bagels have risen, bring a skillet of water to boil. Add 1 teaspoon sugar to water. (Sugar helps create a shiny crust.) Preheat oven to 375 degrees.

8. Drop a few bagels into the boiling water. Simmer for 30 seconds, turn over and cook for another 30 seconds. Using a slotted spoon, remove bagels, draining off water, and put bagels back on the same baking pan. Once all bagels are boiled, bake them for 25 minutes in preheated oven. Cool on a rack.

Each bagel contains 257 calories, 5g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 305mg sodium, 50g carbohydrate,3g fiber, 4g protein.

Comments (2)

Just want to know if there is a substitute for the egg replacer? and also the garfava flour? could you use teff flour or buckwheat? Thanks for the help.

Posted by: marglo9 | March 11, 2016 10:49 AM    Report this comment

The best bagels ARE the best bagels I've ever had.I don't think I'll buy gluten-free bagels from now on.These are so easy to make and they're delicious!

Posted by: caroline | March 13, 2011 8:10 PM    Report this comment

New to Gluten Free & More?
Register for Free!

Already Registered?
Log In