This recipe was originally published in 2009.
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.
You’ll love the taste of these flavorful gluten free bagels. And they freeze well.Yields 6 servings
- 3 cups gluten-free Multi-Grain Flour Blend
- 1 teaspoon salt
- 2 teaspoons flax meal
- 1½ teaspoons egg replacer
- 1 tablespoon xanthan gum
- 1 tablespoon yeast
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 1 teaspoon cider vinegar
- 1¼ cups warm water
- 1 teaspoon sugar
- Brown rice flour, for rolling bagels
- Cornmeal, for dusting pan
1Line 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.
2Put Multi-Grain Flour Blend, salt, flax meal, egg replacer, xanthan gum and yeast into a mixing bowl and whisk together.
3In a separate bowl, whisk together honey, oil, cider vinegar, and 1¼ cups warm water.
4Using 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.
5To 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.
6Place 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.
7When 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.
8Drop 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.