Gluten Free Homemade Bagels
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Dec 12 2008

Gluten Free Homemade Bagels

Looking for a delicious gluten free bagel?  There are several frozen options available in stores, but many people prefer to make their gluten free breads from home. Here is a recipe that we use all the time for homemade gluten free bagels. You’ll probably notice it is a little long, but it is worth the effort.

If you’d like to check out other recipe ideas, check out our gluten free recipes page!

Gluten Free Bagels Recipe

Wet Ingredients:

  • 2/3 cup milk (or milk substitute)
  • 2 Tbsp. yeast
  • 2 tsp. sugar
  • 2 eggs
  • 2 Tbsp. agave nectar
  • ½ tsp. apple cider vinegar (ONLY if using xanthan gum)

Dry Ingredients:

  • ½ cup tapioca flour
  • ½ cup cornstarch or arrowroot flour
  • ½ cup brown rice flour
  • 1 cup millet flour
  • ½ tsp. baking soda
  • 1 TBSP. baking powder
  • 1 tsp. salt
  • Binder (To be added to dry ingredients)
  • 2 tsp. xanthan gum

Additional Ingredients:

  • Cornmeal, for dusting on baking sheets
  • Sweet Rice Flour, for shaping dough
  • Egg wash = 1 egg white mixed with 1 tbsp. warm water
  • Toppings = poppy seeds, sesame seeds, garlic granules, dried onion, parsley, etc…

Bagels Directions:

  1. Prepare baking sheets with parchment paper or non-stick cooking spray.
  2. Sprinkle cornmeal onto sprayed baking sheets.
  3. Put hot water on to boil, add several tsp. of salt.
    Keep the water boiling while you are preparing your bagel dough.
  4. Make sure all your ingredients are at room temperature. To quickly bring eggs to room
    temperature, place them in a bowl of warm water and let sit for about 5 minutes.
    Warm milk to 120 degrees (this takes about 1 minute and 10 seconds in my microwave
    on high.)
  5. Make sure to measure temperature with a cooking thermometer.
  6. In a small mixing bowl whisk together warmed milk, 2 tbsp. yeast, and 2 tsp. sugar. Set
    this mixture aside to proof.
  7. While waiting for yeast to proof, in a medium bowl add the binder you prefer (either
    xanthan gum or chia seed meal and flax seed meal — with these bagels in particular I
    used chia seed meal and flax seed meal). To the binder, add baking soda, baking
    powder, and salt.
  8. Add flours, one at a time by using a dry measuring cup.
    To properly measure the flour, overfill the measuring cup. With a butter knife, level off
    flour, until it is even with the rim of the cup.
  9. With starches such as cornstarch and tapioca flour, you may have to add more flour to
    the top of the measuring cup several times and level off with the knife, before it is
    properly even with the rim of the cup. Using your knife, tap the flours out of the measuring
    cup into your mixing bowl. When you have added all flours, whisk mixture together
    thoroughly.
  10. If it makes you feel better, feel free to sift all the dry ingredients together.
  11. Set dry ingredients aside.
  12. Now go back and check on your yeast mixture. If it has proofed, it will look puffy and have
    lots of bubbles like this! If it doesn’t look any different than when you started, you need to
    start the process over again with fresh yeast and fresh milk. But our yeast is proofed and
    ready to go, so let’s continue!
  13. Whisk in eggs, one at a time, to proofed yeast. Add agave nectar. If you are using
    xanthan gum as your binder, add apple cider vinegar as a dough enhancer. (If you are
    using chia seed meal and flax seed meal as your binder LEAVE OUT the apple cider
    vinegar, as it can lesson the gelling and binding properties of both these seeds!!)
    In your kitchen mixer bowl, add the egg and yeast mixture. Start mixing with your paddle
    attachment on medium speed.
  14. Continuing with the paddle on medium speed, add the flour mixture 1/3 cup at a time to
    the wet mixture, until you have added all the flour.
  15. Continue to mix on medium speed for 5 minutes. A thick dough will form. If you used
    xanthan gum as your binder, this dough will be extremely sticky! The pictured dough uses
    chia seed meal and flax seed meal, it is less sticky and much easier to work with.
  16. On a large flat plate or clean surface generously sprinkle sweet rice flour for shaping the
    dough.
  17. Spray a wooden spoon or rubber spatula with olive oil or non-stick cooking spray.
    With the wooden spoon, scrap dough from the sides of the mixing bowl into a large ball.
  18. Dust your hands with sweet rice flour and place the dough onto the floured surface.
  19. Continuing to use your hands, gently shape the dough into a large ball.
  20. Gently pull off a small handful of dough and shape it into a disk. Then using your finger,
    push a hole up through the middle of the disk. Continue to shape the disk until it looks
    like a bagel. Place the shaped bagel back on the floured surface. You should have
    enough dough for 8 medium sized bagels.
  21. At this point, you can preheat your oven to 200 degrees. Once it has preheated, cut the
    oven OFF immediately. We will let the bagels rise in the warmed oven after we have
    boiled them.
  22. Make sure your water is still at a rolling boil Work with ONE bagel at a time. Using a
    slotted spoon, gently place the bagel into the boiling water bath.
  23. Boil the bagel for 20 seconds (ONLY) on each side.
  24. Use the slotted spoon to flip the bagel in the water. Because these bagels do not have gluten holding them together, they can fall apart in the water if you let them boil longer than this!!)
  25. Pull out the boiled bagel and place it on your prepared baking pan. When you pull the
    bagel out of the water, be extra gentle! The bagel is very fragile now that it has been
    boiled and almost looks like wrinkled hands after a long warm bath!
    Brush the boiled bagels with an egg wash (a mixture of one egg white with 1 tbsp. of
    water).
  26. Add the toppings you desire. I added poppy seeds, dried onions, sesame seeds, and
    garlic granules.
  27. Place the bagels in the oven to rise for 40 minutes. The bagels will
    probably not double in size during the rise, but they will puff up slightly and appear larger
    than before the rise. Take bagels out of the oven after 40 minutes of rising.
  28. Heat oven to 375 degrees.
  29. Place bagels back in oven and bake for 15-18 minutes. They will appear golden and crisp when finished baking.
  30. Cool the bagels on a wire rack for 30 minutes before eating (if you can wait that long!)
  31. Slice the bagels in half and spread with cream cheese, or use for sandwiches or minipizzas!
    At this point, you can slice all the bagels and freeze them for later use.

I’ve had this recipe for awhile and I know I found it online, but I’ve been unable to locate where i found it from and give proper credit. Enjoy the recipe!

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!

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