Heavenly Gluten-Free Bagels
Experience the joy of homemade bagels with this delightful gluten-free recipe! Adapted from Roben Ryberg’s 'The Gluten Free Kitchen', these bagels boast a light and airy texture that rivals traditional bagels. Bursting with flavor and easy to make, they’re perfect for a breakfast treat, a snack, or as a sandwich base. We’ve made some tweaks to ensure they turn out perfectly every time. Get ready to enjoy warm, chewy bagels right out of your oven, topped with your favorite spreads or seeds.
6
Servings
144
Calories
11
Ingredients
Ingredients
Lukewarm Milk
2/3 cup (Warm slightly to a lukewarm temperature.)
Yeast
2 tablespoons (Active dry yeast)
Sugar
2 teaspoons (Granulated sugar)
Eggs
2 (Large eggs, beaten)
Potato Starch
1 cup (No preparation needed)
Cornstarch
1 1/2 cups (No preparation needed)
Baking Soda
1/2 teaspoon (No preparation needed)
Baking Powder
2 teaspoons (No preparation needed)
Xanthan Gum
2 teaspoons (No preparation needed)
Salt
1 teaspoon (No preparation needed)
Cider Vinegar
1/2 teaspoon (No preparation needed)
Instructions
1
Preheat your oven to 375°F (190°C) and prepare a large pot of salted water, bringing it to a gentle boil.
2
In a large mixing bowl, combine the lukewarm milk, yeast, and sugar. Stir well and let it sit for about 5 minutes until foamy, indicating that the yeast is active.
3
Once the yeast mixture is ready, mix in the beaten eggs until well incorporated.
4
Gradually add the potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt, and cider vinegar to the bowl. Mix thoroughly until the ingredients are combined and the dough is free from lumps.
5
Divide the dough into 6 equal portions and shape each portion into a disk. Using your fingers, press a hole in the center of each disk to form bagels, ensuring the hole is large enough since the bagels will rise during cooking.
6
Carefully place the formed bagels into the boiling water. Boil each bagel for approximately 1 minute on both sides, then remove and allow to drain.
7
Transfer the bagels to a greased baking sheet or one sprinkled with cornmeal.
8
Bake in the preheated oven for 15 to 18 minutes, or until the bagels are golden brown and cooked through.
9
Remove from the oven and let cool slightly on a wire rack before serving fresh!
Nutrition Information
3g
Fat
25g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Heavenly Gluten-Free Bagels?
They are homemade gluten-free bagels adapted from Roben Ryberg's 'The Gluten Free Kitchen' that feature a light and airy texture.
Is this recipe gluten-free?
Yes, it is specifically designed for a gluten-free diet using potato starch and cornstarch.
How many bagels does this recipe produce?
This recipe yields 6 equal-sized bagels.
What temperature should I preheat my oven to?
The oven should be preheated to 375 degrees Fahrenheit or 190 degrees Celsius.
How do I prepare the water for boiling the bagels?
Prepare a large pot of salted water and bring it to a gentle boil.
How long should the yeast mixture sit?
Let the lukewarm milk, yeast, and sugar mixture sit for about 5 minutes until it becomes foamy.
What is the first step in mixing the dough?
Combine lukewarm milk, yeast, and sugar, and let the mixture proof for 5 minutes.
When should I add the eggs to the bagel dough?
Mix in the beaten eggs once the yeast mixture has become foamy and active.
Which starches are used in this dough?
The recipe uses 1 cup of potato starch and 1.5 cups of cornstarch.
What leavening agents are used besides yeast?
The dough includes 1/2 teaspoon of baking soda and 2 teaspoons of baking powder.
Why is xanthan gum used in this recipe?
Xanthan gum acts as a binder to replace the elasticity provided by gluten in traditional bread.
How much salt is added to the bagel dough?
The recipe calls for 1 teaspoon of salt in the dry ingredient mixture.
What type of vinegar is needed?
The recipe requires 1/2 teaspoon of cider vinegar.
How should I divide the dough?
Divide the prepared dough into 6 equal portions before shaping.
How do I form the bagel shape?
Shape each portion into a disk and use your fingers to press a hole in the center.
Why must the hole in the center be large?
The hole should be large because the bagels will rise during the cooking process.
How long do I boil the bagels?
Boil each bagel for approximately 1 minute on each side in the salted water.
What should I do after removing bagels from boiling water?
Allow the bagels to drain before transferring them to a greased baking sheet.
How should I prepare the baking sheet?
Use a greased baking sheet or one sprinkled with cornmeal.
How long is the baking time?
Bake the bagels for 15 to 18 minutes.
How can I tell when the bagels are finished baking?
The bagels are done when they are golden brown and cooked all the way through.
Should the bagels be cooled before serving?
Yes, let them cool slightly on a wire rack before serving them fresh.
What is the serving size for this recipe?
The recipe provides 6 servings, with each bagel counting as one serving.
How many calories are in one bagel?
Each bagel contains approximately 144 calories.
What is the fat content of one bagel?
Each bagel contains 3 grams of fat.
How many carbohydrates are in each serving?
There are 25 grams of carbohydrates per bagel.
How much protein does a single bagel contain?
Each bagel provides 5 grams of protein.
Can I add toppings to these bagels?
Yes, you can top them with your favorite seeds or spreads after they are finished.
Are these bagels suitable for sandwiches?
Yes, they are perfect for use as a sandwich base, breakfast treat, or snack.
What kind of texture do these gluten-free bagels have?
They boast a light and airy texture that is warm and chewy right out of the oven.