To bake gluten free bread, bagels, muffins, scones and more can be a challenging experience. Gluten free flour does not respond the same as wheat flour or any flour that contains gluten. Flour with gluten provides structure and elasticity, especially wheat flour which is consistent and due to the gluten the structure of the dough comes naturally.
Versus baking with gluten free flower which is made of blends of rice flour, starches, and binders (like xanthan gum). The outcome can be more gummier texture and denser.
My experience with gluten free flour is to fail the first time. You have to test different recipes. The key is to measure each cup, teaspoon, tablespoon and ounce exactly. Let the batter rest for 15 minutes and mix it well. Follow the recipe exactly and you will succeed.
My first success is with baking gluten free muffins. You will find different recipes in the gluten free section of this site. The bagel recipe I am sharing here was a surprising success. A crispy crust with the inside slight dense, chewy, and airy.
In this recipe, the ingredients are simple. I use Bob’s Red Mill All Purpose Baking Flour. For vegans, you can use dairy-free greek yoghurt.
The bagel comes from Poland and is it a tradition in Jewish families to eat it on Saturdays. It has been a staple food for the Ashkenazi Jews in Eastern Europe. Often it was a simple recipe with ingredients—flour, water, yeast, and salt. There are some bagel museums in London and New York if you are interested in the further history.
Here in the United States, we all can walk to the corner of the street and pick up bagels with lox and cream cheese or any topping you prefer. I hope you will enjoy these bagels which are not hard to make.
Yummy Gluten-free Bagels
Ingredients
- 1 3/4 cups = 210 grams of all purpose gluten free baking flour, preferred Bob's Red Mill, All-Purpose Baking Flour, Gluten Free
- 1 tbsp baking powder
- 1/8 tsp salt
- 1 1/2 cup = 180 grams of greek yoghurt or dairy free greek yoghurt
- topping of your choice, sesame seeds, poppy seeds, dried garlic or onion flakes or everything seasoning
- 1 egg beaten, to put on the bagel so the topping can stick, for the vegan version you can use a 1/2 cup of maple flour or almond milk.
Instructions
- In a medium bowl, whisk all dry ingredients together.
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Add the greek yogurt and mix until well combined. The batter should be firm with a texture, smooth and somewhat sticky, not stiff. Never dry or crumbly.
- The easiest method to shape bagels, divide the dough into equal pieces, roll into smooth balls, and let them rest for about 10 minutes.Poke a hole in the center of the dough ball about 1 inch in diameter.Carefully add the bagels on the baking sheet.
- Beat the egg with a tablespoon of water and brush the egg wash on each bagels.For vegans use maple syrup or almond milk.Now add the topping of your choice.
- Bake for 20 – 25 minutes until golden brown. When done, remove from th eoven and let cool on the baking tray.