This gluten free bagels recipe turned out very light – delish! – closer to a bread, but may be made heavier by using 1 less egg white. I created a Whole Grain Gluten Free Bagels recipe a few months ago, but needed to perfect a bagel recipe for an upcoming video I am doing for eHow.com. (They’ve invited me to be gluten free recipe talent for them!) I decided to use flour and starches that were readily available to all and that were inexpensive. Future versions may contain different flours. Though not perfected yet, in the sense of smoothness on the outside, they turned out light, which was what I was going for. Newer bagel recipes contain holes, which you never used to see before. I think I’ll try rolling out the dough next time which should create a smoother finish. Meanwhile, enjoy these gluten free bagels. I enjoyed mine toasted. Yum!
A gluten free bagels recipe using your choice of gluten free flour, along with starches.
For the Bagels
- 1 1/4 cups tapioca starch
- 1/4 cup potato starch
- 1/4 cup white or brown rice flour, sorghum flour or your favorite gluten-free flour (I used white rice. Rice flour will make them lighter in weight, but it is not necessary.)
- 1 teaspoon instant dry yeast
- 1 1/2 teaspoons xanthan gum or (or guar gum)
- 1/2 teaspoon sea salt or salt (add more if your diet allows - these are not salty)
- 1 Tablespoon agave syrup (or honey)
- 2 egg whites (1/4 cup), at room temperature
- 1/3 cup filtered water
- 1 teaspoon apple cider vinegar
- 1 Tablespoon olive oil
For Boiling and Eggwash
- Water for boiling
- 1 1/2 teaspoons sugar
- 1 large egg white (for egg wash) (optional)
- 1 Tablespoon filtered water (for egg wash) (optional)
- In the large bowl of your mixer, add all dry ingredients and mix together well.
- Preheat oven to 170-200°F.
- Add all wet ingredients and beat on medium speed for about 3 minutes.
- Add dough to a flat surface heavily dusted with tapioca starch. Cut dough in 5 equal portions. With wet hands shape them into a ball and flatten each ball into a 3" round disk, and shape into a bagel form, dust with starch as needed.
- Using wet hands smooth out any creases and reshape. This will remove all tapioca starch from the bagel.
- Make a hole in the center. I used an ice pick and then with your finger make the hole larger, about 1/2" or more wide. Once the dough rises the hole will become smaller.
- Place your gluten free bagels on a parchment paper lined baking sheet.
- Turn oven off; and place baking sheet in oven for about 35-40 minutes to rise.
- Once half way risen, boil a pan of water mixed with 1 1/2 teaspoons of sugar to 205°F (ideally - just started to boil), and about 3-4" high.
- Reduce the water to a simmer.
- Remove bagels from the oven and preheat to 400°F.
- Place risen bagels in the water; cook each side for about 30-45 seconds.
- Place the bagels on a cooled, parchment lined baking sheet.
- If using egg white wash for a shiny finish, bake in the oven for 10 minutes or until they are no longer sticky on the outside. Brush with egg white and water mixture (whisked together and kept cold) and return to oven.
- Continue to bake for a total 25 minutes or until nicely golden brown. You do not want to bake them until they are too brown if you plan on toasting them.
- Transfer them to a cooling rack until cooled, about 40 minutes.
- Slice with a serrated knife; freeze any unused bagels; defrost as needed.
I noticed that using 1 1/2 teaspoons of sugar actually made the bagels pretty shiny, alone, without the use of egg wash, but I wanted to use it to help brown the dough. Using egg wash, you'll find it browns very easily on the outside while in the toaster, but the inside browns slower. I'd give it a try without the egg wash in the future.
Because these bagels turned out so light, I suggest using additional xanthan gum if you desire a chewy texture. Start with 2 teaspoons of xanthan gum and increase to as much as 3 1/2 teaspoons in future attempts.
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