This is my second attempt at gluten free bagels. My first attempt was a huge flop. This one has the perfect texture! I used Pamela’s products bread mix ingredient list as a base, and just judged the amounts. I began with a 3 cup flour mixture, but ended up needing a little more starch, so added a bit of potato starch. My husband loved them, and he’s not gluten-free. Next time I make this I’ll work on adding more a shine to them, as they are a bit flat in that area. In addition, I will change the flours a bit, as they are just a little grainy, not much after they cool, though. I’ll give the superfine rice flours a try. If you try it before I do, please update us all by leaving a comment below. Meanwhile, if you haven’t had bagels in awhile, you’ll definitely appreciate these gluten free bagels.
Whole Grain Gluten Free Bagels
- 1-1/4 cups gluten-free sorghum flour
- 1/2 cup sweet rice flour
- 1/2 brown rice flour
- 1/2 cup tapioca flour / starch
- 2 Tablespoons millet flour
- 2 Tablespoons rice bran
- 1 Tablespoons xanthan gum
- 1 teaspoons sea salt or salt
- 2 1/4 teaspoons (1 package) instant dry yeast (I use SAF brand)
- 1/2 cup potato starch
- 1 1/8 cups filtered water, warmed to 110-115°F
- 1/4 cup extra virgin olive oil (or oil of your choice)
- 2 1/2 tablespoons sugar or 2 Tablespoons agave nectar/syrup
- 1 teaspoon apple cider vinegar
- filtered water for wetting hands during shaping
- large pot of filtered water for boiling
- 1 Tablespoon sugar for boiling water (I used evaporated cane juice)
- In the large bowl of your mixer, add all dry ingredients together, except the potato starch; mix on low thoroughly.
- Add warm water, oil, 2 or 2-1/2 tablespoons sugar/agave, salt to the dry ingredients. Beat on low speed until all ingredients are wet, about 20 seconds. Turn to high and add 1/2 cup potato starch a little bit at a time, while beating on high for 2 minutes.
- Preheat oven to 170-200°F, lowest possible.
- Using wet hands, divide the dough into 6 equal portions, a little over 1/2 cup each; poke a hole in the center and enlarge it to about 1/2" wide; shape each into about a 3-1/2" wide bagel. Use additional water on hands as needed.
- Place each bagel on a greased baking sheet and allow to rise for about 45 minutes.
- Remove pan from oven and preheat oven to 400°F.
- Add sugar to a large pot filled with water. The bagels float, so you do not have to make it very deep. I used about 3-4" deep. Lower heat to a simmer.
- Using a flat slotted spoon or spatula, place each bagel in the water for about 30 seconds. I performed this step in 2 batches, 3 bagels at a time.
- Using a slotted spoon, allow excess water to drip from each and place them back on the same greased baking sheet to drain.
- Line another baking sheet with parchment paper and place each bagel on the parchment paper. Bake on middle shelf at 400°F for 15 minutes. Turn heat to broil (high) and move pan to top shelf; broil for about 5 minutes or golden brown.
- Remove from oven, eat hot or cold.
(1) If you're not a fan of millet or rice bran, replace them with your favorite gluten-free whole grain flour. (2) Best used the day they are baked. (3) You may allow them to rise in the refrigerator and boil and bake the day you will use them.
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