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October/November 2009
Best Gluten-Free Bagels
MAKES 8
You’ll love the taste of these flavorful bagels. And they freeze well.
3 cups gluten-free Multi-Grain Flour Blend
1 teaspoon salt
2 teaspoons flax meal
1½ teaspoons egg replacer
1 tablespoon xanthan gum
1 tablespoon yeast
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon cider vinegar
1¼ cups warm water
1 teaspoon sugar
Brown rice flour, for rolling bagels
Cornmeal, for dusting pan
1. Line a baking pan or cookie sheet with parchment paper and sprinkle it with cornmeal. Put some brown rice flour on a second baking pan or cookie sheet.
2. Put Multi-Grain Flour Blend, salt, flax meal, egg replacer, xanthan gum and yeast into a mixing bowl and whisk together.
3. In a separate bowl, whisk together honey, oil, cider vinegar, and 1¼ cups warm water.
4. Using the paddle attachment of the mixer, slowly incorporate the liquid mixture into dry ingredients. Add more warm water, if necessary, to create smooth consistency. Mixture should be quite thick. Beat on medium-high speed for 3 minutes.
5. To shape the bagels, use a large spoon to scoop out the batter. Drop a spoonful on to the baking pan or cookie sheet sprinkled with the flour. Lightly roll dough in the flour to coat it and then shape into a ball. Flatten the ball slightly and using your index finger, create a hole in the center, large enough not to close during rising and baking. Repeat until all the dough is used.
6. Place each bagel on the baking pan sprinkled with cornmeal. Lightly cover bagels with an oiled piece of plastic wrap and place pan in a warm place for bagels to rise, about 20 to 30 minutes.
7. When bagels have risen, bring a skillet of water to boil. Add 1 teaspoon sugar to the water. (Sugar helps create a shiny crust.) Preheat oven to 375 degrees.
8. Drop a few bagels into the boiling water. Simmer for 30 seconds, turn over and cook for another 30 seconds. Using a slotted spoon, remove bagels, drain away excess water and put bagels back on same baking pan. Once all bagels are boiled, bake them for 25 minutes in preheated oven. Cool on a rack.
Comments (5)
can i use any GF flour blend? or does it have to be this multi-grain one? can i use regular brown rice flour or must it be superfine?
Posted by: pesha s | January 26, 2012 1:03 PM Report this comment
Thanks Catherine, I will try them again. They puffed up nicely, but I wasn't able to even pick them up and put them into the boiling water. I would really love to perfect these, and the really large pretzels which I see they did have in a previous magazine someone just gave me.
Posted by: Tina S | August 20, 2011 8:23 PM Report this comment
I have made these bagels many times now, and made regular wheat bagels before I was diagnosed with Celiac disease. Both kinds required boiling - that's what makes them chewy.
Homemade or bakery bagels are rarely as smooth as the commercial ones. (they may use a 'form' of some kind)
If they fall apart when boiling, try adding less water, and watch your boiling time carefully. I had it happen once to me - and I am pretty sure I had used too much water in the bagels.
Posted by: Catherine K | July 20, 2011 1:59 PM Report this comment
I tried making these, but I used a regular gf flour mix, and they fell apart as I put them into the water. Does anyone know of a bagel recipe that you don't boil? I have tried several bagel recipes and they never seem to have the nice smooth top like the UDI ones.
Tina
Posted by: Tina S | April 27, 2011 12:09 PM Report this comment
these bagels are terrific! and easier to make than i thought they'd be!!
Posted by: tce823 | September 2, 2010 12:37 PM Report this comment