Store-bought blend okay?

Yes, but check the ingredients! Look for a mix of flours like brown rice, almond, and tapioca for the best texture. King Arthur Baking's Gluten-Free Flours 101 has a great breakdown.

No psyllium husk? No problem!

Flaxseed meal or chia seed gel can work as substitutes, though the texture may vary slightly. Minimalist Baker has a fantastic guide on using flaxseed meal as a binder.

Absolutely! Swap the egg wash for flaxseed gel and omit any dairy ingredients.

Easy! Keep them in an airtight container at room temperature for 2 days or freeze them for longer enjoyment.

Gluten-Free Bagels Bliss:

Description

Do you dream of starting your day with warm, chewy gluten-free bagels, but gluten keeps you saying “no”? Whether you have celiac disease, gluten sensitivity, or simply want to explore healthier breakfast options, those classic gluten-free bagel mornings can feel out of reach. But wait! Don’t despair! Gluten-free doesn’t have to mean flavorless. This post unlocks the secrets to homemade gluten-free bagels that are just as delicious and satisfying as their wheat-filled counterparts. Get ready to conquer gluten-free bagel bliss with our tips and tricks for creating bakery-worthy bagels at home.

Ingredients

Scale

1 cup brown rice flour
1 cup sorghum flour
1 cup tapioca flour (tapioca starch)
1 tsp baking powder
1 tsp salt
1 1/2 cups warm water (around 105°F)
2 1/4 tsp active dry yeast
1 tbsp honey or sugar
2 tbsp extra virgin olive oil
1 tbsp psyllium husk or xanthan gum
1 egg (for egg wash) or flaxseed gel wash (for vegans)
Toppings: sesame seeds, everything bagel seasoning, poppy seeds, etc.

Instructions

Activate Yeast: In a small bowl, whisk together warm water and honey (or sugar). Sprinkle the yeast on top and let it sit for 5-10 minutes until a foamy layer develops.
Prepare Dry Ingredients: In a large bowl, whisk together the brown rice flour, sorghum flour, tapioca flour, baking powder, and salt.
Combine Ingredients: Pour the activated yeast mixture and olive oil into the dry ingredients. Mix until the dough is soft and slightly sticky. If the dough is too dry, add a tablespoon of water at a time until it reaches the right consistency.
Knead the Dough: Knead the dough briefly to develop structure. Shape it into a ball, cover it with a damp cloth, and let it rise in a warm spot for 1 hour or until it has doubled in size.
Shape Bagels: Divide the dough into equal pieces and shape each piece into a bagel. Let the shaped bagels rise again for 20-30 minutes.
Boil Bagels: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and gently drop the bagels into the water. Boil for 1-2 minutes on each side, then remove and place them on a baking sheet lined with parchment paper.
Egg Wash and Toppings: Brush each bagel with the egg wash (or flaxseed gel wash) and sprinkle with your favorite toppings.
Bake: Bake in the preheated oven for 20-25 minutes, or until the bagels are golden brown.

Notes

Yeast Activation: Ensure your yeast is fresh and water is lukewarm to achieve proper activation.
Dough Consistency: Gluten-free flours absorb moisture differently. Adjust the dough with small amounts of water or flour as needed to reach the desired consistency.
Kneading and Rising: Proper kneading and allowing the dough to rise in a warm spot are crucial for achieving the right texture.
Toppings: Get creative with your toppings. Try different seeds or seasonings for variety.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Baked Goods
Method: Baking
Cuisine: American

Keywords: Gluten-free bagels, homemade gluten-free, celiac-friendly bagels, chewy gluten-free bagels, gluten-free breakfast, gluten-free baking tips