Hello breakfast! These delicious homemade bagels are super satisfying AND they are gluten free. They are perfectly dense, chewy, doughy with a crisp exterior.
Gluten Free Bagels:
Am I gluten intolerant? No.
However I do like the idea of not eating too much wheat, as I don’t feel great overloading on it. So I really wanted to try to making gluten-free bagels – for no particular reason other than for something different. This was surprisingly really easy to do. These homemade bagels are chewy and dense, and very very filling.
Now I’ve been attempting to bake sourdough and even boxed bread (don’t judge me) the last few months, and I’ve come to realize that I am not a bread expert, not even close. So when these turned out so great, I was well surprised.
Ingredients for GF bagels
- Gluten Free Plain Flour: I purchased Woolworths Free from gluten plain flour, which contains: Gluten Free Starches (Maize, Tapioca), Gluten Free Flours (Rice, Maize), Rice Bran, Thickeners (415).
- Active Dry Yeast: Any active dry yeast will work. I like Lowan Instant Dried Yeas, a premium baker’s yeast perfect for baking.
- Coconut Sugar: You’ll need a few tablespoons of coconut sugar in your bagel dough. Sub for regular sugar if preferred.
- Honey or Maple Syrup: You’ll also need a few tablespoons of honey for the poaching liquid.
- Xanthan Gum: Now I know that this sounds like an ingredient from out of space, but I promise it is in most supermarkets. Xanthan is important to give the bagel a chewy texture without having gluten.
- Psyllium Husk: Required to make the bagels perfectly dense and chewy, really bulking them up.
- Apple Cider Vinegar: Baking soda and vinegar mixed together make a chemical reaction, releasing Carbon dioxide gas and helping the dough to rise.
- Baking Powder: As above.
- Butter: Butter adds flavour and gives the bagels a softer and tender texture. With out it the bagels would be too crusty on the outside and too chewy on the inside.
Alright, you ready? Let’s bake!
Home Made BagelsCourse: Recipe
These delicious homemade bagels are super satisfying AND they are gluten free. They are perfectly dense, chewy, doughy with a crisp exterior.
2 tbsp. Coconut Sugar
560ml Warm Water
1 tbsp. Dried Yeast
4 cups Gluten Free Plain Flour, plus extra for kneading
1/2 tsp. Xanthan Gum
3 tbsp. Psyllium Husk
2 tsp. Baking Powder
1 tsp. Apple Cider Vinegar
125g Salter Butter, melted
- Poaching Liquid
3 Tbsp. Honey or maple syrup
- Bagel Toppings
1 Egg White, lightly whisked
Sesame or Poppy Seeds
- In a bowl, combine the yeast, 1 tbsp. of coconut sugar and warm water. Cover and set aside for 10 minutes.
- In a separate bowl, combined the flour, xanthan gum, remaining coconut sugar, psyllium husk, and baking powder. Slowly add the yeast mixture and mix for 2-3 minutes.
- Add the melted butter and apple cider vinegar, mixing for another 4 minutes (it will stay sticky).
- Cover and place in a warm area for approx. 30 minutes.
- Tip the dough on a clean surface and knead, adding more flour is needed. Divide and roll the dough into 10 small/medium balls.
- Line a baking tray with baking paper. Press your finger through the balls to create a hole in the center of the bagels and place them on the prepared tray. Cover and set aside in a warm area for 10 minutes.
- Preheat the oven to 200° C. In a small pot bring water and honey to the boil. Reduce heat to a simmer.
- Drop a bagel (or 2) at a time and boil for one 1 minute. Use a slotted spoon to remove them and put onto the lined tray. Repeat for all the remaining bagels.
- Brush over the bagels with the whisked egg and top with seeds of choice.
- Place in the oven for 30 minutes: then increase the heat to 220° C and bake for a further 5 minutes.
- Leave to cool on a baking tray.
- Filling suggestions include:
– Smashed avocado and fetta
– Salmon, and cream cheese
– Nut butter and banana
- Approx. 61 Calories per bagel
Users Rating (1)
- recipe rating4.5