OH. EM. GEE.
I can’t believe I just embarked on making my own homemade gluten free bagels. It was so easy, and they are INCREDIBLE. Simple as that.
Bagels are the number 1 thing I miss ever since I had to go gluten free. There are plenty of restaurants and cafes that offer gluten free pizzas, cupcakes, dishes, etc. but I have never, ever had a gluten free bagel, let alone heard of any yummy and fresh ones. I decided to embark on this endeavor by looking over many, many recipes for gluten free bagels, and kind of using bits and pieces of those and creating my own.
The flour I used is what made it so easy. I used a brand called Cup4Cup, a gluten free All-Purpose flour that has different flours mixed in, in addition to the “weird” ingredients you need when baking gluten free like xanthum gum or tapioca starch. Who wants to buy 2 different flours, AND all the extra weird things you have to add to make it resemble real bread? That’s why Cup4Cup is the way to go. Instead of having to learn how to change a recipe to gluten free, you can literally just exchange 1 cup of this gluten free flour in a recipe using regular flour. It’s all premixed, so you can just buy this one flour mix, rather than 4-5 different things to make the same thing. This makes gluten free baking a breeze!
- Serves: 1
- Serving size: 1 XL bagel
- Calories: 508
- Fat: 15g
- Saturated fat: 1g
- Unsaturated fat: 13g
- Trans fat: 0g
- Carbohydrates: 80g
- Sugar: 2g
- Sodium: 937mg
- Fiber: 6g
- Protein: 13g
- Cholesterol: 0mg
- • 3 cups of Cup4Cup gluten free all purpose flour (or a mixture of 1 cup brown rice flour, ½ cup sorghum flour, ½ cup potato starch, ½ cup tapioca starch, ½ cup ground flax seed, 1 Tbsp xanthan gum)
- • 2 TBSP ground flax/flax meal
- • ½ tsp baking powder
- • 1 and ½ tsp salt
- • 1 packet active yeast
- • 1 and ¼ cups warm water
- • 1 tsp apple cider vinegar
- • 1 TBSP agave syrup (or molasses or honey)
- • 2 TBSP vegetable oil (I just used olive oil-also works)
- • Small amount of Canola oil or vegetable shortening (I just used canola oil spray) to grease hands while shaping bagels.
- • More water + 1 TBSP agave for boiling bath
- • Everything toppings: sesame seeds, poppy seeds, dried onion, garlic, salt, pepper, etc.
- Line a baking sheet with parchment paper. Preheat oven to 180 degrees F and turn off after 5 minutes. This allows the oven to just heat up a bit.
- In a large bowl, mix together all dry ingredients (flour blend, baking powder, flax, salt, yeast). **note: I do not have a mixer (sad I know) so I just whisked together with a large wooden spoon and it was fine. Same goes for the next few steps.
- In another smaller bowl, mix together wet ingredients (warm water, vinegar, oil, and agave).
- Slowly pour the wet ingredients into the dry mixture and mix well until blended.
- Grease your hands with the vegetable shortening or oil spray, and take ¼ of the dough to form the first bagel. Form it into bagel shape with your hands, then place on parchment lined baking sheet. Using your fingers or a knife, make a large hole in the center of the bagel. Repeat for 3 more bagels.
- Place baking sheet in warmed oven for 35-40 minutes allowing the bagels to rise until they're fluffy.
- While they are rising, fill a large pot ¾ of the way full with water, allowing it to come to boiling. 8. Add in 1 TBSP agave. This will give the bagels the smooth, chewy outside.
- Once your bagels have risen, remove from the oven and preheat oven to 400 degrees F.
- One by one, carefully put the bagel into the boiling water, letting it boil for 30 seconds on each side.
- Using a slotted spoon, take bagel out of water and place on cooling rack. Repeat for other 3 bagels.
- As bagels are on the rack, top with toppings of sesame seeds, poppy seeds, garlic, onion, salt, etc. Softly push them into the bagel so they will stick and stay.
- Once bagels are ready to go, place back on baking sheet and cook in oven for 30-35 minutes or until slightly browning.
- Let cool and enjoy! If not eaten right away, cool and place in airtight bag or container to store for a few days on the countertop or fridge, or freeze if desired.
Today for lunch I topped half a bagel with avocado and salt and pepper. Full of healthy fats, this meal filled me up and tasted DELICIOUS! 🙂