Gluten-Free Bagels

This recipe makes four jumbo-sized bagels or eight smaller ones. To freeze, wrap them in plastic wrap and put them in a zip-top plastic bag before putting them in the freezer.

Serves: 4Hands-on: 25 minutesTotal: 1 hour 40 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 2 Tbsp. honey
  • 1 tsp. apple cider vinegar
  • 2 Tbsp. oil
  • 1¼ cups warm water
  • 1 cup brown rice flour
  • ½ cup sorghum flour
  • 1 cup arrowroot starch
  • ½ cup ground flaxseed
  • 1 Tbsp. xanthan gum
  • 1½ tsp. salt
  • 1 Tbsp. rapid-rise yeast
  • 2 tsp. vegetable shortening
  • 1 Tbsp. molasses
  • 2 tsp. sesame seeds
  • 2 tsp. poppy seeds
  • 2 tsp. dehydrated onion

Directions

  • Line a baking sheet with parchment paper.
  • In a small bowl, whisk together honey, vinegar, oil, and water.
  • In the bowl of a stand mixer, mix rice flour, sorghum flour, arrowroot starch, flaxseed, xanthan gum, salt, and yeast until well blended.
  • With the mixer slowly running, pour in the honey mixture. Then mix on medium speed for 3 minutes.
  • Grease your hands with the vegetable shortening. Take a quarter of the dough and form it into a bagel shape, using your finger to create a large hole in the center of the bagel. Place the formed bagels on the baking sheet. Give them plenty of space as they will grow a lot as they rise. Repeat to create 4 large bagels.
  • Place the baking sheet in a warm, draft-free place, and allow bagels to rise for 40 minutes or until they are nearly doubled in size.
  • While the bagels are rising, fill a large pot three-quarters full with water. Bring to a rolling boil and add the molasses to the water. (The molasses will create a nice chewy outside to the bagel.)
  • Preheat the oven to 400°F.
  • When the bagels have finished rising, gently place one at a time in the boiling water. Boil on one side for 30 seconds, flip, and boil for another 30 seconds. Remove bagels from water with a slotted spoon, and place on a cooling rack that has been placed over another baking sheet, allowing the water to drip off.
  • Place boiled bagels back on the baking sheet. Top with sesame seeds, poppy seeds, and dehydrated garlic.
  • Bake the bagels for 20–25 minutes, or until they are golden-brown. Remove from oven, and allow to cool on a cooling rack for 10 minutes before eating. You can eat the bagels warm or allow them to cool completely before storing in a zip-top plastic bag.

Recipe Information

Serves: 4

Ingredients

  • 2 Tbsp. honey
  • 1 tsp. apple cider vinegar
  • 2 Tbsp. oil
  • 1¼ cups warm water
  • 1 cup brown rice flour
  • ½ cup sorghum flour
  • 1 cup arrowroot starch
  • ½ cup ground flaxseed
  • 1 Tbsp. xanthan gum
  • 1½ tsp. salt
  • 1 Tbsp. rapid-rise yeast
  • 2 tsp. vegetable shortening
  • 1 Tbsp. molasses
  • 2 tsp. sesame seeds
  • 2 tsp. poppy seeds
  • 2 tsp. dehydrated onion

Directions

  • Line a baking sheet with parchment paper.
  • In a small bowl, whisk together honey, vinegar, oil, and water.
  • In the bowl of a stand mixer, mix rice flour, sorghum flour, arrowroot starch, flaxseed, xanthan gum, salt, and yeast until well blended.
  • With the mixer slowly running, pour in the honey mixture. Then mix on medium speed for 3 minutes.
  • Grease your hands with the vegetable shortening. Take a quarter of the dough and form it into a bagel shape, using your finger to create a large hole in the center of the bagel. Place the formed bagels on the baking sheet. Give them plenty of space as they will grow a lot as they rise. Repeat to create 4 large bagels.
  • Place the baking sheet in a warm, draft-free place, and allow bagels to rise for 40 minutes or until they are nearly doubled in size.
  • While the bagels are rising, fill a large pot three-quarters full with water. Bring to a rolling boil and add the molasses to the water. (The molasses will create a nice chewy outside to the bagel.)
  • Preheat the oven to 400°F.
  • When the bagels have finished rising, gently place one at a time in the boiling water. Boil on one side for 30 seconds, flip, and boil for another 30 seconds. Remove bagels from water with a slotted spoon, and place on a cooling rack that has been placed over another baking sheet, allowing the water to drip off.
  • Place boiled bagels back on the baking sheet. Top with sesame seeds, poppy seeds, and dehydrated garlic.
  • Bake the bagels for 20–25 minutes, or until they are golden-brown. Remove from oven, and allow to cool on a cooling rack for 10 minutes before eating. You can eat the bagels warm or allow them to cool completely before storing in a zip-top plastic bag.

Nutrition Information

Nutrition Information
Amount per serving
Calories420
Total Fat14g
Saturated Fat2g
Cholesterol0mg
Sodium5mg
Total Carbohydrate72g
Dietary Fiber6g
Sugars10g
Protein6g