How to Make Gluten-Free Bagels
Starting the day with a nice, chewy bagel isn’t just a dream for celiacs. You can customize this gluten-free recipe by adding raisins or cheese, substituting 1/2 teaspoon dried onion flakes for the cinnamon or sprinkling on sesame seeds or cinnamon sugar before baking.
Tools: Electric mixer
Preparation time: 15 minutes
Rising time: 40 minutes
Cooking time: 20 minutes
Yield: 8 bagels
2 1/3 cups gluten-free flour mixture — (scroll down for the recipe)
3 tablespoons dry milk powder
1/2 teaspoon salt
1 1/2 tablespoons plus 2 teaspoons granulated sugar
1/4 teaspoon cinnamon
2 1/4 teaspoons (1 packet) instant rise yeast
2 tablespoons butter, melted and cooled
1 egg, at room temperature
2 egg whites, at room temperature, plus 1 egg white
1/2 cup warm water (110 degrees), plus 1 teaspoon water
Nonstick cooking spray
Preheat the oven to 200 degrees. When the oven reaches that temperature, turn it off.
Place the flour mixture, milk powder, salt, 1 1/2 tablespoons of sugar, cinnamon, and yeast in a medium mixing bowl. With the mixer on low, blend the ingredients.
Add the butter, egg, and two egg whites to the dry mixture. Whip on low speed until blended.
Add the water. Beat for 3 1/2 minutes.
Remove the dough from the mixing bowl and divide it into 8 balls.
Roll each ball into a 7-inch rope and then connect the ends of the rope to form a circle, sealing the ends securely.
Lightly grease a baking sheet with corn or olive oil. Place each bagel on the baking sheet. Cover the bagels with wax paper that has been lightly oiled.
Set the baking sheet in the oven for 40 minutes to allow the dough to rise. (It won’t double in bulk.)
Remove the baking sheet from the oven and preheat the oven to 400 degrees.
Fill a large saucepan with water (about 4 inches deep) and add the remaining 2 teaspoons of sugar. Bring the water to a boil.
Place 4 bagels at a time in the boiling water and boil for 1 minute, turning each bagel over after 30 seconds.
Cover the baking sheet with parchment paper and spray the paper lightly with cooking spray. (The bagels tend to brown too much on the bottom without the paper.)
Remove the bagels from the water with a slotted spoon and lay them on the paper.
Repeat Steps 11 and 13 with the remaining 4 bagels.
In a small bowl, whip the remaining egg white with 1 teaspoon of water until frothy. Brush the mixture on top of the bagels. If desired, sprinkle tops with cinnamon sugar or sesame seeds.
Bake the bagels for 20 minutes.
Per serving: Calories: 212; Total fat: 9g; Saturated fat: 2g; Cholesterol: 34mg; Sodium: 199mg; Carbohydrates: 39g; Fiber: 2g; Sugar: 4g; Protein: 3.g.
Gluten-free flour mixture
Preparation time: 5 minutes
Yield: 5 cups
2 1/2 cups rice flour
1 cup potato starch flour
1 cup tapioca flour
1/4 cup garbanzo bean flour
1/4 cup cornstarch
2 1/2 tablespoons xanthan gum
1.Sift all the ingredients into a large bowl.
2.Stir ingredients together with a whisk.
3.Spoon the mixture into a self-seal freezer bag and freeze until needed.
Per 1/4 cup: Calories: 138; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrates: 32g; Fiber: 2g; Sugar: 0g; Protein: 1g.