Why You’ll Love this Gluten Free Bagels Recipe
Whether you’re gluten intolerant or just looking to try something new, you’ll love this gluten-free bagels recipe. I can’t believe how easy and satisfying it’s to make these bagels at home.
The texture is surprisingly chewy, just like traditional bagels, and they come out golden brown and delicious. What I enjoy most is customizing the flavors; you can add toppings like sesame seeds or everything seasoning to match your taste.
Plus, they’re perfect for breakfast sandwiches or simply toasted with cream cheese. Baking these bagels fills my kitchen with an irresistible aroma, and I love sharing them with friends.
Trust me, once you try this recipe, you’ll want to whip up a batch again and again!
Ingredients of Gluten Free Bagels
When you’re ready to plunge into the world of gluten-free baking, these bagels are a fantastic place to start. The ingredients are simple and straightforward, which is great for anyone who might feel a bit intimidated by the gluten-free label.
Plus, many of these ingredients are likely already in your pantry or are easy to find at your local grocery store. The beauty of this recipe is that it doesn’t just cater to those with gluten sensitivities; it’s for anyone who loves the chewy texture and warm, comforting flavor of a freshly baked bagel.
So, let’s gather up everything we need to whip up a batch of these delightful treats.
Ingredients for Gluten Free Bagels:
- 2/3 cup lukewarm milk
- 2 tablespoons yeast
- 2 teaspoons sugar
- 2 eggs
- 1 cup potato starch
- 1 1/2 cups cornstarch
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 1/2 teaspoon cider vinegar
Now, a quick note about some of these ingredients: if you’re like me, you might find yourself staring blankly at the baking aisle, wondering what on earth xanthan gum is.
It’s a thickening agent that helps give gluten-free baked goods that desirable chewy texture. And if you’re feeling adventurous, you can experiment with different types of milk—almond milk or oat milk can work just as well.
Just remember, if you’re using a non-dairy milk, make sure it’s unsweetened to keep the flavor balanced. Also, don’t skip on the cider vinegar; it adds a nice tang and helps with the rise.
How to Make Gluten Free Bagels
Making gluten-free bagels might sound a bit intimidating at first, but trust me, it’s simpler than you think. Start by preheating your oven to 375°F. While that’s warming up, grab a pot and fill it with water, adding a pinch of salt. You want that water to boil because, let’s be real, this is where the magic happens.
In a large mixing bowl, combine 2/3 cup of lukewarm milk, 2 tablespoons of yeast, and 2 teaspoons of sugar. Give it a good stir until the yeast is all dissolved and frothy. This is the moment when you feel like a real baker—just wait until it starts bubbling, and you’ll be feeling like a culinary wizard.
Once your yeast mixture is ready, crack in 2 eggs and mix them in. Now, it’s time to add the fun stuff: 1 cup of potato starch, 1 1/2 cups of cornstarch, 1/2 teaspoon of baking soda, 2 teaspoons of baking powder, 2 teaspoons of xanthan gum, 1 teaspoon of salt, and 1/2 teaspoon of cider vinegar.
Take a deep breath, and mix it all together until the dough is smooth and lump-free. It might look a bit different than traditional bagel dough, but that’s okay—embrace the gluten-free vibe. Once it’s mixed, divide the dough into six equal portions. Shape each portion into a disk and poke a hole in the center to form your bagels. Remember, those holes will expand during baking, so don’t be shy about making them big!
Now, gently drop each bagel into the boiling water—this is where the fun happens. Boil each bagel for about a minute. I know, it’s a bit like a hot tub party for your dough, and you might feel a little silly doing it, but it’s essential for that chewy texture we all love.
After boiling, transfer the bagels to a greased baking sheet (or one sprinkled with cornmeal if you’re feeling fancy). Pop them in the oven and let them bake for 15-18 minutes or until they’re golden brown. The aroma wafting through your kitchen will be pure bliss.
Once they’re done, let them cool a bit before diving in—if you can resist. You’ve just made gluten-free bagels, and they’re about to become your new favorite breakfast treat. Enjoy!
Gluten Free Bagels Substitutions & Variations
After you’ve mastered the art of making gluten-free bagels, you might want to switch things up with some substitutions and variations.
For a nuttier flavor, try swapping out some potato starch with almond flour. If you’re looking for a different texture, you can replace cornstarch with tapioca starch.
Want to add some color? Toss in a tablespoon of matcha powder or beet powder. For a savory twist, mix in herbs like garlic powder or dried rosemary.
You can even experiment with sweet variations by adding cinnamon and raisins. If you’re dairy-free, substitute the lukewarm milk with almond or oat milk.
These small tweaks can transform your bagels into something truly unique and delicious!
What to Serve with Gluten Free Bagels
Serving gluten-free bagels can be a delightful experience, especially when you pair them with the right toppings.
I love slathering my bagels with cream cheese for a classic touch, but there are so many options! Try avocado spread for a creamy, nutritious twist or hummus for a savory flavor.
If you’re in the mood for something sweet, a drizzle of honey or a smear of fruit preserves works wonders. For a savory kick, consider smoked salmon topped with capers and red onion.
You can also get creative with toppings like sliced tomatoes, cucumbers, or fresh herbs.
No matter what you choose, these bagels are versatile and can cater to any palate, making every bite a treat!
Additional Tips & Notes
When it comes to gluten-free bagels, the experience can be elevated with a few additional tips. First, make sure your ingredients are at room temperature; this helps with yeast activation and dough consistency.
If you want a richer flavor, try adding a tablespoon of olive oil to the dough. Don’t skip the boiling step; it’s essential for achieving that authentic bagel texture.
Also, dusting the baking sheet with cornmeal not only prevents sticking but adds a nice crunch. If you’re feeling adventurous, experiment with toppings like sesame seeds or everything bagel seasoning.
Finally, store leftovers in an airtight container at room temperature for a few days or freeze them for longer storage. Enjoy your delicious bagels!