Recipes

Gluten-Free Bagels

This is the first yeast bread I have made gluten-free that I really like. My taste-testers liked these bagels, too. I followed the recipe on the back of the Pamela's bag, but substituted 1 cup of tapioca flour to make them more bouncy, and some baking powder to give them a little better rise.

2 1/2 cups Pamela's gluten-free flour blend

1 cup tapioca flour

2 1/4 tsp. yeast

2 tsp. baking powder

generous pinch pink Himalayan salt

1 1/3 cups warm water

1/4 cup oil

Toppings: Poppy seeds, sesame seeds, salt, onion flakes, garlic powder

Use a heavy-duty stand mixer with whisk attachment (I don't have one so I just used an electric hand mixer). Combine everything except toppings and mix on medium for 3 minutes. Put on disposable gloves and rub gloved hands with oil. Use 1/2 cup of dough for each bagel and form round bagel shape. This will be softer and stickier than wheat dough so just do your best. Place on greased parchment paper on top of baking sheet.  Let dough rest for one hour, then poke large hole in center of each bagel. Boil some water in a saucepan on the stove, preheat oven to 400º, then, in boiling water, boil bagels for 25 seconds, remove with slotted spoon and place on greased baking parchment/baking sheet. Sprinkle desired toppings (we like all of them together), then bake for 25-30 minutes.

I haven't tried this but it sounds inviting: FOR FRESHLY BAKED MORNING BAGELS: Prepare dough, shape bagels on greased baking sheet, cover and refrigerate overnight. Bagels will rise while in refrigerator. In the morning, preheat oven to 400º, boil bagels, then bake for 25-30 minutes.