What gluten-free flour is best for bagels?

A blend of rice flour, u003ca href=u0022https://glutenfreebreadhub.com/are-potatoes-gluten-free-everything-you-need-to-know/u0022u003epotato starchu003c/au003e, and tapioca flour works well for gluten-free bagels. Adding xanthan gum or psyllium husk will help mimic the texture of gluten.

Can I use store-bought gluten-free flour for bagels?

Many store-bought gluten-free flour blends, such as King Arthur Measure for Measure or Bob’s Red Mill, work great for gf bagels.

Do gluten-free bagels taste the same as regular bagels?

While gf bagels may have a slightly different texture due to the lack of gluten, they can still be chewy, flavorful, and satisfying with the right recipe.

How do I make my gluten-free bagels less dense?

To avoid dense bagels, let the dough rise properly and avoid over-kneading. Adding the right amount of xanthan gum can also help maintain a fluffy texture.

Are gluten-free bagels healthier than regular bagels?

gf bagels can be healthier with nutrient-dense flour like almond or chickpea flour. Still, store-bought options may contain more sugar or less fiber than traditional bagels.

Gluten Free Bagels: A Complete Guide for Bagel Lovers

Description

Making gluten-free bagels at home can be fun and rewarding for those who love baking.

Ingredients

Scale

2 1/4 cups gluten-free all-purpose flour (such as Bob's Red Mill or King Arthur Measure for Measure)
1 1/2 teaspoons xanthan gum (if not included in your flour blend)
Two tablespoons sugar (for sweetness and fermentation)
One tablespoon of instant yeast (ensures a good rise)
One teaspoon salt
1 cup warm water (adjust as needed)
One tablespoon of olive oil (for moisture)

Instructions

Prepare the dough: Start by whisking together the gluten-free flour, xanthan gum (if using), sugar, yeast, and salt in a large bowl. Slowly pour the warm water and olive oil, mixing as you go. You should end up with a soft, slightly sticky dough.
Knead the dough: Transfer it onto a well-floured surface (using gluten-free flour) and gently knead it for about 3-4 minutes. The goal is to develop structure while keeping the dough soft and pliable.
Shape the bagels: Divide the dough into six equal pieces. Roll each piece into a ball, then use your thumb to poke a hole in the center and stretch it out slightly. This will give you the classic bagel shape.
Boil the bagels: Bring a large pot of water to a boil and gently lower each bagel into the water. Boil for 1 minute on each side. This step is crucial for creating that signature bagel chewiness.
Bake: Preheat your oven to 400°F (200°C). Place the boiled bagels on a baking sheet lined with parchment paper, brush them with an egg wash for a shiny crust, and bake for 20-25 minutes until golden brown.

Notes

Nutrition (Per Slice)
- Calories: 150
- Protein: 3g
- Carbs: 25g
- Fat: 4g
Add herbs or seeds for extra flavor.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Cuisine: American

Nutrition

Calories: 150

Keywords: Gluten Free Bagels, gluten-free baking, Gluten-Free Bread

Description

Ingredients

Instructions

Notes

Nutrition (Per Slice)

Nutrition