Tuesday, June 25, 2013

Bagels Gluten Free

I have tried several times to make gluten free bagels that satisfy me the way the regular wheat ones used to that were my favourite order at Tim Horton's.  I finally am happy with this recipe.
I like the plain bagels  with poppy seed tops,  toasted and spread with cream cheese but you can change up the recipe by adding  your favourite flavours and toppings.
  • 1 cup warm water 
  • 2 tsp sugar 
  • 1 tsp unflavoured gelatin 
  • 1 1/2 tbsp. traditional yeast 
  • 2 lg. egg whites 
  • 3/4 cup millet flour 
  • 3/4 brown rice flour 
  • 1/3 cup white bean flour (or chick pea flour) 
  • 2/3 cup cornstarch 
  • 1/4 cup potato starch 
  • 1 tbsp potato flour 
  • 1 tsp xanthan gum 
  • 1/2 tsp salt 

  • sweet rice flour 
  • olive oil 
  • boiling water 
  • 1/4 cup sugar 
  • 1 egg white plus 2 tbsp water for wash 
  1. Mix sugar, gelatin and yeast then stir into 1 cup warm water and let proof (until doubled in volume) 
  2. Blend together all dry ingredients and set aside. 
  3. Break egg whites in bowl of stand mixer and beat until frothy. 
  4. Add proofed yeast and stir.   
  5. Add all the dry ingredients all at once, stir until liquid is absorbed and then beat on higher speed until dough is smooth and elastic -- about 1 minute. 
  6. Dough will be a little sticky -- that's good ... turn it out on  counter  dusted with sweet rice flour. Knead lightly until dough is just nice to handle. 
  7. Form a roll and cut it into 10 even pieces. 
  8. Oiling hands liberally with olive oil..  take each piece and form into a round flat disk. Try to make it as as smooth as possible - any cracks will magnify when  baking. 
  9. Place disk on parchment lined cookie sheet -  poke your finger down through the middle and twirl the disk  around to form the centre hole of the bagel. 
  10. Using fingers or fine pastry brush oil the tops of the bagels. Place pan of bagels  in warm place to rise for about 45 minutes. 
  11. Put pan of water on to boil -- make sure it is at least 1 1/2 inches deep  - the bigger the pan the more bagels can be boiled at one time.
  12. Pre-heat oven to 425 degrees. 
  13. When bagels have finished rising,  place them in the hot oven to flash bake them for 4 minutes. 
  14. Remove them from the oven and turn the oven down to 375 degrees. 
  15. Placing the bagels upside down in the boiling water,  boil them for three minutes, then turn them right side up to boil for another three minutes.   Lift them out of the water back onto the parchment lined pan.  
  16. Using the egg white wash  brush tops and add your favourite topping. 
  17. Bake for about 30 minutes until golden brown.  


  1. Can't wait to try these, thank you!

  2. Do you use the gelatin that "jells"? or the other? I have grass fed beef gelatin that is the kind I use for making marshmallows. But there is other gelatin that doesn't thicken that you can add to hot drinks/broth.

    1. Yes, I use the gelatin that 'jells' .. the same that is in 'jello' except it is unflavoured - so your grass fed beef gelatin should be fine.

  3. are the steps in the right order? do you flash bake - poach and then bake again? I am a bit confused?

    1. Yes.. the steps are in the right order ... flash bake (for 4 minutes) before poaching then bake ...Flash baking ensures the bagels hold together in the poaching - a step that is, of course, not necessary when using wheat flour for reg. bagels.

  4. I can not use legumes ,can you suggest other flours1 Thankyou ,love your recipies1

    1. Hi, you can substitute another flour for the bean flour - just not another starch .. Use your favorite gluten free flour ... or just increase the amount of the flours in the recipe (brown rice flour and millet flour) to make up for the omitted bean flour. Hope that helps !