No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 bagels 111g Recipe makes 6 bagels) The following items or measurements are not included below: xanthan gum
Calories 277
Calories from Fat 26		(9%)
Amount Per Serving		%DV
	Total Fat 2.9g	4%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 74mg		24%
Sodium 669mg		27%
Potassium 411mg		11%
Total Carbohydrate 56.0g		18%
	Dietary Fiber 2.7g	10%
	Sugars 2.5g
Protein 6.4g		12%
how is this calculated?

people who like this recipe also like:

Gluten-Free Pancakes

By: Queen Bead

Gluten Free Buttermilk Biscuits

By: elainegl

Gluten Free Bagels

Recipe #255600 | 30 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: ukichix
Sep 26, 2007

From Roben Ryberg's "The Gluten Free Kitchen" These bagels are easy, tasty, and amazingly light!

6 bagels (change servings and units)

Ingredients

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

Directions

1
Preheat oven to 375°F and put a pot of salted water on to boil.
2
In a large bowl, combine milk, yeast and sugar.
3
Stir well to dissolve yeast.
4
Mix in egg.
5
Add remaining ingredients.
6
Mix well to remove all lumps.
7
Divide dough into 6 disks, press a whole in middle of each disk and shape into bagels. (these will rise quite a bit - so be sure to make a big whole).
8
Gently place bagels into boiling water. Boil bagels (I boil each separate) for approx 1 minute.
9
Remove bagles from water and place on a greased baking sheet or one sprinkled with cornmeal.
10
Bake 15-18 mins or until golden brown.

Questions about this recipe?

Featured Reviews for This Recipe

From: MAMASARAH

On Aug 4, 2009

Oh! Yum! The only thing I did differently was add 1 Tbsp. of sugar to the salted water. Thats what my father(who had a bakery) used to do. They crisp up when baking a bit better. Thanks for posting a great recipe!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: poobelly

On Jan 24, 2009

I think these bagels are great tasting. I followed the recipe and did the egg wash but still wish they were crispier on the outside. Toasted they are wonderful. I made mine with a 2" hole and thats too big. Ive never done bagels before. The dough was a little dry but was easy to work with.I got 8 bagels. Im freezing some and will be making again for sure. Thanks for the recipe. Kelly

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Piratemama

On Mar 5, 2008

Great Gluten Free bagel recipe. Made exactly as stated and they came out delicious. Tried the egg wash on half the bagels as suggested by pixieglenn. The crust is a bit chewier and more like a 'real' bagel. Will use egg wash next time too. Also, topped some with course salt before baking - reminded me of fresh hot soft pretzels when they came out of the oven. Thanks for a great recipe Ukichix!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: gourmet gluten free chef

On May 12, 2008

These bagels were great. I was a little skeptical at first because of the flour mixture, but the texture was better than I expected. I substituted tapioca flour for the cornstarch, used dairy free milk replacer, as well as egg replacer and they turned out great. Because I made my bagels larger I only got 3, so next time I will make a double batch so I can freeze the extras.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 10 reviews