Gluten-free Bagels
Learn how to craft delicious gluten-free bagels with this quick and easy recipe. These bagels feature a unique blend of alternative flours and grains, delivering a hearty and nutty flavor that can be complimented with a range of different toppings and spreads!
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 1/2 cups almond flour
- 1 tablespoon ground flaxseeds
- 2 teaspoons active dry yeast
- 1 1/2 cups water warm
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1 tablespoon olive oil for brushing
- 2 tablespoons sesame seeds optional topping
Instructions
- In a small bowl, combine the warm water and maple syrup. Sprinkle the yeast over the mixture and let it sit for about 5 minutes until it becomes frothy.
- In another small bowl, mix the ground flaxseeds with 2 1/2 tablespoons of water. Allow it to thicken for about 5 minutes. This will act as your egg replacement.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, and salt. Pour the yeast mixture and flax egg into the dry ingredients. Stir until a dough forms. It may be slightly sticky.
- Turn the dough out onto a surface dusted with gluten-free flour. Knead it for a few minutes until it becomes smooth and elastic. If it's too sticky, you can add a bit more gluten-free flour. Divide the dough into 6 equal portions. Roll each portion into a ball and then use your fingers to create a hole in the center, shaping them into bagel-like rings.
- Place the bagels on a baking sheet lined with parchment paper. Cover them with a clean kitchen towel and let them rise in a warm place for about 30-45 minutes, or until they have doubled in size.
- Preheat your oven to 375°F (190°C). In a large pot, bring water to a boil. Once boiling, carefully drop the bagels into the water, one or two at a time. Boil them for about 1-2 minutes on each side. This helps them develop a chewy texture.
- If desired, sprinkle sesame seeds, poppy seeds, or other toppings onto the bagels while they are still wet from boiling. Transfer the boiled bagels back to the baking sheet and bake in the preheated oven for about 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Let the bagels cool on a wire rack. Once cooled, you can slice, toast, and enjoy them with your favorite spreads or toppings.
Notes
TO STORE: To extend their shelf life, place the bagels in an airtight container or sealable plastic bag and refrigerate them for up to 3-4 days.
TO FREEZE: First, allow the bagels to cool completely. Then, individually wrap each bagel tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped bagels in a sealable freezer bag or airtight container. Frozen bagels can be stored for up to 3 months.
TO THAW: When you're ready to enjoy a frozen bagel, remove it from the freezer and let it thaw at room temperature for a few hours or overnight. You can also reheat the thawed bagel in an oven or toaster to restore its freshness and texture.
Nutrition
Calories: 322kcalCarbohydrates: 34gProtein: 10gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 392mgPotassium: 47mgFiber: 7gSugar: 6gVitamin A: 0.2IUVitamin C: 0.01mgCalcium: 117mgIron: 3mg
Tried this recipe?Let us know how it was!