Today was Bagel Day at my flat . . .
Since moving to New Zealand 7 years ago, I started making my own bagels and sharing them with friends because it is almost impossible to find a decent bagel in this country, but my gluten-free friends have always had to miss out on Bagel Day. So . . . This time I decided to try and make gluten free bagels, as well as gluten-full bagels for Bagel Day.
Doing research online, I came up with quite a few gluten free bread recipes that I thought might make a decent bagel. The recipe I decided to go with was a gluten free pizza dough recipe from Karina: The Gluten Free Goddess. My thought process being that pizza crust should have the closest consistency to bagels.
Now proper American, New York style bagels are boiled, and then baked, which is what gives you that lovely crunchy shell around the soft inner bagel. Unfortunately most gluten free bread doughs are more like muffin or cake batter than they are typical bread dough. I knew the dough would not have enough elasticity to hold the bagel shape on its own, and unfortunately I definitely would not be able to boil them. I came up with the solution of using a doughnut pan to create the round bagel shape with the gluten free dough. I also used the fan bake function of my oven, which will cook the outside quicker than the inside giving you a crispier outer shell to your gluten free bagels.
The most important part of any bagel making is the toppings. This is also the fun part where you can get a bit creative. From right to left in the picture above I used garlic and onion and sesame, cinnamon and sugar, sesame and sea salt, smoked paprika and sea salt (my favorite), onion and caraway seeds, and garlic and sea salt. If you think something might taste good on a bagel . . . give it a try!!
Overall, these were not quite the same texture as normal bagels, but they were quite yummy and I think the idea is worth further experimentation. My gluten free friends certainly seemed quite happy tucking into their bagel-like treats.
This recipe can easily be made vegan by using an egg replacer.
If you are not concerned about gluten . . . click here for my New York Style Bagel recipe.
Gluten Free Bagels
adapted from: The Gluten Free Goddess
MAKES: 12 bagels
- 2 cups tapioca flour/starch
- 1 cup sorghum flour
- 1/2 cup brown rice flour
- 1/2 cup GF millet flour
- 3 teaspoons baking powder
- 2 teaspoons xantham gum
- 1 teaspoon fine sea salt
- 3 tablespoons organic light brown sugar
- 1 1/4 cup warm water (between 110 – 115ºF)
- 1 teaspoon organic light brown sugar
- 1 packet active dry yeast
- 1/4 cup good olive oil
- 1/4 cup beaten organic free-range egg whites
- 1/4 teaspoon light tasting rice vinegar
Preheat the oven to 400 F or 200 C, using the fan bake setting if you have one.
Brush the pockets of the doughnut pan with olive oil and set aside.
In a large mixing bowl, whisk together the flours and dry ingredients.
Proof the yeast in 1 cup warm water with a pinch of sugar. Once the yeast has gotten puffy, add the proofed yeast to the dry ingredients.
Add the oil, eggs and vinegar, and beat the dough until smooth and sticky. The dough should be more like cake or muffin batter than typical bread dough.
Spoon the dough into the pockets of the doughnut pan. Wet your fingers with warm water, and smooth the surface of the bagels. Then set the pan in a warm spot to rest and rise a bit- about 15 minutes.
Brush the tops of the bagels with olive oil, and add you choice of yummy toppings.
Bake for 10 – 15 minutes till golden.
Eating while still warm, preferably slathered with cream cheese, is always best.