The Japanese Non-gluten Rice Flour makes these homemade non gluten bagels so tasty that you may want to bake a double batch and freeze them to have at hand. They are perfect as a mid-morning snack, a hearty lunch, or for your next Sunday brunch.
Cream cheese, lox or smoked salmon, capers and red onions is probably the most popular topping, but here are a few equally scrumptious ways to enjoy the freshly baked bagels:
- Top the bagels with sliced deli turkey meat, crisp bacon, avocado, arugula, and some cranberry sauce;
- Mix a can of tuna with mayonnaise, chopped scallions, chives, and lemon juice, spread over the split bagels; top with a slice of tomato and some shredded cheddar then place under the grill until melted;
- Pastrami, fried or poached egg, pickles, sliced onions, lettuce, and yellow mustard;
- Hummus, roasted artichoke hearts, and sundried tomatoes and olives
You can make sweet cinnamon bagels by adding a teaspoon of ground cinnamon and extra sugar to the flour mix.
Fun fact: Bagels must be round shaped – the name originates from the German word bougel, meaning a bracelet.
YIELD: 6 bagels
PREP TIME: 15 minutes plus raising 35 minutes
BAKE TIME: 25 minutes
RECIPE TYPE: American | Bread | Gluten -free
Ingredients Of Non Gluten Bagels
- 1 cup warm (110°) water, more as needed
- 1 tablespoon maple syrup, honey, or sugar
- 1 sachet (1 tablespoon) instant/rapid rise yeast
- 1 cup Japanese Non-Gluten Rice Flour
- 2 1/2 cups almond flour
- 1/2 cup potato starch
- 1/2 teaspoon xanthan gum or carob seed powder (optional)
- 1/3 cup ground flax seeds
- 2 teaspoons baking powder
- 1 1/2 teaspoon salt
- 2 1/2 tablespoons vegetable oil or melted unsalted butter, cooled
- 1 egg white, lightly beaten
- 2 tablespoons bagel seasoning mix, poppy seeds, pumpkin, or sesame seeds, to garnish
Heat the oven to 190°F/88°C for about 4 to 5 minutes, then turn off. Line a large baking sheet with silicon baking mat or parchment paper and set aside.
Stir together water, maple syrup and yeast in a small bowl and set aside until foamy.
Add Japanese Non-Gluten Rice Flour, almond flour, potato starch, xanthan gum, if using, flax seeds, baking powder and salt to a large bowl and whisk thoroughly. Add the yeast mixture and knead to a firm dough, adding more rice flour (or warm water) if needed.
Divide the dough into 6 equal portions and roll to form balls. Dip your index finger into some rice flour and press into the center of each ball, then swirl around to make about 1-inch hole. Alternatively, roll each ball to about 8 to 9-inch long ropes, then form into circles, overlapping the ends. Transfer to the prepared baking sheet and place in the warmed oven for about 30 to 45 minutes to rise.
Preheat the oven to 425F/190C/Gas 5.
Bring a large pot of water to a boil and add the baking soda and boil the bagels, one at a time, for about 30 seconds, flipping over halfway through. Using a slotted spoon, drain the bagels and transfer back onto the baking sheet.
Brush with egg white and sprinkle with the seasoning mix; bake for about 30 to 35 minutes or until golden brown, reducing the oven temperature to 375F/180C/Gas 4 after about 15 to 20 minutes.
Remove the pan from the oven and let the bagels cool on a wir3e rack before serving with your favorite toppings.
- Substitute almond flour with sorghum, millet, oat, or buckwheat flour.
- Add a tablespoon molasses in the boiling water for a chewier bagel crust.
- Longer boiling (1 to 2minutes), results in chewier bagels.
- Bagels will keep up to 3 days and may be frozen (individually wrapped) for up to 2 months.