Chewy Gluten Free Bagels

gluten free flour

🥗Healthier: almond flour

💰Cheaper: rice flour

Almond flour is nutrient-dense and adds flavor.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking soda

Sourdough adds depth, while baking soda is more accessible.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed is a vegan alternative, while aquafaba is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is cost-effective.

In the bowl of your stand mixer, add the gluten free flour, gluten replacement, sodium caseinate, moo gloo ti, corn flour, yeast, sugar, salt, and baking powder and mix for 2 minutes to incorporate.

Slowly add the first measurement of water and amylase and mix for 2 minutes or until all combined.

Allow the dough to rest for 5 minutes to let the Moo Gloo TI firm up the dough.

Place the dough on a gluten free flour dusted work surface. Cut dough into 6 pieces (approximately 200g each).

Preshape each piece into a ball. Using your thumb or the handle of a wooden spoon, make a hole in the center, keeping the seam of the roll down.

With your hands, stretch the center of the hole outwards to give you a traditional bagel shape.

Rest the bagels at room temperature for 1 hour to proof.

Once the bagels are proofed and spring back when touched, preheat the oven to 375°F.

Bring a large heavy bottom pan with the second amount of water and baking soda to a boil.

Using a slotted spoon, gently add the bagels to the boiling water, cooking in batches so the bagels have space to expand as they boil.

Boil on each side for 1 minute, then remove with the slotted spoon and place on a baking tray lined with a non-stick mat.

Bake for 10-12 minutes or until the internal temperature is a minimum of 200°F.

Remove and cool completely on a wire rack. Once cooled, serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens