Gluten-Free Bagels

Charles Luce Dairy-Free, Gluten-Free, Nut-Free, Recipe, Vegan Leave a Comment

These Gluten-Free Bagels are made from Luce’s Gluten-Free Artisan Bread OMG Flatbread mix. A few notes before getting started: getting the exact ratio of dough to syrup to water is tricky. I highly recommend using weight, not volume. I have provided measurements for both – pick one.

I have used a variety of syrups and found light corn syrup to be superior. Molasses is my second choice, although it results in very dark bagels.

Use caution when purchasing oil sprays. Many have been laced with wheat flour.

A convection oven works best for this recipe. 400 F at 30 minutes.

Gluten-Free Bagels
Gluten-Free Bagels
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Great tasting and gluten free bagels. Made in your own kitchen. A fantasy? Hardly! This recipe is easy and very rewarding.
Gluten-Free Bagels
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Great tasting and gluten free bagels. Made in your own kitchen. A fantasy? Hardly! This recipe is easy and very rewarding.
Servings Prep Time Cook Time Passive Time
4people 25 minutes 30 - 45minutes 3 days
Servings Prep Time
4people 25 minutes
Cook Time Passive Time
30 - 45minutes 3 days
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Method
  1. In a small bowl, mix water and corn syrup. Stir well with a spoon or whisk, until ingredients are thoroughly blended. Place flour in a medium bowl. Add water/syrup mixture and stir until all flour is wet. Set aside for 20 minutes.
  2. Cut 4 square sections of plastic wrap. Spray each sheet lightly with oil spray. Using a large spoon, divide the dough onto the four sheets. Dampen your hands and lift each dough portion. Roll into rounds, then pat into discs, each about 1” thick. Position disks in the center of each plastic sheet. Wet a finger or thumb and press a hole into the center of each disk. Making a stirring motion with your finger makes it easier. Smooth the dough carefully, then lift the plastic wrap corners to cover the bagels. Refrigerate.
  3. After 3 days, remove bagels from refrigerator, retaining them in the plastic wraps. Allow to sit at room temperature for 40 minutes. Meanwhile, in a large saucepan, dissolve 2 tsp baking soda in 1 1/2 quarts warm water. Preheat oven to 400 F.
  4. Place a sheet of baker’s parchment on a cookie sheet. Place the water+baking soda over a high flame and bring to a rolling boil. Lightly spray a spatula or slotted spoon with baker’s oil spray. Lifting the plastic wrap, gently turn a bagel over onto the oiled spoon. Remove plastic and slide bagel into boiling water. Do the same with the remaining bagels. NOTE: water will foam and threaten to boil over. Watch closely and lower heat if needed.
  5. After 1 minute, use the spatula or spoon to turn each bagel over. Boil another minute, then remove bagels from water, allowing each to drain before placing on the parchment.
  6. Sprinkle any desired spices or savories on wet bagels, then bake 45 minutes - 30 minutes if using a convection oven. Remove to a cooling rack. Cool thoroughly before enjoying.
  7. Thank you Charles for contributing an amazing recipe! Please make sure to check out Luce's Gluten-Free Mixes at www.lucegfbread.com, on Facebook and @artisanbreadman on Instagram!
Recipe Notes

Getting the exact ratio of dough to syrup to water is tricky. I highly recommend using weight, not volume.

I have used a variety of syrups and found light corn syrup to be superior. Molasses is my second choice, although it results in very dark bagels.

Use caution when purchasing oil sprays. Many have been laced with wheat flour.

A convection oven works best for this recipe. 400 F at 30 minutes.

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