Easy Oh-So-Good Gluten-Free Bagels
Just like the name says, these gluten-free bagels are easy and oh-so-good! You won't even miss the gluten once you have a bite of these soft and chewy bagels that come together in less than an hour!
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g tapioca starch
- 80 g sorghum flour
- 70 g brown rice flour
- 1 tsp xanthan gum
- 4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups full-fat Greek yogurt ((low-fat should work fine as well))
- Egg white separated from one egg
- 1 tsp water
- Sesame seeds
- Poppyseeds
- Grated Parmesan cheese
Instructions
- 1
Combine egg white and water and beat with a fork to loosen. Set aside.
- 2
Preheat oven 375 deg F (190 C).
- 3
If using toppings for your bagels, like grated Parmesan, prepare it now and set aside until ready to use.
- 4
Combine all dry ingredients together in a large bowl and stir together with a whisk to mix.
- 5
Add Greek yogurt.
- 6
Using a fork or mixing spoon, mix really well to combine all the dry and wet ingredients until a dough forms.
- 7
Pour dough onto a work surface dusted with tapioca starch. Fold and knead gently a few times to form into a more cohesive dough.
- 8
Work and shape dough into a flattened ball, using tapioca starch as necessary to prevent dough from sticking to your hands and the work surface.
- 9
Cut the dough into 8 equal pieces.
- 10
Shape and roll each piece into a log.
- 11
Shape log into a bagel, pressing ends together.
- 12
Place bagel onto parchment lined baking sheet and repeat with remaining dough. Lightly cover baking sheet with a dry towel to prevent bagels from drying out.
- 13
Brush bagels completely with egg wash, smoothing any cracks you see in the dough. Be sure to brush the inside and outside edges.
- 14
Top bagels with desired toppings, if desired.
- 15
Bake in an upper rack of the oven for 25 minutes.
- 16
Move bagels to a cooling rack. Let cool completely before slicing.