Easy Gluten Free Bagels

I absolutely LOVE Bagels. I have been determined to find decent gluten-free substitutes that are safe for our family. I made this bagel recipe for the first time today and it turned out AMAZING! The recipe is based on the popular Weight Watchers Two-Ingredient Bagels. They are low carb and fairly healthy with NO gums and NO tapioca. Since a few people in our family are gluten-free, I made some modifications.

You can use any one-to-one Gluten-Free Flour for this recipe. My son has issues with Tapioca (which is found in many gluten-free alternatives), including all of the store bought flour blends that I have found so far. As a result, I had to modify the recipe and I made my own Gluten-Free Flour Blend. I also like that this blend does NOT contain any gums. I made a large batch, in hopes that we can use this as a substitute in more of our Gluten-Free Baking.

Gluten Free Flour Blend:

3 Cups Brown Rice Flour (Bob’s Red Mill Brand)

3 Cups Garbanzo Flour (Bob’s Red Mill Brand)

1 1/2 Cups Potato Starch (Bob’s Red Mill Brand)

1 1/2 Cups Gluten Free Corn Starch (Argo Brand)

I really like Bob’s Red Mill products. If you prefer other flours or brands, you can substitute any heavy flour for the Brown Rice Flour. Any medium flour can be substituted for Garbanzo Flour (I just happened to have this on hand). Any two starches can be substituted for the Potato or Corn. If you have issues with Corn, you can use all Potato Starch, or you can substitute Arrowroot Powder. Many people like Tapioca Starch or Tapioca Flour.

Bagel Dough Ingredients:

1 Cup Gluten Free Flour Blend (store bought cup for cup or homemade blend)

1 1/2 Teaspoons Baking Powder

1/2 Teaspoon Salt

1 Cup Greek Yogurt

Optional: Everything Bagel Seasoning, Kosher Salt, or other seasonings for flavor

Directions:

First, mix together the Gluten Free Flour Blend, Baking Powder, and Salt to create your own self-rising flour.

Combine One Cup of Self Rising Flour with 1 Cup Greek Yogurt. This will make four bagels.

Next, Knead until dough forms and split into four equal parts. Sprinkle a bit of Gluten-Free Flour on your surface to help with the stickiness. Roll the dough out into a rope and then form into a circle bagel shape.

Based on the recommendations of a friend, I boiled the bagels for 2 minutes before baking. Bring water to a boil in a pan with a bit of honey. Reduce heat to medium and place bagels in the water for 2 minutes. (Thanks for the tip, Dawn!)

Remove bagels from the water and place them on a baking sheet. I used parchment as well, to avoid sticking. Brush bagels with egg wash and sprinkle with seasonings, if desired. We used Everything Bagel Seasoning on half of the bagels and Kosher Salt on half for more of a pretzel-like flavor.