Honest moment: one of my secret life long goals is to open a little bagel shop. Basically because I love bagels, I can’t get enough!
Honest moment #2: Sometimes I eat up to 2 large NY style bagels in a sitting. Serious piggy moment! Since going gluten free, I have had a hard time finding a bagel that tastes like a real NYC bagel. When I found this recipe from Petite Allergy Treats for gluten free bagels I could hardly wait to try them out! These bagels lasted maybe 2 days! I had my GF girlfriends over to help me bake them and we may or may not have polished off a whole batch of them that afternoon!
*recipe totally inspired by petite allergy treats
- 3½ cups gluten free all purpose white blend
- 1¾ cups milk of choice or water
- 2½ tsp yeast
- 3 tsp guar gum
- 2 T olive oil
- 1 T sugar
- Desired topping
- Servings: 10 bagels
- Difficulty: easy
- Follow the instructions the yeast packet to activate the yeast
- In a separate bowl mix flour, gum and salt
- Add the almond milk, oil and activated yeast to the flour mixture, slowly, until a dough forms
- Wet your hands and take about half a cup of dough and form into a ball, poke a hole in the middle and shape the bagel. Make a larger hole than you would expect as it will become smaller as the dough rises.
- Place on a cookie sheet lined with parchment paper
- Continue with remaining dough
- Spray with olive oil and cover with plastic wrap and a towel, place in a warm place for 30 minutes.
- While rising, bring water to a boil and preheat oven to 450 degrees
- Drop the bagels in the water, one at at time and cook for 30 seconds, bagels should rise
- Place boiled bagel on a fresh sheet or parchment paper on a cookie sheet
- Boil remaining bagels
- Top with desired topping
- Bake at 450 degrees for 15 minutes, and bagels are golden brown