These bagels. Light and chewy on the inside with a delicious crust on the outside. They’re perfect with a smear of cream cheese or a dab of butter. Get ready for a seriously delightful bagel.
6 ingredients. That’s all there is to these bagels. Just 6 ingredients and you have a bagel that’s not only gluten free, but gum free too. And the short ingredients list is just one reason why you need to make these bagels.
This recipe was inspired by this one on Skinnytaste. Actually, the ingredients list is what made me think I could easily convert this to a gluten free recipe. But as you know, making any gluten recipe, gluten free is never easy, even when they offer a gluten free version. I wanted to take it a step further and avoid xanthan gum too.
Xanthan gum is a tricky one. I’ve got a few ways I substitute for it, but it’s often different, depending on the recipe. Some preform better with chia seeds and some you need psyllium husk powder.
With this gluten free bagel recipe, golden flax seeds are the winner. Just look at that amazing bagel.
I like the golden flax seeds because the end result has no trace of them – with chia seeds, there are always those little specks of seeds. And for this recipe, it just didn’t perform as well as the golden flax seeds.
For the very best gluten free gum free bagels, here are some other things to keep in mind:
Egg white consistency
The egg whites aren’t whipped. There’s no need to go that far with them. What you are looking for is ‘frothiness’. Are they nice and foamy? If they are, then they are ready to be added.
The size of the bagels
This one was a challenge because on the one hand, the tendency is, to roll those dough tubes, and keep rolling, and keep rolling. The dough is easy to work with, so it’s tempting to just keep rolling it out. But you want the tubes to be thick, for a nicely shaped bagel. Skinny dough tubes = a bagel that’s more like a large thin circle.
Top rack baking
Although most breads you keep on the middle rack of the oven, these bagels benefit from being on the top rack. They need that extra brown-ness that comes with being closer to the upper baking rods. Believe me, a golden brown bagel is much more appealing than a pale one.
Gluten Free Gum-Free Bagels
- 2 ½ cups gluten free bread light flour mix
- 3 tsp. golden flax seed meal
- 4 tsp. baking powder
- ½ tsp. salt
- 3 egg whites divided
- 2 cups non fat Greek yogurt
- Toppings – sesame seeds poppy seeds, everything mix
- Preheat oven to 400 F. Move oven rack to the top spot in the oven. Place a piece of parchment paper on a large baking sheet. Set aside.
- In a large bowl, combine the flour mix, golden flax seed meal, baking powder and salt Mix with a whisk.
- Place 2 of the egg whites in a medium bowl, beat with an electric mixer on high until frothy – about 2 minutes.
- Add the frothy egg whites and yogurt to the large bowl with the dry ingredients.
- Mix with a plastic spoon until mixture holds together and resembles dough.
- Remove the dough from the bowl and place on a lightly floured surface or on a piece of parchment paper.
- Knead the dough gently a few times.
- Form the dough into a large rounded disk. Using sharp knife, divide the dough into 6 equal parts.
- Roll each part into a 1 inch thick tube. Bring the ends together to form a thick circle.
- Place each circle on the baking pan.
- Brush each bagel with the remaining egg white and sprinkle with sesame seeds.
- Bake on the top rack for 25 minutes or until bagels are slightly browned.
Our Gluten-Free-Bread light flour mix is here: Light Flour Mix
Next check out our Gluten Free Cheddar Bay Biscuits!