We have been in our current house since 2006. Moving means a lot of new things you have to get used to. In our previous town, stores were very close and convenient. For example, our favorite bagel shop was just around the corner from our house. Oh, how we loved that place. They made the BEST bagels fresh every morning! Then there was the flavored cream cheeses, makes my mouth water just thinking about it! When we moved to our new home, we found out the bad news…….NO local bagel shop! Talk about MAJOR adjustments. It was difficult, but we got over it. Several years later, we have found we have Celiac Disease in our family. Celiac Disease = NO BAGELS! This was especially difficult for my daughter. I knew I had to do something to help her out. Thus began the search a for really good homemade bagel. I have been using two gluten free flours that I really like, one is Pamela’s and the other one is from Jules. Pamela’s is a sorghum based flour that performs really well. I’ve been using it to make our bagels. But if I eat more than half a bagel, it bothers my stomach. Jules flour does not bother my stomach, but she has not come out with a recipe for bagels that I know of yet. So, I decided to experiment by taking out 1 cup of Pamela’s flour from her bagel recipe and adding one cup of 1 Jules flour. A new bagel recipe has been born! They look and taste great without bothering my stomach!! This post is a two for one, Pamela’s regular recipe to try and what I call my Tracy’s Gluten Free Fusion Bagel Recipe! Thank you Pamela for your amazing gluten free bagel recipe!
The recipe calls for boiling the bagels before baking. I like the texture and feel of the bagel better when I boil as directed. But some days I’m in a hurry and do not boil them. The difference is fairly minor in my opinion. Speaking of being in a hurry, I tested a method for raising bread in half the time using this bagel recipe. You can see it here. There were some of you interested in the bagel recipe, and I aim to please. Enjoy having bagels again!
This Pin ROCKS!
Linking with these great blogs: Lil Luna, Ginger Snap Crafts, And Sew We Craft, Lady Behind the Curtain, Life of Jennifer Dawn, Adorned From Above, Southern Lovely, Seven Thirty Three, Real Housewives of Riverton, Kitchen Meets Girl, The Hopeless Housewife, Daisy Cottage Designs, Someday Crafts
- 2-1/2 cups Pamela's Gluten-Free Bread Mix
- 1 cup Jules Gluten Free Flour
- 2-1/4 tsp yeast * I use quick rise yeast - same rise time
- 1-1/3 cups warm water
- ¼ cup oil
- Use a HEAVY DUTY STAND MIXER with whisk attachment. Combine dry mix, yeast, oil and water (eggs are not used). Mix on medium for 3 minutes. Use ½ cup of dough for each bagel. Place on greased baking sheet. Use oil on fingers to form round bagel shape. Let dough rest for one hour then poke large hole in center of each bagel.
- BAKE: Preheat oven to 400º. In boiling water, boil bagels for 25 seconds, remove with slotted spoon and place on greased baking sheet. Bagels do not have to be boiled before baking but it is suggested. Bake for 20-25 minutes.
- FOR FRESHLY BAKED MORNING BAGELS: Prepare dough, shape bagels on greased baking sheet, cover and refrigerate overnight. Bagels will rise while in refrigerator. In the morning, preheat oven to 400º, boil bagels, then bake for 25-30 minutes.
- Whole Wheat Style Bagels: add 2 tablespoons Black Strap Molasses.
- Three Seed Bagels: add 2 tablespoons sesame seeds, 2 tablespoons sunflower seeds, 1 tablespoon poppy seeds
- Cheese Bagels: add 2 cups finely shredded cheese, 2 tablespoons melted butter (optional add ¼ cup chopped green onions or jalapeno peppers)
- Herb Bagels: add 2 teaspoons Italian herbs and ½ teaspoon onion powder
- Cinnamon Bagels: add 2 teaspoon cinnamon and ¼ cup sugar