Gluten-Free Bagels, By Request

I’ve been receiving requests from folks who listen in to my radio program Ruby’s Kitchen radio Show, and while most of the requests have been regarding helpful hints to do with BBQ, or my favorite cuts of meat for the various dishes I cook up, and other related questions, I had one listener write in to ask me if I had any good gluten-free recipes, as she’d heard me mention that I do try to avoid wheat whenever possible.

Not that I’m seriously allergic to wheat, by any means. I have noticed over the years, though, that when I do stay away from wheat in my diet, I’m more alert, I have more energy, my digestive system works more easily, even my skin looks better. So I have been playing around with various gluten-free combinations, and trust me, it’s a challenging concern!

Wheat flour has certain characteristics that make baked goods just right- an elasticity that, when married with rising agents, liquid, and binders, create rich breads, light and airy cakes, waffles and pancakes, crusts, and well, you know the rest 🙂 Substitute flours don’t all have those same characteristics, so in order to achieve wheat flour-like qualities that one is seeking to emulate in gluten-free recipes, you really have to come up with a proper combination of flours. It takes a lot of hit and miss experimentation, but trust me, when you hit the right combination, eureka! The gluten-free recipe is just as good as a wheat recipe, and even better for those of us with allergies and sensitivities to wheat.

The flours I like to use are various combinations of corn, rice, oat, potato, and rye. For the recipe I’m sharing with you today, I even used a bit of garbanzo bean flour, and wow! What great flavor!

So, today’s recipe, after a few rounds of experimentation, is my take on Gluten-Free Bagels. I hope you like them 🙂

2/3 c lukewarm milk
2 T yeast
2 t sugar
2 eggs
1/2 c potato flour
1/2 c rice flour
1/2 c fine ground corn flour
1/2 c garbanzo bean flour
1/2 c tapioca flour
1/2 t baking soda
2 t baking powder
2 t xanthan gum
1 t salt
1/2 t cider vinegar

-Preheat oven to 375°, and in a large stockpot, boil 3 quarts of lightly salted water.
-Sprinkle cornmeal lightly over a baking sheet and set aside.
-Combine milk, yeast and sugar in a large mixing bowl. Stir well to dissolve yeast and let stand a
few minutes to allow the sugar to react with the yeast.
-Mix in egg, then add remaining ingredients, making sure to blend well.
-Divide dough into six balls, flattening each ball out to about 1″ thick on a lightly floured
surface (gluten-free flour, of course!). Punch a large hole into the center of each disk.
-Gently place disks into boiling water, no more than 1 or 2 at a time so that the bagels can float
freely. Once the bagel rises to the top of the boiling water, about 1 minute, remove with a
slotted spoon, lightly shaking the bagel to remove as much water as possible.
-Place the bagels onto the prepared baking sheet, brush lightly with olive oil, and sprinkle with
salt, poppy seeds, caraway, or whatever strikes your fancy.
-Bake 20 minutes or until the bagels are a lovely golden brown.

I hope you have as much success with this recipe as I did. Enjoy! And please, feel free to write to me to ask about any helpful hints or recipes I may have using whatever ingredients you care to ask about. I look forward to hearing from you. Until the next time, keep it tasty!