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Gluten-Free Everything Bagels

Breakfast brown rice flour gluten free

Gluten-Free Everything Bagels

How do freshly-baked bagels sound? If you’ve got your two thumbs up, we’d recommend rolling up your sleeves to give this recipe a try. Sure, it isn’t the quickest baking project, but it’s a fun (and rewarding) one nonetheless.

Gluten-Free Everything Bagels

Made with brown rice, tapioca and buckwheat flours, and seasoned with more than a few shakes of “everything” seasoning, these gluten-free rings of dough will have your home smelling like a legit bagel shop. Inhale, exhale and take a great big bite.

Gluten-Free Everything Bagels


Gluten-Free Everything Bagels


Ingredients:

  • 160 g Anthony’s Goods Brown Rice Flour
  • 200 g Anthony’s Goods Tapioca Flour
  • 100 g Anthony’s Goods Buckwheat Flour
  • 20 g Anthony’s Goods Psyllium Husks 
  • 1 tbsp Anthony’s Goods Cane Sugar
  • 2 ½ tsp active dry yeast
  • 325 g warm water 
  • 2 tsp salt 
  • 1 tsp baking powder
  • 1 tbsp apple cider vinegar 
  • ½ tbsp olive oil
  • Egg wash (1 egg white beaten with 1 tbsp water)
  • “Everything” seasoning: poppy seeds, white sesame seeds, black sesame seeds, minced dried garlic, minced dried onion, flaked sea salt)

Bagel bath:

  • 2 quarts water
  • 2 tbsp honey

Directions:

  1. Warm the water in a medium bowl (105F-115F) and mix in the cane sugar. Add the yeast and let it activate for 10 minutes. You’ll know it’s ready when it has foamed up.
  2. While you wait, whisk together the brown rice flour, tapioca flour, buckwheat flour, psyllium husks, salt and baking powder in a large bowl. When the yeast mixture is ready, pour it in. Add the olive oil and apple cider vinegar. Mix everything, transfer the dough to a clean surface and knead for 5 minutes until the dough is smooth. 
  3. Prepare a baking sheet with parchment paper. Section the dough into 8 equal pieces and roll each one into a ball. Using your thumb and index finger, poke a hole in the center and place the bagels on the baking sheet, about 2 inches apart. If the dough is cracking as you roll, wet your hands to rehydrate it.
  4. When all 8 bagels are shaped, cover the baking sheet with plastic wrap and place it in a warm place to rise for 1 ½ hours.
  5. When the rising time is almost up, bring the bagel bath to a boil. Using a slotted spoon, lower 2-3 bagels in at a time. Boil for a minute, then flip and cook the other side for a minute.
  6. Place all of the boiled bagels back onto the baking sheet and preheat the oven to 425F.
  7. Prepare your egg wash by beating an egg white with 1 tbsp water. Brush the bagels all over and sprinkle with the everything seasoning.
  8. Bake for about 30 minutes, until golden-brown. Let cool before enjoying.

Makes: 8 small bagels


Prep time: 30 minutes

Total time: 2 hours, 30 minutes 





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