ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Gluten Free Bagels (using potato starch and cornstarch)

Breads - Yeast Breads
GLUTEN-FREE BAGELS

"The really great thing about making gluten-free bagels is that you don't have to wait for the dough to rise. These bagels, like all bagels, require quite a bit of effort, but none of the steps is difficult."

FOR THE BOILING WATER:
1 teaspoon salt
FOR THE BAGELS:
1/3 cup lukewarm milk
1 packet yeast (about 1 tablespoon)
1 teaspoon sugar
1 egg
1/2 cup potato starch
3/4 cup cornstarch
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon cider vinegar
FOR BRUSHING ON TOP OF BAGELS
1 egg white, beaten
FOR BAKING SHEET:
1 tablespoon cornmeal (optional)

Preheat oven to 375 degrees. Put a large pot of water on to boil. Add 1 teaspoon salt to water.

In a large bowl, combine milk, yeast, and sugar. Stir well to dissolve yeast. Mix in egg. Add remaining ingredients. Mix well to remove all lumps.

Place dough on lightly dusted with cornstarch surface. Divide into 5 disks. Using your thumbs, press a hole in middle of each dough disk. Shape into bagels.

Gently place bagels into boiling water. Boil for 30 seconds. Remove bagels from the water and place on a greased baking sheet or one sprinkled with cornmeal. Brush with beaten egg white.

Bake 15-18 minutes, until golden brown.

These bagels soften on standing but crisp well when toasted.

Makes 5 bagels

Nutrition information per bagel: Calories 157, Fat 1g, Cholesterol 44mg, carbohydrate 33g, protein 3g, fiber 2g, sodium 631mg

Source: The Gluten Free Kitchen by Roben Ryberg
MsgID: 0225473
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Gluten Free Bagels (using potato starch and cornstarch)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!