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Gluten Free + Yeast Free Vegan Bagels

10:42 PM


This morning was one of those amazing, perfect, wonderful mornings that makes me wish for more Mondays like Labor Day. Tanya returned home safely on Saturday and we had a fun-filled weekend. Today we woke up, made tea, put on Bon Iver, and made ourselves breakfast: gluten free, yeast free bagels.

I lived in Brooklyn last summer and discovered the world's greatest bagels; so huge and puffy, they barely have holes in the middle. When Tanya came to visit, we'd walk a few blocks to a coffee shop and grab a few for breakfast and, when I came to see her, I'd bring some back. I miss them now that I'm gluten free.  Udi's makes gluten free bagels, but they contain both eggs and yeast. In an attempt to reclaim the deliciousness that is bagels, we adapted a recipe from Teafactory and were surprised at how easy they were to make.

(Also, we made cinnamon currant bagels with a brown sugar glaze and they were incredible. You can check them out here.)

Prep Time: 10 minutes
Cook Time: 30 minutes

Product Love:
Bob's Red Mill All Purpose Baking Flour, gluten free flour mix that is slightly coarse and good for more bread-like baked goods

Ingredients:
2 cups all-purpose gluten-free flour mix
(or to make your own flour mix, use 1 1/2 cups rice flour, 1/3 cup potato starch, 1/3 cup tapioca starch)
1 1/2 tsp xanthan gum
1/2 tsp baking powder
1/4 cup oil
1/2 cup water
1 tbsp ground chia seeds (we use a coffee grinder) soaked for 5 minutes in 3 tbsp water
yields 6 small bagels

2 tbsp molasses + 10 cups water for poaching 
Salt, seeds, sugar, or whatever else you want to sprinkle on top

1. Prep your Oven and Stovetop
Preheat the oven to 400˚F and combine your molasses and water in a large pot. The molasses gives the bagels their traditional glazed exterior. Start bringing the water to a boil as you prepare your dough.

2. Sift your Dry Ingredients
Sift together the flour, xanthan gum, and baking powder. Xantham gum is a binding, thickening, and emulsifying agent necessary for gluten free flour mixtures so that the baked goods don't end up crumby. It is derived from corn, so guar gum can be used instead if necessary. 



3. Add your Wet Ingredients
Stir in the oil, water, and chia seed mixture. Kneed the dough with your hands, instead of with a mixer, until it is thick and moist. 



4. Form your Bagels
Divide the dough into six equal-sized balls. Flatten them slightly and form holes in the center with your fingers. 



5. Poach your Bagels
Drop them into the boiling water and keep them moving to prevent them from sticking to the bottom. They'll sink at first, but then begin to float. Remove them with a slotted spoon after three minutes and put them onto a lined baking sheet. Sprinkle them with your topping; we did three plain, and three with poppy seeds and garlic salt.




6. Bake your Bagels
Place them in the oven and bake them for 10 minutes on each side. 


Both of ours were so good, I'm not sure which I liked better. The poppy seed and garlic would be great with garlic salt mixed into the batter. We can't wait to try cinnamon raisin next!

Enjoy!


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37 comments

  1. I can`t wait to try this!! thank you!

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    1. Absolutely, and thank you so much for reading! Let us know how they turn out :)

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  2. I just made these! Instead of xanthan gum I used tapioca starch and I think they came out amazing..I even spread alittle goat cheese on it for cream cheese and it was heaven and so easy! Thank you for this I haven't had a "bagel" in 7 years!

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    1. Yay, Tabitha! We're so glad you liked them. That goat cheese sounds absolutely divine. Thanks so much for commenting; we're so happy you dropped by!

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    2. These were yummy! I want to try them next time with tapioca flour instead of xantham gum. How much did you use?

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  3. These look awesome! Thanks for sharing this recipe. Have to pin this so I don't forget it.

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    1. Thanks so much, Iris! We hope it works well for you :) And thanks for the pin; it's always much appreciated!

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  4. Help...I tried this recipe and failed miserably. First, when I added the wet to the dry ingredients, they were still very crumbly. Next, I poached them, but the instructions say "They'll sink at first, but then begin to float. Remove them with a slotted spoon after three minutes...". They never seemed to float, so is it just poach them for 3 minutes, or do I keep waiting forever for them to float? Help...I so want these to work for my son!

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    1. Oh no, I'm so sorry you had a bad experience! I definitely want to help get these working for your son! First, let's talk about your ingredients. We used Bob's Red Mill All Purpose Flour, a mix of garbanzo bean, potato, tapioca, sorghum, fava bean. Did you buy a mix or make your own flour? Also, were you able to use ground chia seeds (1 tbsp., soaked in 3 tbsp. of water)? We haven't tried this with egg replacer (although we should!) Both the flour and the binding agent will make a difference in the texture of your dough.

      Now, let's talk process! When you added the wet to the dry, did you kneed it with your hands? The heat seems to help it come together. If yours is still crumbling add some warm water, 1 tbsp. at a time. It should come together, but it should stay pretty thick. Ours do float after being boiled for three minutes, but if yours don't it's okay—they'll cook in the oven, poaching them in molasses just gives them the glazed "bagel-y" outside.

      We'd definitely encourage you to give this another try! Let us know how it goes. If you're still having trouble, please leave another message with your ingredients and process—we'd love to work through it with you! I definitely want your son to be able to experience bagel happiness :)

      Thank you for reading! You sound like a great mom; we hope your "Take 2" is a winner! :)

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  5. Hi, I'm really excited to try out your recipe since I haven't been able to eat a bagel in years! I was curious about the chia seeds, though. I've seen them in other vegan/gluten-free recipes and I was wondering what their purpose in the recipe is? I only just heard of them, so I'd like to know if they're necessary, or if they're for flavour/nutrition/etc. Thanks so much for sharing this recipe! I can't wait. :D

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    1. Hi Blue Camacho, I'm so glad you're as excited about this whole bagel thing as I am! Let us know how the recipe works for you!

      Great question about chia seeds. We use them as an egg substitute; they're the healthiest one on the planet! They look like little poppy seeds but, when soaked in water, they take on a wonderful gelatinous quality that makes them a perfect binding agent instead of egg. For each egg called for in a recipe, use 1 tbsp. of chia seeds (we usually grind them for a smoother texture, but you don't have to) soaked in 3 tbsp. warm water for a few minutes.

      Along with being the perfect binding agent, chia seeds are South American superfoods. They're rich in fiber, omega-3, protein, calcium, and other nutrients. Because they don't have much of a flavor, they're a perfect way to sneak an extra dose of "healthy" into baked goods ("healthy" cake? Sure, why not!)

      Hope that helps, and hope your bagels are DELICIOUS :)

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  6. Just made these. Fan-Tas-Tic! Love them soo much!! And I got super excited when they began to float- Didn't screw up! Although my parents think i'm a bit crazy now haha

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    1. Yay, Lindsay! I'm so glad they worked for you. I hope you have a chance to try all sorts of yummy flavors—let us know if you come up with something incredible!

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  7. How much is 2 cups of Bobs gf mix in grams? I need to use a different mix due to allergies and I tried 330g but my bagels came out very heavy and we couldn't eat them. And have you tried the cinnamon raisin yet?!

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    1. Hey Vicky,

      2 cups of Bob's mix weighs out to 272 grams. I hope that helps!

      We have tried cinnamon raisin—it's my absolute favorite :) The recipe is here:
      http://www.freshlovedaily.com/2012/09/cinnamon-currant-bagels-with-brown.html

      I hope you're able to try again with better results! Thanks so much for reading and commenting :)

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  8. would almound or rice flour work?

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    1. Hi Emily, great question! Yes, almond or rice flour will work, but you'll have to add your own starch. For 2 cups of flour mixture, use:

      1 1/2 cup rice (or almond) flour
      1/3 cup potato starch
      1/3 cup tapioca starch

      Hope that helps. Sorry it took so long to reply! Thanks for reading :)

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  9. Anything you can recommend besides molasses?

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    1. Hey Darci, thanks for reading and thanks for asking! I admire your dedication to your anti-candida diet; I have Candidiasis too, and I think the anti-candida diet is the hardest thing ever.

      I've done a lot of research on this and have found that bagels are usually poached in sugar-water to create the correct "skin" consistency. However, I found one recipe that suggests it is optional! According to this recipe, you can poach in 2-3 quarts of water, 1 tbsp. baking soda and 1 tsp. salt. It also lists 1 1/2 tbsp. barley malt or honey, but says that is optional.

      We haven't tried the baking soda and salt combo, but we should. If you do, let us know how it goes!

      You can find that Epicurious recipe here:
      http://www.epicurious.com/recipes/food/views/Bagels-366757

      Hope that helps, and thanks again for reading :)

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    2. Also Darci, I accidentally deleted your second comment. I'm SO SORRY—I pressed the wrong button and can't undo it! Eek! For the record, you said that you were asking because you're on an anti-candida diet.

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  10. Hello! I am so excited to have found your blog!! Bagels have been one of my favourite breakfasts for years -- so when I discovered I had a serious yeast allergy I thought I'd never get to have them again. But thanks to you, now I can! Just wondering... I don't have any issues with gluten so could I substitute the 2 cups of gluten-free flour for a 2 cup combination of regular all-purpose and whole wheat flour? I don't know if you are able to answer this question but I figured it was worth a try. If not, I'll happily pick up a bag of the brand you recommended. Anything to have a bagel again! Thanks again for this recipe!

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  11. Hello! I am so excited to have found your blog!! Bagels have been one of my favourite breakfasts for years -- so when I discovered I had a serious yeast allergy I thought I'd never get to have them again. But thanks to you, now I can! Just wondering... I don't have any issues with gluten so could I substitute the 2 cups of gluten-free flour for a 2 cup combination of regular all-purpose and whole wheat flour? I don't know if you are able to answer this question but I figured it was worth a try. If not, I'll happily pick up a bag of the brand you recommended. Anything to have a bagel again! Thanks again for this recipe!

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    1. Hey Veronica! We're both so happy you found us too :) For me, one of the best things about this blog is being able to talk to others with yeast allergies—gluten and dairy are more common, but no one else in my life has yeast! So it's absolutely awesome to hear from you.

      Yes, you should be able to substitute GF flour for conventional wheat flour. My only caution would be to not over-mix. Gluten is a sticky protein (so any time you see a recipe that says "mix until just combined" you know that over-mixing might activate the gluten and throw off the finished texture). We don't have to worry about that when baking GF.

      So try it, don't over-mix it, and let us know how they turn out! I'm very curious to see! :)

      xo, Becky

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    2. Hey Becky!
      I made them and they blew my mind! I wanted to make them extra healthy so I tossed some hemp seeds, sunflower seeds and sesame seeds into the mix. And I used 3/4 whole wheat flour with 1/4 all-purpose flour if I remember correctly. They were absolutely brilliant! I want to make a big batch again so I can keep them in the freezer and have them on hand whenever I want them.

      I honestly can't tell you how happy you've made me. Before I discovered my yeast allergy bagels were one of my go-to foods. And you've given that back to me! I can't thank you enough.

      Yes, yeast allergies certainly do seem rare. My allergist wouldn't believe me when I told him I suspected it was yeast and I literally had to beg him to get the test done. So it is so great to find you and your blog -- I've learned so much already. Next up on my list of things to make is your yeast-free flatbread! I can't wait!
      Again, a million thanks for giving me back my bagels!!! :)

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  12. Are the chia seeds in this recipe to make eggs because this is an 'egg' bagel as vs a 'water' bagel' because we want to make a water bagel & need to know if we can omit them.

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  13. So excited to try this recipe today! I'm also thankful you posted the ingredients of Bob's All Purpose Flour. I've used that flour for a long time and forgot to re-check the ingredients when my son was diagnosed with additional allergies. We found out he's allergic to all legumes... no wonder we've had bad reactions when using this mix. We love Bob's other products and will make our own all purpose mix from now on.

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  14. I was so excited to try these, but it didn't turn out well. It took 2 hours & they came out flat, like most of my attempts at baking without yeast. They taste ok, but I miss the puffy-light centers in store bought bagels. :(

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  15. What kind of oil? Can I use coconut or olive?

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  16. Hi there,

    I made your bagels and they were lovely! But they were a little oily. Have you tried the recipe using less oil? Thanks

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  17. Hi - Made these this morning with cinnamon and raisins. I used the gluten free baking flour from Freedom Delivered. They turned out absolutely amazing!!! My son absolutely loved them. He is being treated for Chronic Lyme and takes so many antibiotics so isn't supposed to eat sugar or yeast. These were great!!! Thanks so much for sharing this recipe. LaDonna

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  18. I'm always trying to find good bread products that are gluten free. I was diagnosed with Celiac almost 10 years ago and the hardest foods to replace are the bread products. Now I've made it even harder because I've chosen to try to eat a vegan diet.

    I made your recipe earlier today using Domato Gluten Free Recipe Ready flour. I didn't realize that it already contained Xanthan Gum, so probably the dough had more than it needed. The bagels turned out a bit too gooey, as though they weren't cooked through despite poaching for 3 minutes and baking for 10 minute for each side. (By the way, I actually only made 4 bagels, not six.)

    So my question is whether next time I should leave out the added xanthan gum, cook them a little longer or maybe a little of both. What do you think?

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  19. I tried it. They did not turn out :(

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  20. I looked through the comments, but didn't see anything about anyone adding anything to the dough. Do you suppose adding blueberries would work...or cinnamon and raisins? Thanks! Looking forward to trying them!!

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    1. This comment has been removed by the author.

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    2. There was a link posted earlier in the comments =) http://www.freshlovedaily.com/2012/09/cinnamon-currant-bagels-with-brown.html

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  21. So let me say thank you for your time and efforts in making this bagel recipe Ladies it's very much appreciated...I'm still trying to figure what is going on with my inners but after 5 years of trying to do the elimination game.....and the last year being more of ok got it and no I'm not able to eat the old way but learnt I'm not liking how I felt/pain afterwards so I've been making new dishes with the old ways/foods/meals.....So when I seen this recipe and I've research loads of recipes some would say yup these work or this is better this way...mine would 9 times out of 10 flop which meant more money down the drain or in the garbage and eating extremely clean isn't cheap.....

    So ladies I'm half way through the process and I didn't have the full 2 cups of Bob Mills GFAP Flour so I had to use a 1/2 cup of rice flour so I've mixed the dry thoroughly together and then added the wet ingredients to the dry...it was somewhat sticky the dough but doable ....I now have these beauties in the oven as I mention in the begin of this story...hahah I've been on my journey now for 5 years no bagels & cream cheese (herb & garlic....OMGosh yum...haha) I just made a coconut flour/almond flour buns...and was able to have homemade peanut butter and toast OMGoodiness...it was simply the most amazing thing/taste.

    it is very surprising what you will do without because your internal body goes on a attack mission if you eat what you used to love...Learning new ways of having what I love and if these beauties turn out like I think they will they will be forever part of my new routine..wooooo hoooo.....I have hope as they did float..keeping faith and of course the fingers crossed......Thank you ladies and will let you know how they turn out.

    Take care and have a fantastic day :)

    Geminiwebster

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  22. So Ladies - I'm happy (I'm more then happy...I'm dancing for joy right now) as I'm having my first bagel and I lost count of my years with this fight...6 years going into 7 years,,,I've got bagels and herb & garlic cream cheese.....OMGooooooooooooodiness......yesssssssssssss.......Thank you so much I'm in the mist of typing and eating a piece of heaven right now...hahah Take care ladies

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