Easy gluten free bagel recipe - The Gluten Free Blogger (2024)

FAQs

How do you reheat gluten-free bagels? ›

To toast the bagel, slice it in half and place it in the toaster (be sure you have a designated gluten-free toaster) or toast the whole bagel in a toaster oven at 375°F for 4 to 5 minutes.

The science behind egg bagels

Third, eggs add fat that weakens the bonds in the gluten proteins (the chewy part!), which makes the bread more fluffy and less tough. Fourth, eggs bring protein of their own—and when those proteins undergo the baking process, they end up making the bread much more tender.

New York-style bagels with an intense chew are usually made with high-gluten flour that has a protein percentage at or above 14%.

Gluten-containing ingredients to avoid: malt, malt flavor, malt extract, malt vinegar, brewer's yeast, and ingredients with the words “wheat,” “barley,” or “rye” in the name or in parentheses after the name. Examples of ingredients to avoid: dextrin (wheat), wheat starch, malt extract (barley).

A: We do not currently make any gluten-free products. It's really hard to get a gluten-free bread to match our high standards for killer taste and texture (we're trying!).

Gluten-free baked goods don't tend to stay as fresh for as long as those with gluten, so freezing is a great option. Gluten-free also tends to dry out quicker than gluten-filled baked goods.

Fridge: Your homemade gluten-free bagels can be stored in the refrigerator for up to 5 days. Place them in an airtight container or wrap them tightly in plastic wrap to maintain freshness. Freezer: For longer storage, place your gluten-free bagels in a freezer-safe bag or container.

Over-proofing allows too much air to get into your bread dough and the bread will usually make it fall once it is pulled out of the oven. When making our bread we suggest only letting it rise for 20 minutes. Even if it does not look doubled in size, put it in your preheated oven.

Real eggs, no matter their grade, size or color, are naturally gluten free. Whether the egg comes from a chicken, duck, or another bird doesn't make a difference. Even egg products like liquid egg whites are often gluten free, though it's a good idea to check the label to be sure.

Regular Bagel

Ingredients: Enriched wheat flour, Water, Sugars (sugar, honey), Yeast, Cornmeal, Wheat gluten, Salt, Vinegar, Soybean and/or canola oils, Malted barley flour, Amylase. Contains: Wheat, Barley. May Contain: Sesame seeds, Soy, Milk.

Does sourdough bread have gluten? ›

Sourdough is not gluten free, but we know that many people with IBS, gluten intolerance, or gluten sensitivity can tolerate sourdough bread. This is because the methods used to make sourdough break down some of the gluten in the flour so it is easier to digest. Think of sourdough as low-gluten rather than gluten-free.

White rice flour: fine wheat substitute

Made from finely milled white rice, rice flour is a great substitute for wheat flour. It works very well as a thickening agent because it prevents liquid separation – it is particularly good for soups, gravies and sauces but can also work for cakes, cookies and crackers.

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour.

Trader Joe's Gluten Free Bagels (1 bagel) contains 46g total carbs, 43g net carbs, 7g fat, 5g protein, and 270 calories.

Gluten free flour is a name for flours which aren't made with gluten products – it is used in place of traditional wheat, rye and barley flours by people who have a gluten intolerance. Gluten free flour can be made from a range of different grains including rice, buckwheat and tapioca.

Because many people either need or choose to avoid gluten, gluten-free breads have become popular. These breads of made from different flours, such as rice or potato flour, and typically contain hydrocolloids like guar and xanthan gum, which help improve their texture ( 2 ).