I mentioned recently that my First Aid instructor’s son had a problem with Gluten when we was young. Turns out, that for the most part he is now able to tolerate it and as a result, my instructor offered me the Gluten-Free cookbook that has been inhabiting her shelves for some time now. Never one to pass up on a free cookbook, I jumped at the offer and have been drooling over the recipes for days.

I passed my test yesterday and am officially a First Aid Attendant in my office. Since the test took the majority of the day, I opted not to go into the office and instead decided to treat myself. I should have been making my vitamin-B rich bread to sustain me for another week, but instead I took a chance.

Instead, I made bagels.

YES, you heard me right, I said bagels. I love to bake new things and the book informed me that “non-celiac tasters say this is delicious and very close to a wheat bagel” and with that, I was determined to try them out. Not only do they look like bagels, those testers were right – they taste like bagels – if you crave them like I do, this recipe is worth the effort.

This recipe is from The Gluten-Free Gourmet Cooks Fast and Healthy by Bette Hagman

Gluten-Free Bagels
(yield 12)

Mix the following in the bowl of a heavy-duty mixer, using the dough hook attachment

  • 2 cups white rice flour
  • 2/3 cup potato flour
  • 1/3 cup tapioca starch
  • 1 tbsp xantham gum
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp fast acting yeast

In a small bowl, whisk together

  • 1 egg
  • 2 egg whites
  • 3/4 tsp apple cider vinegar
  • 3 tbsp vegetable oil
  • 3 tbsp honey
  • 1 cup + 1tbsp warm water

Add the wet ingredients to the dry ingredients and beat on High (using a dough hook attachment) for 4 minutes.

After 4 minutes, the dough should form a ball, if it doesn’t add 1 tbsp of (sweet or white) rice flour (up to a max of 1/2 cup) and continue to beat until it does.

Spray two cookie sheets with non-stick spray and sprinkle with cornmeal.

Divide dough into 12 balls (larger than a golf ball, but smaller than a tennis ball) and flatten with the palm of your hand until they are approximately 1/2″ thick. Spraying your hands with non-stick spray will make this MUCH easier!

Use your finger to make a hole in the middle of each bagel and evenly space them on your prepared cookie sheet.

Loosely cover with plastic wrap and allow to rise, until doubled in size. (The recipe calls for an hour, but my house is cold and it took about 3 hours)

Once the bagels have risen, preheat the oven to 425 degrees.

Bring 3″ of water plus 1 tsp of sugar to a boil in a large pan and gently drop the bagels in, boiling them for 30 seconds per side. This gives them the characteristic bagel skin that we all know and love.

After draining on a cookie rack (I placed mine over the sink), bake for 20 minutes in a pre-heated oven. I had to tent mine with foil for the last 5 minutes as I was worried about burning, so be sure and keep a close eye on yours if you don’t want them burnt.

Allow to cool and then consume to your hearts content.