Easy, gluten free bagel and recipe aren’t things most of us would think belong in the same sentence. But with this recipe, I promise you’ll be thinking about gluten free bagels in a whole new light!

Until I developed this gluten free bagel recipe, it had been a long while since I’d had a really great bagel.

The gluten free bagel varieties I’ve tasted have been ok when toasted, but they’re nearly all frozen so they lack that bagel texture — that reach out and squeeze it and watch it bounce back quality (what do you call that??). You know what I mean: if you have to toast it from the get-go, there’s just not a lot to get excited about with pre-made, frozen gluten free bagels.

YOU can make bagels anytime YOU want them! And since it uses my easy gfJules Bread Mix, there’s hardly even anything to add – just dump the mix in with the liquids and yeast, mix, roll ’em up, boil ’em and bake ’em. (Or you can use my bagels from-scratch recipe using my pre-blended gfJules Flour.)

It’s important to use my award-winning gfJules pre-mixed All Purpose Flour Blend or gluten-free Bread Mix though, as recipes like this one will not turn out with the chewy/springy-ness you’ll want from your bagel without it.

In fact, as if we needed any reminder just how B.A.D. a gluten-free bagel can be, a restaurant sent along a side order of gluten-free bagels with our meal delivery the other night and they were a cross between so rubbery you could bounce them off the walls and so hard they could break your teeth — kindof like a lacrosse ball in bagel form. Definitely gives gluten free a bad name.

But back to truly great gluten free bagels …

I often hear people talk about interchanging gluten free flour blends in recipes; coming from regular gluten baking like we all were, it’s natural to think flours are all the same (like Gold Medal Flour is no different from the Safeway Brand of flour …) but in the gluten free world, nothing could be further from the truth!

Even if you think you want to make your own gluten free flour blend, it will turn out differently from someone else making it because the individual RAW ingredients that combine to make the blend are all different! It’s true!

When I choose the raw ingredients for my blend, I have access to tons of choices; when you go to the store, you may have access to one or two, if you’re super lucky. And they all behave and interact differently. The ingredients may LOOK the same on the ingredient label, but they are actually highly specialized. So go with the blend recommended for each gluten free recipe you try — mine or someone else’s on their site.

Trust me when I say that in this gluten free bagel recipe, if you use my gfJules Flour, you will have more fun rolling this dough because it will be stretchy, and you will get much more joy from the end results, too!

And don’t worry if you’ve never made a bagel before; there’s no magic to it, but the baking soda boiling step is key to getting that bagel-y sheen and dense bagel-y texture.

So start thinking differently about bagels. What’s your favorite way to eat them? You can do that again! Cream cheese, lox, peanut butter, plain, sammie, toasted (or not!) … have it your way!

 

Have you used one of my mixes or flour to make something exciting? Write to me and let me know! [email protected]

P.S. Many thanks to Roberta T. for sending me her picture and basic recipe for making gluten-free bagels using my gfJules Bread Mix.  She certainly inspired this recipe!

And if you’re looking for a super easy way to make this super easy recipe, I’ve found these great bagel maker molds from Lekue that make the whole process nearly hands off! Simply press each gluten free dough ball down on top of one of these silicone molds and then boil the bagels ON THE MOLD, then bake them ON THE MOLD directly on the oven rack. They come out so crispy and you don’t even have to flip the bagels — yay!

Easy Gluten Free Bagel Recipe

I know you’ll love this recipe! So you just might want to double it!

And pin it for later!