Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Homemade Bagel Recipe?

WinterSong

Recommended Posts

WinterSong Community Regular
WinterSong
Posted

Hi everyone!

 

I'm looking for a good gluten free bagel recipe. I'm a good baker, so I think I'm up for the challenge! The recipe I have in my go-to book has a LOT of potato starch in it, and I'd like to make something a little more nutritious. Also, I prefer baking from scratch rather than using mixes. Anyone have a recipe they can share?

 

Also, I found this one online. Has anyone tried it? Open Original Shared Link

 

Thanks!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Alwayssomething Contributor
Alwayssomething
Posted

I tried one with a Cup4Cup flour, it was very good and I am sure you could experiment with your own flour mixture.  I always experiment with 1/2 the recipe for my first try.

 

 

2 packets active quick rise dry yeast 

2 cups warm water

5 1/2 cups Cup4Cup all purpose gluten free flour

3 Tablespoons Sugar

2 Teaspoons Salt

2 quarts boiling water

2 Teaspoons Canola Oil

 

Combine yeast and warm water, disolve about 5 minutes

 

In a standing mixer using a dough hook, combine flour, sugar, salt, mix untell a well forms

 

Pour water/yeast mixture into the center and beat on medium speed, cover the dough to rest for 10 minutes

 

Divide dough into 12 equal pices, roll each piece into a cylinder and moisten the ends to fust them to form a ring.   Place them on a baking sheet and cover with plastic wrap.  Allow dough to rise for 30-40 minutes (until they rise about 30%)

 

While dough is rising, bring two quarts of water to a boil and add oil.   Preheat over to 400 degrees

 

Pouch bagesl a few at a time in simminger water for 30-45 seconds.  Remove and place on greased baking sheet.  (sprinkle with garlic, salt etc if you wish)

 

Bake for 15-18 minutes

notme Experienced
notme
Posted

Hi everyone!

 

I'm looking for a good gluten free bagel recipe. I'm a good baker, so I think I'm up for the challenge! The recipe I have in my go-to book has a LOT of potato starch in it, and I'd like to make something a little more nutritious. Also, I prefer baking from scratch rather than using mixes. Anyone have a recipe they can share?

 

Also, I found this one online. Has anyone tried it? Open Original Shared Link

 

Thanks!

oh, me!  me!  and they were delicious!!  (and they froze well, too, i pre-cut them before i froze them)  i really have had very good (and tasty!) luck with every recipe i have tried on their site.  the easter bread (paska) is fablulous and i was wanting to try the dough/batter for fried donuts.  but i haven't had time to fool with it yet  :)  the paska is dead on, though.  my grandkids wolfed it down (i made my own icing and sprinkled it with rainbow non-pariels) 

Adalaide Mentor
Adalaide
Posted

Hi everyone!

 

I'm looking for a good gluten free bagel recipe. I'm a good baker, so I think I'm up for the challenge! The recipe I have in my go-to book has a LOT of potato starch in it, and I'd like to make something a little more nutritious. Also, I prefer baking from scratch rather than using mixes. Anyone have a recipe they can share?

 

Also, I found this one online. Has anyone tried it? Open Original Shared Link

 

Thanks!

 

Everyone should make these bagels. I only needed prompting from one person saying they were awesome and I made some tonight. Well, they are in fact awesome. I've been eating Udi's bagels when I absolutely must have one because, well, they exist. I can't imagine any circumstance under which someone could induce me to touch an Udi's bagel again. Ugh...

 

At first bite you may even hear choirs of angels singing. Don't be alarmed as this is a normal reaction to amazing homemade gluten free baked goods. :)

WinterSong Community Regular
WinterSong
Posted
  • Author

OMG I just made these bagels and they are AMAZING!!!!! There aren't enough exclamation marks to express how delicious they are!!!! I have a very good gluten-free bakery near me, and these bagels are officially better. And they are so easy to make (no harder than bread from scratch)! I will now eat nothing but bagels.  :D

 

A note: I didn't have the rapid rise yeast, so I used my active dry yeast - instead of putting it in the dry ingredients, I heated the hot water to 110 degrees and poured that into a small bowl with the active dry yeast and 1 tsp sugar. Then I let that sit for ten minutes and added it to the wet ingredients. Worked perfectly! 

 

Thanks for the positive comments on that recipe! 

Adalaide Mentor
Adalaide
Posted

OMG I just made these bagels and they are AMAZING!!!!! There aren't enough exclamation marks to express how delicious they are!!!! I have a very good gluten-free bakery near me, and these bagels are officially better. And they are so easy to make (no harder than bread from scratch)! I will now eat nothing but bagels.  :D

 

A note: I didn't have the rapid rise yeast, so I used my active dry yeast - instead of putting it in the dry ingredients, I heated the hot water to 110 degrees and poured that into a small bowl with the active dry yeast and 1 tsp sugar. Then I let that sit for ten minutes and added it to the wet ingredients. Worked perfectly! 

 

Thanks for the positive comments on that recipe! 

 

OMG I KNOW RIGHT!!!! Do you think we could live off of bagels? People will only think we're crazy until they taste them. (I may actually be crazy, but that isn't the point.)

WinterSong Community Regular
WinterSong
Posted
  • Author

OMG I KNOW RIGHT!!!! Do you think we could live off of bagels? People will only think we're crazy until they taste them. (I may actually be crazy, but that isn't the point.)

 

I feel like we now have a special connection, knowing the magic of these bagels, lol.

 

And it's not like these are good bagels simply compared to the frozen/packaged gluten-free bagels - these are amazing compared to regular bagels! (I grew up with a strong appreciation for New York bagels and can still remember)

 

My boyfriend is my official taste tester (he's a gluten-eater but eats gluten free when he's with me, so he's tried a lot of gluten-free food). I'm going to have to make them again for him (this batch will not last long), and I'll post what he says  B)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Adalaide Mentor
Adalaide
Posted

My husband is still a freak gluten eater. He was more than happy to take half my bagel last night. I warned him though that I needed the remainder for breakfast for 3 days of work and that if he wants bagels he can go buy crappy ones at the store. It is kinda nice having someone who knows what the gluten world still tastes like so I know that I'm not just in some sort of imaginary gluten-free lala land I have no business being in. 

WinterSong Community Regular
WinterSong
Posted
  • Author

photo1_zpsdd19a9cd.webp

 

They taste good AND they're beautiful!! 

notme Experienced
notme
Posted

NOM NOM NOM!!!  they look deelicious :)  it was wierd to shape them, but now i bake with a leap of faith (in wierd looking dough lolz)

kareng Grand Master
kareng
Posted

Yeah!  You figured out the picture!  Looks yum.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
    2. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you...
    3. Paulaannefthimiou
      - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    4. jenniber
      - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks! i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me b...
    5. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,847
    • Most Online (within 30 mins)
      7,748
    L.Garcia24
    Newest Member
    L.Garcia24
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      Disaccharide deficient, confusing biopsy results, no blood test

      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

      By Paulaannefthimiou · Posted

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.