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

FAQs

Why are my gluten-free bagels so dense? ›

Dense gluten free bagels can result from not allowing the dough to rise sufficiently, from having a dry dough, or from overworking the dough. Ensure the dough has doubled in size during the first rise. Don't add to much extra flour when kneading, and handle it gently when shaping.

First, gluten-free bagels need the right mix of flours. Brown rice flour, sorghum flour, and tapioca starch create the perfect balance of structure, fluffiness, and chew! Next we add both ground flax seeds and ground chia seeds, which makes the dough thick and easy to handle.

Gluten-freebagels are a perfect option for people who are willing to lose weight as these bagels do not have complex carbohydrates. The elimination of carbs results in weight loss and remedies general bloating.

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

Tapioca flour: ideal as thickener or for healthy baking.

A sure-fire way to ensure that the finished product is not very dense would be to reduce the amount of yeast to 1 teaspoon and allow the dough to rise for the recommended time in the recipe. If the dough has doubled in size after 1-hour, it's good to start working with.

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).

Ezekiel bread is not consistent with a keto diet. Although Ezekiel bread is technically flourless, it is not a gluten-free product. Those with celiac disease or gluten intolerance shouldn't eat it. There are other flourless breads that do not contain gluten.

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.

This type of diet may also encourage weight loss (and a better sense of well-being) because overall calorie intake may decrease. If you were overweight before starting a gluten-free diet, your weight loss may be welcome. But, if your weight loss is unwanted, try adding calories with some of the above tips.

What is the healthiest bagel to eat? ›

The healthiest bagel is one made with whole grains. For a healthy bagel option, look for whole wheat or rye bagels. Sourdough bagels are also a healthy option, since sourdough bread varieties are more nutritious than white bread options.

Rye bread is considered a low-gluten bread, which means it is better for those with gluten intolerance and gluten sensitivity than other bread types like those made with wheat flour or barley flour. One study found that rye flour had almost three times less gluten than wheat flour.

Eating Gluten Free

However, gluten-free does not always mean low-carb, so read labels carefully. For example, you can find many gluten-free bread and pasta options that are still loaded with carbs. Of course, if you're also cutting processed foods from your diet, you won't have many labels to read.

Oats and Carbs

Yes, oats are high in carbs. According to the USDA, ½ cup of dry oats (or 1 cup of cooked oats) contains about 27 grams of carbohydrates. But, that isn't actually a bad thing; Oats are actually high in the healthy carbs your body needs to fuel itself.

Mix Gently: Instead of kneading aggressively with wheat flour dough, gently mix your gluten-free dough until just combined. This will prevent overmixing and lead to a lighter, fluffier bread. Increase Moisture: Add extra liquid to your dough, such as water or milk.

To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture. Even ingredients like eggs may be increased to provide the necessary structure and improved crumb.

Traditional bread bakers would do a bulk rise of their bread dough and then a second rise in the tin. Without gluten to manage the activity of the yeast and to add structure, doing that first bulk rise may cause your loaf to be dense (more so for gf/vegan bread).

If your dough is too wet, it'll create large holes in the crumb of the dough and your bagels will be more like French bread, with a fluffy interior (see top photo). When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy.