GLUTEN FREE NO YEAST BAGELS with DAIRY FREE INSTRUCTIONS - Similar to Against the Grain brand bagels

Posted by Bryna Bear aka Gluten Free Baking Bear

     These bagels are light and delicious. Though not dense and chewy like the traditional bagel these are delightful and satisfying in their own way and very easy to make. The method and ingredients are much like Brazilian Cheese Bread, but milk is added to the batter. The texture of the bagels are similar to, but not exactly like the Against the Grain brand sold in stores.  Using this recipe the outsides of the bagels stay smooth and do not flake off when cutting, toasting or eating them.  I based this off of an Against the Grain copy cat recipe online.  I adjusted the ingredients and simplified the method and directions.

      These bagels are easily made in one bowl of a stand mixer.  You put all of the ingredients into the bowl in no particular order and mix for several minutes until smooth.  I usually like to mix the dry ingredients together first to make sure that all the powders are evenly distributed, but I got distracted and added the baking powder and salt later and it all came out perfectly.  One less step is just that much simpler.   I put the finished batter into a large plastic baggie, snipped off a corner and piped the batter into oiled doughnut pans.  With the vegan and teff versions the batter was very stiff and dough like so I just pressed pieces of that batter into the pans.

     I experimented with different ingredients.  With teff flour they look like a whole grain bagel and, depending upon how much teff I used they had a little tang and more substance to them.  I also made some with non dairy milk and non dairy cheese.  The dairy free ones came out great.  I cannot tell the difference from the dairy ones.  I also tried some egg and dairy free vegan bagels.  With these, I can tell the difference.  I used flax eggs and the bagel was a bit gummy when warm and fresh.  I cut them and froze them and when I toasted them later they were fine, no gumminess, just a little chewier than the others but very enjoyable.  In some I added baking powder.  Oddly enough the ones without the baking powder rose higher, but I preferred the texture of the ones with the baking powder.  With the baking powder the insides were lighter and more even with less holes or spaces than without the powder.  There was no difference in taste. 

     I made a few batches in one morning, then I sliced each in half, put in plastic baggies and froze them.  I just take one bagel out of the freezer and toast it before eating.  These bagels are also so much more economical to make than buying similar ready made ones.

 GLUTEN FREE NO YEAST BAGELS with DAIRY FREE INSTRUCTIONS

Makes about 12 bagels

or 8 Vegan bagels

INGREDIENTS

2 ½ cups/300gm	Tapioca Flour
¼ tsp.	Himalayan Sea Salt
1 tsp.	Baking Powder
3 Tbs.	Oil - light tasting such as canola or sunflower To be more decadent and if you can have dairy you can use 3 Tbs. of melted butter instead of oil.
2 large	Eggs For egg free or Vegan use 2 Tbs/15 gm Ground Flax seeds & 4 Tbs/60gm water - mix in a small bowl and allow to sit for 5-10 minutes until it thickens then add to the batter.
5 oz./1 cup packed	Low moisture Mozzarella cheese - shredded I ran out of mozzarella and used half mozzarella and half havarti and it came out great.  I think that you can experiment with a mix of cheeses including cheddar, parmesian etc. to get a taste you like best. For Dairy Free:  use a dairy free cheese - I used Daiya mozzarella style shreds
⅔ cup/5 oz.	Milk For Dairy Free use non dairy milk - I used almond.

   

DIRECTIONS

1)    Preheat oven to 425℉.  Prepare two doughnut pans by oiling them.  Set aside.

Oiled doughnut pan.

2)    Add all of the ingredients to the bowl of a stand mixer.  Mix for about 3 minutes until the batter is fairly smooth with some small pieces of cheese still visible.

All of the ingredients in the bowl of a stand mixer.

Vegan ingredients.  Almond milk, dairy free mozzarella shreds & flax eggs.

The dairy batter all mixed.

The dairy free batter all mixed.
It is thinner and runnier than the dairy batter.

Vegan batter.
It is thicker than the other batters.

3)   Place the batter into a large baggie and snip off one corner leaving an opening about  ¾-inch across.  (With the vegan or if you replace ¼ cup of tapioca flour with teff flour the batter will be thick and it is easier to just press pieces of the thick batter into the pan and smooth out the tops.)

Batter in a large (gallon sized) baggie with one corner snipped off.
With the thicker vegan or teff batter I just put pieces of the 'dough into the doughnut pan.

4)   Pipe some batter into the doughnut pans.  The batter can be tapped down with wet fingers to smooth out the areas where the batter ends meet.  The batter should reach the top of the pan or slightly below.

Dairy batter pipped into the pan.

Dairy free batter pipped into the pan.

Thicker dairy batter with teff batter pieces pressed into the pan.

5)   Bake for 15-18 minutes or until slightly golden brown.

Baked dairy bagels.

Baked Vegan bagels.

6)   Allow to cool in pan for 5 minutes then remove to a rack to cool completely.

7)   When completely cooled, slice with a serrated knife. 

Teff bagels.

8)   Store what is not used right away in a plastic bag and freeze for later use.  Toast when ready to use.

9)   I make several batches in one day, slice and freeze them.  Yum!

Notes on adding some Teff Flour: 

I made one batch and added 2 Tbs. to the batter.  The bagels looked a bit darker like whole wheat ones but there was not much difference in flavor though the crust was crispier.

I made another batch replacing ¼ cup/60gm of the tapioca flour with an equal amount of teff.  These bagels looked much darker, had a tang to them and were a bit heartier.  The crust was also crispier.  I might add a Tbs. of honey or sugar to the next teff batch to offset the tang and sort of mimic honey whole wheat bagels.

GLUTEN FREE NO YEAST BAGELS with DAIRY FREE INSTRUCTIONS Makes about 12 bagels or 8 Vegan bagels INGREDIENTS 2 ½ cups/300gm Tapioca Flour ¼ tsp. Himalayan Sea Salt 1 tsp. Baking Powder 3 Tbs. Oil - light tasting such as canola or sunflower To be more decadent and if you can have dairy you can use 3 Tbs. of melted butter instead of oil. 2 large Eggs For egg free or Vegan use 2 Tbs/15 gm Ground Flax seeds & 4 Tbs/60gm water - mix in a small bowl and allow to sit for 5-10 minutes until it thickens then add to the batter. 5 oz./1 cup packed Low moisture Mozzarella cheese - shredded I ran out of mozzarella and used half mozzarella and half havarti and it came out great. I think that you can experiment with a mix of cheeses including cheddar, parmesian etc. to get a taste you like best. For Dairy Free: use a dairy free cheese - I used Daiya mozzarella style shreds ⅔ cup/5 oz. Milk For Dairy Free use non dairy milk - I used almond. DIRECTIONS 1) Preheat oven to 425℉. Prepare two doughnut pans by oiling them. Set aside. 2) Add all of the ingredients to the bowl of a stand mixer. Mix for about 3 minutes until the batter is fairly smooth with some small pieces of cheese still visible. 3) Place the batter into a large baggie and snip off one corner leaving an opening about ¾-inch across. (With the vegan or if you replace ¼ cup of tapioca flour with teff flour the batter will be thick and it is easier to just press pieces of the thick batter into the pan and smooth out the tops.) 4) Pipe some batter into the doughnut pans. The batter can be tapped down with wet fingers to smooth out the areas where the batter ends meet. The batter should reach the top of the pan or slightly below. 5) Bake for 15-18 minutes or until slightly golden brown. 6) Allow to cool in pan for 5 minutes then remove to a rack to cool completely. 7) When completely cooled, slice with a serrated knife. 8) Store what is not used right away in a plastic bag and freeze for later use. Toast when ready to use. 9) I make several batches in one day, slice and freeze them. Yum! Notes on adding some Teff Flour: I made one batch and added 2 Tbs. to the batter. The bagels looked a bit darker like whole wheat ones but there was not much difference in flavor though the crust was crispier. I made another batch replacing ¼ cup/60gm of the tapioca flour with an equal amount of teff. These bagels looked much darker, had a tang to them and were a bit heartier. The crust was also crispier. I might add a Tbs. of honey or sugar to the next teff batch to offset the tang and sort of mimic honey whole wheat bagels.

GLUTEN FREE BAGELS & GF MULTI-GRAIN BAGELS easily made DAIRY FREE

Posted by Bryna Bear aka Gluten Free Baking Bear

     I have made a lot of bagel recipes over the last year.  I started out trying other GF recipes.  They all tasted very good, but some were too hard, some too dry, some like bagel shaped bread.  I wanted a real chewy bagel that was firm yet soft.  Then I decided to convert a wheat recipe into a GF one myself.  I was so happy.  A real bagel.  The white bread bagel had a great chewy texture, but not enough flavor for my liking, so I swapped out some of the white flour for whole grains and a little teff.  This whole grain bagel tastes great but does not get to the same level of chewy as the white bread bagel.  No matter what, both recipes are better then any other recipe or store bought GF bagels I have had in the last 8 years. 

     Perfect with cream cheese and lox or anything else these bagels are delicious.

     I am posting the recipes as I have been baking them.  Feel free to experiment with flours and boiling and baking times to get your favorite bagel experience.  Enjoy!

GF MULTI-GRAIN BAGELS

Makes about 12 

14 oz.	Tapioca Flour
4 oz.	Chickpea Flour
4 oz.	Sweet Rice Flour
4 oz.	Teff Flour
4 oz.	Sorghum Flour
5 oz.	Corn Starch
1 Tbs.	Xanthan Gum
2 cups	Water or Milk or Non Dairy Milk - warmed to 110℉
2 ½ tsp.	Instant Yeast - divided
4 large	Eggs
2 ¾ tsp.	Sea Salt
3 Tbs.	Honey or Brown Sugar
1 Tbs.	Baking Soda (for boiling the bagels)
1-2 Tbs.	Cornmeal (for dusting the parchment paper)
1	egg white (for brushing on top of the raw bagels before baking) - optional (egg whites will give the bagel a nice shine)
2 Tbs.	Poppy or Sesame Seeds ( to top the bagels) - optional

GLUTEN FREE BAGELS

Makes about 12

26 oz.	Tapioca Flour
4.5 oz.	Chickpea Flour
4.5 oz.	Sweet Rice Flour
1 Tbs.	Xanthan Gum
2 cups	Water or Milk or Non Dairy Milk - warmed to 110℉
2 ½ tsp.	Instant Yeast - divided
4 large	Eggs
2 ¾ tsp.	Sea Salt
1 Tbs.	Honey or Brown Sugar
1 Tbs.	Baking Soda (for boiling the bagels)
1-2 Tbs.	Cornmeal (for dusting the parchment paper)
1	egg white (for brushing on top of the raw bagels before baking) - optional (egg whites will give the bagel a nice shine)
2 Tbs.	Poppy or Sesame Seeds ( to top the bagels) - optional

Directions

In a large bowl mix the flours and xanthan gum together well.  Set aside. (You will need a total of 35 ounces of GF flours.  If you cannot eat one of the flours in the recipe replace it with an equal weight of another flour.  I cannot guarantee that you will get the same results using different flours, but I’m sure you will get a bagel that tastes better than a store bought one.)

I use a scale to weigh out each flour.

All the flours with the xanthan gum well mixed with a whisk.

Make the sponge:  

1. Measure out 18 ounces of the flour mixture and place in a large bowl

   

   Weighing out 18 ounces of flour.

2. Add 1 1/4 tsp of yeast and mix well.
3. Add the warmed water or milk and stir together.  Allow this to sit at room temperature for 2 hours.  It should become foamy and increase in size.

   

   Adding water and yet to the flour.

   
   

   

   Mixing the sponge.

   
   

   

   The regular flour sponge after sitting for 2 hours.

Make the dough:

1. Add the rest of the yeast to the sponge and stir.

   

   Whole grain sponge with the rest of the yeast added.
   Note that the sponge rose to the top the bowl and then deflated when I moved it.

2. In the bowl of a stand mixer add the sponge, the rest of the flour mixture, sea salt, eggs, and honey or brown sugar.

   

   The wet ingredients and the sponge.

   
   

   

   The remaining flour added to the rest of the ingredients.
3. Beat with the dough hook attachment until it is smooth and comes together into a ball (about 6 minutes).

   

   Starting to mix the dough with a dough hook.

4. The dough should be firm and pliable, but not sticky.  If you pinch some dough between your fingers it should feel like an ear lobe.  If too dry add some water, if too wet add some tapioca flour or corn starch, an ounce at a time, until the desired consistency is reached.

   

   Regular GF bagel dough after mixing a few minutes.
   Note that the dough is smooth and is starting to pull away from the sides of the bowl
   and form a ball of dough.

   
   

   

   GF Multi Grain Dough after several minutes of mixing.
   Note that the sides are starting to come away from the bowl and
   that the dough is a little moister than the regular bagel dough.
   It is moister but not tacky.  It does not stick to your hands.

   
   

   

   Multi grain dough.  I am pinching some to check for stickiness and
   to see if it feels sort of like an earlobe.  

Shape the bagels:

1. Prepare 2 baking sheets by lining them with parchment paper and lightly oiling them.
2. Using a scale weigh out 4.5 ounce portions of dough or you can divide the dough into 12 equal pieces. (My dough weighs out at least 13 bagels that are 4.5 ounces each every time I make this recipe.)

   

   Weighing out dough portions.

3. Form the pieces into balls by rolling them in your hands and then flatten them slightly.

   

   Rolling out the dough portions into flattened balls.

4. With a finger, poke a hole in the center of the ball of dough and use your fingers and thumbs to stretch it out into a bagel shape with an opening about 1 ½-2 inches in diameter.  Make the ring of dough as uniform as possible, without some sides too much thicker than others.

   

   Poking a hole in one portion of rolled dough.

   
   
   
   

   

   Stretching and shaping the ball of dough into a ring.

    
5. As the bagels are formed, place them 2 inches apart on the prepared baking sheets.

   

   Shaped bagels ready to rest for 20 minutes.

6. When all the bagels are shaped and on the baking sheets, cover them with plastic wrap and allow them to rest at room temperature for 20 minutes.  If it is very cold and drafty in the room then let them rest in a warm place.
7. After 20 minutes test the bagels to see if they are ready to be put in the refrigerator to rise overnight.  Place a bagel into a bowl filled with room temperature water.  If it floats it is ready to go into the fridge.  If it does not float allow the bagels to rest 5 minutes longer and then test again.  Repeat until the bagels float.

   

   The bagel floats!  Now we can put the bagels in the fridge to rise overnight.

8. The bagels should rise in the fridge at least over night, but can be left in the fridge up to 2 days before baking.

   

   Bagels after rising overnight in the fridge.

Bake the bagels:

1. On baking day, place two oven racks in the middle of the oven and preheat the oven to 500℉. 
2. Bring a large pot of water to a boil and then add the baking soda.  Have a slotted spoon or some utensil ready to help turn and remove the bagels from the water.  I used an extra wide slotted spatula.

   

   Bring a pot of water to a boil and then add baking soda.

3. Prepare 2 pieces of parchment paper (that fit the baking sheets) by lightly oiling and sprinkling with some cornmeal.

   

   Oiled parchment paper sprinkled with corn meal.

4. Remove the bagels from the fridge and place 3 or 4 of them (or as many as will fit comfortably in the pot) in the boiling water.  The bagels should rise to the surface of the water within 10 seconds.  Boil for 1 minute and then turn them over and boil the second side for 1 minute.  For very chewy bagels you can boil them for 2 minutes on each side.  Place the boiled bagels on the same parchment paper that they rose on.  After they rest a minute transfer them to the freshly prepared paper that is oiled and sprinkled with cornmeal.  If you wish to reuse the same parchment paper, dry off the paper a bit and sprinkle with some cornmeal.

   

   Boiling the bagels, bottom side first.
   I don't think it matters which side you boil first.

   
   

   

   Boiling the second side, bottoms up.
5. When all the bagels are boiled and placed on the baking sheets you can brush them with egg white and sprinkle with some sesame or poppy seeds.  Place the baking pans of bagels on the 2 middle racks in the preheated oven.

   

   Boiled bagels ready to be brushed with egg whites.

6. Bake for 5 minutes, 7 minutes for the whole grain ones, then switch shelves and also rotate the pans 180°.  If the bagels are getting too brown on the top or bottom you can cover the top with foil to prevent excess browning and place the baking pan inside another baking pan to insulate the bottom from the heat and prevent the bottoms from getting too done.
7. Lower the oven to 450 degrees and bake another 5 minutes, or 7 minutes for the whole grain ones, the bagels should be golden brown.  You can bake them longer if you prefer.

   

   Multi Grain GF Bagels cooling on a rack.

8. Cool on the pans or a rack for at least 15 minutes before eating.
9. You can slice and freeze the bagels and use them later as you want some.  Just reheat or toast the frozen bagels for the most enjoyable eating experience.

GF MULTI-GRAIN BAGELS Makes about 12 glutenfreebakingbear.com 14 oz. Tapioca Flour 4 oz. Chickpea Flour 4 oz. Sweet Rice Flour 4 oz. Teff Flour 4 oz. Sorghum Flour 5 oz. Corn Starch 1 Tbs. Xanthan Gum 2 cups Water or Milk or Non Dairy Milk - warmed to 110℉ 2 ½ tsp. Instant Yeast - divided 4 large Eggs 2 ¾ tsp. Sea Salt 3 Tbs. Honey or Brown Sugar 1 Tbs. Baking Soda (for boiling the bagels) 1-2 Tbs. Cornmeal (for dusting the parchment paper) 1 egg white (for brushing on top of the raw bagels before baking) - optional (egg whites will give the bagel a nice shine) 2 Tbs. Poppy or Sesame Seeds ( to top the bagels) - optional GF BAGELS Makes about 12 26 oz. Tapioca Flour 4.5 oz. Chickpea Flour 4.5 oz. Sweet Rice Flour 1 Tbs. Xanthan Gum 2 cups Water or Milk or Non Dairy Milk - warmed to 110℉ 2 ½ tsp. Instant Yeast - divided 4 large Eggs 2 ¾ tsp. Sea Salt 1 Tbs. Honey or Brown Sugar 1 Tbs. Baking Soda (for boiling the bagels) 1-2 Tbs. Cornmeal (for dusting the parchment paper) 1 egg white (for brushing on top of the raw bagels before baking) - optional (egg whites will give the bagel a nice shine) 2 Tbs. Poppy or Sesame Seeds ( to top the bagels) - optional Directions In a large bowl mix the flours and xanthan gum together well. Set aside. (You will need a total of 35 ounces of GF flours. If you cannot eat one of the flours in the recipe replace it with an equal weight of another flour. I cannot guarantee that you will get the same results using different flours, but I’m sure you will get a bagel that tastes better than a store bought one.) Make the sponge: Measure out 18 ounces of the flour mixture and place in a large bowl Add 1 1/4 tsp of yeast and mix well. Add the warmed water or milk and stir together. Allow this to sit at room temperature for 2 hours. It should become foamy and increase in size. Make the dough: Add the rest of the yeast to the sponge and stir. In the bowl of a stand mixer add the sponge, the rest of the flour mixture, sea salt, eggs, and honey or brown sugar. Beat with the dough hook attachment until it is smooth and comes together into a ball (about 6 minutes). The dough should be firm and pliable, but not sticky. If you pinch some dough between your fingers it should feel like an ear lobe. If too dry add some water, if too wet add some tapioca flour or corn starch, an ounce at a time, until the desired consistency is reached. Shape the bagels: Prepare 2 baking sheets by lining them with parchment paper and lightly oiling them. Using a scale weigh out 4.5 ounce portions of dough or you can divide the dough into 12 equal pieces. (My dough weighs out at least 13 bagels that are 4.5 ounces each every time I make this recipe.) Form the pieces into balls by rolling them in your hands and then flatten them slightly. With a finger, poke a hole in the center of the ball of dough and use your fingers and thumbs to stretch it out into a bagel shape with an opening about 1 ½-2 inches in diameter. Make the ring of dough as uniform as possible, without some sides too much thicker than others. As the bagels are formed, place them 2 inches apart on the prepared baking sheets. When all the bagels are shaped and on the baking sheets, cover them with plastic wrap and allow them to rest at room temperature for 20 minutes. If it is very cold and drafty in the room then let them rest in a warm place. After 20 minutes test the bagels to see if they are ready to be put in the refrigerator to rise overnight. Place a bagel into a bowl filled with room temperature water. If it floats it is ready to go into the fridge. If it does not float allow the bagels to rest 5 minutes longer and then test again. Repeat until the bagels float. The bagels should rise in the fridge at least over night, but can be left in the fridge up to 2 days before baking. Bake the bagels: On baking day, place two oven racks in the middle of the oven and preheat the oven to 500℉. Bring a large pot of water to a boil and then add the baking soda. Have a slotted spoon or some utensil ready to help turn and remove the bagels from the water. I used an extra wide slotted spatula. Prepare 2 pieces of parchment paper (that fit the baking sheets) by lightly oiling and sprinkling with some cornmeal. Remove the bagels from the fridge and place 3 or 4 of them (or as many as will fit comfortably in the pot) in the boiling water. The bagels should rise within 10 seconds. Boil for 1 minute and then turn them over and boil the second side for 1 minute. For very chewy bagels you can boil them for 2 minutes on each side. Place the boiled bagels on the same parchment paper that they rose on. After they rest a minute transfer them to the freshly prepared paper that is oiled and sprinkled with cornmeal. If you wish to reuse the same parchment paper, dry off the paper a bit and sprinkle with some cornmeal. When all the bagels are boiled and placed on the baking sheets you can brush them with egg white and sprinkle with some sesame or poppy seeds. Place the baking pans of bagels on the 2 middle racks in the preheated oven. Bake for 5 minutes, 7 minutes for the whole grain ones, then switch shelves and also rotate the pans 180°. If the bagels are getting too brown on the top or bottom you can cover the top with foil to prevent excess browning and place the baking pan inside another baking pan to insulate the bottom from the heat and prevent the bottoms from getting too done. Lower the oven to 450 degrees and bake another 5 minutes, or 7 minutes for the whole grain ones, the bagels should be golden brown. You can bake them longer if you prefer. Cool on the pans or a rack for at least 15 minutes before eating. You can slice and freeze the bagels and use them later as you want some. Just reheat or toast the frozen bagels for the most enjoyable eating experience.