Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Lauren @ As Good As Gluten says
November 9, 2011 at 3:33 pm
I’ve been waiting for this post! I cannot wait to try your bagels!!!! I’m certain they will be delicious. I can’t wait to experiment with flavors to recreate my old favorite flavors. You’re awesome Jeanine!
November 10, 2011 at 6:32 am
have fun with it, Lauren! Can’t wait to see what you come up with. 🙂
Joy McGaha says
August 19, 2017 at 7:08 pm
Hi can I substitute sorghum flour with white rice flour or sweet rice flour?
August 21, 2017 at 10:08 pm
Hi Joy! I wouldn’t sub the sorghum with either of those, I would instead try brown rice flour or millet flour. White rice MAY work, but I have more experience with interchanging the brown rice/millet/sorghum flours.
Susan (mom) says
November 9, 2011 at 3:41 pm
I made raisin bagels and they turned out great. I cut back on the salt and added 1 1/2 tbsp sugar,1 1/2 tsp cinnamon and 1/2 c rehydrated raisins.Add the raisins at the end of mixing time. They will bake a bit quicker because the dough has a bit more sugar in it…
November 9, 2011 at 4:49 pm
BREAKFAST! Breakfast. I can have breakfast again. Geezopeet. What’ll I wear? I’ve been telling myself for 20 years I don’t need no stinkin’ breakfast. You just made a liar out of me and I love you for it. I am going to make these when the hubby’s away so I CAN EAT THEM ALL!!! (Insane laughter.) No cold fruit and yogurt breakfasts for me this winter, no ma’am. Can you see my demented dance?
November 10, 2011 at 6:31 am
Haha, i think that’s the best comment ever, Laurel! Enjoy your warm breakfast again! 🙂
November 10, 2011 at 7:38 am
Those look awesome, Janine! Definitely going to try those. Ditto to Laurel’s comment. Half the time don’t even eat breakfast, just grab a pack of almonds on my way out the door!
November 10, 2011 at 7:57 am
I just don’t know how you guys can’t eat breakfast. Definitely give these a try, didn’t your Momma ever tell you breakfast was the most important meal of the day? 😉
November 10, 2011 at 8:13 am
oh,you were listening…mother taught you well 😉
November 11, 2011 at 6:22 pm
Jeanine: The reason we are so excited and you are so special is that when your sensitivities cascade from gluten, to dairy, to soy, egg and corn and who Knows what else – breakfast becomes incredibly difficult and so you have fruit, nuts, yogurt or just wait for lunch. Yes, breakfast is the most important meal of the day unless it is so painful you can’t eat for another 5 days. So just accept your new moniker Saint Jeanine and get over it. 🙂
Terris @ Free Eats says
November 10, 2011 at 12:25 pm
Wow, we both must have had bagels on the mind! I just posted my beloved gf bagel recipe yesterday too. Yours are lovely and I will definitely have to give them a try. I’ve been making mine out of necessity since my son has a wheat and corn allergy. Of course, it is a huge cost saver too!
November 11, 2011 at 3:42 pm
Oh these look delightful! I resent paying a fortune for sawdusty shop bought gf products too, I’m sure these are amazing!
November 12, 2011 at 9:28 am
WHoo-oo! The guy at Vita-Health can’t understand why I always buy them out of sorghum flour when I get to the city…I LOVE your bread recipe that uses a similiar blend of flours so I am excited to try these.
Can you put your considerable talents to finding/developing a sugar cookie recipe that :
1. you can use cookie cutters with
2. doesn’t have tapioca flour (which I hate the taste of!!!!) in it.
Land o Lakes has a recipe that is wonderful to work with but has that icky tapioca aftertaste –
even if you use butter.
Last year I substitued your GF flour blend in my old recipe and added xanthum gum but they spread out all over the place when baked. We love stars and Christmas trees at Christmas. Because of the chronic illnesses I have I really don’t have the strength to do more than one baking session a year!
Looking for something to use my sprinkle collection on,
November 30, 2011 at 7:45 pm
I am curious if it is all tapioca or just some? I thought my aversion was all tapioca, but I realized that different brands taste differently. What really brought this home was using Bob’s Red Mill tapioca when I made a Brazilian tapioca bun using it and I when “Aha!” , that is the disgusting aftertaste I have been trying to identify. Since then I have been buying my tapioca starch from the Asian store for less than a dollar a pound and don’t notice the taste, and I am a bit of a super taster. I am still not fond of recipes that uses tapioca as a main ingredient, but don’t mind it all as a minor ingredient. I have also been using Pamela’s bulk bread and muffin/pancake mix and whatever she uses doesn’t offend my tastebuds. Just thought I would share my journey, because about a year ago I steered clear of all tapioca because of the taste.
Linda Lawrence says
November 12, 2011 at 1:40 pm
OMG your bagels are amazing. I can’t wait to try your version. I am so glad you took the challenge. Will let you know how I make out. Tuesday’s lookin’ like a bagel day. Thanks again, Jeanine.
Betty Reimer says
November 13, 2011 at 8:06 pm
Great photo Jeanine, and I know these bagels must taste fantastic. I love breakfast and yes it is an important meal..a good way to start your day!
Sharon Luke says
November 14, 2011 at 10:55 pm
I am going to have to try these bagels…and save one for my teenage son and not tell him where it came from! Only question…what can I sub for Rice flour? Like another poster I am gluten, wheat, soy, corn, rice, dairy intolerant! Man that usually only leaves meat and veg. :O( I can have oats though if that helps! Perhaps oat flour or flakes??? Thanks in advance for any help or assistance…my life has been spent on GF blogs for the past year trying to sort stuff out!
Grace Good says
November 15, 2011 at 10:55 am
Hi Jeanine, I’ve nominated you for the “Tell Me About Yourself” Blog Award over at http://gracefullyglutenfree.blogspot.com/ Congratulations and have a Happy Thanksgiving!
November 15, 2011 at 11:13 am
These came out great!!! No need to buy bagels ever again.
Thanks so much for posting this. I can’t wait to make anothter batch.
November 15, 2011 at 11:17 am
Oh, does anyone know if you can replace the flaxseed and make just egg bagels?
Sarah @ The Fit Cookie says
November 16, 2011 at 2:39 pm
Yay! A bagel recipe I can eat (except for the yeast – but I can adapt it!). I may have to try these soon : )
November 30, 2011 at 7:51 pm
I recently made bagels and rather than trying to shape the bagels with my hands I sprayed the inside of a gallon ziplock bag with oil, scooped all my dough into it, cut off a corner and piped circles onto squares of parchment. As per Alton Brown (I believe, I pick up tips all over the place) after the bagels had risen, I just boiled the bagels paper and all. The paper came off easily and I didn’t have to worry about the dough sticking. The perfectionist in me appreciated the smooth texture of the outside of the bagel. I also liked not having to worry about sticking. I am excited to try adding the molasses to the water. I thought that just boiling them in water seemed like something was lacking. Thank you for all that you share with us.
December 3, 2011 at 7:24 am
That’s an awesome tip, I’ve never thought of that. I tried it once with donuts, and it failed. let me know if bagels work though!
Oh, and some of the bumpy top comes from GF bread rising, not from the forming. They were really quite smooth when I formed them, but GF bread does this funny thing when rising & baking, and you can’t determine how smooth the top of the bread will be.
December 1, 2011 at 7:33 pm
I am thrilled to have found this recipe. I literally have searched what feels like the entire online world for a yummy gluten-free and dairy-free bagel recipe and I’ve finally found it! I will be making these this weekend, potentially trying to make them heartier with higher fiber flours like quinoa or coconut. Have you tried other flour combinations? I love that these don’t have eggs, the flax meal will add the perfect balance and health factor I’m looking for in a bagel. I think I’m going to Kate’s idea with the piping to make shape them! I seriously can’t wait to try to these!!
December 3, 2011 at 7:23 am
I have not tried other flours yet. I think you could sub out the sorghum for millet or oat, but I would be leery of using the coconut flour, since you would have to use way less flour, and things would be more difficult to figure out. I think with the brown rice, sorghum, and loads of flax, they are a rather healthy bagel as is. 🙂
January 12, 2012 at 2:57 pm
Hello, thank you so much for posting this recipe! I would love to use flaxseed but seem to have a sensitivity to it. Any way to use eggs as a subsitute? If so, how many?
January 12, 2012 at 3:06 pm
I can’t advise you on how to change out the flax for eggs, but instead, I can point you to a FABULOUS looking GF Egg Bagel over at Free Eats! http://freeeatsfood.com/2011/11/09/egg-bagels/ I haven’t tried making these yet, but they are on my ‘one day’ list. 🙂
January 20, 2012 at 3:58 pm
I’m eating my second bagel and they’re not even cool yet! I made 2 salt bagels and 2 cinnamon raisin (I left half the dough in the bowl and added the flavorings after I’d formed the 1st two.) I ended up amending the recipe a little though. I can’t have vinegar so I replaced it with freshly squeezed lemon juice. I also forgot the xanthan gum and noticed my bagels dough didn’t look thick enough so I add 1 Tbsp ground chia seed and 1 Tbsp ground psyllium husk. They’re amazing. Thank you so much Jeanine.
February 9, 2012 at 9:15 am
That’s awesome, Laurel! You’re welcome. 🙂 Glad that I could get a recipe that works well for you, even with your restrictive diet. 🙂
April 28, 2012 at 9:48 am
Just discovered my wheat allergy this winter. Am so looking forward to trying bagels again! And cinnamon rolls! It’s a rainy day today so no better day for baking!
June 19, 2012 at 10:49 am
I am in the midst of baking these bagels right now and they sure smell yummy! Like the rest of the trio above I have for the most part gone without breakfast or had fruit smoothies yet unfortunately the acidity would bother me too much, so now once again I will be able to have breakfast. The only change I made was replacing the yeast with baking soda as I am yeast intolerant, it is still a challenge for me with some recipes but I am slowly learning to cope with it.:)
June 19, 2012 at 11:42 am
Kelly, let me know how that yeast sub works for you, I’ve never tried converting a yeast recipe to a yeast-free recipe, curious to hear how it works for you. 🙂
August 19, 2012 at 8:41 am
Holy Cow! These are AMAZING. I have made them twice now (the first time, I made 8 bagels and the second time, I made 6). I used poppy seed, dehydrated minced garlic and onion, and onion powder with a little kosher salt. My husband who is not gluten intolerant raved about these and promptly ate two! My one question is how well do these freeze?
August 27, 2012 at 12:22 pm
Yeah!!! So happy to hear that you’re happy with them! You can wrap them individually in plastic wrap, and then place in a re-sealable bag to freeze them. They are still good then, but like all GF bread, not as good as fresh.
January 1, 2013 at 4:53 am
I think you are Wonderful baker, I really love watching your show.
Thank you for being so good.
January 23, 2013 at 10:41 am
Thank you for choosing a recipe, without dairy or egg ,bravo to you! THank you for the video as well, what a gem. Would you happen to know what the flax seed does in the recipe, binding agent, soaks up water??? I have a son who unfortunately, no egg, or dairy, gluten, however, he also reacts to flax, and chai, much like a leaky gut trying to heal. I may try it without the flax, we will see. Thank you again, for all your efforts!
January 23, 2013 at 3:35 pm
I’m not 100% sure, since I haven’t tried to make them without the ground flax seed, but I think that it helps as a binder, as well as retaining moisture, and boosting the nutritional value. You could possibly use some egg replacer and omit the flax seed, that may work, but since I haven’t experimented with it, I can’t say for sure.
January 23, 2013 at 3:26 pm
In the video you say 1 1/2,water recipe states, 1 1/4. WHich one would you recommend. Thank you for all your efforts!
January 23, 2013 at 3:36 pm
Definitely start with 1 1/4 cups. 🙂 Written is more reliable than talking. lol If the dough seems too dry, feel free to add another 2-4 Tbsp water though.
February 16, 2013 at 5:57 pm
Is mollases gluten free?
February 17, 2013 at 10:42 am
Yes, it is! 🙂 It used to be thought it was unsafe due to colour additives, but it has since been labeled gluten-free.
February 18, 2013 at 3:09 am
Thanks Jeanine. That’s one thing less to omit from my baking ingredients 🙂
Tina Stalter says
February 19, 2013 at 9:56 am
I made your cinnamon rolls yesterday and they were wonderful, so today I am making your bagels. I am wondering if you or anyone else has tried freezing them after partially baking them, so you can make them ahead of time then finish baking when you want to eat them?
Thanks in advance!
Tina Stalter (A.K.A.) Funky Momma of Funky Momma Creations
February 19, 2013 at 10:25 am
Hmm…I’m not sure! I’ve never tried par-baking anything but pizza crust. I will ask on facebook, maybe we can get some feedback there. 🙂
February 19, 2013 at 12:38 pm
Alright, according to the beings on facebook, here’s an answer. 🙂
From Chef Mark – Bake the bagels for half of the time, or they will be”stiff” once baked fully. Flash Freeze and bag,they will be great.We do it all of the time. I bake them about 20 minutes, frozen They stay crispier outside when baked frozen.
Let me know if you try it!Would be nice to be able to do a few batches & just bake them as you need them.
February 19, 2013 at 1:58 pm
Thanks so much for the quick reply! I will try this for next time. It is so nice to have stuff ready to go as there are nights I just don’t feel like making stuff from scratch.
I just made the bagels ( before I got the freezing info) and they are AMAZING! I tried making bagels several times before, but for whatever reason they never worked for me. This recipe was easy and the results are fantastic. Thanks so much Jeanine, I am so happy to have found your site.
February 19, 2013 at 4:04 pm
Glad to hear that, Tina! 🙂 Thank you!
If you do try the par-baked & freeze, please come back and let me know how it works for you, OK?
February 20, 2013 at 9:43 am
Me again, sorry to be such a pain. I was wondering if I could sub gluten-free ground oats for the ground flax seed? Also have you ever tried using guar gum in the recipe instead of xanthan gum? I would thinking I could use 4 teaspoons of guar to replace the 1 tbsp of xanthan. I will try freezing one partially baked when I do a new batch. I am thinking I might try the pizza crust today. Thanks again, you are amazing!
February 20, 2013 at 11:00 am
sorry, I can’t reply to your other message, so I’ll do it here. 🙂 As far as the substitutions go, I’m not sure, since I’ve never tried it. You’re welcome to experiment though, and let me know how it works. 🙂 If I find something that works, I seldom substitute, and I love the “whole graininess” that the flax gives. 🙂
February 20, 2013 at 12:59 pm
I love flax, but some of the people I bake for can’t have it. I’ll let you know if I get brave enough to experiment.
February 23, 2013 at 10:27 pm
I did the bagels with 4 tsp guar gum instead of the xanthan gum, and you couldn’t tell the difference. Xanthan gum is about 3 times the price of guar gum here in Ottawa, so I will use that from now on. I didn’t try the oats instead of flaxseed yet, but that will probably be next week 🙂
February 25, 2013 at 10:57 am
Sounds great, Tina! Some people experience “digestive discomfort” from guar gum, which is why most GF baking is done with xanthan gum. The price difference is about the same here in Manitoba too. 🙂
October 16, 2013 at 1:27 pm
Holy cow!!! I just made these bagels, and they are INCREDIBLE!!!! Thank you so much for creating this and sharing it! I’m ecstatic to have found such an easy, delicious, and healthy recipe. I think that I will now only eat bagels for the rest of my life 🙂
Jeanine Friesen says
October 29, 2013 at 7:23 am
😀 You’re welcome, Jessica!
December 9, 2013 at 10:33 am
Finally bagels again. So close to the real thing. Thank you so much for the great recipe.
December 10, 2013 at 7:54 am
Will this recipe work if you only have a hand mixer not a heavy duty stand mixer??
January 10, 2014 at 8:03 pm
I know this is late, but my oven only goes down to 170 degrees, will this interfere with the process of making these tasty bagels. Please let me know as soon as possible. I really want to make these, Thanks so much.
January 10, 2014 at 8:18 pm
Michelle, you just want to get the oven warmed up, so just turn it on to the lowest temp and then turn it off after about 5 minutes. Should work without a problem.
Rachel S says
November 17, 2014 at 3:03 pm
I’ve made these bagels twice now and though they are delicious I’m having trouble getting them to bake all the way through. They’ve been doughy in the middle both times. I just toast them and eat them but I’d love to figure out how to cook them all the way through! The first time I followed directions exact and baked for 25 minutes at 400 degrees. This time I turned back the heat to 375 and baked for 30 minutes… Any suggestions as to what I’m doing wrong? Or are they suppose to be a little doughy in the middle?
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