July 11, 2024

Gluten Free Bagels

Who doesn't love homemade bagels? These are a snap to make and are ready in less than an hour - and smelly heavenly right out of the oven. Smear with your favorite bagel topping or use as the bread in a sandwich.

Gluten Free Bagels

Gluten Free Bagels

Serves Makes 6 bagels.



  • 3 1/2 c (14 oz) Better Batter All-Purpose Flour
  • 1 3/4 c whole milk
  • 2 1/2 tsp (1 packet) instant yeast
  • 2 tsp xanthan gum
  • 2 Tbl cooking oil (I used vegetable oil)
  • 1 tsp kosher salt plus more for sprinkling on top
  • 1 Tbl granulated sugar
  • Cooking spray

Other items needed:

  • large cookie dough scoop or 1/2 c measuring cup
  • baking sheet
  • plastic wrap
  • parchment paper (one large piece and small squares for each bagel)
  • a large pot of boiling water



Bakers Note: For bread recipes, measuring the flour is essential. Invest in a small kitchen scale so you can properly weigh out flour. It will make a big difference in the final product!


Preheat and Prepare. Preheat the oven to 450 degrees. Line a cookie sheet with parchment paper and cut smaller 5x5 inch squares of parchment for each bagel. Lightly spray a 1/2 cup measuring cup or large cookie dough scoop with cooking spray. Set aside.


Warm the milk. Heat the milk to 100 degrees (or just warmer than body temperature). Add the yeast and sugar, stir gently. Allow to sit for 5-10 minutes while you weigh out the remaining ingredients.


Mix the dry ingredients. In a large bowl, weigh flour and combine it with the additional xanthan gum and salt. Once yeast mixture has bloomed add it plus the cooking oil to the dry flour mixture and use a spatula to mix everything together until incorporated and smooth.


Divide the bagel dough into 6 even balls using the measuring cup/scoop. Using wet hands form each portion into a ball, then gently flatten it out a bit and use a finger to poke a hole in the center. Place on the individual parchment squares. Repeat with remaining 5 dough balls. Rest. Very lightly spray the tops of formed bagels with cooking spray and cover with plastic wrap. Let rise for 20 minutes in a warm place, but not long enough to double in size or the bagels will not cook well in the hot water bath. During this time, place the large pot of water on to a rapid boil.


Boil. Gently place to bagels at a time in the hot water bath, parchment square and all. The parchment will fall off, so fish that out and dispose of it. Boil each bagel for 30 seconds on each side then transfer back to the parchment lined baking sheet. Repeat with remaining 4 bagels.


Sprinkle them with a little extra kosher salt before baking.


Bake. Bake the bagels for 15-18 minutes or until golden brown on top. Remove from the oven and enjoy! 


Adapted from Petite Allergy Treats