Easy gluten free bagel recipe - The Gluten Free Blogger (2025)

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.

Use a good gluten-free flour blend: Look for one that contains a mix of flours like rice flour, tapioca starch, and potato starch. This will help mimic the texture of wheat flour. Add xanthan gum or psyllium husk: These ingredients act as binders and help give the bagels their chewiness.

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

Ingredients. WATER, TAPIOCA STARCH, BROWN RICE FLOUR, POTATO STARCH, CULTURED RICE FLOUR, CANE SUGAR, CANOLA OIL, WHOLE GRAIN SORGHUM FLOUR, EGG WHITES, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, POTATO FLOUR, MONOCALCIUM PHOSPHATE), XANTHAN GUM, TAPIOCA MALTODEXTRIN, YEAST, SEA SALT, ENZYMES.

Tapioca flour: ideal as thickener or for healthy baking

Tapioca flour is extremely popular as a thickening agent because it thickens at a low temperature and maintains its consistency in freezing temperatures.

Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.

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.

McDonald's USA does not certify or claim any of its US menu items as Halal, Kosher or meeting any other religious requirements. We do not promote any of our US menu items as vegetarian, vegan or gluten-free. This information is correct as of January 2022, unless stated otherwise.

Is gluten-free low-carb too? ›

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.

What Sola products are gluten-free? Our granola is the only product we make that is gluten-free.

The production of high-quality and reliably gluten-free food is fully automated and relies on the most modern technology. Rice and corn, the primary ingredients mainly used instead of wheat in gluten-free food, are also more expensive than wheat.

General Product Information

Ingredients: Sesame seeds, Sea salt flakes, Dried minced garlic, Dried minced onion, Black sesame seeds, Poppy seeds. Gluten-free information on product packaging: This product is not labeled gluten-free.

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.

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.

If you want a thinner crust and airier texture in your bagels, shorten the boiling time slightly (around 45 seconds, instead of the 60 seconds called for in the recipe). The shorter boil means the crust has less opportunity to preset, which allows more rising, and thus a “fluffier” bagel.