Gluten Free Bagels

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 190.3
  • Total Fat: 3.7 g
  • Cholesterol: 8.9 mg
  • Sodium: 370.8 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.6 g

View full nutritional breakdown of Gluten Free Bagels calories by ingredient
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Number of Servings: 7


    1 cup rice flour
    1 cup tapioca flour
    2 tbsp powdered milk
    1 3/4 tsp xanthan gum
    1 tsp salt
    1 tbsp sugar

    1 tsp sugar
    1/2 cup warm water
    1 tbsp yeast
    2 tbsp butter
    1/4 cup hot water
    2 egg whites


Mix yeast and 1 tsp sugar into 1/2 cup of warm water. Let sit for 5 minutes.
Dissolve shortening in 1/4 cup hot water.
with mixer on low, blend dry ingredients. (when measuring flours tap the measuring cup to ensure its a full, heavy amount). Pour in butter/water mixture. Add the egg whites and blend again; then add the yeast mixture. If dough is too moist, add extra rice flour one tbsp at a time.
Divide dough into 8 pieces (or 7 if you like bigger bagels). Roll each piece into a ball, then flatten to 1/2 inch thick. Use finger to poke hole in the center of the dough and widen hole to correct size.
Place bagels on a cookie sheet that has been, greased and sprinkled with corn meal. Cover with plastic wrap and let rise until the bagels are puffy and doubled in size, about 30-60 minutes.
In large pan, bring 3 inches of water plus 1 tsp of sugar to boil. Drop bagels in for about 30 seconds each side. Drain and place on cookie sheet.
Bake at 425 degrees for about 20 minutes.

Serving Size: supposed to make 8, but we only made 7

Number of Servings: 7

Recipe submitted by SparkPeople user JENIASMUS.

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