gluten-free breads

Gluten-Free Bagels

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gluten-free bagels

I have been making some serious lifestyle changes; especially in my eating habits. That doesn’t mean I have voluntarily forfeited all my favorite dishes. It simply means I modified some of the ingredients. I have been reducing the amount of my consumption of gluten as part of an experiment. While I have no reason to suspect that I am developing an allergy for gluten, I have decided to omit all-purpose flour from my diet for a while to see if my body/digestive system reacts any differently. I keep my baking with all-purpose flour to the bear minimum.  I have been feeling bloated as of late and gluten may have been a contributing factor to this problem. I have been experimenting with baking gluten-free breads. Although they still need more practice, I have managed to produce something that is edible as well as tasty via online guidance, confidence, creativity, and intuition. Having little experience with gluten-free bread, I can never be too careful but I am confident enough to produce satisfactory results. Thankfully, the ingredients I need are readily available at my local health food store so there is no longer the need to order these products online or have someone ship them to me from abroad.

Going down my gluten free to-do-list, I realized I have yet to learn how to make gluten free bagels.  It was just a matter of finding a viable gluten-free bagel recipe. If I managed to quasi perfect gluten-free loaves, and loaves, why should bagels be left out of the equation? Who won’t go for a good bagel, especially a gluten-free bagel? Gluten-free or not, the beauty of making homemade bagels is that you can control the portion size. Plus, I tend to boil my bagels in water rather than in oil as most commercial bagels are.  When I presented the first batch to hubby, he gave me the green light to make another batch.  I know how to to the breaks on certain activities before they spiral out of control. There is no rational explanation for enjoying bagels in their entirety.  I don’t make them as often as one might think. When I do, however, it is a special treat.  Homemade bagels are exclusively never overrated in my home. So why should gluten-free bagels be exceptional? I have set out to create the most delicious gluten-free bagel known to mankind and I am very excited to share this recipe with you! Please let me know what  you think 🙂

For this recipe, you will need:

  1. 3/4 cup of warm water or milk of your choice
  2. 1/2 tablespoon of dry yeast
  3. 1 teaspoon of granulated raw sugar or stevia
  4. 3 tablespoons of chia or flaxseeds
  5. 1/4 cup of vegetable oil
  6. 1 teaspoon of apple cider vinegar
  7. 2/3 cup of gluten-free oat flour
  8. 2/3 cup of buckwheat flour or millet flour
  9. 1/3 cup of tapioca starch
  10. 1/3 cup of corn meal
  11. 2 teaspoons of xanthan gum
  12. 1 teaspoon of salt



Add the yeast and sugar  to the warm water and allow to foam up. Then  add the flaxseeds, oil, and vinegar and allow 5 minutes for the seeds to thicken. Whisk all the dry ingredients in a large bowl. Add the yeast mixture into the flour mix and stir for 2 minutes with a wooden spoon until well-combined.  Line a baking sheet with parchment paper and dust with cornmeal or potato starch.  Divide dough into 5-6 balls (or as many/little as you can). Form each ball into bagel form and creating a hole in the middle by using your thumb. Cover and allow to rise for 45 minutes.  


Preheat oven to 375 degrees F. Fill a large pot with a quart of water and bring to a boil. Add sugar and baking soda (optional).  Gently toss each bagel into the pot of boiling water and boil for 30 seconds on each side.  Once boiled, place bagels on parchment paper and sprinkle with you favorite topping if you like. Bake for 20-25 minutes and allow to cool on a wire rack before slicing.

Yields 6 bagels




Gluten-Free Pesto Rolls

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I never had much luck when it came to making gluten-free bread. I suppose it is primarily due to a lack of practice. The first time I attempted to make them was using packaged gluten-free bread flour and following the recipe imprinted on the bag. Vilely inedible doesn’t begin to describe the end results of this bread. It was even an insult to celiacs. I am an amateur but disasters like these are inexcusable. I suppose I was thankful that I didn’t have anyone over to share this disgrace for a gluten-free bread with. Otherwise, I would have never been able to have lived it down. Nature was more than grateful for covering up my mistakes. Hubby made me vow to never bake this bread using this particular brand ever again. Well, it was a mutual decision. The bread mix has proven to be a complete dud. That experience was a bit discouraging but I wanted to further hone my gluten-free baking abilities. Given my inborn stubbornly persistent nature, I couldn’t just call it  quits yet.  I do need more practice though and I have been relentlessly trying. Plus I am trying to limit my intake of gluten as part of my detox so I am been searching for viable gluten-free alternatives as well. I have several friends who suffer from celiac disease and I don’t want to be caught with my pants down and not have anything to feed them with when hosting them aside for salad and meat.

I have been on a quest to search for a gluten-free bread/rolls recipe that work best for me. I asked for suggestions and recommendations from my friends who are celiac. I had a kilo of quinoa flour, rice flour, and tapioca flour sitting in my pantry. I initially thought about making a gluten-free pizza crust but decided on rolls at the last minute. I wanted to take baby steps and make sure that my gluten-free rolls were a success before venturing  on to more challenging ideas. The most common complaint I heard from people who have eaten gluten-free bread is that its dry and lacking of flavor. I mixed in some pesto that I made on the whim. You can mix in roasted garlic, onion, and sun-dried tomatoes if you like. Hoping for the best but expecting the worst, the rolls were a successful turnout. Even hubby encouraged me to make them again. Now I know what to prepare when I next expect guests with celiac disease.  I hope you enjoy this gluten-free roll recipe as we did. I look forward to sharing more gluten-free bread recipes with you. Feel free to suggest some gluten-free ideas to me. What are some of your favorite gluten-free bread recipes?


For this recipe, you will need:

  1. 2 tablespoons of active dry yeast
  2. 2 teaspoons of sugar
  3. 2 cups of warm water or milk of your choice
  4. 1 1/2 cup of quinoa flour
  5. 1/2 cup of brown rice flour
  6. 3/4 cup of potato starch
  7. 1/2 cup of tapioca flour
  8. 3 teaspoons xanthan gum
  9. 1 teaspoon of kosher or sea salt
  10. 1 tablespoon of baking powder
  11. 2 tablespoons of Earth Balance butter melted
  12. 1/3 cup of pesto
  13. 2 eggs
  14. 1 teaspoon of apple cider vinegar


Combine the yeast, sugar and warmed milk in a small bowl and whisk to dissolve the sugar. Let sit for 6 – 8 minutes or until the mixture is foamy and had increased in volume. Combine the flours, starches (or all-purpose gluten free flour blend), xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the whisk attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch. Add the yeast mixture, 1  egg, melted butter substitute, pesto and vinegar. Mix on medium low until combined. Scrap down the sides of the bowl, turn the mixer on high and mix for 3 minutes. You should have a very thick, smooth batter.

Brush 2 standard muffin pans with melted butter (or butter substitute) or spray with gluten free, non-stick cooking spray. Preheat the oven to 375 degrees. Spoon the batter into the prepared muffin pans, filling about ¾ full. Alternately you can use an ice cream scoop and place 3 scoops in each muffin tin. Cover with a clean kitchen towel and place in a warm, draft free place to rise. Let rise for 35 minutes or until the dough has almost doubled in size.

Beat the remaining egg with 1 teaspoon of water very well with a fork. Gently brush the tops of each roll with the beaten egg.

Bake for 17 – 18 minutes or until golden brown. Let cool in the pans for 15 minutes.

The rolls can be made ahead – bake them, let them cool in the pans, wrap with plastic wrap and refrigerate for up to 2 days. Warm for a few minutes in a 350 degree oven.

Yields 24 rolls