GLUTEN FREE VEGAN BAGELS // allergen friendly recipe for everything bagels
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- เผยแพร่เมื่อ 18 ม.ค. 2021
- Bagels have to be one of the ultimate breakfast foods. Nothing beats a bagel and cream cheese! If you’re vegan and/or gluten-free there is absolutely no reason why you should forego this small pleasure.
These gluten-free vegan bagels will warm your soul and are a soothing activity for a Sunday afternoon. There is a strange satisfaction is watching the bagels gently expand and bob around in boiling water. I topped these breakfast all-stars with everything seasoning because there is no other way to enjoy a bagel!
FIND THE FULL RECIPE for these gluten-free vegan everything bagels on the blue border website
blue-border.com/gluten-free-v...
If you have any requests for vegan gluten-free bakes I would love to hear from you in the comments!
FIND US ON INSTA: / blue_border
Gluten free bagels 🥯
Rehydrate yeast
- 10g yeast, 575g warm water.
- Add 1 cup.
75g potato starch
75g tapioca starch
140g brown rice
140g sorghum
17g oat flour
- sift into bowl.
- Add teaspoon & half of salt.
12g ground chia/ flax
20g phylum husk
1 tablespoon brown sugar
- add remaining water into mix.
- Add flour into food processor and pulse.
- Add in gel mix & pulse again.
- Stream in the yeast mixture.
- Add flour to a bowl and transfer mixture to let rise.
- Move mixture around with your hands to get flour to cover up the sides.
- Cover with tea towel, let sit for 2 hrs in a warm place.
- Transfer to a floured surface.
- Divide into 8 pieces.
- Move around in your palm to form a ball, and then make a large hole in the centre with your fingers.
- Bring a pot of water to a boil, boil about 2 bagels at a time depending on how big pot is.
- Bagels will sink, when they rise leave them on the one side for 30 secs and then flip them and leave for another 15-30 secs.
- Let drain and top with seasoning and seeds.
- Make sure water is boiling each time you put the new batch of bagels in.
- Put bagels into over for 25/30 mins. 180 deg
- Let cool for 20 mins when they’re done!
Thank you. You transcribed the recipe mostly correctly, but it is 70 grams of oat flour. I contacted Kylie to be sure. Blessings!
Exceptional presentation and technique. This is head and shoulders above the other videos I've watched.
Thank you so much for this! So insightful and I can't wait to try these.
Just finished making these! Great recipe! Thanks so much for sharing this!! I added some black molasses and coconut sugar to the boiling water and it added a nice taste to the bagels after being baked
These were so delicious, amazing! I've never made bagels before. I didn't have sorghum, potato or brown rice flower so I subbed them for cassava, arrowroot and chickpea flower.
New subbie here!!. Thank you for the gluten free vegan recipes.
Can't wait to try them. The bagels look delicious.
Absolutely 💯 love the presentation 👏.. You have such a calming demeanor! Thanks for sharing and I'll be trying these ❤️
Hi Rivee, thanks so much for your lovely comment really appreciate it :) hope you enjoy the recipe x
Bravo👏🏾
Thanks so much Berenice!
Hello, first of all thank you so much for this recipes! I want to ask a question. I don't have the sorghum flour so can i use the another 170 grams flour like quiona flour, buckwheat or corn flour?
Hey Melis, no worries hope you enjoy it! You should be able to replace the sorghum with another high protein flour like buckwheat or quinoa. I tend not to use quinoa because I don’t like the flavour of it but that’s personal preference. You may also get away with just upping the brown rice flour and using it for the 170g as well. I haven’t tried it with a different flour but if you do and it works I’d love to know 🥰 good luck x
Hi great recipe. My kid is also allergi to oats. What flour i can use to substitute?thanks
Hi you can try chickpea or even buckwheat flour. Millet is ok too but can be a little bitter.
Oats add structure and moisture so one of the above flours should work.
Wondering if you can cover to American measurements. I’ve tried this recipe but it doesn’t come out as soft as yours
Hi Michelle, thanks for trying the recipe and sorry to hear you had a little trouble! I weigh everything in grams because it gives much more precise results than cups. I definitely recommend getting an electric scales for GF baking as the whole process can be very temperamental otherwise. Then you should be able to convert to oz if that's what your more comfortable with, although the weights won't be as nicely rounded. You also could try adding a little more water - the dough should be very sticky. Dry dough often leads to dry bakes with GF baking. If your flours are more finely milled than mine, adding 50-60ml additional water could be the solution.
@@blueborder thank you for replying so quickly. I stumbled upon your channel looking for a good gf bread recipe. you are amazing and so accurate. I do have an electric scale so I did weigh everything. my biggest problem was i compensated for the flaxseed and added more psyllium husk and since my flour already has Xanthan gum it did make the bagels a little more gummy then I would have liked. however they are still soft they toast beautifully and my granddaughter and my daughter absolutely love them. I am going to make them again without compensating for the flaxseed. Ill let you know how they turn out and will probably post on IG.
So do you have a good sandwich bread using the psyllium husk powder you would like to share?🤗. Thank you again.
No worries at all! Aaaah ok, I see! I very rarely use xanthan in yeasted bakes because I find the combination of flax and psyllium are excellent at replacing gluten. Unfortunately, it is that specific combination of them both that really adds a bit of magic to the texture. If you can hunt down some ground flaxseed I think it will help a lot and if you can use a GF bread flour without xanthan or the combination of flours in the recipe I think that will stop the gumminess! Thanks so so much for your lovely feedback and I can't wait to see your bagels on IG! I do have a sandwich bread recipe on the site - blue-border.com/gluten-free-sandwich-bread/. All the best xx
@@blueborder Thank you so much for the suggestions. I think I am going to try to use just the psyllium powered with the BobsRedMill flour containing Xanthum Gum and see how that works out. If I get the same results I am going to try mixing my own flour and adding the psyllium and Flax or Chia Seeds. I'll post a photo to IG to let you know.
Thank you for the recipe as well. Will try this tomorrow as well. I'll keep you posted! Stay healthy and keep smiling.
@@momofamb Hi Michelle, no problem at all! Yes definitely keep me posted! I'd love to know how you get on! You too xx
Hello what happen if i dont have potato starch ?
You can try using all tapioca starch. The texture will be a little different but it’ll probably still work. Let me know if you try it and it turns out well x
You can try a blend of tapioca and arrowroot starch or tapioca and corn starch.
scot the woz is have the real blue border
😂😂😂😂
The ling of recipe can not accessible
Probably three days worth of carbs in one bagel🤣...my doctor wouldn't approve.
Each bagel has approx. 46g of carbs and 5g of fibre. ‘The Dietary Guidelines for Americans recommends that carbohydrates make up 45 to 65 percent of your total daily calories. So, if you get 2,000 calories a day, between 900 and 1,300 calories should be from carbohydrates. That translates to between 225 and 325 grams of carbohydrates a day.’ One of these bagels would be 20% of the recommended intake which is a pretty fair for 1 meal of 3 and contains 20% of your recommended intake of fibre. I reckon your doctor would be pretty stoked about these bagels 🥯