Grammy's Kitchen · Bagels · The Ultimate Gluten-Free Bagels (Vegan)
One of 34 bagels recipes we measured
from minimalistbaker.com
It ranks #5 of 34 for crumb openness among the bagels recipes we compared. 16 cooks on minimalistbaker.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 103% | 88% |
| salt | 3% | 2% |
| yeast | 1% | 2% |
| total sugar | 2% | 6% |
| flour strength | 1.0 | 2.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 414 g | 1 3/4 cup warm water |
| 25 g | 2 Tbsp cane sugar ((organic for vegan-friendly)) |
| 6 g | 2 tsp active dry yeast |
| 180 g | 1 1/2 cups sorghum flour* |
| 180 g | 1 1/2 cups tapioca starch ((also called tapioca flour)) |
| 80 g | 2/3 cup brown rice flour ((plus more for dusting)) |
| 3 Tbsp ground chia seeds* | |
| 3 Tbsp flaxseed meal ((ground flax seeds*)) | |
| 12 g | 2 tsp sea salt |
| Everything Bagel Seasoning | |
| Cinnamon Sugar ((see notes*)) | |
| Poppy seeds |
Method: 8 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I did not have chia seeds so I added twice the amount of flaxseed and 1tsp of psyllium powder. The uncooked consistency I thought was perfect. I also used 3T +1tsp of baking powder instead of the yeast as my husband can not have fermented products. I have ma” — a cook, 5.0★
“This is a very dense recipe and, unfortunately, the bagels become one with the parchment paper. I would highly recommend heavily spraying the parchment paper with an oil spray if you hope to have the bottom half of the bagel intact. We had to slice the bottoms” — a cook, 2.0★