Let Them Eat Gluten Free Cake

menu icon
go to homepage
  • About Me
  • Recipes
  • GF Flour Blend Recipes
  • Subscribe

subscribe
search icon
Homepage link
  • About Me
  • Recipes
  • GF Flour Blend Recipes
  • Subscribe

×
Home » Recipes » Gluten Free Bread Recipes

Homemade Gluten Free Bagels

Published: Sep 17, 2021 · Modified: Oct 13, 2024 by Kim · This post may contain affiliate links · 75 Comments

Jump to Recipe Print Recipe

Missing the taste and texture of a REAL bagel? These homemade gluten free bagels have just the right chew you've been looking, so you won't believe they're gluten free!!

gluten free poppy seed, cinnamon raisin, and plain bagels

Living in Virginia Beach since I was 5, I can't say that I've had a true New York bagel as I've never actually been to New York City. It's sad I know, but one day I'll get there and maybe enjoy a gluten free bagel. I've heard there are some fantastic gluten free bakeries up there.

Until then, these homemade gluten free bagels will just have to fill the void, but I'm totally okay with that. They have the wonderful chew that I remember from a great bagel.

Ingredients Needed to Make Gluten Free Bagels

ingredients on granite countertop
  • Kim's gluten free bread flour blend--there really is no substitute for my bread flour blend.
  • Butter--you can substitute with a non-dairy (vegan) butter for dairy free. You may also be able to sub with canola or vegetable oil, but you may need to add slightly more flour.
  • Baking soda and molasses--for the boiling water.
  • Egg--this is only for an egg wash, but you can skip it if you need to be egg free. To add toppings without an egg wash, simply remove the bagels from the boiling water and immediately dip in or sprinkle on the toppings.

How to Shape the Bagels

Before shaping, put a large Dutch oven (or a wide pot) filled with water on the stove to begin boiling.

Knead the dough until smooth. This dough kneads really well and isn't sticky at all (thanks to the lower hydration), so you shouldn't need much (or any) extra bench flour. Divide the dough into 9 equal-sized pieces (about 3-3 ½ ounces each) and roll each into a ball. Dip your thumb into a little bit of extra gluten free flour blend and poke it through the center of each ball. Then begin spinning it on the surface to widen the hole (I use my pointer (index) finger to do this). Making the hole larger works the best because the hole will shrink as the bagel is boiled and baked. Place each bagel on a parchment-lined baking sheet and cover with plastic wrap until water bath is ready.

balls of homemade gluten free bagel dough
making hole in homemade gluten free bagels
increasing hole in homemade gluten free bagels
finished hole in homemade gluten free bagels

Poaching Bagels Before Baking

Once the water has come to a boil, add the baking soda and molasses and stir briefly to combine. Carefully lower a few bagels at a time into the water bath (I use this spider/strainer). Boil for about 20-30 seconds on each side and then remove to the baking sheet.

unbaked homemade gluten free bagels
poached homemade gluten free bagels

Flavor Suggestions

  • Plain--for plain bagels, you don't need to add anything, but you could brush an egg wash on the bagels before baking (optional)
  • Cinnamon raisin--add ½ cup raisins and 2 teaspoon cinnamon to dough before rising
  • Everything--sprinkle with everything bagel seasoning as soon as you remove the bagels from the water bath. Alternatively, you can dip the bagels in a shallow bowl filled with everything bagel seasoning
  • Blueberry--add ½ cup dried blueberries to dough before rising
  • Sesame--sprinkle or dip the bagels in sesame seeds right after they come out of the water.

Gluten Free Bagel FAQs

How are Gluten Free Bagels Stored?

Bagels will keep at room temperature in a large ziptop bag for a few days.  If storing longer, they can be frozen for a few months.  Cut bagels in half before wrapping individually in plastic wrap and placing in a large ziptop freezer bag.  This makes it easier to pull them apart for toasting without thawing.  Otherwise, thaw whole bagels at room temperature while still wrapped.  

Can I Make Several Flavors From one Batch?

Yes, I do it all the time! Divide dough into however many sections you're making flavors. Reduce the amount of add-ins or toppings to compensate for how many flavors you're making.

sliced homemade gluten free cinnamon raisin bagel topped with cream cheese

Get rolling and bake up a little slice of New York with homemade gluten free bagels!

gluten free poppy seed, cinnamon raisin, and plain bagels

Homemade Gluten Free Bagels

Kim
Missing the taste and texture of a REAL bagel? These homemade gluten free bagels have just the right chew you've been looking, so you won't believe they're gluten free!!
5 from 19 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Proofing/Chilling 4 hours hrs
Total Time 4 hours hrs 25 minutes mins
Course Breakfast
Cuisine American
Servings 9 bagels

Ingredients
 

Bagel Dough

  • 3 cups (420g) Kim's gluten free bread flour blend
  • 1½ teaspoon xanthan gum (in addition to what's already in the blend)
  • 1 teaspoon kosher salt
  • 2½ tsp (8g) instant yeast
  • 1¼ cups (300ml) water
  • 2 tbsp (25g) brown sugar
  • 2 tbsp (28g) butter, melted

Boiling Solution

  • 2 tablespoon baking soda
  • 1 tablespoon molasses
  • toppings or add-ins of choice (see above in post for suggestions)
Get Recipe Ingredients

Instructions
 

  • Place dough ingredients in bowl of a stand mixer (or handheld mixer) in the order in which they are listed. Using the dough hook, knead the dough for 5 minutes on medium speed. Cover and let dough proof in a warm draft-free area until puffed, but not doubled in size (1-2 hours). Refrigerate for at least 2-3 hours. (This dough is a stiffer dough and doesn't require as much refrigeration time as most of my doughs).
  • Knead dough on lightly floured surface, adding more gluten free bread flour as necessary to avoid sticking. Divide dough into 9 equal pieces (about 3-3½ ounces each). Roll into smooth balls.
  • With thumb dipped in gluten free flour, make hole in center of ball. Using thumb or index finger dipped in gluten free flour, place finger on surface and twirl bagel around in circle to increase size of hole in the middle. I like to make a large enough hole (about 1½-2 inches in diameter) as this hole will fill in considerably when bagels are boiled (poached) and baked.
  • Place on parchment-lined baking sheet. Finish shaping the rest of the bagels and add them to the baking sheet. Cover bagels with plastic wrap and set aside.
  • Preheat oven to 450°F.
  • When water has come to a boil, add molasses and baking soda and gently stir to combine (you can use the spider for this). Lower about 3 bagels at a time (depending on size of pot) into boiling water and "poach" for 20-30 seconds before carefully flipping over and poaching for another 20-30 seconds. Remove from the water with spider and place back on parchment-lined baking sheet. If topping, add toppings now while bagels are still damp from the water.
  • Bake for 12-15 minutes and then check. If they are puffed up considerably and well browned, remove from the oven. If they aren't, give it another 5 minutes and check again.
  • Remove from the oven and allow to cool on wire rack before cutting and serving.

Notes

*Bagels will keep at room temperature in large ziptop bag for a few days before beginning to stale.  If storing longer, they can be frozen for several months.  Cut bagels in half before wrapping individually in plastic wrap and placing in large ziptop freezer bag.  If toasting, they can be pulled apart and placed in toasted without thawing.  Otherwise, thaw at room temperature while still wrapped before unwrapping and serving.  
 
Keyword bagels, Gluten Free, homemade
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

More Gluten Free Bread Recipes

  • split english muffin on flowered plate with whole english muffins in the background.
    Sourdough English Muffins Recipe (Gluten Free)
  • overhead shot of loaf of sourdough on round wire rack.
    Same Day Gluten Free Sourdough
  • two cheese scones stacked one on top of the other.
    Gluten Free Cheese Scones
  • sliced cinnamon swirl quick bread with seafoam green towel alongside.
    Gluten Free Cinnamon Swirl Bread

Comments

  1. Nancy says

    May 10, 2025 at 8:34 am

    How much water in the boil recipe?

    Reply
    • Kim says

      May 14, 2025 at 7:38 am

      I don't measure it. Just fill your cooking vessel halfway.

      Reply
  2. Nurse Blake says

    April 26, 2025 at 8:37 am

    So I made this recipe the bagels were good the first day but the next morning lost that wonderful airiness and softness. What did I do wrong?

    Reply
    • Kim says

      May 02, 2025 at 8:55 pm

      I'm guessing they weren't baked all the way and deflated after baking, but it could also be due to either under or over proofing. Unfortunately, without being there myself it's hard to say. I would try to fix one at a time and see which one solves your problem.

      Reply
  3. Kat E says

    March 14, 2025 at 2:43 pm

    I made bagels today, and they were delicious! I haven't had such lovely bagels in over twenty years, so thank you for sharing this recipe!

    Reply
    • Kim says

      March 16, 2025 at 6:43 am

      Awe, yay!!! So glad you liked them 🙂

      Reply
  4. Amber says

    January 07, 2025 at 4:25 pm

    I have made several of your recipes now and am so thankful to have found your page!! Life changing for sure! I have so many allergies and have had to remove so much in my food world, you have opened a portal back up for me and I can finally enjoy baking again. I appreciate all the work you have put in to help so many have enjoyable breads, pastries and sweets again!

    Reply
    • Kim says

      January 09, 2025 at 8:28 am

      Awe, I am absolutely thrilled you're able to enjoy food and baking again!!! I certainly know the feeling of devastation when you find out you can no longer eat the things you enjoyed, and that's when my journey began.

      Reply
  5. Mj says

    September 16, 2024 at 7:19 pm

    Officially blown away. Speaking as a gluten eater (partner is gf) - nobody would clock these as gluten free. And this has become the exception to my "no psyllium husk = savory cake" rule. So delightfully chewy and bready!

    Reply
    • Kim says

      September 27, 2024 at 8:07 am

      Awe, that's awesome!! So glad y'all liked them 🙂

      Reply
      • Marla says

        October 04, 2024 at 9:07 pm

        My first attempt at GF Bagels, and they came out GREAT!! I’ve started using your AP flour in any recipe calling for gluten free all purpose flour, and it’s been terrific every time. And your “hamburger buns” are the closest GF thing I’ve found to my Grandma’s yeast roll recipe. Thank you so much for taking the time to develop and test your recipes, and most of all, thank you for sharing them. ❤️

      • Kim says

        October 05, 2024 at 8:50 am

        Awe, thank you so much, Marla!!! It warms my heart so much to hear stories like yours 🥰

  6. Jon says

    July 24, 2024 at 3:31 pm

    Kim, I have been making these bagels for awhile now and they are excellent. With the summer heat I was thinking of baking these early morning and was wondering if longer refrigeration will negatively impact the final product. If I make them so they are ready to refrigerate right before I retire for the evening and bake them around 6am they should be fine. What has been your experience with longer refrigeration

    Reply
    • Melanie says

      August 23, 2024 at 10:06 am

      Hi Jon, last night I decided to put the bagels dough in the fridge after proofing on counter for 1.5 hrs instead of the time Kim said 3hrs I had my dough in fridge for 7.5 hrs and they came out perfect as always 😀

      Reply
    • Kim says

      September 08, 2024 at 4:26 pm

      Hi, Jon. So sorry I didn't respond sooner. With a dough like this one without any eggs in it, I often leave it in the fridge for up to 6 days or so. It actually makes it better, in my opinion.

      Reply
  7. Jen says

    February 12, 2024 at 12:34 am

    How much baking soda? Where is psyllium husks in recipe bc it's mentioned in comments?

    Reply
    • Kim says

      February 12, 2024 at 4:34 pm

      There is no psyllium husks in this recipe, but the rest of the recipe has been recently corrected to show the baking soda amounts. There was a problem with the bagel recipe that needed to be fixed and it has now been fixed.

      Reply
  8. Vicky says

    February 07, 2024 at 7:29 pm

    I don’t see a temp. Is this baked at 350 or 400 like your pretzels?

    Reply
  9. Heather says

    February 07, 2024 at 5:04 pm

    Will any gluten free flour work

    Reply
    • Kim says

      February 17, 2024 at 9:46 am

      No, that's why I created my own. However, there are some new flour blends out there, such as Caputo or King Arthur bread flour blend, which might work.

      Reply
    • Kim says

      February 22, 2024 at 4:38 pm

      Unfortunately, no. That's why I created my flour blend. However, there are two on the market now that might work. Those are Caputo and King Arthur Flour bread flour blend. You could try either of those and they may work, but I haven't tried them yet so I can't say for sure.

      Reply
  10. Cindy Kennedy says

    December 01, 2023 at 5:38 pm

    Kim, I just tried these and want to confirm that you do not let them rise again after you shape them. Also mine were very very brown after about 9 minutes, is that normal? Should I tent them with tin foil if they brown to quickly?

    Reply
    • Kim says

      December 17, 2023 at 6:17 am

      That is correct about the second rise. Yes, tenting would work if they're browning too quickly.

      Reply
      • Cindy says

        January 06, 2024 at 9:13 am

        Thanks. I think I am doing something wrong though. I use your bread flour blend for these and weigh and measure everything; however the dough is not stiff and when I take them out of the oven they look great and then they kind of shrivel up. Any idea what I am doing wrong? These are delicious and we all really like them, they just don’t look great. All the recipes of yours that I make are amazing! Thanks for all the hard work you did to make these possible.

      • Kim says

        January 11, 2024 at 8:21 am

        Hmmm. I'm really not sure what's going on. Are you boiling them too long maybe? Often I find when people have problems, though, it stems from a substitute or difference within my bread flour blend. For instance, if you use a gritty rice flour and not a superfine or ultrafine one, you will have totally different results.

      • Cindy Kennedy says

        January 15, 2024 at 4:31 pm

        I use Bob's Red Mill White Rice Flour so should be ok, but may be boiling them too long. Wil try less time boiling and boil only about 20 seconds per side instead of 30 or so.

      • Kim says

        January 24, 2024 at 7:55 am

        Bob's Red Mill white rice flour is too gritty and not fine enough (even though it says fine on the package). You'd think it wouldn't make much of a difference, but unfortunately it makes a HUGE difference.

  11. Priscilla says

    August 02, 2023 at 4:24 pm

    Thank you for this gluten-free recipe. I saw your video on YouTube, and the bagels look amazing! I’m eager to make your bread flour blend, but I need it to be dairy-free. What do you think is a good substitute for the whey protein isolate? Should I use pea or egg protein? I can have soy if that’s a better option. Several of your other recipes have psyllium powder. There’s someone in my family that can’t tolerate it. Can I use ground flaxseed instead?

    Reply
    • Kim says

      August 11, 2023 at 5:59 pm

      I have a few suggestions on my bread flour blend page, but I personally think the best is pea protein.

      Psyllium husks aren't actually required for most of my bread recipes. I should have listed in the notes section that you can simply leave them out and change the liquid amount to compensate.

      Reply
      • Priscilla says

        August 12, 2023 at 4:58 pm

        Thank you for answering my questions. I ordered pea protein isolate yesterday before you replied. I'm glad I chose the pea protein. Do you think I should use finely milled flaxseed powder? According to my research, I can substitute psyllium husk powder with flaxseed at a 1 to 1 ratio. I subscribed to your YouTube channel. I'm excited to try your recipes!

  12. Anna Cameron says

    July 03, 2023 at 2:19 pm

    These bagels were a hit for my husband who has celiac! I made them 4 days ago and I'm already making another batch as I write this. He was so tired of hard frozen crumbling gluten free bread and with your recipes he no longer has to settle. Thanks Kim!

    Reply
    • Kim says

      July 23, 2023 at 5:59 am

      So glad you and your husband enjoyed them!!!

      Reply
    • Heather Giove says

      February 07, 2024 at 5:03 pm

      Will any gluten free flour work

      Reply
  13. Naomi Litchfield says

    April 28, 2023 at 5:56 am

    Thank you so much for all your hard work in developing these amazing GF recipes and flour blends! I came across your website within the last year and it has been such a blessing to find GF recipes that actually turn out delicious! My husband has been GF for years and was finally diagnosed with celiac last summer...I'm sure you understand the challenges. I'm just so pumped to be able to make GF baked goods that taste so good! I love to bake and it's so satisfying to get great results. I just made your bagels....they're beautiful! I've had great success with your cinnamon rolls and pie crust as well. I've also been baking the potato bread and it works well for toast and sandwiches. We live in Thailand and the GF options are even less here than in the US so I'm so glad I can make tasty food at home for my hubby. And thankfully I can find all the ingredients to make your flour blends....best GF flour that I've used yet!

    Reply
    • Kim says

      May 01, 2023 at 7:36 pm

      Awe, that is fabulous!!! I'm so thrilled you've been having success baking my recipes 🥰

      Reply
  14. Leah says

    March 27, 2023 at 4:21 pm

    Loving this recipe, only issue was after boiling and baking my bagels turned wrinkly, any idea what would make this happen?

    Reply
    • Kim says

      May 01, 2023 at 4:45 pm

      You might have boiled them a little too long.

      Reply
  15. Katie says

    February 23, 2023 at 6:51 pm

    Hi! My boyfriend has celiac and I work in a bakery so I’m always trying new recipes for him. Our house is 100 percent gluten free for his safety. I’m absolutely loving all of your recipes and he and I are both obsessed with everything I’ve been making. I reduced the water slightly and soaked some psyllium husks and added to the recipe. They’re unreal! Just like regular bagels. Everyone that has tried them can’t believe they’re gf! I just made a batch of egg bagels by reducing the water and adding egg yolks…WOW! Sooo good! Thank you for all of the amazing recipes!

    Reply
    • Kim says

      March 03, 2023 at 11:57 am

      Awesome! Thanks for trying my recipes and I appreciate your feedback. I created this recipe before I discovered psyllium husks, so I may go back and update the recipe eventually to add psyllium husks.

      Reply
  16. Amanda says

    October 22, 2022 at 9:06 am

    Hi Kim!
    I have a question--I am in the middle of making these bagels but I made the dough yesterday and stored it in the fridge overnight to make them this morning. First, I felt like the dough didn't rise as much as normal when I make things with your bread flour mix, but after I put them in the fridge, they deflated even more! I covered with plastic wrap both times, I let them rise for over 2 hours, continually checking on it, and I checked back on the ingredients and the steps and it looks like I did everything right. Is this dough not supposed to rise as much? (It was definitely a little sticky when I shaped the bagels also). I'm just not sure what I did wrong?

    Thanks!

    Reply
    • Kim says

      October 24, 2022 at 2:14 pm

      It definitely won't rise quite as much as my other doughs. And the bulk dough will also fall when it goes in the fridge. But you shouldn't have that much of a problem getting them to rise after that, so I'm not sure. Is your proofing area colder than usual? At this time of year, I find I have to turn my oven on to the lowest setting for a few minutes and then turn it off and put my bread in the turned off oven to rise. Also, this is not a very sticky dough so could you have measured your liquid incorrectly? Did you make any substitutions within the flour blend itself?

      Reply
    • Sue says

      February 04, 2024 at 3:23 pm

      Hi Amanda, I had the same problem with the dough not stiff enough. In Kim's video she uses 300 ml of water and no psyllium husk. In the printed recipe kim says to use the pretzel recipe with the milk/water total 360 ml with psyllium husk . I found the pretzel recipe still too loose so I decreased the liquid to 200 ml milk and 100 water ml and then if too stiff added more liquid if needed. Dough turned out much better.

      Reply
  17. Aubrey says

    May 13, 2022 at 3:02 pm

    Just made these with rosemary and flaky salt... oh. my. god. I'll never make another gluten-free bagel besides this one. Your flour blend is legendary.

    Reply
    • Kim says

      May 14, 2022 at 7:37 am

      That's awesome, Aubrey! Thank you so much 😍

      Reply
  18. Mark Frankel says

    December 28, 2021 at 12:54 pm

    When I make sourdough bagels I use a lye bath, which I think is critical for bagels or pretzels. I have not tried it with gluten free bagels as I am not sure how they would stand up to it. Have you tried lye instead of the molasses and baking powder?

    Reply
    • Kim says

      December 28, 2021 at 4:57 pm

      I haven't tried lye because I feel the molasses and baking soda do a great job, and I'd prefer not to mess with lye personally, especially when molasses and baking soda are so readily available. I've seen many others use lye, however, so if you feel comfortable with it, I assume it would work okay.

      Reply
  19. Antoinette says

    October 10, 2021 at 5:17 pm

    Hi, Kim. First, I'd like to say thank you for all the work you put into these recipes. I've never made one of yours that didn't work or wasn't great. Currently, i am working on these bagels right now. Somehow after the water bath they all came out lumpy and knobbly. Any ideas as to what would cause that?

    Reply
    • Kim says

      October 12, 2021 at 5:27 am

      Awe, it's my pleasure! Thank you so much 😍

      It's possible they were boiled a little too long, but it's hard to tell without being there. Another possibility is overproofing or underproofing or even not kneading long enough to remove any large air pockets in the dough.

      Reply
  20. Cheryl Smith says

    September 06, 2021 at 7:14 pm

    Every time I make these, I marvel at how much they are exactly like regular bagels. The texture and flavor are perfect. I wish I could post a picture for you to see. Absolutely amazing recipe. Thank you so much Kim!

    Reply
    • Kim says

      September 07, 2021 at 7:21 am

      Awe, thank you so much for your kind words, Cheryl! If you're on Instagram, I'd love for you to post a pic and tag @letthemeatglutenfreecake so I can see 😍

      Reply
  21. Sheila says

    February 19, 2021 at 11:45 am

    Kim, what temperature is best for the warm water with the fast rising yeast? The first time I made these the rise time was just about an hour. Unfortunately I can’t remember what temperature I used for the warm water. This time I’m at the 2 hour mark and the dough isn’t doing nearly as well. This time I used 115 degree water.

    Reply
    • Kim says

      February 19, 2021 at 8:27 pm

      I never heat up my water. I just use it straight from the tap. It's not necessary when using instant yeast. I would suggest, if it's taking longer to rise, turn your oven on to the lowest it will go, heat it up for a few minutes, and then turn it off and place the dough inside. I find that in the winter months, all of my yeast breads take much longer to rise because my house is so cold. Yesterday I was proofing dough in the oven and it took over 3 hours and I had to restart the oven about 3 times! So if it's cold in your area, that's probably what's happening.

      Reply
      • Sheila says

        February 21, 2021 at 3:31 pm

        Thank you. I had it in a proofer at 85 degrees which was the same temp as the
        Last time. It was the only thing I could think of that was different since I was still on the same batch of your awesome bread flour! They still turned out wonderful and taste great even tho it took so much longer and they didn’t seem to rise as much. Thank you so much for all your recipes. Each one we’ve tried has been delicious. I’m so glad my friend introduced me to your website!

  22. Michele Rogers says

    February 15, 2021 at 12:23 pm

    I wish I could post a pic....but these were a dream come true. I made one batch just to see how they turned out. Since then, I've made plain, cinn raisin, asiago, cinnamon crunch, everything and blueberry. They were all perfectly chewy, like a real bagel. My non-celiac husband actually likes them better than Panera. My celiac daughter finally had her first bagel and is now addicted. This recipe is a god send!

    Reply
    • Kim says

      February 19, 2021 at 7:05 am

      Oh wow, Michele!! I'm so happy for your daughter to finally taste a great bagel! All of your flavors sound absolutely delicious, too! I miss Panera's cinnamon crunch the most. How did you do it?

      Reply
    • Beverly Jones says

      September 17, 2021 at 9:15 pm

      Cinnamon Crunch bagels at Panera spread with hazelnut cream cheese were my favorite until I had to go GF
      Please share your recipe for the Cinnamon Crunch topping

      Reply
  23. Becky says

    October 11, 2020 at 6:16 pm

    I am a Long Island, NY native, and these are just like eating the real thing!! I tried making another recipe 1st, created by another LI born & raised creator, and they do no even hold a torch to these. Even my husband, who is not GF, ate 2 today after they finished baking! Thank you so much for all of your hard work and amazing recipes, it has been really life changing! 😀 <3

    Reply
    • Kim says

      October 12, 2020 at 8:01 pm

      Awe, that's so awesome, Becky!!! Thank you so much for your kind words 🙂

      Reply
  24. DANAE HEYWOOD says

    May 30, 2020 at 11:12 am

    Kim, this is an outstanding recipe. I tried another g/f bagel recipe from a g/f cookbook from another blogger. The bagels were flat and dense and not like bagels at all. These are the. Best. Bagels. Ever. I hail from NJ and we're used to chewy bagels. These are better than any bagel shop's non g/f bagel. My husband was almost in tears! Thank you so much!

    Reply
    • Kim says

      May 30, 2020 at 8:48 pm

      Awe, you are so welcome!!!!!! Thank YOU for the wonderful comment! I'm so glad you and your husband liked them 😊😊😊

      Reply
  25. Leah Kawczak says

    January 08, 2020 at 9:25 am

    My 2yr old and I are both gluten free. I just made this dough as bagels and pretzel bites this morning for us. I’m obsessed! Your bread flour mix has been nothing but amazing in everything I have tried. I’ve even pulled other bread recipes I’ve found and use your bread flour mix instead of the one that’s listed to make those recipes.

    Reply
    • Kim says

      January 08, 2020 at 1:12 pm

      Aww, that's wonderful!! I'm so happy to hear this, and this is what I hope for everyone (that eventually we can all take any bread recipes and convert them to gluten free easily). I must make pretzel bites soon, too 🙂

      Reply
  26. Patty Hudson says

    October 06, 2019 at 10:09 am

    In the Portland, Oregon area, we're not dry like Denver or the desert, but we certainly never have the humidity of the southeast. I'll plan to add a bit more liquid if my doughs look dry. This morning I'm heading to the store for raisins for biscuits. I'll let you know the outcome.

    Reply
    • Kim says

      October 06, 2019 at 9:31 pm

      Oh, you're going to make the cinnamon raisin biscuits? I hope you love them!!!

      Reply
  27. Patty Hudson says

    September 21, 2019 at 12:31 pm

    Fabulous! I used to take cookies to my BFF in New York, but she developed an allergy to wheat a few years back, so I’m always looking for interesting things to bake. Next month I’ll take these bagels, along with packaged recipes of your artisan bread, so she can bake herself fresh bread in her tiny Manhattan kitchen. Thank you!

    Reply
    • Kim says

      September 21, 2019 at 1:20 pm

      What a wonderful BFF you are!!! I bet your friend really cherishes your friendship as much as you seem to!

      Thanks for trying my recipes 🙂

      Reply
      • Patty Hudson says

        October 01, 2019 at 3:44 pm

        Just wondering: why do you freeze cut bagels? Just for convenience?

      • Kim says

        October 01, 2019 at 6:54 pm

        I suppose you don't have to, but I don't always want a whole bagel and want just one half, and it's impossible to cut a frozen bagel.

      • Patty Hudson says

        October 02, 2019 at 1:04 pm

        Hi, Kim,

        Now I need a little guidance. The first batch I made turned out perfectly. I tried making the dough a second time, and it was so dry/crumbly it wouldn't hold any shape. I made a third batch, making sure to measure out the water more carefully, and though better, the dough was still a little crumbly...certainly not a smooth as yours and as I remember my first batch.

        Did I over/undermix? Should I add more water/butter? Should the dough be sticky before the first proof? This second/third batch were dry. Also after the room temperature proof, a dry skin seemed to form and the dry bits wouldn't hold together.

        FYI All were made from the same batch of your flour mix and I weighed the flour.

        Thanks for any suggestions.

        Patty

      • Kim says

        October 02, 2019 at 2:02 pm

        Oh, no! I'm so sorry you're having problems today Patty! It's hard not being there to see myself, but I would start going through the ingredients and make sure everything is well mixed first. If it worked once for you, it HAS to be something is missing somewhere. There have been times when a dough I've made 100 times doesn't come out right and I go back through and find out it's that I forgot an ingredient or over or under measured something simple, like water. It's so hard to tell not being there myself and seeing it done step by step.

        I'd hate for you to have to do yet another batch of dough,but the dough is definitely not normally dry or crumbly. It's soft, not too sticky, but firm enough to roll into a log for pretzels or a bagel shape. After mixing it in the mixer, it should be very similar to a gluten-filled yeast dough.

        I hope this helps, Patty. I know it's got to be frustrating for you.

        Kim

      • Patty Hudson says

        October 05, 2019 at 11:15 am

        Going in with an understanding of how the dough should look before proofing, I made new batch with warmed water, plus a little extra because it seemed a little dry. The final dough was still a little drier than I'd hoped, but it was so was much better than attempts 2 and 3. And more importantly, I gave some bagels to a local friend for his new wife and I got the thumbs-up this morning. Yay! And Thanks!

      • Kim says

        October 05, 2019 at 1:39 pm

        I'm so glad you had some success this time around! I didn't even think to ask, do you live in a dry environment? Maybe that has something to do with it. It certainly does with gluten-filled baking. I've always lived in a very humid environment (Virginia Beach) so maybe you need more water than I do!!!

      • DANAE HEYWOOD says

        June 07, 2020 at 3:00 pm

        Hi Patty,
        Anytime my favorite TV cook (Alton Brown) talks about flours, he talks about how they are agriculture products and therefore the cultivation and milling could affect outcome depending on the crop. These variations may be a reason why your flour needed more water. Typically when I bake, I add water, or flour, or something else if it doesn't look or feel right, keeping in the back of my mind that this is true and may impact the final outcome. This usually creates outcomes with which I am pleased.

      • Pat says

        October 13, 2022 at 12:48 pm

        I would like to know how long you can store your bread flour recipe and what conditions such as a airtight container at room temperature. I signed up for your newsletter and I have been searching on your website to find how the best way to contact you is and so I decided to ask the question in this venue. Also I never received any notifications that I did sign up for the newsletter. That surprised me. Pat

      • Kim says

        October 24, 2022 at 1:12 pm

        I'm so sorry, Pat! I would like to figure out how to change that on my newsletter software. It's me, myself, and I and there's definitely a learning curve when it comes to all this technology.

        I store my flour in an airtight container at room temperature. I go through it quite frequently, but I feel that it should last for six months if stored airtight. Here is the container I use: https://amzn.to/3DrbMxf You have to purchase the lid separately: https://amzn.to/3TTmMsT

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




profile picture of me and Scott.

Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

More about me

Trending

  • landscape view of gluten free sourdough bread on white countertop with green tea towel.
    Best Ever Gluten Free Sourdough Bread
  • gluten free focaccia bread
    Gluten Free Focaccia Bread
  • landscape view of mason jar filled with active gluten free sourdough starter.
    Easy Gluten Free Sourdough Starter
  • landscape view of classic chicken salad on a bed of lettuce in a white bowl with red grapes and crackers alongside.
    Classic Chicken Salad

Gluten free seafood recipes

  • landscape view of crab cakes on white plate with green beans and remoulade sauce.
    Best Ever Gluten Free Crab Cakes
  • landscape view of lemon butter shrimp in large white bowl with hunks of bread alongside
    Amazing Grilled Lemon Butter Shrimp
  • landscape view of Old Bay rimmed bowl of she crab soup on white linen with navy blue cloth napkin on the side and glass bottle of sherry in the background.
    Gluten Free She Crab Soup
  • lobster rolls on white platter surrounded by lemon wedges.
    Homemade Gluten Free Lobster Rolls

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2025 Let Them Eat GF Cake, Inc.