I’ve yet to master the yeast-free gluten-free bread recipe but this was a good attempt. These mini bagels are great toasted and don’t fall apart when sliced (unlike my various brick-dust attempts). Poaching them in a molasses solution gives them an authentic bagel-ly glaze. Although I haven’t tried agave syrup, I’m sure it can be used in place for the molasses.
Gluten Free & Yeast Free Mini Bagels
Makes 6
1/3 cup potato starch
2/3 cup tapioca flour
½ cup sorghum flour
½ cup rice flour
1 ½ tsp xantham gum
½ tsp baking powder
¼ cup oil
½ cup water
1 tbsp ground flax soaked for 5 mins in 3 tbsp boiling water
1 tbsp molasses + 5 cups water for poaching
Seeds & kosher salt for sprinkling
1. Preheat the oven 210C/400F/ Gas mark 6
2. Sift together the flours & dry ingredients
3. Add the oil, water & wet flax and mix thoroughly until you have a thick moist dough.
4. Divide the dough into 6 equal sized balls, flatten slightly & poke your finger in the centre to form a ring.
5. Place the water & molasses in a large cooking pot and bring to the boil.
6. Place no more than 3 bagels in the pot and poach each bagel for approx 1 ½ mins each side. Remove with a slotted spoon & place on a lined baking sheet. Sprinkle with seeds & kosher salt.
7. Place in the oven & bake for 10mins, turn them over and bake for a further 10mins.
creative recipes for wandering minds 
These bagels look so cute and doughnut-like. They taste good with honey. I look forward to tasting the next batch!
Wow, just what I was looking for. I’ve been depriving myself long enough and “cheating” when I shouldn’t. I am so looking forward in trying these cute little bales that I can eat. One ingrediant I will have to substitute is the potatoe starch, which I can’t have but, I will give it a try. A big thanks.
Debbie
Those bagels sure look appetizing! Really enjoying your site ever since I found it a few weeks back. 🙂
these look great. I don’t have potato starch or sorghum or tapioca at the moment and (as stated in my post on red bean mochi a moment ago) its budget week (starting today post-maple-syrup splurge). But i would LOVE a bagel. do you have any suggestions? I do have kuzu, could I use that for a starchy element with some rice/buckwheat/chickpea flour? Thanks! 🙂
Wait, did I forget to mention I also have cornmeal masa harina? I mean, those sound suitable, right? <–(to avoid my own embarrassment, a disclaimer: that was sarcasm.)
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