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That’s the way the bagel crumbles.

First of all, please check out my friend Beth’s blog over at Tasty Yummies where you can find more of my blabberings from a guest post she so graciously asked me to do. But really, check her blog out–she is much cooler than me. Now, onto my own personal Fork and Beans blabberings:

Rainbow bagel sandwiches, anyone? {Did I mention the bagels are homemade, gluten-free, and vegan? And super tasty}.  That is one sexy sandwich!

Who in the world set out to sell horrible tasting gluten free foods to us anyway? If I were to judge the way gf foods should taste like simply by what I have bought at the store, I would be convinced to never touch another piece of gf anything again.  No wonder people get scared at the sound of those 2 words. This is war, people. I have found my mission.

Homemade Bagel Recipe

Gluten, egg, dairy free

Makes 6 bagels

Pastry Whiz helped this little brain understand the bagel’s science.

Side note: My bagels ended up no bigger than the full size of my palm, which worked out great for me because it is just enough bread, in my opinion. This was my first time ever trying out bagels so keep your eye out in the future–I will be playing around with this recipe. It is definitely a great foundation!

INGREDIENTS:

  • 1 1/4 c. brown rice flour
  • 1 c. sorghum flour
  • 3/4 c. potato starch
  • 3/4 c. arrowroot powder
  • 4 Tbs buckwheat flour
  • 3 tsp xanthan gum
  • 1 packet yeast
  • 3 tsp sugar
  • 1 1/2 c. warm water {110 degrees}
  • 2 tsp salt

TOPPINGS

  • Poppy seeds {optional}
  • onion flakes {optional}
  • sea salt {optional}
  • cornmeal

DIRECTIONS:

  1. In a medium bowl, whisk all flours, starches, and xanthan gum together.
  2. In a large bowl combine the water, yeast and sugar together and allow to sit for 5 minutes. You want it to foam up a bit and look like this:

3.   Add the salt into water/sugar/yeast mix. Dump 1/2 of the flour into the wet mix and blend together either with a wooden spoon, an electric mixer with a dough paddle, or a stand-up mixer {lucky you!} Once the flour is incorporated, add the remainder flour. The flour shouldn’t be too sticky {if it is, add a little more flour until no more} and will look scrappy. This is where elbow grease comes in handy…

    4.   Knead the snot out of this dough! Get it as smooth as you can {this will take several minutes}. Divide dough into 6 even balls. Knead, knead, knead until smooth. You might want to lightly wet your hands while you are doing this just to get it more smooth.

5.    Take your thumb and press it into the middle of the ball. Place on a plate, cover with a cloth, and allow to rise for 45 minutes.

“Eggwash” Glaze

{taken from Pastry Whiz}

  • 1 Tb cornstarch
  • 2 Tb. water
  • 1/4 c. boiling water
  1. Combine cornstarch and water first until dissoved. Add boiling water, mix until thickened.

Boiling and Topping your Bagels

  1. Preheat your oven to 400 degrees,
  2. In a medium pot, bring 4 cups of water to a boil with 2 Tb sugar.
  3. Drop 2-3 bagels at a time. Boil for 2 minutes on each side.
  4. Quickly dry on a paper towel-lined plate.
  5. Gently place the bottom of the bagel into cornmeal to coat. Place on a Silpat or parchment paper-lined baking sheet.
  6. Brush “eggwash” on top of the bagels and take pinches of whatever toppings you choose and sprinkle on top.
  7. Bake for 35-40 minutes. If your onion flakes seem to be burning too much, turn down heat to 375 degrees.
  8. Allow to cool on baking sheet.

Not bad for never making homemade bagels before, eh? Not bad for being gluten free, either!  {I must admit that they are better than “not bad”…} My non gf guinea pig took one bite and was shocked. She said: “These are really good! You would never know they are gluten free. And they have such a nice flavor and aftertaste!” <– the people have spoken, folks. Crunchy on the outside, chewy on the inside with a crumbly texture. These bagels will leave you satisfied without the stuck-down-in-your-gut feeling.

For St. Patrick’s Day, make a statement with your bagel. Make a sandwich. Let everyone know that even rainbows deserve to be served betweetn a warm, homemade bagel.

Rainbow Bagel Sandwich Recipe

  • 1 gluten free, vegan bagel
  • tomato slices
  • orange and yellow bell pepper slices
  • lettuce
  • avocado
  • 1 purple onion slice
  • vegan mayo {I used Veganaise}

DIRECTIONS:

  1. Assemble in rainbow order.
  2. Devour.

{This last shot is  for the sole purpose of displaying the incredible texture on the inside}:

The end.

86 Comments Post a comment
  1. kathy #

    Wanted to share we tried the recipe today, and the dough was incredibly dry, so needed to more water, maybe measurements are different. The outside was hard. I am wondering if your bagels had a hard texture, usually I use, almond milk to glaze, wondering if the cornstarch gives it the hardness. Thank you again, for all your efforts in putting out recipes. The taste is pleasant. They look beautiful, just a harder outside then expected. Thank you again.

    January 24, 2013
    • Bummer! Yeah, I am definitely still working on this recipe. Mine didn’t have too much ofa hard texture, in fact they were comparable to the real thing but like I said, it still needs work. Thank you so much for trying this out and letting me know, Kathy! I will get back into the kitchen and attempt bagel recipe #2. xo

      January 24, 2013
  2. kathy #

    Do you knead by hand or mixer, love the recipe,

    January 24, 2013
  3. Hi I’m hoping to make these this evening to have for breakfast tomorrow. Quick question, you call for arrowroot powder, is this the same thing has arrowroot starch/flour? Also, you call for a packet of yeast, do you know exactly how much that is though? I don’t have a packet. And it needs to be active yeast right?

    October 4, 2012
    • Happy Bagel Making!
      1). Arrowroot powder *is*the same as starch, yes 🙂
      2). I believe 1 packet is equivalent to 2 1/2 tsp. Yes to active yeast.
      Hope this helps! xo, Cara

      October 4, 2012
      • Hi Cara thanks so much for the fast reply. I ended up making these last night, but they didn’t turn out too well. The dough ended up being very very dry, and no matter how long I kneaded it, the dough wouldn’t stick together. It was very crumbly. I had to wet my hands and the dough a lot in order to get them to form into the 6 even balls. And then when I tried to poke my thumb through the bagel would cracks on the sides and all the way across and break apart. Do you know why this happened? I used all your exact measurements to a T. I weighed the flours out using a digital scale as opposed to using measuring cups, do you think this might have been the problem? Maybe I ended up with too much flour? This sometimes happens when you use a scale as opposed to measuring cups because a scale is more exact. I really want to try and make these again though. I might try using the measuring cups this next time, because maybe it’ll give me less flour? Do you think if the dough ends up being too crumbly again that I can just add more water? If so, should I just add more water to the yeast and sugar mixture, or can I just add water once the dough is kneaded until I get the right consistency? Thanks again for your fast reply, hopefully you can help me out with these few problems so I can attempt to make these again.

        October 5, 2012
        • P.S. The bagels turned out dry and hard. I think this happened because my dough was so dry. Do you think that’s why? I only baked them for 35 minutes, so I don’t think it was because I baked them for too long.

          October 5, 2012
  4. Loved the pictures and the recipe sounds easy. I love your site; it inspires me towards more veg and vegan options. After our move next week, I will be making many of your recipes, and that is something to look forward to!

    July 13, 2012
    • This makes me so happy to hear! Thank you for such a sweet comment, for reals! I look forward to seeing your face around here more 🙂

      July 13, 2012
  5. Wow! Your own bagels! That’s amazing. And the photos are great. Maybe I’ll try it out, too, but I’m not much of a baker kind of guy. I do better on the stove than with the oven!

    June 29, 2012
  6. Ches #

    Oh my gosh, these look perfect! I WILL BE TRYING THESE THIS WEEKEND

    May 17, 2012
    • They are definitely a work-in-progress but I really liked them regardless. Hope you do too! 🙂

      May 17, 2012
  7. nadine #

    Yumm! I LOVE bagels and I can’t wait trying them out! My first bagel experiment was a disaster. Let’s see how they turn out. Thanks for sharing! 🙂

    April 27, 2012
    • They are definitely a work in progress but for the most part, I really enjoyed them. And I am picky with bagels. Good luck, Nadine! 🙂

      April 27, 2012
  8. jewishmusickidslove #

    You just rocked my gluten free world. I’ve made GF bagels, but these are fab, especially because they’re vegan as well. I’ll definitely be trying these out very soon.

    March 26, 2012
  9. jessi #

    This must have been tough to eat hey? Love all da colourrrrrsssss

    March 16, 2012
  10. Your bagels look phenomenal! It’s always so much fun to make something that is traditionally purchased already made. It makes me feel like some kind of colonial woman or wizard or something. I felt that way the first time I made almond milk. It was ridiculously easy, but I felt like I’d conquered something. Anyway, I have yet to try my hands at bagels, but yours look so good, I really need to do it. Plus, I just love toasted bagel sandwiches. They elevate an ordinary sandwich into something special.

    March 14, 2012
    • Yes! A colonial wizard, as a matter of fact 🙂 You are so right though–it feels monumental when you accomplish what always seemed like what was left for the professionals. Dare I say I feel like colonial professional wizard witch?

      March 14, 2012
  11. Lou #

    Dude! These look awesome… I’ve never attempted bagels, but I’m sure they would go down a treat in my household. I LOVE the rainbow filling too, ah nature’s goodies at their finest 🙂 I think you have inspired me to tackle bagels…. I’ve always been a little scared of making them, honestly. Maybe I will wait till I have a decent oven though, huh? 😉

    March 13, 2012
    • I was scared too but honestly Lou, they are rather easy. I think the 2nd round will be very simple now that I have the hang of how it should go. Try them! I have had this “mini-sized” sandwich 2 days in a row now. I love it!

      March 13, 2012
  12. You made gluten-free bagels? I’m practically speechless with gratitude and wonder. GF bagels will most certainly be on my to do list. One question: where do you get your arrowroot? I bought a very small amount at the co-op and it cost more than $7. I tried to find it at our Asian market but couldn’t. It’s so expensive!

    March 12, 2012
    • Hi Andrea! I get my arrowroot from Bob’s Red Mill–it’s a 20 oz bag that typically costs me $4. Do you have a Whole Foods nearby?

      March 13, 2012
  13. mmmm, if only the way this bagel crumbled was through my computer screen and right into my mouth…

    March 12, 2012
    • I think there is an app for that…

      March 12, 2012
  14. swooooooooooon.. the textureee.!! i am sucker for yeasty textured things!!
    the bakeries and stores seriously make ridiculous money selling us cardboards..forget gf.. the regular whole grain bagels also taste like cardboard most days… its like they pump all the monies into making perfect tasting highly processed stuff.. and for the healthier stuff.. they just throw things in, put labels and expect it to sell!
    now I dont need to make gf bagels( which were on my next to try list ;). i will just point to this recipe!

    March 12, 2012
    • Coming from the bread queen, I humbly bow at this compliment! 🙂

      March 12, 2012
  15. Your sandwich is very pretty! (Though there are a couple of things on it that I’d take off if it was for me. Haha.) Nice work!

    March 12, 2012
    • If you say the red onion I will hold my breath until I am blue in the face…. *gasp*

      March 12, 2012
      • Onion and avocado. Don’t faint!
        ::bribes with chocolate::

        March 12, 2012
        • *shaking my head* Why the avocado? WHHHHHYYYYYYY??? <–sorry, I am a bit dramatic 🙂

          March 12, 2012
          • *snicker* All it means is more for you!

            March 12, 2012
            • Good point *getting up from fainting* 🙂

              March 12, 2012
  16. Laurel #

    Growing up in New York bagels were always some of my favorite food. I wonder if I can get a recipe for Bialys somewhere? They’re kind of a cross between a bagel and an English Muffin, sprinkled with onions. They were always sold at the same places. Hmm.
    Oh, and delicious as that sandwich looks (nonsequitor, bagel = delicious, silly) you’d probably get stoned putting those colors together in Ireland. They get a mite contentious when it comes to the wearin’ of the green and orange had best stay far, far away. Maybe you should use an avocado instead?

    March 12, 2012
    • There she is! I have been thinking about you this weekend, wondering where you have been 🙂

      March 12, 2012
  17. Lizzie #

    As if I wasn’t already excited enough about fresh tomatoes and peppers from my garden…this just further fuels my raging Spring Fever!!!

    March 12, 2012
    • I am so super jealous about your tomatoes. I cannot believe I almost forgot that they are coming back. Now you made ME excited!!!

      March 12, 2012
  18. These look gorgeous! You did a fantastic job! Off to check out Tasty Yummies!

    March 12, 2012
    • You just might be find yourself over at Beth’s for awhile. Such a great site! And thank you B 🙂

      March 12, 2012
  19. That’s wicked, Cara. Love it and love the bagels! You do the coolest stuff 😀

    March 12, 2012
    • Thanks, dear Nick. My my, I can get used to all these compliments. ha

      March 12, 2012
  20. Cara! Thanks again for today’s guest post on Tasty Yummies! And OMG you brilliant thing you, these bagels look amazing. I’m totally drooling in the car right now. 😉 I cannot wait to try making them when I get home. I absolutely need to make everything bagels, I haven’t had one in over 7 years. Thanks for sharing.

    March 12, 2012
    • Um, thank YOU for asking me to guest post–I had so much fun writing it up! And you are so generous to have asked me, truly.
      I know, I am super bagel obsessed now. I have a loooooooooong list started of all the different kinds I am going to try. Good grief, my neighborhood is going to be happy 🙂

      March 12, 2012
  21. Now, I have a question, since I am a picky bagel New Yorker. Do these delightful looking bagels that you made taste like NY bagels or California bagels? And whoa nelly that’s some Dagwood sammich you got there. Yum.

    March 12, 2012
    • Oh I am sure they are nothing like a NY bagel. I have had one once: heaven! Then again, can’t really say they are like California ones either. They are just really good tasting gf/vegan bagels (is that a category I can pull from???) 🙂

      March 12, 2012
  22. Those look amazing – the texture on them looks perfect for bagels! I’ve only made homemade bagels once because they’re more work than other baked goods (or at least I have the perception that they’re a lot of work!), but they are worth it!

    March 12, 2012
    • You know, if you are used to making baked goods, this really shouldn’t feel any differently. I think the fact that they have to rise makes it a bit annoying but think of all the Pinning you can do in that time! 🙂

      March 12, 2012
  23. OMG this is amazing!

    March 12, 2012
    • These bad boys are pretty darn amazing in taste as well, Gabby 🙂

      March 12, 2012
  24. your bagels look awesome!! aren’t they so fun to make? I used to make them all the time, my first ‘real’ job I’d wake up early to make them, by the time I got to work they’d still be warm and I’d share them with all of my employees! 😀

    I have been thinking of making them again recently – I’d love to try this recipe.

    March 12, 2012
    • Now why did I not work with you at your first job??? You sound like the kind of co-worker I want to work next to 🙂 You can teach me a thing or two about bagel making then! This was my first attempt and I will admit that I loved it. I know they can improve so I will be waiting for your notes…

      March 12, 2012
  25. Dawn Meisch #

    Wow! I will have to try these very soon. My daughter misses bagels, so this looks great.
    Thanks!

    March 12, 2012
    • Bagels really are the hardest thing to say goodbye to, aren’t they??? Hopefully these will cheer up your daughter 🙂 xo!

      March 12, 2012
  26. “If I were to judge the way gf foods should taste like simply by what I have bought at the store, I would be convinced to never touch another piece of gf anything again.”
    Thank you!
    Another friend of mine (cupcake kitteh) and I have discussed that we don’t think they have taste-testers for this stuff. Call it gluten-free and they’ll buy it. Well, it’s not true. I might buy it once, but if it’s not good I won’t buy it again. We’re so much better than that!

    March 12, 2012
    • Amen, sister! A-freaking-men. There is a local bakery here that is gf/vegan and I marvel at how badly their food tastes. Sugar. That is all I taste. Come on! Just because it is gf doesn’t mean you have to be heavy-handed on the sugar to mask the flavor. That is the same with store bought stuff. Sugar and weird textures. I’m over it. Starting up a gf army–enlist now! 🙂 Thanks for this great comment, Dawn. xo! {And HI Mandee!}

      March 12, 2012
  27. I am coming over for lunch- get ready.

    Bagels have been on my , gotta get around to making list; THANK YOU for sharing the step by step photos, I know how much time it takes; it certainly is appreciated!

    ….how did you know the everything bagel is my fave – you are totally physcic

    March 12, 2012
    • Really? Please come over. And don’t tease me like that if you aren’t–I get easily excited 🙂 hahaha. And yes, how did you know that I am in fact psychic? It’s one of my loveable traits. Actually everything bagel is MY favorite so it really appears as if we got a twinsies thing going on over here. Now if you excuse me, I have armpits to smell. HAHAHA!!

      March 12, 2012
  28. Woohooo! Awesome job on homemade bagels Cara! These look perfect, I’m really really wanting one right now for breakfast! I completely agree – why do storebought GF + vegan breads taste like cardboard? Sometimes toasting helps but they are soooo expensive and not worth it…but your recipe looks delicious! 🙂

    March 12, 2012
    • Thanks Nora!! It just makes me wonder, if these people are making money off of selling me cardboard, why can’t I make money off of selling people *good* food? I smell a business brewing…

      March 12, 2012
      • Go for it! It’s SOOO true though – that cardboard is pricey so you could really make some $$$ 🙂

        March 12, 2012
        • OH and I will totally be your first customer!!!!

          March 12, 2012
          • That will be $100 please 🙂 hehe. For you, a discount! It’s free food for life for you.

            March 12, 2012
        • The bakery is now open…

          March 12, 2012
  29. OOh nice!!! My oldest whom has autism, had the hardest time giving up bagels! it was the one button on this speech device that he would hit over and over and over asking for them when we switched gluten free.. I have tried a couple homemade recipes (he hated), but I have not boiled them as of yet…I think you have inspired me to give it a whirl 🙂

    March 12, 2012
    • I’m keeping my fingers crossed for you that he likes this version! I am {was} a bagel fanatic and think this is the closest gluten free version I have tasted to the real thing yet. xo!

      March 12, 2012
  30. I absolutely agree about all the gluten-free foods in the stores! And whenever I make something gluten-free, I feel like I need to wait for people to taste it before I tell them. If I tell them after they’ve had some, they look pleasantly surprised. If I tell them before, they cringe and won’t even try it.
    This looks like the best gluten-free recipe I’ve ever seen – seriously. I must make them! Pinning… pinning right now. 🙂

    March 12, 2012
    • Isn’t that the saddest thing? I mean, I know I have many failures myself–some of which look and taste like rocks but those are the ones that I would never sell, you know? I think we should start up a campaign–you and I, Willow. A “Just say yes to gf” something or other… I will have to work on that 🙂

      March 12, 2012
  31. Your bagels look heavenly!! I thought I’d never get to have a bagel again. Now, if I get motivated enough, maybe I’ll make your lovely creations!

    March 12, 2012
    • AMANDA!!!! This is sooooooo weird because yesterday I was totally thinking about you and wondering how you are. So…how are you??? 🙂

      No need to get motivated, just stop by over here! I will feed you some bagels, girl. xo!!!

      March 12, 2012
  32. omigosh, lady. i almost just cried. you are so incredible.

    March 12, 2012
    • *handing you a tissue* I found my new slogan: “Making people cry, one gf/vegan at a time.”

      March 12, 2012
  33. Jan #

    Poppiesssss…poppies will makethem sleeeeeepppp….

    March 12, 2012
    • That is *the* only line that is quotable from that movie. I am sitting here, trying to respond with another quote and I gots nothing that will work appropriately. What a wash.

      March 12, 2012
    • Laurel #

      The last to go will see the first three go before her! And your mangy little dog, too! The bagels, that is.

      March 12, 2012
      • hahaha. Hmmmmm, see, not as powerful Laurel. It’s difficult quoting from that movie, I tell ya.

        March 12, 2012
  34. Getting closer to that pot of gold. Tap shoes on, toes are twitching. : )

    We’ve made bagels twice. The first batch was amazing vegan (not gluten free) the second batch was a fail. Sad. But we know what we did wrong. This inspires me.

    March 12, 2012
    • I got the cutest homemade card in the mail on Saturday from my mother–it had a leprechaun on the front and on the inside she wrote “Looks like you caught your leprechaun after all.” It made me giggle but don’t think for one second that it means you are off the hook! 🙂 hehe

      March 12, 2012
  35. Nina #

    Wow, stunning Cara! That IS one sexy looking sandwich. Love your rainbow arrangement and have to agree that just because food is gluten free you (we) certainly should not have to compromise on taste or texture.
    I’ve never made bagels but I think these gf babies will be the first I make. 🙂 Thank you.

    March 12, 2012
    • Right? Who knew sandwiches could be so super sexy??! Enjoy making your own sexy bagels at home 🙂 hehe. It’s funny to say the word sexy…

      March 12, 2012
  36. Eeee!! So beyond excited to try this recipe!

    March 12, 2012
    • They ended up being the size of my palm {which I have unusually large hands, I think–ha} but I actually liked that! I am going to have to play around with the recipe next time but I think they taste super great!! xo

      March 12, 2012
  37. I’ve never made bagels nor could I tell you the last time I had one, but now I want to change both of those things. Time to bust out the Kitchen Aid stand mixer!

    March 12, 2012
    • I have never made them either and found them to be actually easy to make! Time to get to work, Veronica 🙂

      March 12, 2012
  38. OHmy…I have to make these. I often buy GF bagels at my local food store and they are so expensive. I guess making these will save money!

    March 12, 2012
    • I hear you, Lysa. I gave up on bagels for awhile–they never fully tasted right in my opinion {and they were pricey} so I stopped buying them. Hopefully these will not only taste better but save you a few extra bucks that you can spend on something pretty 🙂

      March 12, 2012

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