Everyone has that food that they loved so much before going gluten free or vegan. The one they never eat, because they can’t, but the one they wish they could. Bagels were that food for me. Like that audio going around Instagram reels of Kourtney Kardashian talking about bread, ‘I can’t eat this but how exciting is it to smell it?’
The world of gluten free baking is a sea of different flours and stabilizers and as fascinating as it is, and as fun as it can be, there are so many options and flour combinations it can be hard to break into it and get started. Enter this recipe!
If you or any of your friends have tried a certain popular weight loss program, you have probably seen a different, but similar, iteration of this recipe. The original uses just two ingredients, and both are things I don’t eat – conventional flour and dairy yogurt.
I feared that just replacing the flour with my go to gluten free version, and replacing the dairy yogurt with my vegan yogurt might not work as well as I hoped it would and unfortunately, I was (mostly) right. Most of the time when you try to sub gluten free flour for regular flour, bad things happen. On the upside, I have tried this with several different vegan yogurts and had similar positive results!
When I tried out this little idea with my favourite gluten free flour, (Bob’s Red Mill Gluten Free Flour 1 to 1), the texture was right, this flour blend uses just the right amount of xanthan gum for it, but they were a little flat. So I tried again with baking powder, and that helped considerably.
These bagels are not quite like the real deal, but they are the closest I’ve ever gotten and they always do it for me. They scratch that bagel itch with no gluten and no dairy.
My favourite vegan yogurt is from Maison Riveria, a French Canadian company that goes back 100 years in Quebec to Sorel-Tracy, a little city in Southwest Quebec, at the end of the Champlain Valley. They started by selling their surplus milk to local villagers in 1920 and grew from selling out of a horse-drawn cart to processing four million liters of milk a year, as well as cheese and yogurt products. In 2019, they introduced Vegan Delight, a line of vegan products made with coconut and oat milks.
For this recipe, I went with the plain version of the coconut milk yogurt and I have to spread some love for this product because I love it so much, and not just because it’s vegan! It’s also sugar free, a source of vitamins A, B12 and D and calcium – and the probiotics of course.
Toast and add a little vegan cream cheese on top for something simple, or go all out and make yourself a beautiful sky high sandwich!
Everything But the Gluten Bagel
- 1 1/4 cup gluten free flour Bob's Red Mill Gluten Free 1 to 1
- 1 cup plain vegan yogurt
- 1/2 tablespoon baking powder
- Preheat oven to 400F.
- Whisk together the flour and baking powder.1 1/4 cup gluten free flour, 1/2 tablespoon baking powder
- Add the yogurt to the flour mixture.1 cup plain vegan yogurt
- Knead until a soft dough forms.
- Divide dough into 6 equal pieces, roll each piece into a long rope and connect to form a circle. Sprinkle whatever seasonings you'd like.
- Bake for 20 minutes.
- You may need to bake these longer, depending on how thick yours turn out.
- The toppings you choose may also increase your baking time.
- You can free form the bagels or use a donut pan to help them keep their shape.
I love this recipe because it’s so painfully simple with just three ingredients and no rising time, it’s ideal for anyone in a hurry for bagels (everyone) and the need to find a gluten free option.
There are limitless ideas for this base bagel recipe. You can top it with literally anything you’d like, from the everything bagel seasoning I used to sesame seeds or other spice mixes. With a little experimentation, you can also add to the dough itself, anything from nuts to chocolate chips! Baking time may be a little longer depending what you put in them, but it would fun to see what flavor combinations work together in a bagel.