For the perfect weekend breakfast at home, also suitable for coeliacs, let’s make gluten-free and vegan bagels. A mix of naturally gluten-free flours is all you need for the preparation of the bread. No commercial blends or gums are necessary in this recipe.
The key to making chewy and moist gluten-free bagels is the right amount of binding agents. In this recipe, I used flax meal (that is ground flax seeds). This is crucial in gluten-free baking as it helps the ingredients hold together and develop elasticity. Once mixed with water, it forms a gel-like mixture, which helps achieving a fluffiness in the baked goods.
The use of a sourdough starter is also essential to the chewiness and taste. If you don’t already have one, check this article on how to make it. (LINK)
And you can also follow my Instagram adventure, where I share all the latest experiments in the gluten-free sourdough world!