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)
Looking for other easy gluten-free sourdough bread recipes? Check out my artisan bread loaf or this delicious teff and sorghum bread.
And you can also follow my Instagram adventure, where I share all the latest experiments in the gluten-free sourdough world!
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