Easy Gluten-Free Sourdough Bagels with King Arthur Flour

Easy Gluten-Free Sourdough Bagels with King Arthur Flour

Feb 8, 2024

Just three months ago, the idea of waking up early on a Saturday to make gluten-free sourdough bagels for the entire week would have seemed laughable. I am the “to taste” cook in the house, and baking isn’t my forte, especially with gluten-free recipes where precision matters. However, after many kitchen mishaps and encouragement from my husband (who is a really good baker) to actually weigh my ingredients,  I have resolved to embrace the kitchen scale and accuracy.  This has led to our family’s newfound favorite: gluten-free sourdough bagels.

Gluten-free sourdough bagels are surprisingly simple and forgiving, unlike traditional gluten-free bread. They freeze well, making them an ideal grab-and-go breakfast option for hectic mornings.

When it comes to flour, I prefer the King Arthur Gluten-Free Flour blend. However, other measure-for-measure flours can work too, though adjustments in water might be necessary. Initially, I incorporate a base amount of water and fine-tune the consistency during the final kneading, accounting for variations in the density of the sourdough starter.

SOURDOUGH STARTER:

Our starter originates from the Cultures for Health Gluten-Free Sourdough Starter and thrives on regular feedings of organic brown rice flour. While you don’t need anything fancy to start a sourdough culture, investing in a fermenting/feeding jar can make the process more enjoyable. Since this bagel recipe calls for a generous amount of starter, I ensure it’s well-fed in the days leading up to baking day.

With these simple steps and a bit of patience, you’ll soon be savoring delicious gluten-free sourdough bagels that rival their wheat-based counterparts.

EASY GLUTEN FREE SOURDOUGH BAGELS

Makes 16 Bagels

INGREDIENTS

WATER BATH

  • 6 cups of water
  • 1 ½ T. baking soda
Dough Wedges – how I divide evenly

INSTRUCTIONS

  • In a large bowl, combine psyllium husk, sugar, avocado oil, and 660 grams of water. Whisk until well combined and let stand for a few minutes until it forms into a gel.
  • Into the gel mixture, add the sourdough starter and mix thoroughly.
  • Add the remaining dry ingredients (flour blend + salt) and stir until a ball starts to form. Use your hands to mix/knead and slowly add in the reserved water until all the flour is incorporated and the dough pulls away from the bowl walls.
  • Cover the dough with a kitchen towel and let it rise at room temperature for a minimum of 2-3 hours, or overnight for optimal results.
  • Place the risen dough on a silicon or parchment paper surface and gently work it into a large ball.
  • Using a knife, divide the ball in half and create 8 wedges from each section.
  • Roll each section into a ball and pinch a hole in the center of each ball. Slowly spin the dough on your finger to create a uniform bagel shape and center hole. Be mindful not to make the holes too large, as the bagels may crack during baking.
  • Set the prepared dough aside and preheat your oven to 430 degrees F.
  • In a stockpot, bring 6 cups of water and 1 ½ tablespoons of baking soda to a boil.
  • Drop 3-4 bagels into the boiling water and boil for 30 seconds on each side. Use a skimmer to flip and remove them from the pot. Place the boiled bagels on a tea towel until all the bagels have been boiled.
  • Top each bagel with seasoning of choice or leave plain.
  • Place the bagels on a baking sheet and bake for 30 minutes. You may need to use parchment paper to prevent sticking. (Caraway baking sheets are my favorite and I highly recommend them, because nothing sticks to them).
Bagels right after being boiled

ADDITIONAL TIPS

  • If you are planning on freezing – slice beforehand 😉
  • Use a digital scale (it really does make a difference) 
  • This is a larger batch recipe, you could easily cut it in half and only make 8 bagels.

Enjoy your freshly baked gluten-free sourdough bagels!

This recipe was originally inspired by a combination of bread recipes with King Arthur gluten free flours and Natashahome.com’s sourdough discard recipe.

Lemon Raspberry Chia Pudding

Lemon Raspberry Chia Pudding

Sep 13, 2023

If you are looking for a quick breakfast or an afternoon treat, this is a great make ahead option! Super simple and can easily be altered.

Serves 2

2 cups (470ml) unsweetened almond milk or coconut milk

½ cup (85g) chia seeds

½ lemon, zest & juice

½ tsp. vanilla extract

1 cup (65g) raspberries, fresh or frozen

1 tbsp. honey

What you need to do

Combine all ingredients in a large, sealable container. Make sure all chia seeds are mixed in well.

Let sit overnight or for at least eight hours. Serve cold with toppings of choice.

Sweet Potato Pancakes

Sweet Potato Pancakes

May 17, 2023

If you are looking to change things up for breakfast, try these sweet potato pancakes! Subtly sweet and a great grain free alternative. Since I am feeding 3 growing boys, finding clean burning carbs is something I am always looking for.

Serves 4

  • 16 oz. (450g) sweet potatoes, peeled, cut into cubes
  • 6 eggs
  • 1 tsp. ground cinnamon
  • 1 tbsp. coconut oil
  • ¼ cup (30g) walnuts or pecans, chopped
  • 2 tbsp. maple syrup

What you need to do

  • Cook the sweet potatoes in a pot of boiling water for around 15 minutes. Then drain and let it cool.
  • Place the cooked potatoes in a high bowl, add the eggs and cinnamon, and blend with a hand blender until smooth.
  • Heat ¼ tablespoon of the oil in a large non-stick frying pan and add 3 portions of batter (around 2 heaped tablespoon per pancake). Fry the pancakes for about 3 minutes until golden brown and done. Turn halfway and repeat with the remaining batter.
  • Divide the pancakes onto plates (3 per serving), sprinkle with the chopped nuts and drizzle with maple syrup, to serve.
Protein Breakfast Bites

Protein Breakfast Bites

Jan 29, 2016

By the time I get to Friday mornings, I have pretty much run out of inspiration for breakfast.  While I typically eat a protein smoothie, I am always looking for ideas to feed my growing boys, that are loaded with healthy fats and fiber, but eggs get boring quickly and my oldest doesn’t love protein smoothies.

I am fairly adamant that my kids eat a hearty breakfast (not sugar and carbs), like the typical SAD (Standard American Diet) of cereal, toast, bagels etc.  So finding variations can be challenging. One of their current favorite breakfasts are my little protein bites.

They are loaded with gluten free oats, pumpkin seeds, coconut flakes, dried blueberries, flax seed, chia seeds, sliced almonds and coconut oil.  While they look like little muffins, they are actually dense, almost crumbly little bites, that pair wonderfully with coffee.  Because of the fiber and fat, they are incredibly filling and can easily keep you fueled until lunch.

A few benefits are that they are easy to make, freeze well and can travel well as snacks. I almost always have all the ingredients on hand…besides the dried blueberries, but I live super close to our local Earth Fare and they always have them in their bulk food section. You can also easily substitute ingredients: chopped up dried apricots or dates, sunflower seeds, pecans etc. Be creative with them!

 

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Protein Breakfast Bites
Author: 
 
Ingredients
  • 1½ cups gluten-free rolled oats
  • 1½ cups gluten-free oat flour
  • ½ cup wild blueberries
  • ⅓ cup raw pumpkin seeds
  • ⅓ cup shredded coconut
  • ¼ cup sliced almonds
  • ¼ cup + 1 Tbsp. ground flax seed
  • 2 Tbsp. chia seeds
  • ½ cup melted coconut oil
  • ½ cup maple syrup
  • 1 tsp. vanilla extract
  • ½ tsp. celtic sea salt
Instructions
  1. Preheat Oven to 350º F
  2. Lightly grease a mini muffin pan with coconut oil (mine holds 32 muffins)
  3. Add all the dry ingredients into a food processor and pulse a few times to incorporate them
  4. In a separate bowl mix together remaining wet ingredients (coconut oil, vanilla & maple syrup)
  5. Pour slowly into food processor and pulse until everything is well combined
  6. Fill mini muffin pans and press mixture until it is well compacted and just below the top of the pan
  7. Bake at 350º for 12-15 minutes, until lightly brown
  8. Cool before removing from the pan
  9. *If they are hard to remove, twisting them around in the pan in a circle typically releases them

 

Strawberry Vanilla Chia Smoothie

Strawberry Vanilla Chia Smoothie

Dec 23, 2015

My favorite protein powder for smoothies is chocolate…but since we have been doing a lot of smoothies I have been trying to switch it up.  I decided to grab a jar of the Vega Vanilla Protein & Greens the last time it was on sale at our local Earthfare.  While I like to use fresh greens in my smoothies, this is a great options with 2 servings of greens included in the powder. This is my favorite smoothie combination that I have created using this powder.

Strawberrysmoothie

 

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Strawberry Vanilla Chia Smoothie
Author: 
 
Ingredients
  • handful of fresh or frozen strawberries
  • 1 cup of coconut milk (if using canned, use half cup + a half cup of water)
  • 1 heaping scoop of Vega Vanilla Protein & Greens Powder
  • 2 Tbsp chia seeds
  • 1 Tbsp raw cocoa nibs
  • 1 tsp. vanilla extract
Instructions
  1. dump all the ingredients into a high speed blender. enjoy!

 

 

Our Favorite Breakfast Smoothie – Blueberry Chocolate Spinach

Our Favorite Breakfast Smoothie – Blueberry Chocolate Spinach

Dec 17, 2015

At the end of October, my husband and I decided to do a 21 day cleanse.  We didn’t follow any mainstream cleanses in which they try to sell product (I am not a fan), but we basically followed the principles set by Dr. Alejandro Junger and his Clean Gut Cleanse & his blog for a bunch of recipes.  Basics of it, were a protein smoothie for breakfast, lunch was main meal of veggies, protein and clean fat and then dinner was an entree salad + plus no eating from dinner until breakfast.  My husband and I loved it, and now we crave our morning smoothies instead of a heavier breakfast.  I thought I would share  my favorite smoothie combination that I would pick over any others.

BlueberrySmoothie1
Key ingredients:

Fiber: Flax seed and Chia Seeds

Vitamins, minerals and protein: pumpkin seeds, roasted cocoa nibs, brazil nuts, spinach, unsweetened almond milk and organic chocolate protein powder

Sweetener: blueberries

Because of all the fiber and protein, this smoothie is incredibly filling and satisfying.

BlueberrySmoothie2

 

BlueberrySmoothie3

 

BlueberrySmoothie4

 

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Our Favorite Breakfast Smoothie - Blueberry Chocolate Spinach
Author: 
 
Ingredients
  • 1.5 cups of almond milk
  • 2 large handfuls of spinach
  • handful of fresh or frozen blueberries
  • 3-4 brazil nuts
  • 2 Tbsp - ¼ c. raw pumpkin seeds (I soak and sprout mine first)
  • 1Tbsp. chia seeds
  • 1 Tbsp. ground flax seed
  • 1Tbsp. roasted cocoa nibs
  • 2 scoops of orgain organic chocolate protein powder
Instructions
  1. dump all ingredients in a high speed blender and blend. enjoy!

 

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