No-Knead Rice Bagels | Gluten Free Vegan Baking
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- Опубліковано 28 вер 2024
- For All Gluten Free Vegan Bread/Baking Lovers :)
These super chewy bagels are made from RICE (not rice flour)! You don’t need any flours - just rice.
They are Gluten-Free and Vegan.
It is easy to make and ultra-chewy :)
Ingredients (diam. 10cm x 4 bagels)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
• 300g medium grain rice, soaked overnight (after soaking it should be 395 - 410g)
• 20g cane sugar
• 7g dry yeast (1 sachet of dry yeast)
• ½ tsp sea salt
• 150ml lukewarm water (35 - 40˚C ish)
• 15g grapeseed oil (sub other neutral oil)
• 2 Tbsp (8g) psyllium husk
Instructions
1. Wash rice and soak them overnight (at least 2-3 hours).
2. Drain well then add to a blender with remaining ingredients except for psyllium husk.
3. Blend until very smooth. (Scrape down the side as needed.)
4. Transfer the dough to a bowl and add psyllium husk. Combine well - it will be quite thick (about 1 min).
5. Divide the dough into 4 equal pieces. Roll each piece into a ball and use your thumb to punch a hole in the centre. Place on a parchment-lined baking sheet or tray and repeat with the remaining dough.
6. Preheat oven to 210˚C/410˚F.
7. Mist bagels with water, then cover with plastic wrap or a large container and let the dough rise slightly at 35-40˚C/95-104˚F for 10 - 15mins. It will be 1.3x bigger - not that much.
(I put small dishes filled with hot water together and covered with a plastic wrap.)
8. Bring a large pot or deep pan of water plus 2 Tbsp cane sugar to boil. Drop a bagel into the boiling water. Boil for 30 seconds, flip and boil for another 30 seconds. Transfer bagels back to the parchment-lined baking sheet.
9. Bake for 16-18 mins.
10. Store bagels in an airtight container for two days. Freeze any bagels you won't eat within 2 days. Fresh bagels are great untoasted, but if eating them the next day or out of the freezer, they're best lightly toasted.
#vegan #plantbased #glutenfree
Thank you so much!!!! Lots of people I know need this type of flour replacement.
Glad to hear! Thank you:)
Hi, I made these with brown rice and they turned out delicious and perfect! Thanks for the recipe 😘😘😘
Awesome! Thanks for trying the recipe:)
What is the purpose of the psyllium husk in this recipe? Is it a binding agent? I made bagels once, the traditional way, fifty years ago. I can’t wait to try your recipe. I don’t have psyllium husk so will use a flaxseed egg instead. I will let you know how it goes. Happy holidays! 🎄
Hi! Yes the psyllium husk is used as a binding agent:) Let me know how it goes with a flax egg! Hope you enjoy! Happy holidays ❤️
Hello! Thank you so much for your recipes!!! We’ve turned gluten free (adding to vegan) and the bakery as been tough… One question, you think I could Psyllium powder instead?
Hello! GF+vegan=hard to find nice bread, isn’t it? So I make my own. I haven’t tested it myself, it would work fine! Hope it works for you:)
Can rice be substituted with rice flour?
Not for these bagles...
Do these freeze well? I'm recently diagnoses with MCAS and would love to try these.
Yes! They freeze well :)
I suspect there is a little error in the ingredients.🤔
I think maybe the recipe meant to say 1 Tbsp (8g) of Psyllium.
I have made these twice. The first time I used 2Tbsp of Pysllium husk as per the instructions. They came out really dry and hard to work with.
The second time were pretty much perfect because I measured the Psyllium instead and used 8g.
For me, 2Tbsp was close to 16g (regardless of whether it was finely milled or rough Psyllium).
Use 8g as per the recipe - but be careful if using a Tbsp measure.
(Many thanks for the recipe!).
Thank you for sharing❤️
Thanks a lot for the recipe.
I have a question, when l put the dough in the boiling water they went down. Is it because there were not enough bubble of air in the dough? Because l cant put my oven to 40°C l put it on the oven while baking something to get a warm place.
I take every advise
By the way l forgot to put the oil, it doesn’t seem to make a big difference. ( the taste is good, maybe the texture could be better)
Thanks 🙏
Hi Chloe! It seems the proofing was not enough as you said, so your dough might be denser. As I showed in the video, you can put small bowls with very hot water in the tray and cover with plastic wrap or box. Hope that works for you!
And thank you for sharing your experience. I haven’t tried it with oil but it might work well without oil :)
Thank you so much for sharing this! Making them TODAY!
Yay! Hope you enjoy it:)
Do you think other „grains“ like buckwheat, millet… would work aswell?
genius
Thank you 🙏🏼 😊
Most of the ingredients are very accessible. 💚 I am so excited to try this!!
Hope you enjoy 🥰
Can't wait to try this! I haven't eaten bagels in so long. Could I add blueberries to the mixing step to turn these into blueberry bagels?
Yeah! It should work well. Hope you enjoy ❤️
CAN I substitute psyllium husk with what? Thank you 🙏🏼
You can replace it with ground flax seed or ground chia seeds!
I haven’t tested myself so not sure but flax egg would be a substitution.
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Hi. Have heard that you can substitute that with ground flaxseeds 🙂
🤍thank you🤍