They turned out to not only be heavenly to eat (when you have gone over a year without good bread the smell alone can start you salivating...and that's before you ever take the first mouth watering bite), but they are also easy to make (just a little time consuming), and WW points friendly at only 4 points per bagel.
We now typically make a dozen bagels every week (I have made them so many times I have the recipe committed to memory, lol), and use them for everything from sandwiches to pizza to burgers, and especially toasted with jam as a snack ... these are probably the most versatile recipe that you can make, and is an essential in any GF household . Next on my list of ways to try this recipe is to form them into hotdog buns rather than round bagel buns, yumm.
I hope you enjoy this recipe as much as we do!
Happy Bagel Baking!!
Gluten Free Bagels - yield 12 bagels ... 4 WWpts each
1 tbsp. sugar ( or cane sugar)
1 3/4 cup hot water
4 cup gluten free flour mix
1 tbsp. salt
1. put sugar, yeast and hot water into mixing bowl; let sit for 5min
2. add flour and salt, mix until everything is incorporated and dough forms a ball (add extra flour or water if needed)
Special Thanks to my wonderful husband for assisting with the photography for this blog and to my kids who inspire me to try making favorite foods allergy friendly. They are my Allergy Free Inspirations!