Chewy. Crusty. Soft on the inside.
It’s almost too good to be true when they come out of your oven. They look like “real” bagels, and the unmistakable smell of freshly baked bagels wafts thru your kitchen. It gets better when you bite into one from your first batch — still warm, chewy, crusty, and totally gluten-free.
You can’t eat the gluten, but you CAN still have awesome gluten-free bagels… with butter.
Using simple ingredients and equipment, you can bake these awesome GF bagels at home, with the same taste, texture, and comforting experience that you used to get with a “real” bagel.
You can make GF Bagels this good!
Make real bagels, gluten-free. With the recipes, tips, and tricks in this complete guide
EVEN BETTER… THE RECIPE IS EGG + DAIRY FREE!
Gluten? Who needs it. This recipes uses tapioca, brown rice, and sorghum flour instead of wheat flour.
Keepin’ it traditional… and vegan!
Multiple food allergies? No problem.
… AND INCLUDES THESE VARIATIONS
NEW! GRAIN-FREE RECIPE
Awe yeah! This book now includes a grain-free recipe made with tapioca, cassava, and almond flour!
Don’t like xanthan? You can use flax-seed meal instead. Alternate recipe included!