I don't remember where I found this recipe but I've had it for years. It takes some work but my non-celiac kids and sister-in-law couldn't tell they were wheat free.
BAGELS - from Diane Gunmore.
(Adaption of Bette Hagman's Yeast-rising Thick Pizza (Gluten-Free Gourmet)).
2 c. rice flour
2 c. tapioca flour
2/3 c. dry milk powder or Dairy-free powder
3 1/2 tsp. Xanthan gum
1 tsp. salt
3 Tbsp. shortening (canola oil OK) melted in 1/2 c. hot water
4 egg whites, room temp.
1 Tbsp. sugar, and 2 Tbsp. dry yeast dissolved in 1 c. warm water
1 beaten egg yolk mixed with 1 Tbsp. cold water
sesame seeds, onion powder, garlic powder, other toppings, optional
In bowl of your heavy duty mixer, blend flours, dried milk, xanthan gum &
With the mixer on low, pour in the hot water with shortening, blending to
mix. Add the egg whites, blend again, then add the yeast mixture.
Beat on high speed for 4 minutes. Allow to rise in the bowl about 1/2 hour.
After the first rise, mix again.
When dough is smooth, roll into 7" ropes, 1" thick. Form into a circle.
Moisten the ends and pinch together. Let rise 10 minutes.
Slide into a pot of boiling water. Boil 1 minute on each side. Place on
an oiled cookie sheet. Brush top with the egg-water mixture and then
sprinkle with desired topping or leave plain. Bake at 425' for 15-20
This is a sticky dough. Handle the dough with your hands in plastic bags,
or place a bowl of cold water on the countertop for wetting your fingertips
whenever the dough starts to stick to your fingers. Or add GF Flour mix
sparingly, as necessary, to handle the dough.
This entire project takes about 1.5 hours, but the results are excellent -
tender & tasty, with a texture similar to a chewy soft pretzel. I suspect
you could even roll it thinner & shape into pretzels, then salt.