Gluten Free Pumpkin Bagel Experiment


Well, here is my 1st gluten free bagel attempt! I decided to go with pumpkin bagels, because it is after all October. I ended up adapting this recipe from, with the new Namaste Foods Gluten Free Perfect Flour Blend I picked up this week. I selected it on recommendation from a friend after reading a bunch of gluten free blogs, and seeing that everyone seemed to have their own custom blend. This was pretty darn close to the one I was going to mix up myself based on Fork and Beans’ recipe, and you’re supposed to be able to sub it 1:1 in regular recipes.


Yeast proofed, yet again! I am now a yeast proofing master.

Yeast proofed, yet again! I am now a yeast proofing master.


I tweaked the order a little to save a bowl. I poured in the yeast & water mixture, then added the pumpkin, and then the spices.


I then added the flour in 3 – 1 cup additions.


My dough was definitely too sticky after the 3 cups, and it say you might need to add 1-2 tablespoons of extra flour. I ended up adding 4.



I really wasn’t sure if it was going to rise, given the GF flour and all, but left it to do its thing for an hour. While it did do some rising, it definitely didn’t double in size. After forming the bagels, the recipe had another step to leave them to rise a little for an extra 30 minutes, but since not too much happened in an hour, I decided to skip it and go straight for the boiling.



The recipe also had you bake them for 5 minutes and then flip them. As an experiment I did 3 that way. A few about 20 minutes in, and the last 3 I just left alone. There wasn’t a tremendous difference in any of the the 3 sets, though the 1st 2 did look more evenly golden.

I sliced one and found that they were extremely hard on the outside and just a touch under on the cook on the inside, so I tossed them back in the oven for another 5 minutes. This recipe called for them to baked at 400*F for 30-35 minutes, but I’d probably try a lower temp and longer cook time for future attempts to avoid the texture issues.

I was also wondering if maybe I should have let them rise a 2nd time to get them a little more airy and less dense?


Regardless, they still tasted good, especially with pumpkin butter! This pumpkin butter from Trader Joe’s is magical stuff btw, mixed with butter, mixed with cream cheese, by itself, even mixed with peanut butter – which is how I ate my bagel this morning!

In general in my gluten free baking so far, I’ve found that I need longer cook times than expected. Thomas also made some chicken (tofu) and waffles last night and found the same thing. He needed to lower the temp on the iron and cook a little longer in order to avoid the uneven cook. Other than that, you’d never know by the taste of either that they’re gluten free!

As always, thanks for reading! More to come soon.



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