2 3/4 cups (385 g) all purpose gluten free flour (I used Better Batter; click through for full info)
1 1/2 teaspoons xanthan gum (omit if your blend already contains it)
1/2 cup (72 g) tapioca starch/flour, plus more for sprinkling
1/4 cup (40 g) milk powder (nonfat or whole milk)
1 tablespoon (9 g) instant yeast (See Recipe Notes)
2 tablespoons (24 g) granulated sugar
1 teaspoon kosher salt
1 egg white (25 g), at room temperature
6 tablespoons (84 g) unsalted butter, at room temperature
1 1/4 cups + 2 tablespoons (11 fluid ounces) warm water (about 95°F)
Molasses bath (6 cups water + 1 teaspoon kosher salt + 1 tablespoon unsulphured molasses)
Egg wash (1 egg + 1 tablespoon lukewarm water, beaten)
There is no substitute for yeast in a yeast bread recipe like this. But if you don’t have instant yeast, you can use active dry yeast in a larger quantity.
The conversion is to multiply the weight of the instant yeast (here, 9 grams) by 125% (9 grams x 1.25 = 11.25 grams; just use a tiny bit more than 11 grams).
All purpose gluten free flour
Please follow the link in the recipe for a full discussion of the all purpose gluten free flour blends will and will not work in my recipes. This is particularly important in bread recipes.
I always get a lot of comments and emails from readers who have used a gluten free flour blend like Bob’s Red Mill, King Arthur Flour, or Namaste, complaining that the recipe doesn’t work as written. You cannot use these blends in my recipes and expect consistent, if any good, results.
In the bowl of a stand mixer, place the flour, xanthan gum, tapioca starch/flour, milk powder, instant yeast, and granulated sugar, and whisk to combine well. Add the salt, and whisk again to combine. Create a well in the center of the dry ingredients and add the egg white, butter, and warm water, and mix to combine well. Place the bowl in the stand mixer fitted with the paddle attachment and beat on medium speed. The dough will clump at first. Once it begins to smooth out, increase the speed to medium-high and continue to beat until the dough takes on a whipped appearance. Transfer the dough to a container with a lid, cover, and chill for about 30 minutes (and up to 2 days) to make the dough easier to work with.
When you’re ready to shape the rolls, line a rimmed baking sheet with parchment paper, spray it lightly with cooking oil spray, and set it aside. Sprinkle a surface lightly with tapioca starch, and turn out the chilled dough onto it. Sprinkle again lightly with more tapioca starch, and turn the dough over a few times to smooth the surface. Using a sharp knife or bench scraper, divide the dough in half, then each half into 4 equal pieces to make 8 pieces total. Working with one piece at a time, sprinkling very lightly with additional tapioca starch to prevent sticking, press the dough into a roughly shaped round, pinching together any cracks. Shape the dough into a round by placing it flat on the shaping surface and moving a cupped hand around in a circular motion to coax it into a round. Sprinkle the top liberally with more tapioca starch and poke a floured finger into the center. Move that finger in a circular motion to create a hole about 1 1/2-inches in diameter. Place the shaped dough on the prepared baking sheet. Repeat with the remaining dough.
Cover the baking sheet with lightly oiled plastic wrap, and set aside to rise until the bagels are about 150% of their original size. Rising could take as little as about 40 minutes, or it could take much longer. It depends upon the environment in your kitchen. If you see the surface of the bagels begin to become very uneven, with craters forming, stop proofing immediately. Preheat your oven to 375°F.
As the bagels are nearing the end of their rise, place the ingredients for the molasses bath in a heavy-bottom saucepan and bring to a rolling boil over medium heat. Place as many of the bagels in the bath as you can fit without crowding them at all, and boil for about 45 seconds total, turning the dough over for even boiling. Remove the bagels from the bath with a slotted spoon or strainer, and return them to the baking sheet. Brush the bagels generously with the egg wash.
Place the baking sheet in the center of the preheated oven and bake for 15 minutes. Rotate the baking sheet in the oven and continue to bake for another 10 to 15 minutes or until golden brown all over and a thermometer inserted into a bagel reads 180°F. For a thicker crust, increase the oven temperature to 400°F and bake for another 7 or 8 minutes. Remove the baking sheet from the oven and allow the bagels to cool until they’re no longer too hot to handle before serving.