I’ve been working on gluten-free bagels for a little while now, and been stymied by the challenge of achieving that nice chewy bagel-ey texture that comes with traditional Montreal style bagels. High protein bread flour and a long, slow, cool ferment all help create that unique texture, which I had thought nigh impossible to achieve with gluten-free flours … until I started playing around with the gluten-free wild yeast starter!!!
I’m still transcribing my scrawled notes into legible form, and making a couple of adjustments to the final flour blend, but I promise I WILL put up the final recipe (be warned, it will be entirely in weights). In the meantime, here’s a little teaser for you!
Yes Virginia, there is a chewy gluten-free bagel, AND its dairy-free and egg-free