This is a Bagel?

For many, the bagel is the ultimate breakfast icon—chewy, golden, and the perfect vessel for cream cheese or a salty lox spread. However, if you navigate the world with a gluten intolerance and a Baker’s Yeast allergy, the bagel has likely been off the menu for years. While the gluten-free market has exploded recently, most commercially available "GF" breads still rely heavily on yeast for rise. Finding a recipe that bypasses both gluten and yeast without turning into a dense brick can feel like a culinary scavenger hunt. The secret to this "breakthrough" bagel? A chemical leavening duo of baking powder and baking soda, paired with a DIY buttermilk substitute that provides the acidity needed for a beautiful lift and that classic tangy flavor. Best of all, this version skips the store-bought buttermilk for common pantry staples. Gluten-Free Yeast-Free Bagels Buttermilk-Free Version This recipe yields a soft, satisfying bagel that doesn't require hours of proofing. It’s perfect for those with multiple dietary restrictions who still want a warm, toasted treat in the morning. Ingredients The Base: 221​ cups gluten-free flour blend (plus 43​ tsp xanthan gum if your blend doesn't include it) 2 teaspoons baking powder 21​ teaspoon baking soda 21​ to 1 teaspoon salt (adjust based on your flour blend) 1 large egg (for the egg wash) Optional toppings: Sesame seeds, poppy seeds, or everything bagel seasoning. The "Buttermilk" (Choose ONE): Dairy Option: 121​ cups milk + 121​ tablespoons white vinegar or lemon juice. Dairy-Free Option: 121​ cups unsweetened plant-based milk + 121​ tablespoons apple cider vinegar or lemon juice. Instructions Prep the Acid: In a measuring cup, combine your chosen milk and vinegar/lemon juice. Stir briefly and let it sit for 5–10 minutes to curdle. This creates the acidity necessary to react with the baking soda. Whisk Dry Goods: While the milk rests, whisk together the flour, baking powder, baking soda, and salt in a large bowl. Form the Dough: Pour the curdled milk mixture into the dry ingredients. Mix until a dough forms, then knead for about one minute on a lightly floured surface until smooth. Shape: Divide the dough into six equal pieces. Shape into bagels by rolling each into a ball and poking a hole through the center, or by rolling them into logs and joining the ends. Rest & Preheat: Place bagels on a parchment-lined baking sheet. Preheat your oven to 375°F (190°C). Let the bagels rest for 10–15 minutes while the oven reaches temperature; this helps the flour hydrate. Glaze: Whisk the egg and brush it generously over each bagel. Sprinkle your favorite toppings on top. Bake: Bake for 20–25 minutes or until golden brown. Cool: Transfer to a wire rack. Let them cool slightly before slicing—this is crucial for gluten-free bakes to set their structure! Tips for Success The Flour Matters: Use a "1-to-1" or "Measure for Measure" blend for the best results. Don't Skip the Rest: Letting the dough sit while the oven preheats allows the leavening agents to begin their work, resulting in a fluffier bagel. Storage: Since these lack preservatives and yeast, they are best enjoyed fresh or sliced and frozen for easy toasting later.