A Gluten-Free Bagel for Emmy Rossum — and Everyone Else

04/23/2014 at 04:13 PM ET

Emmy Rossum
Courtesy Emmy Rossum

Sometimes you have to stop and smell the roses. Or the bagel.

At least that’s what Emmy Rossum is doing in this photo, which the actress posted to Instagram with a caption referencing her gluten allergy.

“Sometimes I miss gluten so much I just need to SMELL it. #allergic #glutenfree,” Rossum wrote.

Anyone who can’t/won’t/would rather not eat gluten might relate to the occasional craving for a soft, warm bagel (which especially hits when Sunday morning coffee, cream cheese and lox are involved!). Possible side effects include dizzily sniffing pastries, cakes and muffins.

Luckily, there’s a cure. With a few traditional flour substitutes (including brown rice flour and tapioca flour), you can make homemade gluten-free bagels that may just curb any future brunch meltdowns — for just 175 calories each, compared to anywhere from 270-340 in a traditional carb-loaded bagel.

Making these will also fill your kitchen with that heavenly just-baked smell. Go to town with the recipe below, from cookbook Gluten-Free 101.

Gluten-Free Bagel
Kelly Cline/Getty

Gluten-Free Bagels
Makes 8

4 tbsp. active dry yeast
3 tbsp. sugar, divided
⅔ cup warm (110° F) water
1 cup gluten-free flour blend (recipe below)
1 cup potato starch
½ cup nonfat dry milk powder or Better Than Milk soy powder
2 tsp. salt
2 tsp. xanthan gum
1 tsp. guar gum
2 tbsp. canola oil, divided
1 large egg
1 tsp. cider vinegar
Brown rice flour, for dusting
1 tbsp. baking soda
Poppy seeds, for garnish (optional)

1. Dissolve the yeast and 1 tsp. sugar in the warm water and set aside, letting the yeast foam for about 5 minutes. Grease a 9×13-inch rimmed baking sheet or line with parchment paper.

2. In the bowl of a heavy-duty stand mixer, combine the yeast mixture, 1 tbsp. plus 2 tsp. of the remaining sugar, flour blend, potato starch, dry milk powder, salt, xanthan gum, guar gum, 1 tbsp. oil, egg and vinegar. Beat on low speed (using a regular beater, not the dough hook) just until blended. Increase the speed to medium-low and beat for 2 minutes, scraping down the sides of the bowl with a spatula if necessary. The dough will be stiff.

3. Divide the dough into eight equal portions. Generously dust each portion with rice flour; then shape into a ball. Flatten to a 3-inch circle, dust again with rice flour, and punch a hole in the center. Pull the dough gently away from the hole to form a 3-inch-diameter bagel with a 1-inch hole in the center. Place the shaped bagel on the baking sheet.

4. Place a rack in the lower third of the oven. Place the bagels in the cold oven. Set the temperature to 325 degrees and bake for 10 minutes. Remove the bagels from the oven, but leave them on the stovetop and increase the oven temperature to 350 degrees.

5. Meanwhile, bring 3 inches of water, the remaining 1 tbsp. sugar, the baking soda, and the remaining 1 tbsp. oil to boil in a Dutch oven. Boil the bagels in batches for 30 seconds, drain them on paper towels, and return them to the baking sheet. Sprinkle with the poppy seeds, if using.

6. Return the baking sheet of bagels to the oven. Bake until the bagels are nicely browned, 25-30 minutes. Cool the bagels on the baking sheet on a wire rack for 15 minutes. Transfer the bagels to the wire rack to cool for another 10 minutes. Serve slightly warm.

Gluten-Free Flour Blend
1½ cups sorghum flour or brown rice flour
1½ cups potato starch or cornstarch
1 cup tapioca flour

Whisk together until thoroughly blended and store, tightly covered, in a dark, dry place.

—Brooke Showell

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Showing 15 comments

Carol Cripps on

This looks like a good bagel recipe. Given that even gluten-filled bagels are a production to make at home, it is actually easier to make gluten free ones. And there’s no substitute for home made bread of any kind, fresh from the oven. I also like that this recipe makes 8 bagels, rather than the 6 or even 4 that many other recipes produce. It makes the effort so much more worth it, when the enjoyment is increased.

K.B. on

As a celiac (diagnosed), I have been gluten-free for 6-1/2 years. Trust me, there is no gluten-free recipe for ANYTHING that is as good as the real thing. The taste, the aroma, and the texture will always be completely different. I will always miss REAL pasta, bread, cake, and pizza. That having been said, I would never eat any of them again. The GF diet I follow religiously has given me my life back. So, I am thankful for a GF recipe like this whenever I find one. Thank you!

Ashley on

There’s no such thing as a gluten allergy. You can have gluten sensitivity (or intolerance), or you could have a wheat allergy, but there’s no such thing as a gluten allergy. Please educate yourselves. Thank you.

Constance on

Has anyone tried this? 4 tablespoons of yeast sounds like a ridiculously huge amount. I really want to try this- but I can’t help but feel that that is way too much yeast. Comparable recipes have between 2 to 4 teaspoons of yeast in them.
What accounts for the difference?

Constance on

Followed the directions as closely as possible (using only 1 packet of yeast, instead of a staggering 4 tablespoons) and the bagels.. aren’t bagels. They’re flat, dismal pucks of something breadlike.
Why is there no resting phase for the dough?
I was forced to add an additional 1/4-1/2c water to the dough as it mixed, because it wasn’t just stiff, it was powder!
Please recheck the amounts listed in this recipe. My best guess is that more of them are off than just the yeast.

Bonnie on

Just tried this – terrible and disappointing waste of time and effort. Like another, I was suspicious of the large amount of yeast, and the lack of resting/rise time. The dough was very crumbly and dry, there was no rise, and I ended up with gigantic dense bread beads – perhaps if the Green Giant has a girlfriend with a Pandora bracelet.

Anonymous on

FYI- I’m assuming all that yeast is nessisary because GF dough is fairly dense and heavy. The rise every one is looking for should happen when boiled (when it’s proofed). Sealing the shaped bagels and letting them proof in the cooler overnight might help too.

Joyce on

I followed this recipe exactly with all that yeast except I added 2 tbs more sugar, 2 tsp. cinnamon and 1/2 c. raisins. The bagels are “perfect”–the are nice and puffy and have a nice texture inside. Next time I will add a little more sugar and cinnamon. Easy to make–took only about 2 hours.

steve on

glutenfreeonashoestring.com has very good bagel and pretzel recipes

Sarah on

Agree with others: lumps of dough that fell apart during the boil. No rise and crumbly. Big fail.

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sublimedelights on

Hi I followed directions and amounts to a T and they were leaden rings that didn’t rise. The yeast formed a perfect foam and everything! UGH

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Alonso on

Wonderful website. Plenty of useful information here. I’m sending it to a few friends ans also sharing in delicious. And obviously, thanks for your sweat!


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