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Friday, March 26, 2010

Pamela's Gluten Free Bagels


I'm afraid I'll have to preface this entire bagel nosh extravaganza with an explanation. Maybe even a defensive monologue? At the very least I'll hit the 'publish post' button and scamper for cover, wading through my blanketed bed to nestle between the sheets where the condemnation has no hope of finding me. Because, frankly? I'm fucking busy. And my cash flow situation? Pretty stagnant. So what does this mean - besides lack of quality sleep and and a sorely suffering Spring wardrobe? It means I was in the delightful state of mind to concoct Gluten Free Dairy Free Bagels from Pamela's bread mix. Yeeeehaaaaa.

So yes. Yes, yes, yes. You found me out. I used a mix. But I'm not the only one! Crumpets! Scrumptious looking crumpets birthed from a humble mix! And this whole busy life/cash crunch thing many of us are so familiar with means A. don't often have an excess of time with which to perfect my custom GF flour blend and B. I don't have the money to constantly stock my baking cabinet with 27 different ingredients. If I had a baking cabinet, that is. Besides, when I used to scramble to accomplish non-mix baking I would always scan the recipe, poke through my supplies and realize, with many a mumbled curse, that only a dribble of super necessary ingredient number 3 remained. And really, when all you want in the whole world is mint chocolate chip cookies and the only thing standing in your way is xanthan gum? You get pretty pissed. Irrationally so.

Picture 3

And finally, to wrap up my defense of mixes; if it works, why not use it. I might even declare that as my personal motto. Okay, I'll come up with something a little more catchy. But it works in this situation. It was easy, the results were delicious, and it was cost effective. Check, check and check. I see nothing to be desired and I do not feel less adequate for not making it harder on myself. I wanted bagels and I got them. Simple. And look how excited I was! So there you have it. Bagels, delightful bagels. From a mix.


Pamela's Gluten Free Bagels

Now, this is so handy that the directions are right on the bag. But, I shall post a summary of the directions with some notes just in case, you know, you're one of those people who accidentally throws away the bag and it gets all gross in the garbage and then you realize you still need the recipe. Don't worry! Got it here!

Pamela's Products Wheat-Free & Gluten-Free Bread Mix, 19-Ounce Packages (Pack of 6)1 bag Pamela's Gluten Free Bread Mix
1 Yeast packet (indeed included in bag)
1 1/3 cups warm water
1/4 cup oil ( I used olive)

Preheat oven to 400 degrees. This mix will give you about 7 bagels.

1. Combine the above ingredients and mix thoroughly. (many of you will be happy to note that eggs are not used for these bagels)

2. Scoop about a 1/2 cup of the dough to form each bagel. I did this by rolling a rough ball and then patting it between my palms until it was rather biscuit shaped.

3. Place your shaped bagels onto a greased baking sheet and let them sit for 1 hour.

4. Poke a hole through the center of your bagels with your thumb. It helps to lightly re-form the bagel into the traditional shape again after poking the hole through.

5. Boil water in a large pot and submerge each bagel into the water for 25 seconds. I used a netted spoon to fish them out which was quite handy. 

6. Return to greased pan and bake for 20-25 minutes. About halfway through I brushed egg onto my bagels which gave them that characteristic shine and outer texture.


  1. You've convinced me. I'm going to attempt bagels. Why this scares me, I've no idea. Thanks for the linkage!

  2. Oooh, I'll be looking out for these!
    Sorry if this is a dumb question, I'm newly-diagnosed-slash-waiting-for-biopsy-results-to-confirm-it celiac, and I was wondering if Pamela's mixes are available in stores or if she's just online?
    Thanks a ton! I love my morning bagel and I predict I'm going to miss them haha.

  3. Hey Karina! The whole dough-into-water thing kind of sketched me out but the dough was very forgiving, totally do-able. Can't wait to see your results!

    Hi gfvancouver! First things first, not a dumb question at all! This is exactly the place to ask all kinds of questions. To answer: Pamela's is probably the most widely carried brand of GF mixes I've seen so you have a good chance of finding her in your local store. If not, you can get a box at a really great price on Amazon (click the picture of the mix in the post to see). I'm not sure what is popular in Vancouver but Pamela's pretty much reigns supreme in the US. Good luck!

  4. Yum! Okay, someone requested bagels for 60in60, so some time in the next few weeks, I'm going to link to you AND try to deconstruct the bagel ingredients using the ingredients of Pamela's mix.

    I don't think there's anything wrong with using a mix. I like the precision of being able to add or subtract ingredients (like I'm not using most mixes right now b/c of sugar), but a good batch of Cravings Place cookies definitely hits the spot now and then. :)

  5. Heeey Sally! I'd love to see this deconstructed - I spent a little time thinking about it but I'm not in on the whole "how much xanthan gum makes a good baked product" thing. Definitely agree with your balanced approach to mix/scratch cooking :)

  6. Hmm...I have the sudden urge to make these with chocolate chips. They sound surprisingly easy to make. And the pics look good...I have a potluck coming up...maybe gluten free bagels will make an appearance. And if I don't tell people they came from a mix, won't everyone be impressed?

  7. Hi Iris! Chocolate chips? Sounds dynamite! I was shocked at how simple they were - and how bagel-like! Don't worry, your secret is safe here :)


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