Hi Jennifer! Of course, you can! After you add about …

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Comment on Easy Gluten-Free Vegan Bagels by Chantal.

Hi Jennifer! Of course, you can! After you add about 3/4 cup GF sourdough starter to the ingredients, mix everything well and let your dough rise for a few hours in the bowl. Proceed to shape the bagels like in the yeasted version and then consider letting your bagels rise for 1 to 2 hours (maybe more) before boiling and baking them. If not, they will be dense, like in the picture I shared in the post. That picture of the sourdough version was after only 2 hours of rising/rest time for the dough. It wasn’t enough for the naturally yeasted sourdough ones. Does that make sense? They taste good, but they need more time to rise in the bowl and then again after once shaped. Or just try GF baking powder and omit the yeast altogether. That version still needs to rest for 2 hours before shaping, boiling and baking! Let me know what you do decide to try!

Chantal Also Commented

Easy Gluten-Free Vegan Bagels
Hi Bobbie! The bagel recipe is a great one! I hope you try it! In the yeast-free test for this bagel recipe, I did use GF baking powder which includes baking soda. I did not test adding baking soda to the boiling water. I was too afraid of how the GF dough might react in the water with baking soda. The boiling process works well without baking soda. If you do try it, please come back and let us know how it did. You could always test most of the batch without, and for the last few bagels, add baking soda to your water to test the difference. Take notes and see what happens. Experimenting is the way to go if you’re curious and don’t mind trying! Have fun!


Easy Gluten-Free Vegan Bagels
Hi! I’m thrilled that you made the bagels! They’re so fun to make! And I’m happy that you subbed an ingredient with success! Thank you for your comment and rating!


Easy Gluten-Free Vegan Bagels
Hi Angela! Yay! I’m so happy you made the bagels! They are fun to make and even better to eat! As for the sinking/floating part… kind of funny, actually 😉 I feel that a few minutes on each side is sufficient. Thank you for your comment and rating! Ps. Now, I’m hungry for a bagel!


Recent Comments by Chantal

Maple Cream Bars
Hi Joanne! I don’t see why not. If you like walnuts, go for it! Pecans, hazelnuts, or sliced almonds would be equally tasty if you can consume any type of nuts. Ps. I froze some of the bars the last time I made a batch, and they are SO good to enjoy as a nice treat once in a while when the craving hits me. Especially if you can’t have traditional pecan bars/pie or butter tarts with gluten, sugar, eggs, dairy, etc., these maple bars are such a nice treat! If you do freeze some of the leftover bars, it’s best to thaw a little bit before eating or place the piece on a plate in the microwave for a few seconds.


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Hi! Thank you for trying this recipe! I am not an expert at deep frying but from my experience the oil has to be hot enough or the donuts will absorb too much oil and result in greasy and soggy donuts. Ideally 350-375°F. The temperature will drop a bit once the dough is cooking. Are you cooking on a gas or electric stove? Did you use a candy thermometer to check the temperature of the oil? I mean if yours were getting too dark too fast, lower the temperature even more next time to see if it’s better.


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Hi! I haven’t made these in a while. I do have organic coconut milk (can) and could try a version without brown rice flour. Which GF flour is in your gluten-free starter? Tell me, when you bake grain-free, which ingredients can you consume? Do you eat buckwheat (pseudograin)? What about cassava flour, coconut flour, tiger nut flour, etc.? What about starches? Are you okay with potato starch and tapioca starch? Let me know so we can create a new version for you. What about sugar? Are you okay with coconut sugar or maple syrup?


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Hi! Can I ask which brand of GF baking powder you tried? Is your batter too wet or not wet enough? And the apple? What kind did you use? Let me know so I can help you 😉


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Hi Mallory! Thank you so much for your comment and rating! I love learning that your family enjoys this recipe!


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Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.