Source: The Australian Women’s Weekly: Delicious Gluten-free Food (ISBN: 978-0-7537-3108-6) Tips: The longer you boil the bagels the chewer they become. Store bagels, wrapped in plastic wrap, in the fridge for up to 2 days or freeze for up to 3 months.
Read morePoppy seed bagels
Ingredients: 3 1/3 cups (450g) gluten free plain (all-purpose) flour, 1/2 cup (75g) potato flour, 1/2 cup (90g) white rice flour, 1/2 cup (75g) buckwheat flour, 3 teaspoons (10g) dried yeast, 2 teaspoons salt, 2 teaspoons xantham gum, 1 egg, 3 egg whites, reserve yolks, 3/4 cup (180ml) light olive oil, 1 1/2 cups (375ml) warm milk, plus 1 tablespoon extra, 2 teaspoons poppy seeds, 2 teaspoons flaked sea salt