To clarify why I have termed these as ‘baked bagels’ well that’s because strictly they aren’t bagels as they haven’t been boiled pre-oven trip (which is also what gives a bagel its characteristic chewy texture). And if I attempted to pass these off as bagels without defining the difference my beloved late grandmother would wag all her fingers at me (& you).
I will also highlight at this point that these are un-yeasted which means no proving time. And no proving time means you can go from dry ingredients to dough to baked bread in 30 minutes flat.
Jolly good show ey chaps!
In terms of making them gluten free I have also created my very own ‘gluten free flour’ blend by mixing naturally non-glutinous bits & pieces in ratios that create the characteristic elastic nature of gluten. If looking to make regular recipes gluten free this blend can easily be substituted in.