Bakerita · by Rachel Conners★ 4.9 (47)
Gluten-Free Sourdough Bagels
NUTRITION · PER SERVING300M COOK
CAL 13%·PRO 9%
CARBS 49G76% OF CAL
4G FIBER3G SUGAR42G OTHER
FAT 5G18% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free vegan bagels made with sourdough starter and whole grain gluten-free flours. Chewy and tangy with customizable toppings and mix-ins. Eat fresh from the oven or freeze for later.
mainamericanbaked good🍪 sheet pan🍲 stockpot🥣 mixer🔥 ovendairy freegluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 150 g gluten-free sourdough starter
- 20 g whole psyllium husk
- 380 g filtered water
- 20 g maple syrup or honey
- 20 g olive oil
- 60 g potato starch
- 50 g tapioca starch
- 130 g superfine brown rice flour (see Notes)
- 140 g sorghum flour (see Notes)
- 12 g salt
- 1½ tablespoons baking soda
- 6 cups water
At a glance
PER SERVING · TIME 300M
CAL 13%·PRO 9%
CARBS 49G76% OF CAL
4G FIBER3G SUGAR42G OTHER
FAT 5G18% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1408mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 237mg
- Calcium
- 30mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1408MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.