It's difficult to find good bagels that aren't gluten-free, let alone ones a celiac patient can eat. These are best eaten the day they are made; toast and spread with cream cheese!

INGREDIENTS | YIELDS 8 bagels

• 2½ cups Flour Mix III
• ½ cup cornstarch
• 1 (0.25-ounce) package instant blend quick-rise gluten-free yeast
• 3 tablespoons dry vegan rice milk powder
• 1 tablespoon flaxseed, ground
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons Lyle's Golden Syrup
• 2 tablespoons extra-virgin olive oil
• 2 egg whites
• 1½ cups warm water
• 2 tablespoons cornmeal
• 1 tablespoon baking soda

1. In large bowl, combine Flour Mix, cornstarch, yeast, milk powder, flaxseed, salt, and sugar and mix well. In small bowl, combine Syrup, olive oil, eggs, and warm water and beat with wire whisk until blended.

2. Add wet ingredients to dry ingredients and beat with electric stand mixer for 3–5 minutes or until a dough forms. You may need to add more water or Flour Mix to form a workable dough.

3. Divide dough into 8 pieces. Form each piece into a ball; flatten slightly. Poke a hole through the center and work the hole until it's at least 1½″ wide. Place on Silpat liner, cover, and let rest for 20 minutes.

4. Preheat oven to 400º F. Line a cookie sheet with parchment paper and set aside. Bring a large pot of water to a boil and add baking soda. Add bagels, four at a time, wait until they rise to the surface, count to one minute, then turn gently. Cook for one minute on the second side, then remove to Silpat sheets.

5. When bagels have boiled, sprinkle bottoms with cornmeal and place on parchment paper–lined cookie sheet. Bake for 20–30 minutes or until deep golden brown. Remove to wire rack to cool; serve warm.

Calories: 288.89
Fat: 5.77 grams
Saturated Fat: 1.00 grams
Carbohydrates: 52.03 grams
Sodium: 328.79 mg