Nowadays there are a good number of gluten-free bagels on the market, but often they contain yeast. I actually had little hope that these would taste like the bagels I grew up with in New York. I was surprised, but very happy to report, these helped put an end to my craving for a bagel.  

This recipe can be found on pages 177 – 178 of my cookbook, Celeste’s Best Gluten-Free, Allergen-Free Recipes.

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email