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Dear Listmates,
I’ve been a little jealous of my wife who drops by The House of Bagels to buy fresh andaromatic bagels for breakfasts. So, I decided to do something about it again. I’ve made some good gluten-free bagels inthe past, but it has been a lot of time-consuming and messy work. I wantedsomething easy, fast and really delicious—mix it, form it, boil it, and bakeit. I wanted something without exotic and expensive ingredients and no stickymess. I also wanted a bagel that would not turn rock-hard within hours after baking.
 Easy Bagels have been approved by two  critical individuals—mywife, who know what real boiled bagels are, and my gluten-free granddaughterwho has a picky and exacting palate. Bottom line is these bagels are very goodand are pretty easy to make. They also remain pretty soft at room temperature for at least a day.
Here is where you can find the recipe: http://bit.ly/GFBake . The link will open toour main page. Navigate down to the third heading titled Rolls and smallbreads. The bagel recipe is the second one down. It makes use of a flour blendthat can be bought retail in many US locations—Walmart. Other flour blends willlikely work because I also made a batch using a favorite bread flour that hadno rice ingredients. The Walmart blend is special in that it contains threedifferent types of rice flour—brown, white and sweet. Rice flour yields acrispy bagel. I’ve tried it on Bob’s Red Mill One-to-One flour, and I was notpleased with the results. That flour blend is very good for pastry but notbread.

 Please let me know if you have anyquestions.
 VicSunnyvale, CA

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