They're flying off the shelves like bagels!

That's a Heidi Klum quote from one of the Bravo Project Runway seasons, if you're wondering.

Continuing on the path of bread products that I love but have to find good recipes for, we have bagels. Even if it was nowhere near as convenient as stopping at a bagel place, the end result was worth it. They may not look like the bagels from the bagel shop, but think of them as artisan!

This delicious recipe comes from Living Without, a fantastic magazine for people with food allergies. I've bought my issues in the Nature's Market section of Wegmans, but I'm not sure where else its available. I'd highly recommend checking it out if you have food sensitivities or allergies, particularly if they're to more common things like gluten, dairy, soy etc.

As with most gluten free baked goods, I'd recommend individually wrapping the bagels in foil and freezing them if you're not going to use them all in one day. I sliced mine prior to freezing them so they were ready to go once defrosted. Enjoy!

Recipe and details behind the jump...
Best Bagels & Multi-Grain Flour Blend, from Oct/Nov 09 issue of Living Without

Multi-Grain Flour Blend
Makes 9 cups

1-1/4 cups garbanzo-fava bean flour
1-3/4 cups superfine brown rice flour
2 cups potato starch
2 cups cornstarch
1 cup tapioca starch/flour
1 cup sorghum flour

Mix all ingredients together, storing in a tightly sealed container in the refrigerator.

Best Bagels
Makes 8 (or 7 if you're me)

3 cups multi-grain flour blend
1 tsp salt
2 tsp flax meal
1-1/2 tsp egg replacer
1 Tbsp xanthan gum
1 Tbsp yeast
2 Tbsp honey
2 Tbsp canola oil
1 tsp cider vinegar
1-1/4 cups warm water (110 - 115 degrees)
1 tsp sugar
Brown rice flour for rolling bagels
Cornmeal for dusting pan

1. Line a baking pan with parchment paper (I used a silpat) and sprinkle it with cornmeal. Put some brown rice flour on a second baking pan. 
2. Put multi-grain flour blend, salt, flax meal, egg replacer, xanthan gum, and yeast into a mixing bowl and whisk together.
3. In a separate bowl, whisk together the honey, oil, cider vinegar, and warm water.
4. Using the paddle attachment of an electric mixer, slowly incorporate the liquid mixture into the dry ingredients. Add more warm water, if necessary, to create a smooth consistency. Mixture should be quite thick - beat on medium high for 3 minutes. 
5. To shape the bagels, scoop out a big spoonful of batter and drop it onto the baking pan with the brown rice flour. Roll the dough in the flour to coat it and shape it into a ball. Flatten the ball slightly and using your index finger, create a hole in the center that is large enough to stay open during rising and baking.
6. Place each bagel on the baking pan with the cornmeal. Lightly cover bagels with an oiled sheet of plastic wrap and place in a warm place for 20 to 30 minutes. 
7. When bagels have risen, bring a large pot of water to a boil. Add 1 tsp of sugar. Preheat oven to 375 degrees.
8. Drop a few bagels (2 fit in my pot at a time) into the boiling water. Simmer for 30 seconds, flip, and simmer for another 30 seconds. Using a slotted spoon, remove the bagels from the water (allowing the water to fully drain off) and place back onto the baking pan with the cornmeal. Once all bagels have been boiled bake them for 25 minutes (mine took 30 minutes) in a preheated oven. Cool on a wire rack.
9. Toast, apply butter and jelly, and enjoy!