Rice Flour Bagels!!

Rice Flour Bagels!!

Use rice flour to make the perfect chewy bagel!!
It also makes for a chewy and fluffy bagel sandwich!!
This is easy since it doesn't need to be proofed a second time.

Ingredients: 4-5 servings

Rice flour (joshinko)
200 g
Grated yamaimo (or lotus root. Refer to the Helpful Hints)
70 g
Sugar (cane sugar)
70 g
Shortening (or margarine)
40 g
Dry yeast
5 g
Cocoa powder if you want to give it color
1 tablespoon (to taste)
Ham, cheese, lettuce etc. if you like
as desired
Soy cheese and fruit jam if you like
Additive-free soy milk warmed up for 1 minute in the microwave, 3 tablespoons of lemon juice added in. After it chills, filter through a tea strainer; you can make one portion at a time!!


1. Microwave the water for 30 seconds. Add in the dry yeast, and dissolve it.
2. Mix in the dissolved dry yeast from Step 1 with the rest of the ingredients, and knead.
3. Form it into doughnut shapes, lightly mist with water, place into an airtight container (or wrap a tall container with plastic wrap) and let rise at 30℃ for 40 minutes using your oven's rising function.
4. Steam for about 15~20 minutes in a steamer (over medium heat), and it is done!! Cover with a wet towel or cover with plastic wrap in order to keep these from drying out until they have cooled down.
5. You can make delicious sandwiches out of these bagels with soy cheese and fruit jam.

Story Behind this Recipe

My kids are allergic to wheat, and can't eat bread. But they can eat rice flour bread.