One of the most interesting recipe made with our gluten free flour.


  • 1 cup Nutty Yogi gluten free baking flour
  • 1 cup normal flour
  • 3 teaspoons active dry yeast
  • 1 cup milk (plus 1/2 cup water, heated together until warm)
  • 1/4 cup olive oil
  • 3 tbsp sugar
  • 2 tbsp yoghurt
  • 1/2 cup sesame seeds
  • 2 tbsp sugar


Place the yeast in a bowl with the sugar & water. Stir gently and cover the bowl. Allow the yeast to rehydrate, 10 minutes.

  1. In a mixing bowl take 1 cup Nutty Yogi gluten free baking flour
  2. 1 cup normal flour
  3. salt
  4. the olive oil
  5. yoghurt & yeast mixture along with 1 cup warm water
  6. Mix everthing to form a sticky dough.

Cover the bowl after brushing the dough with some olive oil and allow it to rise 1 hour or until doubled in size.

Sprinkle your work surface with flour. Divide the dough into four. Roll each fourth into a ball. Make a hole in the centre using your index finger & gently stretch the dough to make a long hole.

Preheat the oven to 200 ° Celsius.

Dip the bagels in ice cold water & generously sprinkle sesame seeds to cover both sides .
Let the bagels rise 15 mins or until doubled in size.

Bake 20-30 minutes, or until the bagels are golden and the bottoms are brown.