Some things you can make easy approximations with Gluten Free materials. Pancakes we have down cold now. Others are harder. Sub-rolls are still eluding us, for example.
Bagels are also doing the same. Let’s face it. Finding a good bagel isn’t always easy even when you’re not talking gluten-free. While I would be quite sad to say good-bye to bagels and cream cheese, Hubby was never a massive bagel fan. He could take them or leave them. He ate largely cinnamon-raisin bagels when my parents were down and made a big bagel run, but wasn’t a devoted fan. None-the-less, he decided to try Udi’s GF bagels, for a change if nothing else.
The Udi’s are softer than non GF bagels. Hubby’s opinion was a shrug, albeit a positive one. His comment was that they were more like fluffy white bread than bagels (and they are a bit soft). That said, it was among the best fluffy white bread he’d had, especially for gluten-free.
A caveat: he’s anti-cream cheese so he used these with just butter or as part of an egg sandwich. Cream cheese would probably hide a multitude of sins, but nothing can give them that chewy texture of your average wheat flour bagel. On the whole, however, they are a good GF product. Udi’s also makes cinnamon-raisin and whole grain gluten-free bagels.
Gluten-less living (shouldn't mean less living) 