Gluten-free Greek Sesame Bread Rings Bagels (Koulouria/ Κουλούρια)

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'Koulouri' means 'coil' in Greek, and these gluten-free bread rings are perfect for breakfasts or torn apart and used for dips.


In Greece koulouri tend to vary in size, but are generally round, a bit flattened like a bagel, and totally covered in sesame seeds!

SERVINGS.

6-8 Bagels

PREP TIME.

1 Hour 30 Minutes

COOK TIME.

20 Minutes

INGREDIENTS.

  • 8g (2.5 tsp) active dried yeast

  • 20g (2 Tbsp) caster sugar

  • 390g warm water, divided into 150g and 240g

  • 20g psyllium husk (rough husk form)

  • 130g rice flour 

  • 100g tapioca starch

  • 90g quinoa flour

  • 2 tsp sea salt

  • 12g (2 tsp) apple cider vinegar

  • 200g sesame seeds, to coat

METHOD.

  1. In a small bowl, mix together the yeast, sugar and 150g warm water. Set aside for 10 minutes, until the mixture starts to froth.

  2. In another small bowl, mix together the psyllium husk and 240g warm water. This will turn into a thick gel after a few minutes.

  3. In a large bowl of a stand mixer with dough hook attachment, add the dry ingredients: white rice flour, tapicoa starch, quinoa flour and salt until well combined.

  4. On medium speed, add the yeast mixture, psyllium gel and apple cider vinegar to the dry ingredients. Mix the dough for about 5 minutes until smooth and a ball begins to form.

  5. Form into a ball, cover bowl with a damp tea towel (or I find a clean shower cap works very well) and allow to rise in a warm place for about 1 hour until it has doubled in size.

  6. Pre-heat the oven to 200ºC and prepare a baking tray with baking paper.

  7. Divide the ball into 8 equal parts by first cutting a cross and then halving those quarters.

  8. Roll and stretch each piece to a long rope and roll in a plate of sesame seeds to fully cover. Then coax each piece into a ring, pressing the ends together to seal.

  9. Bake for 20-25 minutes at 200ºC .

  10. Allow to cool complertely on a wire rack.


Storage:


  • This recipe keeps well in an air tight container for about 3-5 days, or equally freeze and use when you like!

SERVE THIS WITH.

HEALTH BENEFITS.

Quinoa flour - high in protein and contains all the essential amino acids that you need, making it an excellent protein source for vegetarians and vegans. (Source)


Tapioca starch - is good for its resistant starch content which may offer some digestive benefits.(Source)


Apple cider vinegar - not only helps to strengthen dough by making it more springy and allowing it to rise more easily, but has various healthful properties, including antimicrobial and antioxidant effects.(Source)


Greek extra virgin olive oil - Specifically Greek, has the lowest acidity (approximately 0.5%) and is packed with essential vitamins and minerals. Benefits may include anti-inflammatory properties, lowering cholesterol and blood pressure and improves bone calcification.(Source)


Sesame seeds - Rich source of B vitamins that boost energy and brain function, vitamin E, which is protective against heart disease and stroke, and important minerals, such as magnesium, iron and calcium.(Source)

HAVE YOU MADE THIS?

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  • Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.​

  • Kindly note, by purchasing products via certain affiliate links in this post, I may receive a commission. This in no way increases the cost to you. I only recommend products based on my preferences to help you get the best results. Thank you for your support.

  • Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.

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