Everyone else in Greece calls it a Thessaloniki bagels except for us who grew up in Thessaloniki who just call it a “koulouri”. We find it sold everywhere on the streets. I grew up with it.

However, we cannot easily find gluten-free “Koulouri”, so we have to make them ourselves. Try it plain, or stuffed with feta cheese, cream cheese and turkey ham or in any other combinations you like.

I originally intended this recipe for gluten-free “Laganathe Greek Flatbread traditionally baked for Clean Monday but due to fasting, I decided to try another recipe.


Yields5 ServingsDifficultyBeginner

Prep Time20 minsCook Time30 minsTotal Time50 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 500 g gluten-free flour
 25 g potato flakes
 10 g dry yeast
 1 tbsp sugar
 1 tbsp lukewarm water
 1 tsp salt
 1 egg (at room temperature)
 200 g yogurt (I put with 2%fat) at room temperature
 250 ml milk at room temperature
 125 ml extra virgin olive oil
για τη διακόσμηση
 1 tbsp honey
 2 tbsp lukewarm water
 sesame

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Place the salt, the potato flakes in a bowl.

2

Sift the flour on top.

3

Make a small pit in the middle and add the yeast, sugar and 2 tbsp. lukewarm water.

4

Leave it aside until the yeast activates / rises for about 30 minutes. If this is difficult for you, then mix the yeast, sugar and water in a bowl and set aside for the yeast to rise.

5

In another bowl, mix all the remaining (liquid) ingredients.

6

While you are waiting for the yeast to rise, mix the honey with the water, so that the honey dissolves and the mix to be ready when you need it for the decoration.

7

As soon as the yeast is ready, mix it with the flour the rest of the flour.

8

Then pour the mixture of the liquid ingredients and mix well, until the ingredients are combined.

9

Cover with cling film and let the mixture rise for about 30 minutes. I usually put it in the oven at 50°C/120°F for about 20 minutes.

10

Divide the dough into 5 parts. Shape into a stick and join the ends into a bun. My friend Eleni D. does something easier. She makes a ball and then makes a hole in the middle with her fingers. Since this dough is not very firm, try whichever is easier for you.

11

We pass our bun through the water/honey first and then through the sesame.

12

Line with a greaseproof paper a baking pan and place the bagels with a distance between them because the dough will inflate.

13

Leave them for another 20 minutes at 50°C/120°F in the oven to rise again.

14

If we want, before baking them, we open the hole at the bagels which will logically have shrunk after they inflate.

15

Bake at 200°C / 400°F for about 30 minutes. (-12)

Ingredients

 500 g gluten-free flour
 25 g potato flakes
 10 g dry yeast
 1 tbsp sugar
 1 tbsp lukewarm water
 1 tsp salt
 1 egg (at room temperature)
 200 g yogurt (I put with 2%fat) at room temperature
 250 ml milk at room temperature
 125 ml extra virgin olive oil
για τη διακόσμηση
 1 tbsp honey
 2 tbsp lukewarm water
 sesame

Directions

1

Place the salt, the potato flakes in a bowl.

2

Sift the flour on top.

3

Make a small pit in the middle and add the yeast, sugar and 2 tbsp. lukewarm water.

4

Leave it aside until the yeast activates / rises for about 30 minutes. If this is difficult for you, then mix the yeast, sugar and water in a bowl and set aside for the yeast to rise.

5

In another bowl, mix all the remaining (liquid) ingredients.

6

While you are waiting for the yeast to rise, mix the honey with the water, so that the honey dissolves and the mix to be ready when you need it for the decoration.

7

As soon as the yeast is ready, mix it with the flour the rest of the flour.

8

Then pour the mixture of the liquid ingredients and mix well, until the ingredients are combined.

9

Cover with cling film and let the mixture rise for about 30 minutes. I usually put it in the oven at 50°C/120°F for about 20 minutes.

10

Divide the dough into 5 parts. Shape into a stick and join the ends into a bun. My friend Eleni D. does something easier. She makes a ball and then makes a hole in the middle with her fingers. Since this dough is not very firm, try whichever is easier for you.

11

We pass our bun through the water/honey first and then through the sesame.

12

Line with a greaseproof paper a baking pan and place the bagels with a distance between them because the dough will inflate.

13

Leave them for another 20 minutes at 50°C/120°F in the oven to rise again.

14

If we want, before baking them, we open the hole at the bagels which will logically have shrunk after they inflate.

15

Bake at 200°C / 400°F for about 30 minutes. (-12)

Gluten Free Koulouri Thessalonikis – Greek Sesame Bagels
  • Since this dough is not very firm and it is not easy to shape the dough into a stick and join the ends, make a ball and then open the hole in the middle with your fingers. It’s definitely easier.
  • If it is difficult for you to dip the dough into the water honey, you can brush it with water/honey first and then sprinkle sesame seeds on top.

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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