Josie, I don't know what Italian bagels are, but I make New-York Style water bagels (using gluten free flour that has added xanthan similar to the KAF version, sugar, salt, yeast, water) without any problems, so the KAF flour should work just as well if not better. These are the ingredients: 4 cups gluten free flour blend (with added xanthan) 1/4 c sugar 1 Tbsp salt 1 package active dry yeast 2 1/4 cups warm water You basically mix, roll dough into balls, poke a hole through, let rise 30 minutes, boil 7 minutes turning once, brush with egg white if you want (though not necessary) then bake 10-15 minutes on parchment. They look and taste like normal bagels to me. (I often add cinnamon and raisins to mine for cinnamon-raisin bagels)

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