I'll preface this by saying I don't, nor do I ever intend to follow a gluten free diet.
Nonetheless, in the interests of a full understanding of the human experience, or maybe just in a Hillaryesque quest to do it 'because it was there', I have baked my first batch of Gluten Free Bagels.
I'm still working on the recipe, but here is my humble first attempt.
The recipe was from Delight Gluten Free Magazine and adapted by me since you can't get most of the ingredients in Australia. If you follow the recipe on the link, I strongly advise you to ditch the dough hook and use the mixer attachment. The whole point of dough hooks/kneading is to develop the gluten. No gluten, no need to develop, but you do need to make sure the whole batch is mixed up good.
For what it's worth, I waaaaayyyy prefer working with the gluten-ful type bagels. Much less mess and stickiness, but I have to say the results where eminently edible and I was more than happy to share them with my coeliac guinea pig. At any rate, I don't think I did too badly overall.