Gluten Free Dairy Free Best Bagels
From peetabear 14 years ago
- 25 minutes to make
- Serves 8
this recipe is both gluten free and dairy free... the bagels freeze very well...the recipe is from Recipe by Rebecca Reilly
Ingredients
- 3 cups gluten-free Multi-Grain flour Blend shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons flax meal shopping list
- 1½ teaspoons egg replacer shopping list
- 1 tablespoon xanthan gum shopping list
- 1 tablespoon yeast shopping list
- 2 tablespoons honey shopping list
- 2 tablespoons vegetable oil shopping list
- 1 teaspoon cider vinegar shopping list
- 1¼ cups warm water shopping list
- 1 teaspoon sugar shopping list
- brown rice flour, for rolling bagels shopping list
- cornmeal, for dusting pan shopping list
- ++++++++++++++++++++++++++++++++++++++++ shopping list
- Multi-Grain flour Blend shopping list
- MAKES 9 CUPS shopping list
- 1¼ cups garfava flour shopping list
- 1¾ cups super-fine brown rice flour shopping list
- 2 cups potato starch or arrowroot flour or chestnut flour shopping list
- 2 cups cornstarch or potato starch shopping list
- 1 cup tapioca starch/ flour shopping list
- 1 cup sorghum flour or amaranth flour shopping list
- Mix all ingredients together. Store in a tightly covered container in the refrigerator until used. shopping list
How to make it
- Line a baking pan or cookie sheet with parchment paper and sprinkle it with cornmeal. Put some brown rice flour on a second baking pan or cookie sheet.
- Put Multi-Grain Flour Blend, salt, flax meal, egg replacer, xanthan gum and yeast into a mixing bowl and whisk together.
- In a separate bowl, whisk together honey, oil, cider vinegar, and 1 cup warm water.
- Using the paddle attachment of the mixer, slowly incorporate the liquid mixture into dry ingredients. Add more warm water, if necessary, to create a smooth consistency. Mixture should be quite thick. Beat on medium-high speed for 3 minutes.
- To shape the bagels, use a large spoon to scoop out the batter. Drop a spoonful on to the baking pan or cookie sheet sprinkled with the flour.
- Lightly roll dough in the flour to coat it and then shape into a ball. Flatten the ball slightly and using your index finger, create a hole in the center, large enough not to close during rising and baking. Repeat until all the dough is used.
- Place each bagel on the baking pan sprinkled with cornmeal. Lightly cover bagels with an oiled piece of plastic wrap and place pan in a warm place for bagels to rise, about 20 to 30 minutes. When bagels have risen, bring a skillet of water to boil. Add 1 teaspoon sugar to the water. (Sugar helps create a shiny crust.) Preheat oven to 375 degrees.
- Drop a few bagels into the boiling water. Simmer for 30 seconds, turn over and cook for another 30 seconds.
- Using a slotted spoon, remove bagels, drain away excess water and put bagels back on same baking pan. Once all bagels are boiled, bake them for 25 minutes in preheated oven.
- Cool on a rack
The Rating
Reviewed by 2 people-
This looks easy to me I know I can do this.
I love Bagels, could use gluten free. Exceptional recipe.
Thanks.
A 5 from me.
ED
spinach1948
in Dorchester-Boston loved it
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" It was excellent "