Gluten Free Pumpernickel Bagels
From peetabear 14 years ago
- 25 minutes to make
- Serves 8
this has coffee and chocolate in the recipe to to give them a richer flavor... The author suggests trying them toasted and topped with smoked salmon and cream cheese. the recipe is by Rebecca Reilly.
Ingredients
- 2¾ cups gluten-free Multi-Grain flour Blend shopping list
- ¼ cup stone ground cornmeal shopping list
- 1 teaspoon salt shopping list
- 1½ teaspoons egg replacer shopping list
- 1 tablespoon xanthan gum shopping list
- 1 tablespoon yeast shopping list
- 2 teaspoons toasted caraway seeds shopping list
- 2 tablespoons molasses shopping list
- 1 teaspoon cider vinegar shopping list
- 2 tablespoons vegetable oil shopping list
- 1 teaspoon gluten-free instant espresso or coffee shopping list
- 1 tablespoon dutch process cocoa shopping list
- 1¼ cups warm water shopping list
- cornmeal, for dusting pan shopping list
- brown rice flour, for rolling bagels shopping list
- 1 teaspoon sugar 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, cornmeal, salt, egg replacer, xanthan gum, yeast and caraway seeds into the bowl of a mixer and whisk together.
- In a separate bowl, whisk together molasses, cider vinegar, oil, instant espresso, cocoa and 1 cup warm water
- Using the paddle attachment of the mixer, slowly incorporate 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 some batter. Drop a spoonful on to the baking pan sprinkled with rice flour. Lightly roll the dough in the flour to coat it and then shape it into a ball. Flatten ball slightly and then using your index finger, create a hole in the center, large enough so that it won’t close up during rising and baking. Repeat with rest of the dough.
- Place each bagel on the baking pan sprinkled with cornmeal. Lightly cover with an oiled piece of plastic wrap and place bagels in a warm place to rise, about 20 to 30 minutes.
- When bagels have risen, bring a skillet of water to boil. Add 1 teaspoon sugar to 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, draining off water, and put bagels back on the same baking pan. Once all bagels are boiled, bake them for 25 minutes in preheated oven. Cool on a rack.
People Who Like This Dish 4
- kgriffin Nowhere, Us
- CrystalRainbow Nowhere, Us
- twilightrose Denver/ Nederland♥, CO
- henrie Savannah, GA
- m2googee Tomball, TX
- conner909 Whereabouts, Unknown
- wynnebaer Dunnellon, Florida
- spinach1948 Dorchester-Boston, MA
- quaziefly ALL POINTS
- peetabear Mid-hudson Valley, NY
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 7 people-
Thanks for another glutenfree Bagel.
This flavors and pumpernickel are a plus with me.
You have my 5.
ED
spinach1948
in Dorchester-Boston loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments
" It was excellent "