Monday, May 7, 2012

Gluten Free Bagels

My son is a bagel NUT. That is one thing he has really been missing. We got some GF bagels in the store but they were GROSS! The store finally started carrying Udi's brand and he really enjoyed them  but the PRICE!! OUCH! $5.99 for 4....we went on a road trip and forgot to pack them so we stopped at a store near our hotel....and they were $6.99 for 4!!(same chain, about 170 miles from home)
I figured I could give it a shot! I am doing plain first, I do plan to try to get a blueberry one going too.

2/3 cup warm water
2 TB yeast
2 TB sugar(I used organic cane sugar)
2 eggs(room temp)
1 cup brown rice flour
1/2 cup potato starch
1/2 cup tapioca starch
1/2 cup cornstarch
2 tsp baking powder
2 tsp xanthan gum
1 tsp salt
1/2 tsp cider vinegar

egg white for brushing
toppings as desired
poppy seeds
sesame seeds
dried onion flakes

Place water, yeast and sugar in a bowl and allow to proof until nice and foamy.

Sift flour, potato starch, tapioca starch and cornstarch with the baking powder, xanthan gum and salt.
(If you store your GF baking ingredients in the fridge or freezer, make sure it is room temp!)

Add eggs to the yeast mixture and mix well and add cider vinegar

By 1/2 cup full add the flour mixture, mixing well, switch to the dough hook when necessary.
Knead well.

Divide dough into 6-12 pieces(depending on your bagel size preference, 6 is pretty big, 12 would be "mini" I made 8) and shape them into circles

Poke a large hole in the center and gently stretch it out into a bagel shape(make the hole pretty big, these rise a bit)

Cover with a clean dish towel and allow to half proof, (boiling the water and heating the oven is just about the perfect time)

Preheat oven to 425

In a large deep pan(I use a wok) bring 12 cups of water to a boil. Add 2 TB sugar(again I use organic cane sugar)

When the water comes to a boil, reduce heat to a VERY gentle boil.

Drop bagels in (DONT over crowd, if you have to do 1 at a time, do it!)
Boil for 45 seconds, VERY GENTLY flip and boil 45 seconds more.

Remove from the water and place on a baking sheet sprinkled with corn meal.

Place in hot oven and bake 18-20 minutes until golden brown, flipping about 1/2 way through baking time.

If you want the "bakery sheen"
mix 1/2 cup water with 1 tsp cornstarch, after you  flip them  brush each bagel gently with this mixture and again 3 minutes before the end of baking

For toppings beat 1 egg white with 2 tsp water, about 5 minutes before the end of baking time take the bagels out and brush each bagel with this mixture and sprinkle on desired toppings. Resume baking.

Remove from oven and allow to cool thoroughly. Dont try to slice a hot bagel! It turns into a mess!

Slice and toast and top with a little cream cheese and dandelion syrup or your favorite toppings!

1 comment:

  1. Wow! Looking through your posts I am excited. You really have a diverse amount of gluten free bread type foods. I am excited to try the english muffins and the bagels! Thank you for posting them! :)