Last year for my birthday my sister gave me a subscription to Living Without Magazine. They have some great recipes in there and lots of articles and resources. However the October/November issue this year had a recipe called “Gluten Free, Dairy Free, Best Bagels”, of course I was dying to make these. I love Bagels, bread, pasta…carbs you name it, I love them!! And I kow they aren’t really dairy free when you put cream cheese on top but I’m only Gluten Free so its ok 😉 The Tofuti Cream “Cheese” is really good too for all of you how are Dairy Free!!
These came out great!! Oh man, its like a real bagel, not as fluffy but still amazing. I did some salt, garlic and then some plain ones. I thought I would mix it up a bit.
The whole process was really really easy, don’t be intimidated by the ingredients especially in the flour mixture. Its well worth it! I will be making these again. The recipe says that you can freeze these, and I’m sure I’ll be doing that and NOT eating all 8 bagels right now, even though they are that good.
Gluten Free, Dairy Free – Best Bagel
3 cups gluten-free Multi-Grain Flour Blend – See below
1 teaspoon salt
2 teaspoons flax meal
1½ teaspoons egg replacer
1 tablespoon xanthan gum
1 tablespoon yeast
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon cider vinegar
1¼ cups warm water
1 teaspoon sugar
Brown rice flour, for rolling bagels
Cornmeal, for dusting pan
- 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
You’ll love the taste of these flavorful bagels. And they freeze well.
Multi-Grain Flour Blend
MAKES 9 CUPS
1¼ cups garfava flour
1¾ cups super-fine brown rice flour
2 cups potato starch or arrowroot flour or chestnut flour
2 cups cornstarch or potato starch
1 cup tapioca starch/ flour
1 cup sorghum flour or amaranth flour
Mix all ingredients together. Store in a tightly covered container in the refrigerator until used.