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    Do you have questions about celiac disease or the gluten-free diet?

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if i were ever to cheat, i think bagels would take me down, because i miss them so much!! i thought about trying to tackle making them before the diagnosis, because the baker's dozen i bought at Panera every other week were breaking the bank! ;) but i never tried, because the recipes i found looked intimidating. i can only imagine how intimidating making a gluten-free bagel would be, but i'd like to try if anyone has done it. and yes, i've tried the frozen ones and been pretty unimpressed... they'll do but i need something better. anyone have a recipe -- tried or not? thanks so much!

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I have used a bagel recipe I found in The Gluten Free Gourmet Cooks Bread by Bette Hagman (I checked out every library book our library had on gluten free cooking, and this was the only bagel recipe I found). It's a great recipe, kind of involved, but they taste great. She has plain, cinnamon, and cinnamon-raisin but it would be totally easy to put in dried cranberries or blueberries, or apple bits instead-or top with sesame seeds...I need to make this recipe again soon! If you want it you can pm me, I'm not sure if it's ok to post recipes from books because of the copyright-maybe someone else here knows. :)

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It's not exactly a NY bagel but I'll occassionally eat the Glutino sesame bagels toasted with either veggie cream cheese or peanut butter.

I haven't tried it yet, but I know in this months edition of Living Without Magazine there is a recipe for bagels. I found a copy of the mag. at my Whole Foods. If you can't find one I'm sure you can call the company and they will send you an issue.

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I have made the bagel recipe from Carol Fenster's book Cooking Free. They are delicious. I had to eat almost half of them fresh from the oven.

I also like Kinnikinnick bagels.

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Bagels and Soft Pretzels

1 1/2 cups bean flour

1 1/2 cups tapioca flour

1 tsp xanthan gum

1 1/2 tsp sugar

1 TBL QUICK rise yeast

1 or 2 eggs

1 cup "milk"

1 1/2 TBL cooking oil

For cinnamon and raisin bagels:add 1 tsp cinnamon and 1/2 cup raisins

Blend all dry ingredients. Add wet ingredients.

Mix until dough reaches a creamy texture.

Let rise about 1/2 hour.Beat down after first rise.

Work on rice-floured surface. Form shapes.

Bagels: Roll the dough into 5-or 6-inch long ropes and form into circles.

Moisten ends and pinch together.

Pretzels: Roll dough into 1-inch thick rops and twist into pretzel shapes.

Let rise 10 minutes.Slide into a pot of boiling water- One minute on each side.

Using a slotted spoon, remove from boiling water and place on an oiled cookie sheet.

Sprinkle with salt, sesame seeds, poppy seeds, garlic or your favorite seeds.

Bake at 425 degrees for 20-25 minutes or until golden brown.Eat immediately or freeze for use later

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Bagels and Soft Pretzels

1 1/2 cups bean flour

1 1/2 cups tapioca flour

1 tsp xanthan gum

1 1/2 tsp sugar

1 TBL QUICK rise yeast

1 or 2 eggs

1 cup "milk"

1 1/2 TBL cooking oil

For cinnamon and raisin bagels:add 1 tsp cinnamon and 1/2 cup raisins

Blend all dry ingredients. Add wet ingredients.

Mix until dough reaches a creamy texture.

Let rise about 1/2 hour.Beat down after first rise.

Work on rice-floured surface. Form shapes.

Bagels: Roll the dough into 5-or 6-inch long ropes and form into circles.

Moisten ends and pinch together.

Pretzels: Roll dough into 1-inch thick rops and twist into pretzel shapes.

Let rise 10 minutes.Slide into a pot of boiling water- One minute on each side.

Using a slotted spoon, remove from boiling water and place on an oiled cookie sheet.

Sprinkle with salt, sesame seeds, poppy seeds, garlic or your favorite seeds.

Bake at 425 degrees for 20-25 minutes or until golden brown.Eat immediately or freeze for use later

Hello...

I don't know if you have tried the recipe above, but I have. I think that it took three weeks to get the awful taste of that bean flour out of my mouth!! :P There are certainly better recipes out there, especially if you like ones like the Glutino ones. The recipe I use is on my website and I have found that not only are they easy to make, but they taste so similar to me that I don't miss "real" bagels anymore!

http://glutenfreeliving.Lame Advertisement.com

I think that if you try them, you will like them.

C

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thanks to everyone for their contributions! i'll take this on as my next project and let you know how it goes. oh, and how do you get Glutino bagels? i've never seen them in a store. are they frozen?

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Hello...

I don't know if you have tried the recipe above, but I have. I think that it took three weeks to get the awful taste of that bean flour out of my mouth!! :P There are certainly better recipes out there, especially if you like ones like the Glutino ones. The recipe I use is on my website and I have found that not only are they easy to make, but they taste so similar to me that I don't miss "real" bagels anymore!

http://glutenfreeliving.Lame Advertisement.com

I think that if you try them, you will like them.

C

Great website with yummy sounding recipes - can't wait to try them (I too love to bake and that is what I am missing most this past week of gluten-free)!

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