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irish daveyboy

Glutino Bagels

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Hi All,

I have bought some 'Glutino' Sans Gluten bagels here in Dublin Ireland from a cafe called Itsa Bagel.

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These are imported directly from Canada frozen and cost about $7.50 for 5.

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I like to try and make them myself or something similiar, if anyone has a clone type recipe ?

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Many thanks,

David


Chronically Ill and lost 56lbs in 3 Months Prior to Diagnosis.

Diagnosed in Nov 2005 after Biopsy and Blood Tests

Cannot tolerate Codex Wheat Starch.

Self Taught Baker.

Bake everything from scratch using naturally gluten-free ingredients.

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Hi David,

I make bagels and I also buy Glutino Bagels (not quite as expensive here but still more than $1 each!), and I posted the recipe with permission a long time ago. I did my search and I highly recommend this recipe.

I do let them rise a lot longer than the recipe says. I think around an hour or more, because they're really stiff. But they taste great and have a great consistency. I've only ever made them raisin cinnamon because that's my favourite flavour (with cream cheese... mmm).

Hope you have the same success,

mamatide

http://www.glutenfreeforum.com/index.php?s...c=23790&hl=

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Hi David,

I make bagels and I also buy Glutino Bagels (not quite as expensive here but still more than $1 each!), and I posted the recipe with permission a long time ago. I did my search and I highly recommend this recipe.

I do let them rise a lot longer than the recipe says. I think around an hour or more, because they're really stiff. But they taste great and have a great consistency. I've only ever made them raisin cinnamon because that's my favourite flavour (with cream cheese... mmm).

Hope you have the same success,

mamatide

http://www.glutenfreeforum.com/index.php?s...c=23790&hl=

.

.

Thanks for the recipe link, it's much apreciated, I have made a type of bagel before.

It was crusnchy outside and chewy doughy inside like a real bagel should be, but the appearance was all wrong.

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I have been eating Glutino bagels recently and trying all manner of variations in preparing them.

This morning I had defrosted and warmed one in the microwave, then cut it into 3 layers, they are very dense (think big mac bun)

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Spread the slices of bagel with butter and dust lightly with (this is important)

McCormicks Clubhouse 'La Grille' Spicy pepper medley (dont overdo it)

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Fry on a hot pan until crispy place on a plate and serve with scrambled eggs (WOW).

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BACK TO THE RECIPE!

I cant use potato flour/starch so I would have to use the Rice flour mix (sub corn for potato starch)

maybe use 3 tsp of xanthan instead of 2 xanthan and 1 guar gum.

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I will play around with the recipe until it suits my taste.

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Best Regards,

David


Chronically Ill and lost 56lbs in 3 Months Prior to Diagnosis.

Diagnosed in Nov 2005 after Biopsy and Blood Tests

Cannot tolerate Codex Wheat Starch.

Self Taught Baker.

Bake everything from scratch using naturally gluten-free ingredients.

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I cant use potato flour/starch so I would have to use the Rice flour mix (sub corn for potato starch)

Hi David,

She has several flour blends in this book but I'm at work and don't recall what they are. I'm certain you can do this potato-free.

I made them last night and they most certainly look "normal" and taste great.

I'll post you the flour blends tonite if I get a chance.

Interesting recipe for fried bagels... I must try that (especially when I'm visiting relatives with contaminated toasters!)

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