Jump to content
  • Sign Up
0
lilfrenchie

Homemade gluten-free Bagels: Pamela'S Vs. Fenster Vs Hagman

Rate this topic

Recommended Posts

Has anyone tried making home made gluten-free bagels? The store boughts just aren't cutting it. I have tried the one from Hagman and wasn't thrilled. I just received a Fenster book and was thinking about tackling that recipe this weekend. I am also tempted to try making bagels with Pamela's Bread Mix. Just not sure where to start.

Any feedback?

Thanks!

Share this post


Link to post
Share on other sites

Has anyone tried making home made gluten-free bagels? The store boughts just aren't cutting it. I have tried the one from Hagman and wasn't thrilled. I just received a Fenster book and was thinking about tackling that recipe this weekend. I am also tempted to try making bagels with Pamela's Bread Mix. Just not sure where to start.

Any feedback?

Thanks!

I tried one a couple of times. Either Hagman or Fenster. Can't remember which. Required boiling in sugar water, I think before baking.

Daughter liked the end result, but... They tasted nothing at all like a bagel and there were so many of them! She only wanted one and then no more.

We can't do the Pamela's because of the almonds.

Share this post


Link to post
Share on other sites

I've done the Pamela's bread mix bagel variation and thought it was the closest to the texture of a real bagel I'd had since going gluten-free.

Share this post


Link to post
Share on other sites

I have posted on here in cooking and baking that if you add a tblsp or 2 of gluten free mayo to any of your baking recipes it prvides the moisture and helps in the texture of your baked goods. You will also like the taste. you will not be able to tell the difference from non-gluten free. Try this trick. CRL

Share this post


Link to post
Share on other sites

I have been making bagels from a recipe I found in the magazine, "Living Without." We love them! They are best warm from the oven, but we find that we still like them untoasted the next day. After that we choose to toast them lightly - and really enjoy the sandwiches we make on them. :P I have posted the recipe below. Here is a link as well: http://www.livingwithout.com/recipes/octnov09-best%20bagels.html

I use a large ice-cream scoop (guessing it is about a 1/4 cup capacity) to scoop out the dough into a ball shape before flattening them and poking the hole in the middle.

Gluten-Free, Dairy-Free Best Bagels

MAKES 8

You

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

×