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I. Made. Bagels!

amberlynn

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amberlynn Contributor
amberlynn
Posted

I swear, my best cooking guide is my old Better Home & Garden's cookbook I got for my wedding!

I pulled it out today, and made bagels! It took me nearly 2 hours, but they rose, and they baked, and they actually tasted good! Now I want to make some 'kid' friendly ones, different flavors, etc. It was labor intensive, but easy at the same time. My DH said "hey, you're getting really good at the gluten-free cooking stuff", and he usually doesn't pass out compliments, lol :). They took 2 hours to make, and they were GONE (all 12 of them!) in 20 minutes!! DH & I had eggs and cheese on them, next time, sausage :). Nothing cheers me up quite like making food that is gone quickly :D.

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purple Community Regular
purple
Posted

Way to Go! I am proud of you too!!

Bagels were one of the first things I tried to make gluten-free. Good thing I only made 1/2 a recipe...the trash ate them :lol:

luvs2eat Collaborator
luvs2eat
Posted

Share the recipe, will ya?? I'd kill for a good bagel!!

amberlynn Contributor
amberlynn
Posted
  • Author

Share the recipe, will ya?? I'd kill for a good bagel!!

OK, here's what I did... I really got to start writing this stuff down, lol.

Measured 1 1/2 cups bob's gluten-free ap flour, added tapioca flour to make 2 fulls cups (all together, so 1/2 a cup of Tapioca)

1 package of yeast, 1/2 tsp of xanthan gum,

3 T of sugar, combine all in a large bowl. Add warm water and 1 tsp of salt. Beat with an electric mixer on low to medium sped for 30 seconds (I did it by hand). Using a wooden spoon, mix in 2 more cups of gluten-free AP flour. Knead in enough of the flour to make a moderately stiff dough that is smooth and elastic. Cover and let rest about 10 minutes. Grease a baking sheet generously while waiting. After the ten minutes is up, divide the dough into 12 portions; shape into smooth balls. Punch a hole in the center of each and pull gently to make a 2 inch hole. Place on prepared sheet. Cover and let rise for 20 minutes. Broil bagels 5 inches from heat for 3-4 minutes, turning once (the tops shouldn't be brown). Meanwhile, in a deep pot, bring 6 cups of water and a tablespoon of sugar to a boil. Reduce heat, and simmer bagels 4 or 5 at a time for 7 minutes, turning once. Drain on paper towels. Place drained bagels on a well-greased baking sheet and bake in a 375* oven for 30 minutes or until tops are golden. Makes about 12.

Of course, you can add whatever you like too. Raisin, cinnamon, onions, etc! Yummy!

I made Devil's Food cupcakes a few weeks ago, same cookbook. I just sub what I need to (usually adding corn starch and tapioca starch), and some xanthan gum. The cupcakes were divine! I took them to work, and everyone that was brave enough to try the weird gluten allergy girl's baking thought they were great, lol!

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