GLUTEN-FREE BAGELS
"The really great thing about making gluten-free bagels is that you don't have to wait for the dough to rise. These bagels, like all bagels, require quite a bit of effort, but none of the steps is difficult."
FOR THE BOILING WATER:
1 teaspoon salt
FOR THE BAGELS:
1/3 cup lukewarm milk
1 packet yeast (about 1 tablespoon)
1 teaspoon sugar
1 egg
1/2 cup potato starch
3/4 cup cornstarch
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon cider vinegar
FOR BRUSHING ON TOP OF BAGELS
1 egg white, beaten
FOR BAKING SHEET:
1 tablespoon cornmeal (optional)
Preheat oven to 375 degrees. Put a large pot of water on to boil. Add 1 teaspoon salt to water.
In a large bowl, combine milk, yeast, and sugar. Stir well to dissolve yeast. Mix in egg. Add remaining ingredients. Mix well to remove all lumps.
Place dough on lightly dusted with cornstarch surface. Divide into 5 disks. Using your thumbs, press a hole in middle of each dough disk. Shape into bagels.
Gently place bagels into boiling water. Boil for 30 seconds. Remove bagels from the water and place on a greased baking sheet or one sprinkled with cornmeal. Brush with beaten egg white.
Bake 15-18 minutes, until golden brown.
These bagels soften on standing but crisp well when toasted.
Makes 5 bagels
Nutrition information per bagel: Calories 157, Fat 1g, Cholesterol 44mg, carbohydrate 33g, protein 3g, fiber 2g, sodium 631mg
Source: The Gluten Free Kitchen by Roben Ryberg
"The really great thing about making gluten-free bagels is that you don't have to wait for the dough to rise. These bagels, like all bagels, require quite a bit of effort, but none of the steps is difficult."
FOR THE BOILING WATER:
1 teaspoon salt
FOR THE BAGELS:
1/3 cup lukewarm milk
1 packet yeast (about 1 tablespoon)
1 teaspoon sugar
1 egg
1/2 cup potato starch
3/4 cup cornstarch
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon cider vinegar
FOR BRUSHING ON TOP OF BAGELS
1 egg white, beaten
FOR BAKING SHEET:
1 tablespoon cornmeal (optional)
Preheat oven to 375 degrees. Put a large pot of water on to boil. Add 1 teaspoon salt to water.
In a large bowl, combine milk, yeast, and sugar. Stir well to dissolve yeast. Mix in egg. Add remaining ingredients. Mix well to remove all lumps.
Place dough on lightly dusted with cornstarch surface. Divide into 5 disks. Using your thumbs, press a hole in middle of each dough disk. Shape into bagels.
Gently place bagels into boiling water. Boil for 30 seconds. Remove bagels from the water and place on a greased baking sheet or one sprinkled with cornmeal. Brush with beaten egg white.
Bake 15-18 minutes, until golden brown.
These bagels soften on standing but crisp well when toasted.
Makes 5 bagels
Nutrition information per bagel: Calories 157, Fat 1g, Cholesterol 44mg, carbohydrate 33g, protein 3g, fiber 2g, sodium 631mg
Source: The Gluten Free Kitchen by Roben Ryberg
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