Gluten Free Bagel
Added on February 2nd, 2011
Found in Recipes, recipes, recipes, recipes
Ingredients
5 fl oz milk
3.5 oz corn flour
2.5 oz rice flour
2.8 oz Orgran GFG
1 fresh egg
2 tsp. raw sugar
½ tsp. salt
1 tbs. vegetable oil
1 tsp. gluten-free baking powder
2 tsp. dry yeast
For sprinkle:
1 tbs. raw sugar (12g)
Egg white from 1 egg
2 tsp. water (10ml)
50g sesame seeds, poppy seeds or coarse salt
Method
- Combine all dry ingredients into a mixing bowl (except ingredients for sprinkle).
- Form a well in the middle, add milk slowly and mix until soft dough form.
- Knead the dough until smooth and any excess moisture has been absorbed.
Once dough is made, this is how you can turn them into bagels!
- Cut into 8-10 equal pieces. Roll each piece between your palms to form a thin rope, about 20cm / 8 inch long with tapered and overlapping ends. With moistened fingers, pinch or lightly knead the joined ends so the circle is securely fastened.
- Set the bagels in a warm place to rise and cover them loosely.
- Preheat the oven to 180°C (355°F).
- While they are proving, bring about 2.0L of water to boil in a deep saucepan and add 1 tbs. of sugar.
- When the bagels have risen, after 15 minutes or so, drop one or two bagels at a time into the boiling water. Handle them as gently as possible so they do not deflate. They will rise to the surface of the water and swell up.
- Cook for 1 minute, then turn them over and let them cook for 3 minutes longer.
- Remove the bagels and drain over the water.
- Then place the bagels on an un-greased baking sheet.
- Beat the egg white with water and brush over the bagels then sprinkle with sesame or poppy seeds or coarse salt.
- Bake for 20 – 25 minutes or until golden brown.
Tags: gluten free bagel
