An optimist sees the bagel. A pessimist sees only the hole.
Thanks to everyone who attended the gluten free bagel class at Kitchen Conservatory on Sunday. Great class! My only regret is not remembering to take photos of the process and all the gorgeous looking bagels made by students!
Next up on the schedule will be a hands-on bread class on March 11. Learn how to make burger buns, baguettes, pita, and focaccia bread. And on May 20, the topic is breakfast treats. We’ll be making muffins, scones, donuts, and pop-tarts. Classes tend to sell out quickly, so don’t delay in signing up if you want to attend.
Gluten free bagels made with amaranth and mesquite flour
Want to make chewy bagels at home? Here’s a basic gluten free bagel recipe along with a few variations.
Gluten Free Bagels
Blend the liquid ingredients together in a bowl:
1 cup water
2 TB oil
Blend the dry ingredients together first then add to bowl:
3¼ cups flour*
3 TB sugar
1 TB instant yeast (aka rapid rise or bread machine yeast)
1 TB xanthan gum
1 tsp baking powder
1 tsp salt
After mixing well, let dough rest in a covered bowl for about 20 minutes. Use a #10 disher to scoop 8 dough balls, using flour to help shape bagels. Flatten slightly and use your thumb to make a one inch hole in the center. After forming all bagels, let them rest at room temp until almost doubled in size.
And here’s a way to quicken up the whole process –
Turn oven on to 150 degrees and let the cold bagels rise for about 20 minutes. After removing proofed bagels from oven, turn oven temp up to 400 degrees.
Back to the conventional method –
While bagels rise at room temp (could be an hour, depending on conditions), bring 2 quarts of water to a boil and add 1 TB baking soda. Use a spatula or slotted spoon to place bagels in water. Boil for about 20 seconds on each side. Let bagels drain on a towel before placing back onto cookie sheet.
After you place bagels in oven, turn oven temperature down to 375 degrees. Bake 22-24 minutes.
- Cinnamon raisin bagels: cover 2/3 cup raisins with water to plump, drain excess water, then add 2 TB cinnamon and 4 TB sugar. Fold raisins into dough before shaping bagels.
- Like garlic? Add some for a savory bagel.
- Refrigerate dough overnight to enhance texture of bread. Bagels can be shaped before baking the next day. Unbaked, shaped bagels can also be covered and refrigerated overnight before boiling and baking the next day.
- Pumpernickel/rye style? Use coffee in place of water and add 2 TB cocoa powder to dry ingredients before mixing. Stir caraway seeds into dough before shaping.
- Make mini bagels for appetizers
- Substituting 3 egg whites in place of 2 whole eggs will make a chewier bagel
- Use dough for pizza crust: drop dough balls into cornmeal or flour and flatten. Bake individual sized crusts (7”) for about 12 minutes at 375 degrees. Remove from oven and top as desired. Return to oven and heat until toppings are warm and bubbly (approx. 10 min. at 375-400 degrees). Baked crusts can also be frozen and used as needed.
- Got leftovers? Make bagel pizzas, slice into thin pieces and dry in oven for bagel chips, freeze and defrost bagels as needed, or just feed the birds.
*A combination of flours gives the best result for gluten free baked goods. Make your own gluten free flour blend by combining in a large container:
4 cups brown rice flour
4 cups tapioca starch
2 cups potato starch
2 cups almond meal
Optional: ½ cup each amaranth flour and mesquite flour
Amaranth and mesquite flour enhance the flavor, crust, and nutritional profile of gluten free breads. Because the bagels get a major browning boost from the baking soda bath, amaranth and mesquite flour are not absolutely necessary. If you have access to these flours and want to add a lovely golden color to your bread, you should include the amaranth and mesquite.
Thanks to Tracy for sending a pic of bagels made by students at Kitchen Conservatory!