Saturday, January 30, 2010
A Gluten-free update
I had a request to post my recipe for gluten-free bagels. I haven't made them in a while, so last night I whipped up a batch for practice. The variety I made last night was cinnamon-raisin.
Laura's Gluten Free Bagels
1 1/2 cps very warm water
1 Tbsp quick rise yeast(slighty rounded)
1/3 cp sugar
1/4 cp oil
1 Tbsp xanthan gum
3-4 cps gluten free flours
1 1/2 tsp salt
Using a heavy duty mixer(like kitchen aid) with the regular beater attachment, mix warm water, sugar, yeast, eggs and oil. Mix a little and let sit to allow yeast to soften. Meanwhile, measure into another bowl three cups of flour(I like the combo of brown rice flour, cornstarch, tapioca starch,(mainly), with a few tbsp of sorghum flour, and oat flour thrown in. Just use a mix of gritty and starchy flours), the salt, and xanthan gum. Measure aside enough plain flour to add to achieve the right consistency. Scoop the flour mix into the liquids, mixing on low speed. It will get very thick and clumpy. After you add all the flour mix, check for proper consistency. Dough will be sticky, but if you take a clean spoon and touch it to a clump of dough, it should only leave a skimming on the back of the spoon when you pull the spoon away. It should not pull a long string of dough away. If it does, add flour 1/4 cp at a time, and mix well, till you achieve the correct consistency. On a floured surface (I like brown rice and tapiocal starch), and using a large spoon, scoop out eight or ten large clumps of dough, each one about the size of a racquet ball (bigger than a golf ball), or more smaller ones, if you like the petite sized bagels. Dust them with flour, and using your hands, push a finger into the center and form the hole, turning it flat on the surface, lightly pinch and turn, expanding the hole to about an inch. Do your best to keep the dough wad in tact,(no cracks or crevices) as it doesn't stick to itself once it has been floured, and will pull apart during the rising process. After you form all the shapes, brush with a mix of oil and water, to keep them from drying out. On a board, or pan lined with wax paper, place in oven that heat has been turned off(I also dump a half cup of water in the bottom of my oven to provide additional steam and moisture--you could also pour boiling water in a pan underneath).
Let rise till puffed (about 40 min). Preheat oven to 400* Boil large pot of water with a couple tbsp of sugar added. Using a slotted spoon or skimmer, carefully insert each bagel into the boiling water for about 15 sec on a side. Scoop out, blot bottom of spoon on towel, and place onto greased (well) cookie/baking sheet(I use airbake). Brush with beaten egg. After pan is filled, bake at 400* for about 20 minutes (less if small ones), til very brown, and shiny. Remove onto wire racks and cool completely before cutting(better if you wait till the next day or several hours later--they firm up a bit).
TIPS--try adding 1 tsp cinnamon, and 1/2 cp raisins or dry blueberries, change your flours and fill one cup with amaranth, flax meal, and other meals or grains for a multigrain option. Add several Tbsp of dried onion flakes to batter for onion flavored.