Hello Foodies,
Today I'm going to share a successful test kitchen recipe with you. These are so chewy and delicious.
Ingredients
Makes approximately 12 bagels
2 cups of white rice flour
1 cup of brown rice flour
3/4 cup of tapioca starch
1 tsp of sea salt
1 tsp of guar gum or xanthum gum
1/2 tsp of baking powder
1 cup of warm water
2 tbsps of warm water
2 1/2 tsps of active dry yeast
1 large organic egg or 1 tbsps of flax gel
3 tbsps of brown rice syrup
3 tbsps of garlic granules
2 tbsps of coconut oil
4L of water for boiling the dough rings
Different coloured Sea salt, sprinkle to your liking
Procedures
In a large bowl combine white rice flour, brown rice flour, tapioca starch, salt, xanthan gum, garlic granules and baking powder. Whisk to combine.
In small bowl, combine 1 cup warm water and active dry yeast. Stir. Allow to stand for three minutes.
Add water-yeast mixture, egg, brown rice syrup, and coconut oil to dry ingredients.
Mix until dough forms, approximately 5 minutes. The dough should be firm but not dry. Don't forget to scrape the bottom of the bowl to ensure the ingredients are thoroughly mixed. If it is too dry add 2 tbsps of warm water.
Pour dough onto lightly floured counter or cutting board. Knead dough into a ball until smooth. Don't knead too hard as gluten free dough is very delicate.
Place dough to lightly greased bowl. Cover with plastic wrap and allow to rise until almost doubled in size, about 1 to 1 1/2 hours.
Preheat oven to 425F.
In a large pot bring 4L of water to a rolling boiling.
Pour dough out onto a very lightly floured countertop or cutting board. Punch down dough gently to deflate. Cut into 12 pieces.
Cover dough with plastic wrap. One at a time, knead each piece of dough until smooth. Then, roll out the dough pieces into 12" logs.
Line 2 rimmed baking sheets with parchment paper. Working one log at a time, form the dough into an "O".
One at a time, boil the bagels. If the bagel floats, boil for about five seconds. If the bagel sinks, wait for it to float to the top of the water and then remove. Return boiled bagel to the prepared baking sheets. Sprinkle generously with sea salt.
Bake until golden brown, about 25-30 minutes, rotating baking sheets halfway during baking. Remove and allow bagels to cool. Bagels are best served the day they're made like any gluten free baked goods. These can be frozen and kept for up to 1 month.
Enjoy!
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