Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Tuesday, August 31, 2010

Gluten Free, Vegan Bagels

Bagels. Fabulous, gluten free, vegan bagels. Perfect with margarine, but just as good as a sandwich. It's been a long time since we've had bagels. Well apart from Enjoy Life bagels, which while pretty good, are not the same as big, light and airy homemade bagels. Actually, I've had homemade bagels before going gluten free and I have to say, I was less than impressed. They were, well, lumps of uninspired blah-ness. Maybe my taste buds were trying to tell me something even then ("stay away from gluten, it's eeeevil...and to prove it to you, we'll make this bagel taste like rocks! Bru-ha-haaaa!").

These bagels are good. In fact, I like them better than any bagel from my gluten days. I used my own flour blend and loosely followed the directions cut from the side of a Pamela's Bread Mix bag. When the girls caught sight of these bagels warm from the oven, their eyes nearly bugged out of their heads. They were so excited they could hardly contain themselves. Sometimes I feel that moments like those are what I live for.

2 1/2 cups GF Multi Grain Flour Blend
3 tbsp. flax seed meal
1 1/2 tsp. rapid-rise yeast
1 tbsp. sugar
1 tsp. salt
1 tsp. xanthan gum
1 cup warm water
1/4 cup olive oil
1 tsp. apple cider vinegar

2 tbsp. So Delicious Coconut Milk or other non-dairy milk
topping of your choice: poppy seeds, sesame seeds, cinnamon sugar, sauteed onions, etc.

In a large bowl, sift together the flour through the xanthan gum. Make a well in the center. Pour the water and the olive oil into the well. Beat until smooth, about 3 minutes. Drop the batter by 1/2 cupfuls onto a piece of waxed paper coated with cooking spray (you should get six 1/2 cupfuls for 6 bagels). With oiled hands, form the batter into a round bagel shape about 1/2 inch high. Cover with plastic wrap and let rise 45 minutes to 1 hour.

Meanwhile, preheat the oven to 400 degrees and bring a large pot of water to a boil. Lay a piece of parchment paper on a baking sheet, making sure there is no overhang. Coat the parchment paper with cooking spray. Set the baking sheet aside.

When the bagels are done rising, remove the plastic wrap. Make a hole in the center of each bagel (with your fingers or with an apple corer). Cut the waxed paper into squares with a bagel in the center of each square. Carefully life the wax paper and lay the bagel onto a a large flat spatula. Remove the wax paper and slide the spatula with the bagel into the boiling water. Remove the spatula . Boil the bagel for 20 seconds on one side. Flip the bagel over and boil another 20 seconds on the other side. With a slotted spoon, remove the bagel to the prepared baking sheet. Repeat with remaining bagels.

Brush the coconut milk over the tops of each bagel and sprinkle with the topping of your choice. Bake the bagels for about 20 minutes, or until the tops are a crusty golden brown. Remove the bagels to a wire rack to cool completely before serving. Yield: 6 bagels.

1 comment:

Anonymous said...

Wow Erin...those look amazing! I have not had a bagel in a hundred years...when I have some time I will definitely try these. Thanks, Ina