Guest guest Posted March 2, 2003 Report Share Posted March 2, 2003 In a message dated 3/2/03 7:09:19 PM, kolson99 writes: << What kind of flour did you use? >> 1 cup cornstarch, 1/2 cup potato starch flour, 1/2 cup brown rice flour, 2 tsp xanthan gum. Mix in appropriate amounts and store. I got this from one of the lovely posters here. Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2003 Report Share Posted March 2, 2003 What kind of flour did you use? My guys love bagels but the tapioca starch ones from kinnikinnick were just too " squeaky " on our teeth (smile). BL ****************************************************** My food,' said Yahshua, 'Is to do the will of Him who sent me and to finish His work. Yochanan 4:34 Baruch haba b'shem Adonai ****************************************************** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2003 Report Share Posted March 3, 2003 Thanks Jo. I may have to try something else, but with the mostly starch flours listed I should be able to come up. BL ****************************************************** My food,' said Yahshua, 'Is to do the will of Him who sent me and to finish His work. Yochanan 4:34 Baruch haba b'shem Adonai ****************************************************** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2003 Report Share Posted April 20, 2003 Bagels: 4 1/4 to 4 3/4 c. all-purpose flour 1 pkg. active dry yeast 1 1/2 c. warm water (120 to 130 deg F) 1/4 c. sugar Combine 2 c. of the flour and the yeast. Add warm water, 3 Tblsp. of the sugar, and 1 tsp. salt. Beat w/electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 min. Using a spoon, stir in as much remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 min. total). Cover, let rest 10 min. Working quickly, divide dough into 12 portions. Shape each portion into a smooth ball. Punch a hole in the center of each ball with a floured finger. Pull dough gently to make about a 2 inch hole, keeping bagel uniformly shaped. Place on a greased baking sheet. Cover, let rise 20 min. (Start timing after 1st bagel is shaped.) Broil raised bagels about 5 inches from heat, 3-4 min. turning once (tops should not brown). Meanwhile, in a 12 inch skillet or 4 1/2 qt. dutch oven bring 6 c. water and remaining 1 Tblsp. sugar to boiling. Reduce heat and simmer bagels, 4 or 5 at a time, for 7 min., turning once. Drain on paper towels. Place drained bagels on well greased baking sheet. Bake at 375 deg F for 25-30 min. or till tops are golden brown. Makes 12 bagels. Light Rye Bagels: Prepare as above, except stir 1 tsp. caraway seed, if desired, in with the yeast. Substitute 1 1/2 c. rye flour for 1 1/2 c. of the stirred-in all purpose flour. Herb Bagels: Prepare as above, except stir 1 1/2 tsp. dried basil, crushed; 1 1/2 tsp. dried dillweed; or 1 to 1 1/2 tsp. garlic powder in with the yeast. Onion Bagels: Prepare as above, except stir 2 Tblsp. dried minced onion and, if desired, 2 Tblsp. cooked bacon pieces into the flour with the yeast. Whole Wheat Bagels: Prepare as above, except substitute 1 1/2 c. whole wheat flour for 1 1/2 c. of the stirred-in all purpose flour. Stir 3/4 c. raisins, if desired, in with 2whole wheat flour. Source: Better Homes and Gardens New Cookbook Flor "Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you; For every one that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV Quote Link to comment Share on other sites More sharing options...
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