Sarah's Bagels

[Guest guest]

This recipe is also from The Gluten-Free Gourment Bakes Bread, by Bette

Hagman. It is such a great book! I would recommend anyone buying it.

I have not made the Bagles, I use the dough and wrap it around hot dogs

(tofu Pups) then let it rise, and boil and bake per directions. We call

these Bagel dogs and our family loves them.

I am only posting the 8 bagel recipe, all you have to do us double

everything except the yeast to make the 16 bagel recipe.

 

Sarah's Bagels

 

Dry Ingredients

1 cup rice flour

1 cup Tapioca flour

2 TBS dry milk powder

1 3/4 tsp. xanthan gum

1 tsp. salt

1 TBS sugar

 

Wet ingredients

1 tsp sugar

1/2 cup warm water ( 110F-115f)

1 tbs. shortening

1 tbs. dry yeast granules

2 egg whites ( I use egg replacer whipped)

Extra rice flour as needed

 

When measuring the flours, tap the measure to be sure to have a full,

heavy cup. Place these and the rest of the dry ingredients in the bowl

of a heavy-duty mixer equipped with the dough hook.( dough hook never

worked for my, I just use the standerd paddle)

PLace the sugar in the warm water and stir in the yeast. Dissolve

the shortening in the hot water.

With the mixer on low, blend the dry ingredients. Pour in the

shortening and hot water, and blend to mix. Add the egg whites and

blend again; then add the yeast mixture. Check the dough to be sure it

is the right consistency. It should be thick enough to be able to shape

with greased hands. If too thin, add the extra rice flour, 1 tablespoon

at a time. If too thick, add water, 1 tablespoon at a time. Beat on

high for 4 minutes.

 

Shaping bagels: At this point the dough can be formed into bagels

or placed in the refrigerator for use later or the next morning.

prepare 1 (2) cookie sheet(s) by greasing with vegetable oil spray

and sprinkling lightly with cornmeal. Form the bagels by dividing the

dough into 8 (16) pieces. Working with greased hands, roll into balls

larger then golf balls but smaller then tennis balls. Flatten the

balls to about 1/2 in thick. Creat the hole by poking a finger through

the center and enlarging. Place on the cookie sheet(s) cover eith

plastic wrap, and let rise until they are puffy and almost doubled in

size. 30 mins for rapid-rise yeast, 60 mins for regular yeast.

Ten minutes before they have finished rising, preheat the oven to 425 F/

In a large pan, bring about 3 inches of water plus 1 teasppon sugar

to a boil. Drop in the bagesl 4 at a time. Cook for 1 minute, turning

at 30 seconds. Drain and replace on the cookie sheet (s). Repeat,

keeping the water at a low boil. Bake for 20 minutes. Cool slightly

before eating.

 

VARIATIONS:

 

CINNAMON: Add 2 tablespoons sugar and a scant teaspoon of cinnamon to

the dry ingredients.

 

CINNAMON-RAISIN: Add 2 tablespoon sugar and 1 teaspoon cinnamon to the

dry ingredients. After the dough has finished beating, stir ina hand

ful of raisins (1/3 cup)