Bagels

Ever think about making your own bagels? I made some and then froze what we didn't eat right away. They are a bit labor intensive but this recipe will yield about 8 to 10 (all depends on how big you make your bagels). You can freeze and save some for later. Just pop them in the microwave for about 20 seconds to thaw.

Note: this will be too thick for a hand mixer. You will need a heavy duty mixer for this.

2 cups rice flour
2 cups tapioca flour
2/3 cup dry non-dairy milk powder
3 1/2 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons dry yeast
1 cup lukewarm water
1 tablespoon sugar
3 tablespoons shortening
1/2 cup hot water
4 egg whites at room temperature

1 egg white (set aside)
Sesame seeds or other seeds for topping (optional)

In a heavy duty mixer, combine flours, milk powder, xanthan gum, and salt. Dissolve yeast and sugar in lukewarm water. Set aside. Melt shortening in hot water.

Mix on low adding hot water and shortening to dry ingredients. Add the egg whites, and blend. Then add the yeast mixture. Beat on high speed for 4 minutes. (This dough is very sticky and you will not be able to use your hands to handle it. You will need a spatula to scrape it out of the bowl into your pastry bag.)

Use non-stick spray to lightly coat the inside of a large pastry bag or the inside of a gallon bag with one corner cut off. Fill the bag with your dough. On a greased cookie sheet pipe out your bagel rounds. (If you need to smooth them out, wet your hands with water or non-stick spray so the dough won't stick to your hand.) Let rise 10 minutes, then bake at 350 degrees for about 14 minutes. Till you can pick them up easily and bottom is not doughy.

In a large deep skillet or large pot bring 6 cups water and 1 tablespoon sugar to a boil, reduce heat. Simmer bagels for 7 minutes, flip once half way through. Let drain on paper towel.

Place boiled bagels back on cookie sheet, brush with egg white and sprinkle with sesame seeds. Bake at 350 degrees for 35 minutes.

Cool before freezing.

I have also made these by skipping the part where you boil them. I still bake them for 15 minutes before brushing on the egg white and sesame seeds. This method yields a more dry product but still good.

The Gluten Free Gourmet is my inspiration for this recipe. Bette Hagman is the author and she has empowered me with her book. For that I will be always grateful. (It is November and I am feeling thankful.)