Sue's Gluten Free Bagels part 1

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: rice flour

Almond flour is lower in carbs and adds a nutty flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

poppy seeds

🥗Healthier: chia seeds

💰Cheaper: sunflower seeds

Chia seeds provide omega-3s and are often more affordable.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a vegan alternative that binds well.

Start by blooming the yeast in warm water with sugar; let it sit until it activates.

Combine white rice flour, tapioca starch, skim milk powder, salt, sugar, and gum in a mixing bowl.

Add the bloomed yeast mixture to the dry ingredients and mix well.

Add egg whites to the mixture, then add warm water mixed with melted solid shortening.

Mix until the dough is thick and well combined, resembling play-doh.

Portion the dough into pieces weighing between 120 and 125 grams each.

Shape each piece into a disk and then form a bagel by pushing your thumbs through the center and rounding it out.

Let the shaped bagels rise before boiling them; avoid boiling them immediately to prevent flattening.

Shape the remaining dough into long ropes for pretzels, aiming for about 18 inches in length.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens