Gluten Free Bagels

From Roben Ryberg's "The Gluten Free Kitchen" These bagels are easy, tasty, and amazingly light!

• Ready In: 30 mins
• Yields: 6 bagels

Ingredients

• 2⁄3 cup  lukewarm milk
• 2  tablespoons  yeast
• 2  teaspoons sugar
• 2  eggs
• 1  cup potato starch
• 1 1⁄2 cups cornstarch
• 1⁄2 teaspoon baking soda
• 2  teaspoons baking powder
• 2  teaspoons xanthan gum
• 1  teaspoon salt
• 1⁄2 teaspoon cider vinegar

Directions

1. Preheat oven to 375°F and put a pot of salted water on to boil.
2. In a large bowl, combine milk, yeast and sugar.
3. Stir well to dissolve yeast.
4. Mix in egg.
5. Add remaining ingredients.
6. Mix well to remove all lumps.
7. Divide dough into 6 disks, press a hole in middle of each disk and shape into bagels. (these will rise quite a bit - so be sure to make a big hole).
8. Gently place bagels into boiling water. Boil bagels (I boil each separate) for approx 1 minute.
9. Remove bagles from water and place on a greased baking sheet or one sprinkled with cornmeal.
10. Bake 15-18 mins or until golden brown.