Roben Ryberg's - Gluten-Free Bagels

From Roben Ryberg's "You Won't Believe It's Gluten-free" Posted in response to a request from the Special Diets Forum. Roben says that you do not need boiling water and that this recipe has a thick, crisp crust. She goes on to say that the bagels are good when first made, but even better after a few hours. You can freeze any extras . I haven't tried this recipe yet

• Ready In: 50 mins
• Serves: 3-4
• Yields: 3 large or 4 small bages

Ingredients

• Water spray

• 1⁄2 cup warm water
• 1⁄2 teaspoon salt

• Bagels Ingredients

• 3  egg whites
• 1  teaspoon sugar
• 2  tablespoons  oil
• 1⁄3 cup plain yogurt
• 1  cup cornstarch, 125 grams
• 1⁄3 cup  rice flour, 50 grams (use a fine milled rice flour)
• 1  teaspoon baking powder (ensure gluten-free)
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 teaspoon xanthan gum
• 1  tablespoon apple cider vinegar

Directions

1. Preheat oven to 350°F Lightly grease a baking sheet.
2. Mix the warm water and salt in a small spray bottle. Set aside
3. Place the egg whites in a medium-size bowl.Beat until very frothy, with big and little bubbles. Add the remaining ingredients. Mix well until thick. The dough will appear soft, with many small air bubbles.
4. Place the dough in a resealable plastic bag. Cut one inch diagonally off the lower corner of the bag.
5. Pipe the dough into three large or 4 small circles onto the prepared baking tray.
6. Spray liberally with the salt water. Bake for 5 minutes.
7. Spray again with salt water.
8. Continue baking for 15 to 20 more minutes, until nicely browned.