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
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READY IN: 50mins
SERVES: 3-4
YIELD: 3 large or 4 small bages
UNITS: US
INGREDIENTS
NutritionWater spray
- 1⁄2cup warm water
- 1⁄2teaspoon salt
Bagels Ingredients
- 3egg whites
- 1teaspoon sugar
- 2tablespoons oil
- 1⁄3cup plain yogurt
- 1
- 1⁄3cup rice flour, 50 grams (use a fine milled rice flour)
- 1
- 1⁄4teaspoon baking soda
- 1⁄2teaspoon salt
- 3⁄4teaspoon xanthan gum
- 1tablespoon apple cider vinegar
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DIRECTIONS
- Preheat oven to 350°F Lightly grease a baking sheet.
- Mix the warm water and salt in a small spray bottle. Set aside
- 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.
- Place the dough in a resealable plastic bag. Cut one inch diagonally off the lower corner of the bag.
- Pipe the dough into three large or 4 small circles onto the prepared baking tray.
- Spray liberally with the salt water. Bake for 5 minutes.
- Spray again with salt water.
- Continue baking for 15 to 20 more minutes, until nicely browned.
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