Roben Ryberg's - Gluten-Free Bagels

Submitted by Jubes

"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: 50mins
• Ingredients: 13
• Yields: 3 large or 4 small bages
• Serves: 3-4

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.

Reviews

[UmmBinat]

**Jubes** you should try these. These are good for gluten free. There were none left to try after a few hours so I can't tell you if they got better at that point. I made our corn free by using a mix of other starches, mainly tapioca, some potato starch and a little sweet rice flour. I used sea salt, white sugar, canola oil, organic no fat yogurt, I used almost 1 tbs extra organic apple cider vinigar and a bit extra baking soda to make up for not adding baking powder since I can not find one that fits our diet (no corn, cream of tartar or gluten), I replaced the xanthan gum with guar gum to be corn free (but I am looking for another replacer for guar gum if anyone knows!? since it is close to soy in composition and we are soy free) I think it should be clear that they should be piped with a pretty large hole in the middle as most of mine were closed up once baked. I piped these onto a parchment paper lined sheet rather than greased and it worked well. Served with buttered eggs. Made for RECIPE SWAP #48 - January 2011.

 

[kwozt84]

These bagels are AWESOME!! and most of all very easy. My brother and son are both gluten free and we always have bought UDI bagels and these are comparable