Bagels - wheat free bread recipe...try this one...a nice one !
- 140 g rice flour
- 130 g tapioca flour
- 2 tbsp dry milk powder
- 1¾ tsp xanthan gum
- 1 tsp salt
- 1 tbsp sugar
- 100 ml warm water
- 1 tsp sugar
- 1 tbsp dried yeast
- 2 tbsp low fat spread, margarine or butter
- 50 ml hot water
- 2 large egg whites
- rice flour for dusting and hands
- 1 tsp sugar for bagel coating
Place the rice flour, tapioca flour, dry milk powder, xanthan gum, salt and sugar in a mixer or food processor.
2. Dissolve the low fat spread in the hot water, stirring well to dissolve completely.
3. In a separate bowl containing the warm water stir in the sugar, until dissolved. Then sprinkle the yeast on top and leave for a few minutes to foam.
4. Return to the dry ingredients and blend them together with the mixer on a low setting. Pour in the dissolved fat in hot water and mix together, they will not mix very well at the
5. Add the egg whites and the yeast mixture to the bowl and again on a low setting mix together.
6. By now the ingredients should have all mixed together thoroughly, and the dough will be thick, so that it will hold a shape. If not thick enough add a little more rice flour, mix and check the consistency again. If the mix is too thick then add small amounts of water until the consistency appears to be correct and will hold a shape.
7. Set the mixer onto a high setting and beat for 4 - 5 minutes. If making these bagels by hand beating with a wooden spoon this is where the calories get burnt!
8. Prepare baking sheets by either lining with baking sheets or parchment, or lightly spraying with oil and dusting with rice flour.
9. Divide the bagel mix into 8 equals portions, or 6 for slightly larger ones. Ensuring that you keep your hands either greased or floured (with rice flour), roll the portions into balls then flatten them slightly and poke a hole in the centre and widen it. You will need to make the hole quite wide or it will close up (see our photo for failed holes).
10. Put the bagels on the baking sheets and loosely cover with plastic, leave in a warm place until they have doubled in size. Approximately 30 - 60 minutes depending on the yeast type used.
11. Bagels traditionally have a slightly crisp shiny coating. This is accomplished by bringing a saucepan of water to the boil and dissolving 1 tsp of sugar in it. When the water is on a rolling boil gently drop a bagel into it, after 30 seconds carefully turn the bagel over, after another 30
seconds remove the bagel using a draining spoon and place onto the baking sheet.
12. When all the bagels have been boiled in the sugar water put the bagels into the oven and bake for 20 - 22 minutes, depending on size. The smell while they are cooking is fabulous.
These bagels are at their very best when they have slightly cooled from the oven. Still warm and yeasty the outside is crisp and the inside soft and chewy, just like a real bagel should be. Absolutely wonderful with smoked salmon and thick cream cheese, or simply unadulterated. The wheatfree bread recipe is ready to serve. Nice one !
Try this other great recipe : Brown-rice-bread.