Saturday, August 10, 2013


Bagels ... the holy grail of breakfast ... I have been trying for about 10 years to make a bagel that is free of egg, dairy, wheat and soy. I have made many attempts and tossed many a rock-of-a-bagel into the trash. But yesterday was a magical day in the kitchen. I did it! And my family likes them and maybe yours will too ..... so here it is ..... drum roll please .....

Basic Bagels (yields 6)

Parchment paper
2 Baking sheets
Palm shortening to grease 1 baking sheet (or soy-free shortening/grease of choice)
Cooling rack
Large slotted spoon
Plastic wrap

3/4 cup brown rice flour
3/4 cup millet flour, or teff flour, or sorghum flour
1/2 cup + 2 tablespoons tapioca starch
1/2 cup + 1 tablespoon potato starch or corn starch
2 tablespoons pure cane sugar
1 tablespoon active dry yeast
1 tablespoon xanthan gum
1 teaspoon sea salt
1 cup 110-120 degree F water or milk of choice

2 quarts boiling water
2 teaspoons pure olive oil
1 teaspoon baking soda

OPTIONS (add to dry mix)
Seedy Bagel: 1 teaspoons poppy seed; 1 tablespoon pumpkin seed; 1 tablespoon sunflower seed (or a total of 2 to 3 tablespoons of seed/crushed nut of choice.
Garlic/Onion Bagel: 2 tablespoons dried onion flakes; 1 teaspoon garlic powder; 1 teaspoon poppy seed (or seed of choice).
Mighty Morning Bagel: 1 teaspoon poppy seed; 3 tablespoons minced dried cranberries; 1 tablespoon sunflower seed; 1 tablespoon pumpkin seed.

  1. In an airtight container combine brown rice flour, millet flour, tapioca starch, potato starch, sugar, yeast, xanthan gum, sea salt, and any additions such as those listed under OPTIONS; place and lid and shake to combine.
  2. In mixing bowl, combine dry mix and 1 cup warm water (check temperature - too cool and yeast won't activate, too hot and yeast will die). Beat on medium speed until dough forms.
  3. Line baking sheet with parchment paper; wet your hands then split dough into 6 even balls, roll each ball between hands to form a uniform rope then join ends to form a ring; place dough rings evenly spaced on parchment paper-covered baking sheet; cover sheet with plastic wrap and place in warm place (at least 72 degrees F) and allow rings to rise for 30 minutes.
  4. Meanwhile, place oven baking rack into the center of the oven and preheat to 400 degrees F.
  5. Also, prepare boiling water bath for dough rings. Place large pot filled with water (2 quarts is an estimate) over medium high heat, add baking soda then oil and bring to a boil.
  6. Place risen dough rings (do not crowd!) carefully into boiling water bath; boil 30 seconds then flip over and boil 30 seconds more. Remove bagels with slotted spoon from water and place on heavily-greased baking sheet; place in oven and bake 20 to 25 minutes.
  7. Remove baking sheet from oven and cool bagels on wire rack. Cool completely prior to storage in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days or freeze up to 2 months (don't forget to pre-slice bagels prior to freezing).
  8. Toast bagel halves prior to eating.
Servings: 6 bagels, about 4" across
Prep time: about 70 minutes (15 minutes to make dough; 30 minutes to rise; 5 minutes to parboil; 20 minutes to bake)
Preheat: boiling water; oven to 400 degrees F
Baking time: 20 minutes

Seedy Cinnamon Sweet Bagel

Garlic-Onion bagels

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