About Me

Welcome to my blog - my ramblings about trying to find healthy, affordable gluten free food in St. John's, NL.
Despite being gluten free, I love to try new products and am always interested to hear about new places to eat.
I try to help the environment and purchase organic products where possible.

Enjoy :)

Monday, 6 May 2013

Home made Cinnamon Raisin Bagels

A few weeks ago, I undertook the project of home made bagels - the recipe is adapted from the book Great Gluten-Free Vegan Eats by Allyson Kramer. While the process was slightly time consuming, there was enough time in between stages to do clean up, and prep for the next stage.

Don't let the ingredients scare you - these bagels are worth it :)

WET INGREDIENTS:
1 Tbsp of active dry yeast
1/4 cup organic cane sugar
1 cup warm water
1/2 organic unsweetened applesauce
2 Tbsp olive oil
3 Tbsp flaxseed meal mixed with 6 Tbsp of warm water (this is 3 flax "eggs")
3/4 cup of raisins (or any dried fruit)

DRY INGREDIENTS:
1.5 cups buckwheat flour (you could use some brown rice in here as well)
1/2 cup teff flour (I used brown rice because I couldn't find this that weekend)
1 cup sorghum flour
1 cup cornstarch (I know this is alot of cornstarch - next time I might try a substitution)
1/2 cup tapioca starch
2 tsp xanthan gum
1 tsp cinnamon
1 tsp sea salt
1/2 additional sorghum or buckwheat flour
Cornmeal for dusting baking sheet
Cane sugar for dusting

Method:
WET INGREDIENTS: In a large bowl, combine yeast, sugar and warm water and proof until foamy (About 10 minutes). Add the apple sauce, olive oil, vinegar, prepared flaxseed meal and raisins. Mix well (I used a mixer)

DRY INGREDIENTS: In a separate (but large) bowl, sift together the flours, starches, xanthan gum, cinnamon and salt.

Gradually add the dry ingredients to the wet, about 1/2 cup at a time until well incorporated. Mix until the dough is sticky, and gather into a large bowl.

Sprinkle about 1/4 cup of the additional sorghum/rice flour into the dough to make it workable, knead the dough briefly and add as much as needed of the remaining 1/4 cup flour until the dough is easy to handle. *I only needed about 1/4 cup to make it workable*

Divide the dough into 8 equal balls, and flatten with floured hands to about 1 3/4 inches thick. Using your finger, poke a hole in the center to form a bagel shape. Repeat until all dough is shaped.

Smooth the tops and sides of the bagels with wet fingers to make a uniform shape and let rest for 25 minutes. (you can clean up your massive mess at this point)

Preheat the oven to 375 and sprinkle a baking sheet (lined with parchment paper if desired) with cornmeal. * You actually don't need too much cornmeal, the bagels didn't stick to the paper - I went a little overboard with the first few, then easier on the last couple *

Bring a large pot of water to a boil and drop 2 bagels at a time to the boiling water and boil for 2 minutes. Remove with a slotted spoon and place on wire rack until nearly dry * about 10 minutes *

Transfer the bagels to the prepared baking sheet and sprinkle the tops of the barely wet bagels with sugar. Bake for 30 minutes or until golden brown. Let cool, slice and serve. I also froze a bunch of mine and have them ready to go for quick snacks or lunches :)

These bagels were awesome! Chewy, not too dense, and had a nice outside crunch. I'll be making these again!


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