Wednesday, May 1, 2013

Gluten Freedom: Bagels

Gluten Free Bagels 1 bag (3-1/2 cups) Pamela’s Bread Mix and Flour Blend,    2-1/4 tsp (1 yeast packet enclosed in 19 oz bread mix bag only),    1-1/3 C warm water,      1/4 C oil.    Use a HEAVY DUTY STAND MIXER with whisk attachment.  
Combine dry mix, yeast, oil and water (eggs are not used).
Mix on medium for 3 minutes.
Use 1/2 C of dough for each bagel.
Place on greased baking sheet.
Use oil on fingers to form round bagel shape.
Let dough rest for one hour then poke large hole in center of each bagel.
Preheat oven to 400º. In boiling water, boil bagels for 25 seconds, remove with slotted spoon and place on greased baking sheet.
Bagels do not have to be boiled before baking but it is suggested. Bake for 20-25 minutes. Whole

Wheat Style Bagels: add 2 tablespoons Black Strap Molasses.
Three Seed Bagels: add 2 tablespoons sesame seeds, 2 tablespoons sunflower seeds, 1 tablespoon poppy seeds.
Cheese Bagels: add 2 cups finely shredded cheese, 2 tablespoons melted butter (optional add 1/4 cup chopped green onions or jalapeno peppers).
Herb Bagels: add 2 teaspoons Italian herbs and 1/2 teaspoon onion powder.
Cinnamon Bagels: add 2 teaspoon cinnamon and 1/4 cup sugar. Recipe courtesy of

Serve with: Echo Falls smoked salmon (the package does not say GF, but I verified it with the manufacturer) Veggies like tomato, red onion, spouts, cucumber. Cream cheese/ Neufchatel: Nancy’s and Organic Valley. You can add honey, roasted red peppers, herbs an s spices top make different varieties of spreads.

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