• Have Your Gluten Free Bagel & Eat It Too!

    by Ellen on December 6, 2009 · 8 comments


    Crisp. That’s how I like my bagels. Toasted, with a nice, chewy crust.

    If you read my blog, you know that I’m a “make it from scratch” kinda gal. But there is a time and place for convenience. That time and place was yesterday.

    We had a surprise party to get to. I was in charge of bringing bagels. Didn’t have time to start pulling all the flours out of my pantry, so instead, I opted to use a gluten-free, corn-free, dairy-free, soy-free, nut-free Breads From Anna mix. Always dependable, always delicious.

    But I bet you’re wondering “Does Breads From Anna now have a bagel mix?”. Nope. So, how the heck did I make bagels?

    Breads From Anna mixes and packages some of the very same flours and starches and gums that I would blend if I had the time to do so. And she uses really high grade, nutritious ingredients – not too much of the white stuff, lots of the healthy flours and starches.

    Breads From Anna Bagels:

    1. Proof the yeast by mixing it with the water (heated to 105 degrees) and sugar. Cover with a piece of saran wrap – this creates a humid, warm environment and helps the yeast proof faster.

    2. While the yeast is proofing, mix the rest of the wet ingredients (making sure that the liquid is 105 degrees before adding it to the rest of the ingredients).

    Please note that instead of using the required eggs, I poured three tablespoons of flaxseeds into my mini-cuisinart, whirled them until they turned into flaxmeal, then whisked in 9 tablespoons of boiling water. They instantly became like gooey gel. Kind of like eggs!

    3. Add the flaxseed mixture to the other wet ingredients in place of the required eggs. Or use eggs if preferred, per the package directions.

    4. Pour the dry mix into stand mixer bowl and turn the mixer on the lowest speed. Pour in the wet ingredients followed by the proofed yeast.

    5. Turn the mixer onto the highest speed for 3 minutes.

    Now comes the magic – turning the bread mix into bagels:

    1. Spray the inside and outside of an ice cream scoop with vegetable spray. Size of scoop will dictate size of each bagel.

    2. Scoop the dough and then release it onto a large sheet pan onto which you place a silpat mat or parchment paper. Periodically, respray the scoop, as needed.

    3. When your sheet pan is filled (this mix made 15 bagels, so I used two pans), spray the palm of your hand and then flatten each dough ball, respraying your hand as needed.

    4. Spray your index finger with vegetable spray and then stick it into the middle of each flattened piece of dough, rotating it round and round until a hole is created.

    5. Place the two sheet pans in a warm place, cover with light tea towels, and then let the bagels rise for one hour.

    6. Meanwhile, set a timer for 45 minutes. When it goes off, fill a large deep pot with water and heat until boiling. Also, preheat your oven to 450 degrees. By the time the water is boiling, the bagels will have risen for one hour.

    7. Using a large slotted spoon, place 3 bagels into the boiling water. After 30 seconds, use the slotted spoon to flip the bagels. After 30 seconds, remove the bagels to a cooling rack. Repeat with the rest of the bagels.

    8. Place the boiled bagels back onto your baking sheets. If desired, pour toppings on bagels (poppy seeds, sesame seeds, kosher salt, etc.).

    9. Bake for 18 – 20 minutes. Immediately remove from baking tray and place on cooling rack.

    NOTE: These bagels need to sit for about an hour after baking. If you eat them before the hour elapses, the insides will be kind of tacky. Resist! Wait the hour – it’s worth it.

    They also freeze beautifully and defrost in the micro in about 20 seconds.

    Click here for printable recipe

    Are you longing for a gluten free bagel? Now, you can have your bagel and eat it too! You can either order the mixes directly from the Breads From Anna website or go to their website’s store locator to find a local store that carries the mixes. And don’t forget to ask the grocery manager (in the store in which you shop) to carry Breads From Anna mixes. I don’t receive any financial remuneration – just a very happy customer!

    By the way, I have a question for you. Would you have preferred that I include pictures to illustrate the steps for making bagels?

    { 8 comments… read them below or add one }

    gfe--gluten free easily December 7, 2009 at 7:05 am

    Ellen–Even though you used one of Anna's mixes as the basis of your recipe, I'd hardly call that taking the easy route. Bravo! Beautiful bagels. I haven't missed bagels, but suddenly I'm wanting one!

    Shirley

    Reply

    Feeding North Texas December 7, 2009 at 8:02 am

    Awesome job! While I don't usually crave bagels (even though I like the chewy texture – bagels are equated with that feeling of having a rock in your stomach…although now it makes sense why this happens!), these do sound wonderful. Might just have to get some of this Anna's mix – I've never used it before (I do like Pamela's though), and I see that you've enjoyed it in several things! Again, great job!

    Reply

    Kim and Megan December 7, 2009 at 2:05 pm

    I have not had great success with yeast and gluten-free baking. I've mostly stuck with quick breads or gluten-free beer breads, but you make it sound possible to come up with a good result. You've inspired me to give it another try! Thanks for your great blog!

    Reply

    Anna December 7, 2009 at 2:50 pm

    i've wanted to try my hand at gluten-free bagels, but never get around to it… i love my bagels crisp on the outside, but chewy on the inside. i'd love to have you post photos (either step-by-step or more finished-product) to see more of your method and how they turned out!

    Reply

    Diane-The WHOLE Gang December 7, 2009 at 9:15 pm

    Wow, you're amazing. I love bagels. I tried to make them once about 20 years ago in our apartment in NYC. Crazy when I could get the best bagels in the world. We ended up playing hockey in the apartment with them. Yours look really good. I love Breads From Anna. I'll have to give this a try!

    Reply

    Betsy December 11, 2009 at 10:22 pm

    Yes, pictures! I've not made any GF dough that I'd actually be able to pick up and put into boiling water. It's always wet. I'd love to see how you managed that, and what the dough looked like at that point.

    Reply

    Anonymous December 23, 2009 at 5:40 pm

    Hi there!i want to make this recipe however, i can't find the list of wet ingredients that are mentioned in the directions ? please help…thank you!
    ac

    Reply

    I Am Gluten Free December 24, 2009 at 2:07 pm

    Anonymous – I didn't list the wet ingredients because they're listed on the bag that the mix comes in. Hope that helps!

    Reply

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