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So proud of my alma mater, Cornell University, for having a dining hall that offers a 100% gluten-free menu!!! (And it's nut and peanut-free, so I can eat there, too!) Check out the news at living.cornell.edu/explore/news/1701-dining-risley-gluten-free.cfm. GO BIG RED!
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 When my mom said she had a new recipe to try for homemade gluten-free bagels, I was on board! She recently had lunch with friends who eat gluten-free and got a hold of this amazing recipe, originally from the blog "Gluten-Free on a Shoestring." We baked them today and, low and behold, they taste like the bagels from the bagel store! Doughy, soft and absolutely delish!!! We ate them up! You can find the original recipe below or click on this link: glutenfreeonashoestring.com/easy-no-rise-gluten-free-bagels/. ENJOY!
EASY NO-RISE GLUTEN FREE BAGELS (yields 8 bagels) Ingredients: 3 1/2 cups GF Bread Flour (we recommend Pamela's Gluten Free Bread Flour) 2 tsp instant yeast (we used regular yeast and it still worked!) 2 TBS sugar 1 1/2 tsp kosher salt 1 cup warm water 6 TBS unsalted butter at room temperature Egg wash (1 egg beaten with 1 TBS milk) Directions: Preheat oven at 400 degrees. Line a baking sheet with parchment paper. In a large saucepan, bring 6 cups of water, 1 TBS molasses and 1 tsp kosher salt, to a boil over high heat. For the dough: Mix flour, yeast and sugar in a stand mixer bowl. Add salt and continue to mix. Add water and butter and mix on low speed using the stand mixer dough hook, until combined. Raise speed to medium and mix for another 5 minutes. Using a silicone spatula (sprayed with Pam), scrape the batter down. Cover the bowl and refrigerate for 10 minutes. (You have time for a quick DIY facial!) To shape the bagels: Sprinkle the surface with GF flour. Sprinkle the dough lightly with the flour and knead the dough until smooth. Divide the dough into 8 equal pieces. Shape into small rolls and put on the baking sheet about 2 inches apart. Place a floured finger in the center of each round to create a hole. Next: Boil the bagels in the water/molasses/salt mixture that's boiling on the stove. Don't crowd the bagels. Boil for about 45 seconds, making sure to turn them over. Remove the bagels and put back on the baking sheet. Brush the top of each bagel with the egg wash. Add any extras to the top of the bagel like sesame seeds, salt, minced garlic, poppy seeds, etc. Bake approx 18-20 min or until golden brown. Remove from baking sheet and eat up! |
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January 2018
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