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- 3 1/3 Cups Gluten Free All Purpose Flour (I used the flour mix from BYOC, which is top 8 free)
- 1/2 Tsp Himalayan Salt
- 1 3/4 Cups Coconut Milk
- 1 Package of Instant Yeast
- 2 Tbs Olive Oil
- 1 Tbs Sugar
- 1 Tsp Onion Flakes
- 1 Tsp Ground Garlic
- 1 Tsp Sea Salt
- 1 Tsp Oregano
Heat milk to 100 degrees. Add yeast and sugar and mix and allow to sit for 5 minutes.
In a separate bowl mix together flour and salt.
In large bowl combine liquid and oil. Gradually mix in all the flour mixture by hand to avoid big lumps. Mix until all incorporated and smooth.
With wet hands form dough into a ball and use a finger to poke a hole in the center. Gently shape into bagel form by expanding the hole. Place on a individual piece of parchment paper on a baking sheet lined with parchment paper. (see picture)
Spray tops with oil, cover with plastic and allow to rise in a warm place for about 20 minutes. Don't allow to double in size or else it will lose its shape and fall apart in the bath.
Bring a large pot of water to a rapid boil. Gently drop a max of 2 bagels in the water and boiled each side for only 30 seconds each side. Remove individual parchment paper pieces and place back on baking sheet. Sprinkle with topping mix.
Bake at 450 degree for 16. Flip over and bake for additonal 10 or until golden brown and completely baked.
Allow to cool competely before slicing.
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Tiffany Hinton is the author of the #1 Amazon best-sellers Gluten Free Mom Certified and Mom Certified Celebrates Heritage. She's been called "Super Mom" by fellow Gluten-Free speaker and advocate Pam Jordan, I'm A Celiac. She is a Public Speaker, Blogger, Cook and Allergy Coach for the Gluten-Free community. She has written 11 cookbooks. She was recently a speaker at North Carolina State University during the Gluten and Allergen Free Wellness Event. She is a regular speaker through out the US including the award winning Gluten Free and Allergen Friendly Expo, where she signs books in the Author Area.