bagel,

Bagels #glutenfree #vegan #recipe

5:36 PM Tiffany Hinton 0 Comments




Gluten free and vegan bagels are hard to find.  There are a few company's that make them, although I also want to know they are corn free too for Lillie.  This easy recipe is quick enough to make up the night before and let cool completely before the morning breakfast.  Then slice and toast them up for a great treat.  Imagine topping with eggs, bacon and vegan cheese for a breakfast sandwich.  Are you envisioning what this means for your weekend breakfast?  Weekend, why wait make a batch on Sunday and have them for the week.  



Ingredients:

  • 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


Topping:

  • 1 Tsp Onion Flakes
  • 1 Tsp Ground Garlic
  • 1 Tsp Sea Salt
  • 1 Tsp Oregano


Directions:

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.

NOTES
Be careful moving bagels to and from the water. The individual sheets of parchment paper makes it easier to move and comes off easily after boiling. The water should be a rapid boil and only let them sit for a short while on each side or else they will absorb too much water and become soggy. If you can, allow your oven to preheat at least 20 minutes prior to baking. These freeze extremely well and can be used for sandwich bread.


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