Many thanks to various friends and family who are gluten-free, others who are dairy-free, and some who are vegan, I am able to put together some recipes of things I can eat! Tonight I am trying BAGELS. This recipe I got from my cousin whose husband has celiac disease.
The only alterations I had to make to make it an "endo diet" was to supsitute the honey for organic bue agave necter, and the veg oil for olive oil and I omitted the sugar. Th
e only problem I had with this recipe was that I needed to spray olive oil onto the tray, my bagels stuck! But are still tasty!
Bagels
• 3 cups gluten-free Multi-Grain Flour Blend
• 1 teaspoon salt
• 2 teaspoons flax meal
• 1½ teaspoons egg replacer
• 1 tablespoon xanthan gum
• 1 tablespoon yeast
• 2 tablespoons honey
• 2 tablespoons vegetable oil
• 1 teaspoon cider vinegar
• 1¼ cups warm water
• 1 teaspoon sugar
• Brown rice flour, for rolling bagels
• Cornmeal, for dusting pan
• ++++++++++++++++++++++++++++++++++++++++
• Multi-Grain Flour Blend
• MAKES 9 CUPS
• 1¼ cups garfava flour
• 1¾ cups super-fine brown rice flour
• 2 cups potato starch or arrowroot flour or chestnut flour
• 2 cups cornstarch or potato starch
• 1 cup tapioca starch/ flour
• 1 cup sorghum flour or amaranth flour
• Mix all ingredients together. Store in a tightly covered container in the refrigerator until used.
Directions
1. Line a baking pan or cookie sheet with parchment paper and sprinkle it with cornmeal. Put some brown rice flour on a second baking pan or cookie sheet.
2. Put Multi-Grain Flour Blend, salt, flax meal, egg replacer, xanthan gum and yeast into a mixing bowl and whisk together.
3. In a separate bowl, whisk together honey, oil, cider vinegar, and 1 cup warm water.
4. Using the paddle attachment of the mixer, slowly incorporate the liquid mixture into dry ingredients. Add more warm water, if necessary, to create a smooth consistency. Mixture should be quite thick. Beat on medium-high speed for 3 minutes.
5. To shape the bagels, use a large spoon to scoop out the batter. Drop a spoonful on to the baking pan or cookie sheet sprinkled with the flour.
6. Lightly roll dough in the flour to coat it and then shape into a ball. Flatten the ball slightly and using your index finger, create a hole in the center, large enough not to close during rising and baking. Repeat until all the dough is used.
7. Place each bagel on the baking pan sprinkled with cornmeal. Lightly cover bagels with an oiled piece of plastic wrap and place pan in a warm place for bagels to rise, about 20 to 30 minutes. When bagels have risen, bring a skillet of water to boil. Add 1 teaspoon sugar to the water. (Sugar helps create a shiny crust.) Preheat oven to 375 degrees.
8. Drop a few bagels into the boiling water. Simmer for 30 seconds, turn over and cook for another 30 seconds.
9. Using a slotted spoon, remove bagels, drain away excess water and put bagels back on same baking pan. Once all bagels are boiled, bake them for 25 minutes in preheated oven.
10. Cool on a rack
