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Easy Gluten Free Bagel Jules Shepard Favorite

6 Servings

NOTES : This is also my current pizza crust

---DRY---
3 1/4 Cup All-Purpose GF flour
1/4 Cup Milk powder
2 1/2 Tsp Baking powder
1 Tsp Salt
1 Tbl yeast, Instant
---Liquid & Extra----
2 Egg whites, room temp
2 Tbl Honey
3/4 Cup + 2 Tbs water, Warm
1 Tsp Salt (for the boil)
Toppings (optional)

Whisk egg whites and honey together in a large mixing bowl.

Whisk dry ingredients in another bowl and add to the big bowl and mix
with a wooden spoon by hand. Continue to mix until the dough comes
toegther easiuly and is firm but not tough. Mix in more water if
dough is too firm and resistant when pulled apart. (1 Tblspoon at a
time)

Let rise 1 hour.

Seperate dough into 6 peices. With a light dusted board (corn starch)
roll each peice into a log 9 inches long and bring the ends together
by pinching with wet fingers.

Preheat oven to 425f, bring a large pot of water to the boil. Gently
drop in up to three bagels at a time voil on each side for one
minute. Place boiled bagels on a clean kitchen towel. Sprinkle tops
of bagels with desired toppings and lightly spray with cooking oil.
Bake for about 8 minutes, flip and bake for another 8 minutes. Make
sure toothpick test is dry.

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