Re: I'm new with some questions! (Bagel recipe)

[Guest guest]

I found this recipe for gfcf bagels/pretzels somewhere but can't

remember where. I've never tried it. If you happen to make them,

please let us know how they turn out.

Kim

Bagels and Soft Pretzels Makes 10-12 Bagels

3 cups flour (1+1/2 cup bean plus 1+1/2 cup tapioca)

1 teaspoon xanthan gum

2 teaspoons Knox gelatin

1 ½ tsp sugar

1 tbsp dry yeast (Red Star Quick Rise)

½ tsp salt

1 or 2 eggs

1 cup CF milk

1 ½ tbsp cooking oil

Blend all dry ingredients. Add wet ingredients. Mix until dough

reaches a creamy texture. Let rise about ½ hour. Beat down after

first rise. Work on rice floured surface. Form shapes.

BAGELS: Roll the dough into 5 or 6 inch ropes and form into circles.

Moisten ends & pinch together.

PRETZELS: Roll dough into 1-inch thick ropes and twist into shape.

Let rise 10 minutes. Slide into a pot of boiling water – 1 minute on

each side. Using a slotted spoon remove from boiling water and place

on an oiled cookie sheet. Sprinkle with salt, sesame seeds, poppy

seeds, garlic or your favorite seeds.

Bake at 425 degrees for 20-25 minutes or until golden brown. Freeze

what you do not need immediately.

Cinnamon & Raisin: 1-tsp cinnamon and ½ cup raisins.

[Guest guest]

I found this recipe for gfcf bagels/pretzels somewhere but can't

remember where. I've never tried it. If you happen to make them,

please let us know how they turn out.

Kim

Bagels and Soft Pretzels Makes 10-12 Bagels

3 cups flour (1+1/2 cup bean plus 1+1/2 cup tapioca)

1 teaspoon xanthan gum

2 teaspoons Knox gelatin

1 ½ tsp sugar

1 tbsp dry yeast (Red Star Quick Rise)

½ tsp salt

1 or 2 eggs

1 cup CF milk

1 ½ tbsp cooking oil

Blend all dry ingredients. Add wet ingredients. Mix until dough

reaches a creamy texture. Let rise about ½ hour. Beat down after

first rise. Work on rice floured surface. Form shapes.

BAGELS: Roll the dough into 5 or 6 inch ropes and form into circles.

Moisten ends & pinch together.

PRETZELS: Roll dough into 1-inch thick ropes and twist into shape.

Let rise 10 minutes. Slide into a pot of boiling water – 1 minute on

each side. Using a slotted spoon remove from boiling water and place

on an oiled cookie sheet. Sprinkle with salt, sesame seeds, poppy

seeds, garlic or your favorite seeds.

Bake at 425 degrees for 20-25 minutes or until golden brown. Freeze

what you do not need immediately.

Cinnamon & Raisin: 1-tsp cinnamon and ½ cup raisins.

[Guest guest]

> I found this recipe for gfcf bagels/pretzels somewhere but can't

> remember where. I've never tried it. If you happen to make them,

> please let us know how they turn out.

>

Thanks, Kim! That is the recipe I was talking about. I couldn't get

it to raise, so let us know if you have success.

Janelle

> Kim

>

>

> Bagels and Soft Pretzels Makes 10-12 Bagels

>

> 3 cups flour (1+1/2 cup bean plus 1+1/2 cup tapioca)

> 1 teaspoon xanthan gum

> 2 teaspoons Knox gelatin

> 1 ½ tsp sugar

> 1 tbsp dry yeast (Red Star Quick Rise)

> ½ tsp salt

> 1 or 2 eggs

> 1 cup CF milk

> 1 ½ tbsp cooking oil

>

> Blend all dry ingredients. Add wet ingredients. Mix until dough

> reaches a creamy texture. Let rise about ½ hour. Beat down after

> first rise. Work on rice floured surface. Form shapes.

>

> BAGELS: Roll the dough into 5 or 6 inch ropes and form into

circles.

> Moisten ends & pinch together.

> PRETZELS: Roll dough into 1-inch thick ropes and twist into shape.

>

> Let rise 10 minutes. Slide into a pot of boiling water – 1 minute

on

> each side. Using a slotted spoon remove from boiling water and

place

> on an oiled cookie sheet. Sprinkle with salt, sesame seeds, poppy

> seeds, garlic or your favorite seeds.

>

> Bake at 425 degrees for 20-25 minutes or until golden brown.

Freeze

> what you do not need immediately.

>

> Cinnamon & Raisin: 1-tsp cinnamon and ½ cup raisins.

[Guest guest]

> I found this recipe for gfcf bagels/pretzels somewhere but can't

> remember where. I've never tried it. If you happen to make them,

> please let us know how they turn out.

>

Thanks, Kim! That is the recipe I was talking about. I couldn't get

it to raise, so let us know if you have success.

Janelle

> Kim

>

>

> Bagels and Soft Pretzels Makes 10-12 Bagels

>

> 3 cups flour (1+1/2 cup bean plus 1+1/2 cup tapioca)

> 1 teaspoon xanthan gum

> 2 teaspoons Knox gelatin

> 1 ½ tsp sugar

> 1 tbsp dry yeast (Red Star Quick Rise)

> ½ tsp salt

> 1 or 2 eggs

> 1 cup CF milk

> 1 ½ tbsp cooking oil

>

> Blend all dry ingredients. Add wet ingredients. Mix until dough

> reaches a creamy texture. Let rise about ½ hour. Beat down after

> first rise. Work on rice floured surface. Form shapes.

>

> BAGELS: Roll the dough into 5 or 6 inch ropes and form into

circles.

> Moisten ends & pinch together.

> PRETZELS: Roll dough into 1-inch thick ropes and twist into shape.

>

> Let rise 10 minutes. Slide into a pot of boiling water – 1 minute

on

> each side. Using a slotted spoon remove from boiling water and

place

> on an oiled cookie sheet. Sprinkle with salt, sesame seeds, poppy

> seeds, garlic or your favorite seeds.

>

> Bake at 425 degrees for 20-25 minutes or until golden brown.

Freeze

> what you do not need immediately.

>

> Cinnamon & Raisin: 1-tsp cinnamon and ½ cup raisins.