Recipe flop-any success stories?

September 30, 2001

This was recently posted and the postee said they hadn't tried it.

So, I decided to. It never rose, raised, rise, whatever for me. LOL

Maybe I needed to warm the milk? Did anyone try this and have

success? It sounds good, but don't want to waste time and ingred. if

it doesn't " work " . I also noticed on my yeast packet the words

CONTAINS NO GLUTEN. I use the Fleishman's-I think that's what it's

called. It's in the yellow and white packet that is in every store. I

have been using it for so long, I don't recall the name! No, I don't

think that's the correct name, but don't have any left to check.

Anyway, I had wondered why I always heard you should get Red Star

Yeast-it's more difficult to find. Guess you don't need to, right?

Bagels and Soft Pretzels Makes 10 to 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 1/2 tsp sugar

1 tbsp dry yeast (Red Star Quick Rise)

1/2 tsp salt

1 or 2 eggs

1 cup CF milk

1 1/2 tbsp cooking oil

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

reaches a

creamy texture. Let rise about 1/2 hr.

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° for 20 to 25 minutes or until golden brown. Freeze what

you

do not need immediately.

Cinnamon & Raisin: 1-tsp cinnamon and 1/2 cup raisins.

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