Bagels

Gluten-free, homemade bagels. And they smell, taste and look like bagels. Not crumbly, the dough is nice and easy to work with (and gum-free!).

I've been experimenting with yeast breads the last few days, and just in time Carrie @ Ginger Lemon Girl reposted her Bagel recipe.

Bagels (Gluten-free, Dairy-free, Corn-free)
Adapted from Ginger Lemon Girl

2/3 cup warm milk, or milk substitute (120F.)
2 tablespoons yeast
2 teaspoons sugar
2 eggs
2 tablespoons sugar (or agave nectar)
½ tsp. apple cider vinegar (ONLY if using xanthan gum)

2 ½ cups gluten-free flour (I use rice)
½ tsp. baking soda
1 tablespoon baking powder1 teaspoon salt

2 tsp. xanthan gum
-OR-
1 tablespoon chia seed meal (I only used the flax)
2 tablespoons flax seed meal

1 egg white mixed with 1 tablespoon warm water
Toppings (such as - poppy seeds, sesame seeds, garlic granules, dried onion, parsley, etc)

1. Prepare baking sheets with parchment paper or non-stick cooking spray.

2. In a small mixing bowl whisk together warmed milk, 2 tbsp. yeast, and 2 tsp. sugar. Set this mixture aside to proof.

3. In a medium bowl add the binder you prefer (either xanthan gum or chia seed meal and flax seed meal). Add baking soda, baking powder, and salt. Add the flour, and whisk mixture together thoroughly. Set aside.

5. Whisk in eggs, one at a time, to proofed yeast. Add sugar, and if you are using xanthan gum as your binder, add apple cider vinegar as a dough enhancer. (If you are using chia seed meal and flax seed meal as your binder LEAVE OUT the apple cider vinegar, as it can lesson the gelling and binding properties of both these seeds!!)

6. In your kitchen mixer bowl, add the egg and yeast mixture. Start mixing with your paddle attachment on medium speed. Continuing with the paddle on medium speed, add the flour mixture 1/3 cup at a time to the wet mixture, until you have added all the flour. Continue to mix on medium speed until well combined and a thick dough is formed. If you used xanthan gum as your binder, this dough will be extremely sticky! I used flax seed meal, and it was really easy to work with.

7. Put water on to boil and add several tsp. of salt.

8. Dust your hands with rice flour and place the dough onto a lightly floured surface. Continuing to use your hands, gently shape the dough into a large ball. Gently pull off a small handful of dough and shape it into a disk. Then using your finger, push a hole up through the middle of the disk. Continue to shape the disk until it looks like a bagel. Place the shaped bagel back on the floured surface.

9. At this point, you can preheat your oven to 200 degrees. Once it has preheated, turn the oven OFF immediately. We will let the bagels rise in the warmed oven after we have boiled them.

10. Make sure your water is still at a rolling boil. Working with ONE bagel at a time, using a slotted spoon (a spatula to works), gently place the bagel into the boiling water bath.

11. Boil the bagel for 20 seconds, gently holding it under the water. Be careful, as they easily fall apart if you boil them too long.

12. Pull out the boiled bagel and place it on your prepared baking pan. When you pull the bagel out of the water, be extra gentle! The bagel is very fragile now that it has been boiled and almost looks like wrinkled hands after a long warm bath!

13. Brush the boiled bagels with an egg wash (a mixture of one egg white with 1 tablespoon of water). Add the toppings you desire. Place the bagels in the oven to rise for 40 minutes. Take bagels out of the oven after 40 minutes of rising. Heat oven to 375 degrees F. Place bagels back in oven and bake for 15-18 minutes. They should appear golden and crisp when finished baking.

~ The flavors I made ~

(Oh, and sorry there are no goats as a background in these pictures, it was not very good picture-taking conditions outside :) )

Flax seeds, poppyseeds and onion powder - like an "Everything" bagel

Since this was the first batch I made, the bagels were harder and smaller. The next batches I made them bigger and taller so they are softer.

Plain

Carrot, Coconut and Cinnamon

And, surely not the least (these disappeared pretty quickly) - Chocolate Chip

~ Hanunyah

Fruit & Carrot Spice Cake

This is why I named this blog what I did. This cake is a creation . . . . fruit, carrots and spices, topped with a cream cheese frosting, flax and poppyseeds seeds. After I baked it, I realized that I forgot to put sugar in it! It really doesn't need it anyway, with 3 cups of fruit.

    Since there are only a few things that aren't GAPS-legal in it I might make it again using almond flour.

Not everybody tasted this yet, but those who did liked it.

Fruit and Carrot Spice Cake (Gluten-free, Dairy-free, Corn-free, Sugar-free)

Hanunyah Creation

2 1/2 cups carrots, boiled and pureed*

3 cups fruit, pureed**

1/2 cup flaked coconut

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon almond extract

1 teaspoon lemon extract

1/2 cup lard

4 eggs

3 cups rice flour

2 teaspoons baking soda

1 tablespoon apple cider vinegar

1. Preheat oven to 350F. Mix together the carrots, fruit, coconut, spices, extracts, lard and eggs. Add the flour and baking soda. Pour the vinegar over the baking soda. Beat well.

2. Pour into two greased 11 inch round baking pans, and bake at 350F for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

Notes:
*For the carrots - I used about 5 carrots. Cut both ends off of the carrots, and cut into thirds. Put in a pot and cover with water. Cover and bring to a boil on high heat. Boil until you can stick a fork all the way through. Strain and puree the carrots in the food processor. You may need to add some water to get it going.
**For the 3 cups fruit - I used 1 large apple, 1 large peach, 1 banana and 2 plums. I peeled the fruit, but I'm sure you could leave the skin on. Cut into chunks and puree in the food processor.

This was easy to make, and these were the only dishes I used (below).

~ Hanunyah

Featured on - Gluten-Free Wednesdays (by The Gluten-Free Homemaker)

Poppyseed Cake

This is good! All the recipes I tried for poppyseed cake were either greasy or doughy. So I tweaked the Lemon Bundt Cake recipe. You may also make a few changes (indicated below) if you want lemon poppyseed cake.

Poppyseed Cake (Gluten-free, Dairy-free, Corn-free)

1 1/4 c. sugar

1/3 c. vegetable oil

2 eggs

1 tsp. safe vanilla extract

2 T. poppyseed

1 tsp. almond extract -or- lemon extract

2 cups gluten-free flour

1 tsp. guar gum (or xanthan gum)

1 1/2 tsp. baking soda

1/2 tsp. cream of tartar

1/2 tsp. salt

1/4 cup water -or- lemon juice

3/4 cup water (or milk)

1. Preheat oven to 350F degrees

2. In a large bowl, beat together the sugar, oil and eggs.  Add the extracts and poppyseeds and mix. Add the flour, guar gum, baking soda, cream of tartar, salt and 1 cup water (or 1/4 cup lemon juice and 3/4 cup water). Mix well, but don't over beat because the cake will sink. Pour the batter into a well greased bundt pan.

3. Bake at 350 degrees F for about 50 minutes or until it tests done.  Cool in the pan for 5 - 10 minutes.  Make sure the edges of the cake are loose, then turn it onto a rack to finish cooling.

~ Hanunyah


Linked to Gluten-Free Wednesdays by The Gluten-Free Homemaker