Making Gluten Free Baggedels from scratch really fills the home with the fragrance of freshly baked products, and is more fulfilling than store bought pre-made frozen bagels. The good news is that the ingredients to make these are easy to locate, and they were delicious! I had decided to try my hand at making gluten free food after reading about it in a food journal, so that I could give my own gluten free eating a boost, and also to save time in the kitchen. After several trials and errors, I found the right recipe for me.
First, I used a recipe for wheat free bagels that was by Amazon’s Bread & bakery section. This recipe was for a “Bagel Blend”, which is just what it sounds like: a flour, salt and sugar mixture used in place of water when making bread. The ingredients should be sifted prior to use. I used one teaspoon of each flour, one teaspoon of the poppy seeds, and two teaspoons of the sesame seeds.
These mix together well, but were still a little bit undercooked. I added some water and cooked them in a pan for thirty minutes to bring out their flavor. While they were still quite dry, I used a food processor and pureed them until they were a nice consistency. They were then ready to enjoy!
I also found a recipe for wheat and dairy free bagels in an ebook I downloaded. This recipe called for a simple recipe for wheat free bagels, brown rice, water, lemon juice, vegetable oil, and garlic. The other ingredients were cinnamon, and yogurt. I put all of this into my food processor and combined until I had a fine mixture to start with. Then I put the mixture into my food oven, which turned out to be quite hot, so I turned it off.
After a couple of hours, I put the bagels into the cold oven and cooked them on 350F for about seven minutes. During this time, I mixed the dry ingredients (flour, salt, sugar, wheat flour, vegetable oil, etc.) in with the water in my food processor. After the recipe was done, I tested it by putting a finger in the center of a bagel, and it came out soft.
After waiting another couple of hours, I went to work on the second part of the recipe. This second recipe called for some brown rice flour, some finely chopped walnuts, some water, some milk, and a pinch of sea salt. In the meantime, I placed my wet bagels in the refrigerator and rolled out my dough. After the bagels were fully rolled, I cut them into one-inch pieces and placed them onto the tortilla shells.
After they were baked, I put them on a tortilla shell and used the remaining tablespoon of oil, spread a couple drops of the red mill 1 tablespoon of vanilla extract, pressed the dough down, flattened it slightly, and put it into the preheated oven. At that point, I placed the cooked bagels on top of the tortilla shells and turned the knob to bake them until they were golden brown. It took about ten minutes. When they were done, I cut them into one-inch pieces and ate one. By the way, I did not add any butter to the flour – just the sea salt and the brown rice flour made the bagels delicious.
For the third part of the recipe, I placed the preheated oven in the food dehydrator. After waiting approximately five minutes, I transferred the bags of bagels into the plastic wrap and put them in the dehydrator for at least three hours. During this time, I also pressed the dough into the prepared bagels, spread some cheese over them, and placed them back in the preheat oven for another five minutes.
