GF Bagels

Ingredients

• Dry Ingredients
• 2 tsp xanthum gum
• 1/2 cup cornstarch
• 1/2 cup tapioca starch
• 1/2 cup brown rice flour
• 1 cup other GF flour (millet, oat, sorghum, corn, buckwheat, etc; I usually use a combination of oat and something)
• 1/2 tsp baking soda
• 1 Tbsp baking powder
• 1 tsp salt
• Proofing Ingredients
• 2/3 milk (whatever kind you want; I use almond) warmed to 120-130 degrees
• 2 Tbsp yeast
• 2 tsp sugar
• 2 eggs (room temperature; if taking from the fridge, put the, in warm water for a bit)
• 2 Tbsp agave nectar
• 1/2 tsp cider vinegar
• Other Stuff
• Flour for shaping -- the original recipe calls for sweet rice flour, but I've used whatever I had lying around.
• 1 egg white for bagel wash
• corn meal for baking tray
• Toppings: salt, sesame, dried onion, poppy seeds, etc.

Directions

• Preheat oven to 200 degrees.
• Whisk together warm milk, yeast, and sugar in the bowl of your mixer. Let sit for 5-10 minutes to proof.
• While waiting for the yeast to proof, mix the xanthum gum, baking powder, baking soda and salt. Add flours and starches and mix/whisk thoroughly.
• Once the yeast is puffy and bubbly, whisk in each egg one at a time. Then whisk in the agave nectar and cider vinegar. [Note: if the yeast mixture doesn't become puffy and bubbly, you have to try again. Repeated failures indicate that your yeast is dead ;-(]
• Now put the paddle attachment on the mixer and start mixing at medium speed. Add the flour mixture 1/3 cup at a time until all mixed. Then mix for 5 more minutes on medium. You'll be left with a sticky dough.
• Turn the dough onto a well-floured surface and gently coat with enough flour so you can handle it.
• Form dough into small balls (about 6-8), flatten into a thick disk and then poke your finger through the middle for form a bagel shape. Place shaped bagels on a non-stick baking pan. Repeat for all of dough.
• TURN OVEN OFF
• Place bagels in oven (that has been turned off).
• Let bagels rise for about 45 minutes and then put on a pot of water to boil.
• Preheat oven to 375.
• Prepare baking pan with cornmeal (grease first if baking sheet is not non-stick).
• After water is boiling, remove bagels from oven. Boil each bagel 20 seconds per side, one at a time. Place boiled bagel on prepared baking tray.
• Mix egg white with 1 Tbsp water and beat thoroughly. Coat each bagel with the egg wash and whatever toppings you want.
• Bake bagels for about 15-18 minutes intil golden and slightly crisp.
• In theory you're supposed to let the bagels cool for 30 minutes; in practice you'll eat them as soon as you can without burning your mouth.