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Sunday, May 24, 2015

Gluten Free Bagels - is this number 4 now?

Version 1 was not bad, and we may go back to it.  

Version 2 was a toss out - DO NOT try, terrible, terrible, TER-RI-BLE!!

Version 3 had potential, was not bad, but was a but bland, and did get quite hard.  So far, version 1 is winning.

But the search continues...

Today we are aiming for number 4.  Four traditionally is a bad luck number for the Chinese, but I am hoping that maybe this won't be the case with these bagels so far.

Anyways, this was sort of an accidental combination of two recipes.  I used the flour mixture from, but when I found it to be a bit dry when mixed, I went to the source recipe and found the addition of egg replacer, and I added an entire egg, a bit more water, and found the dough to be more elastic.  Keeping fingers crossed it works.  I am a bit worried that Jim won't like so much psyllium in the mix though.  Also, I did not have ground flax, so used ground psyllium instead.  Again, fingers crossed!

Gluten Free Bagels, version 4.0 (the search goes on)

Makes about 6 medium bagels

1 C brown rice flour
1/2 C sorghum flour
1/2 C potato starch
1/2 C tapioca starch
1/2 C ground flax/psyllium
1 Tbsp xanthum gum
11/2 tsp salt
1 Tbsp quick rise yeast
2 tbsp honey
1 tsp apple cider vinegar
2 tbsp vegetable oil
1 1/4 cup hot water (about 110F), + 2 Tbsp, or so as needed
1 large egg, at room temp

large pot of water
1 tbsp molasses/honey for kettling
toppings for bagels

Preheat oven to 170F for about 5 minutes, turn oven light on, turn off heat

Line baking sheet with parchment paper, set aside.

Place 1 1/4 C water and honey in bowl, ensure temperature not too hot, stir in yeast and set aside until foaming

Combine remaining dry ingredients in mixing bowl and using paddle attachment, blend well to mix.

When yeast mixture foaming, add oil, vinegar, egg, mix well.  Add to dry mixture, and mix until dough forms.  Mix on medium for another 3 minutes or so until a smooth dough comes together. Add a bit more water a Tbsp at a time if dough seems dry and not coming together smoothly.

Remove bowl from mixer, and pinch off into 6 equal balls.

Roll into 7 inch ropes, using a bit of warm water to help smooth the sides if needed, and water to pinch and glue the ends together.

Hmmmm, this looks just a bit rude right now, doesn't it?
Set on parchment paper and place in warmed oven to rise for 30-40 minutes.

They will rise, but don't expect them to rise as much as a yeasted dough!

Set pot of water on stove with 1 tbsp molasses to heat up when bagels have risen.

When rolling boil reached, gently place bagels in so as not to overcrowd the pot, and boil each side for 30 seconds each.

Remove with slotted ladle and place back on baking sheet.  Quickly sprinkle with toppings and set aside.

Preheat oven to 400F.  When oven is hot, place baking sheet in center of oven and bake for 20-25 minutes, until lightly browned.  Cool on racks.  Pray they are edible....

Took a look at one immediately on removal from oven - inside is chewy, not too dense.
tops lightly browned - maybe turn the sheet halfway though baking for more even browning
and maybe add a bit of baking soda to the kettling water for more browning.
OK, not bad!  Not puck-like.  Flavour not bad.  The large amount psyllium not significantly noticeable (so, shhhhhhhhhh, don't tell Jim...).  Still a bit dense, but frankly, that may be what he has to live with from now on!

I have been making bagels and freezing them, every couple of weeks for Jim, as his morning routine is to have a toasted bagel, and we knew he would miss that, being on a gluten free diet.  Also, if I make them on my weekend off, that is a lower energy cost, the way hydro costs are rated here.  Freezing can make them tougher, so Jim may have to microwave it with a bit of water for 10-20 seconds to bring back that fresh taste.texture.

Since I can't just put a bagel back in the package with chunks pulled out of it, I cut the remains in half and ate the rests of the mangled half with butter and toasted the top to see how it was toasted - not bad... version 4 may be moving up there with version 1!

A rose by any name...

Jim surprised me with some long-stemmed roses the other day.  They were lovely and I was happy how they came out in the rectangular vase I used, so I had to take a little pic and share.

So pretty.  They were trimmed and put into the water with the packet of food ASAP.  But as they are, I will trim them a bit more and put them in fresh water and I can get at least 2 weeks out of them.  At least that has been the case with the last couple of bouquets I got.

Lovely surprise, and lovely flowers - it brings a smile to my face.

Saturday, May 23, 2015

Scalloped Potatoes - a winner with DH...

I made these tonight for Jim to serve for his friends when they were done splitting wood, to go with the ribs he was cooking.  It's a bit different from the other scalloped potato recipe I made and he just came in and said about three times, "Whatever you do, do NOT lose this recipe."  Apparently he loved it!

Scalloped Potatoes
Serves 6

6-7 medium potatoes, peeled, and thinly sliced (we used white, but yellow waxier potatoes may stay in rounds better, after blanching)
1 1/2 cups cream, or whole milk
1/2 large onion, diced
1 bunch green onions, chopped
2/3 cup bacon bits
1/4 cup butter
2 tbsp rice flour (you can use all purpose flour, but I was aiming for gluten free)
1/2 tsp sweet smoked paprika
1/4 tsp dry mustard
1/2 tsp salt

Bring a large pot of water to a boil and blanch the potato slices for several minutes to soften.  Drain and cool.  Sautee the diced onion until softened.  Set aside.

Preheat oven to 375F

Grease a 9" square casserole, and layer 1/3 of the potatoes on the bottom.  Dot with small bits of butter and sprinkle some of the flour over the layer.  Sprinkle with 1/3 of the onion, green onion, and bacon.  Repeat layers twice more.  Combine cream, with paprika, mustard, salt.  Pour slowly over the entire casserole.

Place in center of the oven and bake for 30-35 minutes, until the top is golden, and the bacon on top is crispy.