There never seem to be enough gluten-free recipes. I recently came
across a magazine called Living Without. It had some interesting
bread recipes ... here are a couple of them ...
* Exported from MasterCook *
Pumpernickle Bagels - Gluten Free
Recipe By :Rebecca Reilly
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Gluten-Free Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups gluten-free Multi-Grain Flour Blend -- NOTE
1/4 cup stone ground cornmeal
1 teaspoon salt
1 1/2 teaspoons egg substitute
1 tablespoon xanthan gum
1 tablespoon yeast
2 teaspoons toasted caraway seeds
2 tablespoons molasses
1 teaspoon cider vinegar
2 tablespoons vegetable oil
1 teaspoon instant espresso, gluten-free -- or instant coffee
1 tablespoon dutch-process cocoa powder
1 1/4 cups warm water
cornmeal -- for dusting pan
brown rice flour -- for rolling bagels
1 teaspoon sugar
Multi-Grain Flour Blend
1. Line a baking pan or cookie sheet with parchment and sprinkle it
with cornmeal. Put some brown rice flour on a second baking pan or
cookie sheet.
2. Put Multi-Grain Flour Blend, cornmeal, salt, egg replacer, xanthan
gum, yeast and caraway seeds into the bowl of a mixer and whisk together.
3. In a separate bowl, whisk together molasses, cider vinegar, oil,
instant espresso, cocoa and 1 1/4 C warm water.
4. Using the paddle attachment of the mixer, slowly incorporate
liquid mixture into dry ingredients. Add more warm water, if nec, to
create a smooth consistency. Mixture should be quite thick. Beat on
med-high speed for 3 min.
5. To shape the bagels, use a large spoon onto scoop out some
batter. Drop a spoonful on to the baking pan sprinkled with rice
flour. Lightly roll the dough in the flour to coat it and then shape
it into a ball. Flatten ball slightly and then using your index
finger, create a hole in the center, large enough so that it won't
close up during rising and baking. Repeat with the rest of the dough.
6. Place each bagel on the baking pan sprinkled with
cornmeal. Lightly cover with an oiled piece of plastic and place in
a warm place to rise, about 20 to 30 min.
7. When bagels have risen, bring a skillet of water to boil. Add 1 t
sugar to water. (Sugar helps create a shiny crust.) Preheat oven to 375F.
8. Drop a few bagels into the boiling water. Simmer for 30 sec,
turn over and cook for another 30 sec. Using a slotted spoon, remove
bagels, draining off water, and put bagels back on the same baking
pan. Once all bagels are boiled, and bake them for 25 min in
preheated oven. Cool on a rack.
Description:
"Instant espresso and cocoa give these bagels a rich flavor."
Source:
"Living Without"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 850 Calories; 10g Fat (9.8%
calories from fat); 18g Protein; 178g Carbohydrate; 10g Dietary
Fiber; trace Cholesterol; 323mg Sodium. Exchanges: 4 1/2
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
Serving Ideas : Try them toasted and topped with a smoked salmon. If
tolerated, and dairy-free cream cheese.
NOTES : Each bagel contains 257 cal, 5g total fat, 1g sat fat, 0g
trans fat, 0g chol, 305mg carb, 3g fiber, 4g pro