I have been craving a bagel for a while now and I tried frozen gf bagels only to be disappointed by the crumbly, dry texture. So I set out to come up with the perfect gf bagel recipe. What makes this recipe even better is it is egg free, and dairy free. These bagels are so good you wont even miss the gluten filled bagels.
The recipe only makes 4 bagels because they are only good for a day, after that they are too hard to eat, but you can cut them into chunks and bake them for some awesome croutons. Well, I'm getting ready to sit down to a delicious bagel sandwich. Enjoy!!
Bagel Recipe: 4 bagels
1 C very warm water
1/2 T yeast
1 T corn syrup
1 T molasses
1 t vegetable oil
1 t salt
2 1/4 C GF Bagel mix (see note)
+1/4-1/2 C tapioca starch for kneading
1 1/2 T sugar
1. Combine warm water and yeast in medium bowl and stir until yeast is dissolved.
2. Add the corn syrup, molasses, and oil. stir thoroughly. Add salt. Pour 2 1/4 C flour into bowl and incorporate.
3. Flour your hands before handling dough as it will be slightly sticky. Knead the dough adding in enough tapioca starch to make the dough not sticky.
4. Put dough back into bowl, cover and let rise in a warm place. ( I usually turn my oven on the lowest setting before I start mixing the dough, and then turn it off right before putting it in to rise) Let rise for about an hour or until doubled in size.
5. Punch down dough, and cut into 4 equal pieces.
6. Roll into a ball, and use your fingers to form a whole in the center approx 1-1 1/2" in diameter.
7. Place bagels on a greased cookie sheet and let rise for 30 minutes. Should double in size.
8. Preheat oven to 400 F.
9. Fill saucepan 2/3 full of water and bring to a boil. Add the 1 1/2 T sugar once water is boiling.
10. Enlarge center of bagels if hole has closed up to less than 3/4 of an inch.
11. Drop bagel in boiling water, cover and boil 20 sec. flip and boil another 20 sec. Drain.
12. Sprinkle with your favorite toppings.
13. Bake on cookie sheet for ~25 min.
Variations
Everything bagel : 2T each minced dried onion, dried minced garlic, and flax seeds or poppy seeds, mix and sprinkle on bagels
Cheddar Jalapeno: lay 4-6 jalapeno slices on bagel, sprinkle 3T cheddar cheese on bagel
Asiago: sprinkle 3T asiago cheese on bagel ( like to brush mine with garlic butter before sprinkling shredded cheese on bagel)
Garlic: Brush garlic butter over bagel, and sprinkle with minced dried garlic.
Garlic Butter:
4-6 garlic cloves skinned and crushed
1 stick butter
Heat to a simmer in small saucepan, turn heat off and leave on burner. Brush onto bagel.
Cinnamon sugar/raisin: mix cinnamon and sugar in small bowl, add to dough with flour. For cinnamon raisin add raisins just before dough is combined.
2t cinnamon
1 1/2T granulated sugar
1/3 C purple raisins
Bagel Mix
1/4 C Quinoa flour
2 C White rice flour
1/2 C Tapioca starch
1/2 t xanthan gum
Tuesday, July 21, 2009
Monday, September 22, 2008
Surviving Food Allergies
More than 12 million people in the United States suffer from food allergies. There are many more people unaware they have food allergies. Eight foods make up the most common food allergies: milk, eggs, peanuts, tree nuts (pistachios, almonds, cashews, etcetera), soy, wheat, fish and shell fish. To help people with food allergies, restaurants and food companies should be more specific about ingredients on food labels and menus, and have better knowledge about food allergies.
Many people do not put any thought into what they order at a restaurant. Not true for people with food allergies. A person with food allergies must order with the greatest discretion. It is the person’s responsibility to tell the server of their food allergies. By doing this the server that is knowledgeable about the menu will be able to direct the person to a safe meal choice. Then the allergic person will feel better about the meal, knowing they are less likely to suffer from an allergic reaction. Restaurants that help people with food allergies are more likely to be patronized by the people again.
Restaurants should take the responsibility of informing their workers of food allergies. The chef is responsible for knowing what goes into the food served at the restaurant. A manager must also be knowledgeable about food allergies as they are a common occurrence in today’s society. The chef and manager need to work with the servers to teach them about food allergies, so patrons can have a safe and enjoyable meal.
Labeling food correctly is also important to people with food allergies. Currently the Food and Drug Administration does not require food companies to state allergy warnings such as, “Manufactured in a facility...”, or “May contain...”, or “Made on shared equipment....” These warnings are important to allergic persons because they warn the person the food may have come in contact with a food they are allergic to. For a person with food allergies, even the slightest bit of contact with food the person is allergic to can cause an allergic reaction. This is especially true with people with peanut allergies. An allergic reaction can be caused by coming in contact with the smallest amount of oil from a peanut. For example a person who ate a peanut butter sandwich, and then high-fived a person with peanut allergies; could cause the person with the peanut allergy to have a severe reaction from coming into contact with the peanut oil on the other person’s hands.
It is extremely important for the safety and lives of people with allergies for restaurants and food companies to be aware of allergies. Labeling food correctly can mean life or death for a person with food allergies. The knowledge of food allergies by restaurants and food companies allows people feel safe.
Many people do not put any thought into what they order at a restaurant. Not true for people with food allergies. A person with food allergies must order with the greatest discretion. It is the person’s responsibility to tell the server of their food allergies. By doing this the server that is knowledgeable about the menu will be able to direct the person to a safe meal choice. Then the allergic person will feel better about the meal, knowing they are less likely to suffer from an allergic reaction. Restaurants that help people with food allergies are more likely to be patronized by the people again.
Restaurants should take the responsibility of informing their workers of food allergies. The chef is responsible for knowing what goes into the food served at the restaurant. A manager must also be knowledgeable about food allergies as they are a common occurrence in today’s society. The chef and manager need to work with the servers to teach them about food allergies, so patrons can have a safe and enjoyable meal.
Labeling food correctly is also important to people with food allergies. Currently the Food and Drug Administration does not require food companies to state allergy warnings such as, “Manufactured in a facility...”, or “May contain...”, or “Made on shared equipment....” These warnings are important to allergic persons because they warn the person the food may have come in contact with a food they are allergic to. For a person with food allergies, even the slightest bit of contact with food the person is allergic to can cause an allergic reaction. This is especially true with people with peanut allergies. An allergic reaction can be caused by coming in contact with the smallest amount of oil from a peanut. For example a person who ate a peanut butter sandwich, and then high-fived a person with peanut allergies; could cause the person with the peanut allergy to have a severe reaction from coming into contact with the peanut oil on the other person’s hands.
It is extremely important for the safety and lives of people with allergies for restaurants and food companies to be aware of allergies. Labeling food correctly can mean life or death for a person with food allergies. The knowledge of food allergies by restaurants and food companies allows people feel safe.
Friday, August 1, 2008
Crazy for Cookies!
I'm sitting here on the couch, fighting off my 20-some pound cat "Sir" Grace, or "Chubs" as I affectionately call him. It is one of the rare occasions that he actually wants to get in my lap and of course its never when its convenient for me, ha ha. But that's a cat for you. Anyway, I thought I would share one of the first recipes I found after being diagnosed. An amazing recipe for chocolate chip cookies which came from Epicurious.com. These chocolate chip cookies are some of the best you will ever eat, I promise you that. This recipe is one of my go to, never fail recipes. No one ever suspects they are gluten free, let alone egg free. The actual recipe does call for eggs but I have only used egg replacer when I make them, but I assume it would work just as well with the eggs.
1 Cup butter softened
2 Cups + 2 Tablespoons Ener-g gluten-free gourmet flour blend, or see below
1 1/2 Teaspoons baking soda
1/2 Teaspoons salt
1 Teaspoon xanthan gum
1 Cup granulated sugar
1/2 Cup brown sugar
2 large eggs, or 1 Tablespoon Ener-g egg replacer
1 Tablespoon gluten free vanilla, I use Authentic Foods vanilla powder
6oz Nestle semi-sweet chocolate chips
Preheat oven to 375 degrees F.
Whisk together flour mix, baking soda, salt, xanthan gum, and egg replacer if using in a small bowl. Beat together butter, vanilla and sugars in a large bowl until light and fluffy. Add eggs 1 at a time, beat well after each one. Mix in flour mixture until just incorporated, then stir in chocolate chips. The dough should not be sticky, if it is add a little more flour before adding chocolate chips. Roll into 1.5oz balls, bake for ~12 min.
CHOCOLATE CHIP COOKIES
1 Cup butter softened
2 Cups + 2 Tablespoons Ener-g gluten-free gourmet flour blend, or see below
1 1/2 Teaspoons baking soda
1/2 Teaspoons salt
1 Teaspoon xanthan gum
1 Cup granulated sugar
1/2 Cup brown sugar
2 large eggs, or 1 Tablespoon Ener-g egg replacer
1 Tablespoon gluten free vanilla, I use Authentic Foods vanilla powder
6oz Nestle semi-sweet chocolate chips
Preheat oven to 375 degrees F.
Whisk together flour mix, baking soda, salt, xanthan gum, and egg replacer if using in a small bowl. Beat together butter, vanilla and sugars in a large bowl until light and fluffy. Add eggs 1 at a time, beat well after each one. Mix in flour mixture until just incorporated, then stir in chocolate chips. The dough should not be sticky, if it is add a little more flour before adding chocolate chips. Roll into 1.5oz balls, bake for ~12 min.
Gluten Free Gourmet Flour Blend
2 cups white rice flour
2/3 cup potatoe STARCH flour
1/3 cup tapioca flour
Thursday, July 31, 2008
A little about myself
In 2005, I was diagnosed with Celiac disease, along with egg, corn sugar, and peanut allergies. My Dad and brother also have Celiac but choose not to maintain a gluten free diet (their loss). My Mom, Dad and Alex have dairy, and egg allergies as well.
I love to bake and missed being able to eat cake and cookies and what-not, so for the past few years I have been testing and retesting recipes until they taste just as delicious as the gluten containing versions. My recipes are always gluten-free, and whenever possible egg-free, dairy-free, and corn-free.
Soon I will be starting pastry school, to become a pastry chef (which I am super excited about!
:-) ). Someday I hope to own my own gluten-free specialty bake shop.
I love to bake and missed being able to eat cake and cookies and what-not, so for the past few years I have been testing and retesting recipes until they taste just as delicious as the gluten containing versions. My recipes are always gluten-free, and whenever possible egg-free, dairy-free, and corn-free.
Soon I will be starting pastry school, to become a pastry chef (which I am super excited about!
:-) ). Someday I hope to own my own gluten-free specialty bake shop.
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