Best 2 Roben Rybergs Gluten Free Bagels Recipes
Welcome to the world of gluten-free bagels! In this article, we will guide you through the exciting journey of creating delicious, fluffy, and satisfying bagels that cater to your dietary needs. Whether you're a gluten-free enthusiast, have celiac disease, or simply want to explore new culinary horizons, we've got you covered. Join us as we explore the secrets to baking the perfect gluten-free bagels, complete with step-by-step instructions, expert tips, and a variety of flavor combinations to tantalize your taste buds. Get ready to indulge in a delightful gluten-free bagel experience that will leave you craving more!
Here are our top 2 tried and tested recipes!
ROBEN RYBERG'S - GLUTEN-FREE BAGELS
From Roben Ryberg's "You Won't Believe It's Gluten-free" Posted in response to a request from the Special Diets Forum. Roben says that you do not need boiling water and that this recipe has a thick, crisp crust. She goes on to say that the bagels are good when first made, but even better after a few hours. You can freeze any extras . I haven't tried this recipe yet
Provided by Jubes
Categories Breads
Time 50m
Yield 3 large or 4 small bages, 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Lightly grease a baking sheet.
- Mix the warm water and salt in a small spray bottle. Set aside
- Place the egg whites in a medium-size bowl.Beat until very frothy, with big and little bubbles. Add the remaining ingredients. Mix well until thick. The dough will appear soft, with many small air bubbles.
- Place the dough in a resealable plastic bag. Cut one inch diagonally off the lower corner of the bag.
- Pipe the dough into three large or 4 small circles onto the prepared baking tray.
- Spray liberally with the salt water. Bake for 5 minutes.
- Spray again with salt water.
- Continue baking for 15 to 20 more minutes, until nicely browned.
Nutrition Facts : Calories 347.9, Fat 10.3, SaturatedFat 1.8, Cholesterol 3.5, Sodium 1073.2, Carbohydrate 56.3, Fiber 0.8, Sugar 2.9, Protein 5.7
GLUTEN FREE BAGELS
From Roben Ryberg's "The Gluten Free Kitchen" These bagels are easy, tasty, and amazingly light!
Provided by ukichix
Categories Breads
Time 30m
Yield 6 bagels
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F and put a pot of salted water on to boil.
- In a large bowl, combine milk, yeast and sugar.
- Stir well to dissolve yeast.
- Mix in egg.
- Add remaining ingredients.
- Mix well to remove all lumps.
- Divide dough into 6 disks, press a hole in middle of each disk and shape into bagels. (these will rise quite a bit - so be sure to make a big hole).
- Gently place bagels into boiling water. Boil bagels (I boil each separate) for approx 1 minute.
- Remove bagles from water and place on a greased baking sheet or one sprinkled with cornmeal.
- Bake 15-18 mins or until golden brown.
Nutrition Facts : Calories 277.6, Fat 3, SaturatedFat 1.2, Cholesterol 65.8, Sodium 670.1, Carbohydrate 56.2, Fiber 2.9, Sugar 2.4, Protein 6.5
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste and texture of your bagels.
- Make sure your yeast is active. If your yeast is old or inactive, your bagels will not rise properly.
- Let the dough rise in a warm place. This will help the yeast to work its magic and create light and fluffy bagels.
- Boil the bagels before baking them. This will give them their characteristic chewy texture.
- Bake the bagels until they are golden brown. This will ensure that they are cooked through and have a slightly crispy crust.
Conclusion:
Gluten-free bagels can be just as delicious and satisfying as traditional bagels. With a little planning and effort, you can easily make your own gluten-free bagels at home. So what are you waiting for? Give this recipe a try and enjoy a delicious, gluten-free bagel today!
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