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
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Madina Akbari
[email protected]These bagels are a great option for people with celiac disease or gluten intolerance. They're also a good choice for people who are looking for a healthier alternative to traditional bagels.
Ruben Guardado
[email protected]I was disappointed with these bagels. They were dry and crumbly, and they didn't taste very good.
Mohammad Yjjv
[email protected]These bagels are a bit pricey, but they're worth the splurge. They're so delicious and satisfying.
BD ZAHID
[email protected]I've made these bagels several times now, and they always turn out perfectly. They're a staple in my breakfast routine.
Shirley Duran
[email protected]These bagels are perfect for people with gluten sensitivities. They're also a great option for people who are looking for a healthier alternative to traditional bagels.
Mr Blonde
[email protected]I love that these bagels are made with almond flour. It gives them a slightly nutty flavor that I really enjoy.
Md sajjad Hossen
[email protected]These bagels are a bit more work than traditional bagels, but they're worth it. They're so delicious and satisfying.
Evern Otieno
[email protected]I followed the recipe exactly, but my bagels turned out dry and crumbly. I'm not sure what went wrong.
Anik Shrestha
[email protected]These bagels were a bit too dense for my taste. I also found them to be a bit bland.
Daniel Robbins
[email protected]I've tried a lot of gluten-free bagel recipes, and these are by far the best. They're so close to the real thing, I can't tell the difference.
Kibesi Ayub
[email protected]These bagels are delicious! I love that they're gluten-free and still taste great. They're perfect for breakfast or lunch.
Mian Usman
[email protected]I was really impressed with these bagels. They were easy to make and turned out perfectly. They're light and fluffy, with a great chewy texture.
Md Mamunur Rashid Pulok
[email protected]These bagels are a lifesaver! I've been gluten-free for years and have missed bagels so much. These are the best gluten-free bagels I've ever had. They're so soft and chewy, and they taste just like the real thing.