Gluten Free Bagels - they are AWESOME - Tell friends and neighbors

[chefhal1]

I just made these fantastic GF bagels. If you are GF and miss things
like bagels and breads just try this recipe. It's not quick, but they
are GREAT and they microwave well after refrigeration.
Try it or tell yur GF friends and family to try it.

You can use a GF High-Fiber Flour blend or make your own.
My GF High-Fiber Flour Blend:
1 cup Brown Rice or Sorghum Flour
1/2 cup Teff Flour
1/2 cup Millet Flour
2/3 cup Tapioca Starch/flour
1/3 cup Cornstarch

Mix well in a large bowl. Store in an airtight container in the
fridge.
Bring to room temp. prior to using.

Now the Bagels: makes 8
3 cups Flour Blend
1 1/2 tsp Egg Replacer
1 tbsp Xanthan Gum
1 tbsp Rapid Rise Dry Yeast
1 tbsp Agave
2 tbsp Vegetable Oil
1 tsp Cider Vinegar
1 1/4 cups Warm Water (105-110F)
1 tsp Sugar

Cornstarch for rolling.
Cornmeal for dusting pan.

Line a baking sheet with Parchment Paper and sprinkle with cornmeal.
--In a large bowl, blend the flour, salt, xanthan gum, and egg
replacer.
Mix well, either by hand with a whisk or use an electric mixer on
low-med for 2 minutes.
--In a separate small bowl add the yeast to the warm water and stir.
Add
the Agave and let sit until foamy ( 2-3 minutes to activate the
yeast).
--Then whisk in the cider vinegar and oil to the yeast water.
--Slowly pour the yeast water into the bowl of flour mix stirring as
you
go.
--This should create a smooth dough. If not add a little more WARM
water.
Dough should not be very sticky or stiff.
--Continue to mix with a large spoon or now by hand. If you use a
mixer
it will gum up. Mix for at least 2-3 minutes.

Now--either scoop out clumps of dough or use your hands. Come on get
them dirty.....

Sprinkle some cornstarch on a working surface
--Lightly roll, in your hands, each clump into a ball and then roll in
the
cornstarch.
--Flatten each ball slightly and stick a floured finger into the
middle.
Create a hole, but large enough for the proofing not to close it.
--Place each bagel on the baking sheet with the cornmeal on it.
--Place a lightly oiled piece of Saran Wrap over the bagels.
--Place in a warm spot and allow to rise for 30 minutes.
PREHEAT OVEN TO 375 F.
Boil a large deep skillet of water and the 1 Tsp Sugar or sweetner.
Fill
the skillet half way with water.
Place the bagels gently into the boiling water for 30 SECONDS on each
side.
--Use a slotted spoon and a regular spoon to genttly flip the bagels.
--Scoop each bagel out using the slotted spoon. Drip off excess water
and
place back on the sheet with the cornmeal.

EGG WASH - Whish together - 1 egg white with 2 Tbsp. COLD water.
Brush
on top of each Bagel. This is when you add your toppers like: Minced
roasted garlic, grated cheese etc....

--BAKE for 25 minutes

EAT....

I know it seems like a long recipe, but believe me it is well worth
it.
It only took a total of 1 to 1 1/2 hours and that includes proofing
and baking time. You do the math....LOL...