Breakfast

Gluten-Free & Vegan Homemade Bagels

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So, I’ve been craving bagels lately. Of course it’s not long after I find out I can’t eat gluten anymore. I tried seeing if I could purchase any, but all of the gluten-free bagels I found had milk and/or eggs in them!  What a pain.

I’m the type of person who, if I can’t find the treat I’m looking for, I must make it! I looked and looked online, and finally found a recipe for them! I would have tried making them on my own, but I’m super new to gluten-free baking and the few times I’ve tried in the past, I’ve failed.  So, I knew I would need a guide.  Thanks to Petite Allergy Treats for making these!  I adapted the recipe from her, and only made minor changes.

These are so delicious!! I can’t believe how yummy they are.  I might have eaten two while typing this blog post up.  Maybe.

I topped mine with some vegan cream cheese!

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Heat milk over medium heat until just steaming, about 100 degrees.

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Add yeast and sugar and mix and allow to sit for 5 minutes.

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In a separate bowl mix flour, flax and salt.

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In large bowl combine liquid and oil. Gradually mix in all the flour mixture by hand to avoid big lumps. Mix until all incorporated and smooth.

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Use a large cookie scoop or spray a ½ cup to scoop the dough. With wet hands form dough into a ball and use a finger to poke a hole in the center. Gently shape into bagel form by expanding the hole. Place on a individual piece of parchment paper on a baking sheet lined with parchment paper.

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Heat oven to 100 degrees (or lowest your oven will go).  Spray tops with oil, cover with tea towel. Shut off oven and place bagels inside and allow to rise for about 20 minutes. (Don’t allow to double in size or else it will lose its shape and fall apart in the bath.)

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Bring a large pot of water to a rapid boil. Gently drop a max of 2 bagels in the water and boiled each side for only 30 seconds each side. Remove individual parchment paper pieces and place back on baking sheet. Sprinkle with salt. Bake at 450 degree for 14-16 or until golden brown.

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INGREDIENTS
3½ cups gluten free all purpose white blend
1¾ cups non-dairy milk
2½ tsp yeast or 1 packet
3 tsp flax seeds
2 T coconut oil
1 tsp salt plus extra for top
1 T steveia or sugar
INSTRUCTIONS
Heat milk over medium heat until just steaming, about 100 degrees. Add yeast and sugar and mix and allow to sit for 5 minutes.
In a separate bowl mix flour, flax and salt.
In large bowl combine liquid and oil. Gradually mix in all the flour mixture by hand to avoid big lumps. Mix until all incorporated and smooth.
Use a large cookie scoop or spray a ½ cup to scoop the dough. With wet hands form dough into a ball and use a finger to poke a hole in the center. Gently shape into bagel form by expanding the hole. Place on a individual piece of parchment paper on a baking sheet lined with parchment paper.
Heat oven to 100 degrees (or lowest your oven will go).  Spray tops with oil, cover with tea towel. Shut off oven and place bagels inside and allow to rise for about 20 minutes. (Don’t allow to double in size or else it will lose its shape and fall apart in the bath.)
Bring a large pot of water to a rapid boil. Gently drop a max of 2 bagels in the water and boiled each side for only 30 seconds each side. Remove individual parchment paper pieces and place back on baking sheet. Sprinkle with salt.
Bake at 450 degree for 14-16 or until golden brown.

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