Today I’m excited to share a guest post with you from Maggie, author of She Let Them Eat Cake. She started chatting with me on Twitter and we quickly became friends. Maggie is warm, caring, and talented beyond measure.
I always look forward to seeing what Maggie has whipped up and today is no exception. Bagels. My first bagel making experience was in Fundamentals of Baking and it wasn’t easy to make them look good – and those were made with wheat. I’m sure you’ll agree that Maggie’s bagles sans gluten, dairy, and eggs are a work of art.
Gluten-Free, Dairy-Free, Egg-Free Bagels from Maggie at She Let Them Eat Cake
I’ve been participating in Amy’s Slightly Indulgent Tuesday’s for a few months now. In fact I base my blogging schedule around it because I admire Amy so much and love the chance to connect with Amy and her readers once a week.
The Love of A Wife & Mom Heals
I’ve only been blogging for 9 months and I’ve learned so much in that short time period. I originally started blogging because my husband encouraged me to do so. I’ve been baking gluten-free goodies for him for about 6 years since he was diagnosed with celiac disease.
But in December our 3 year-old son was diagnosed with a gluten, dairy, and egg sensitivity, and that obviously changed everything.
Since then all of my recipes have been made with him in mind. We are all on the same diet for simplicity and safety’s sake. I don’t want to fight that Why can Mommy eat that but I can’t? battle. And I don’t want anyone getting sick because of gluten crumbs in the almond butter.
Eating Healthier Gluten-Free
None of us seem to miss what we’ve lost because we feel better and we’ve noticed the changes in everyone. Food has become our fuel, our energy source.
Most of my baking focuses on every day foods that we might otherwise miss out on living on a healthy gluten-free diet. Today I decided to include my recipe for gluten-free, dairy-free and egg-free bagels.
Who doesn’t love a bagel?
Really, they’re much easier to make than you think. Especially after diving in the first time. They get easier. It’s just like baking bread. It seems scary but it’s not. And the result? Homemade bagels with healthier ingredients.
Imagine being able to bite into freshly made gluten-free bagels that YOU made? It’s really one of life’s greatest foodie pleasures.
This recipe was adapted from Canadian Living Cooks by Maggie of She Let Them Eat Cake.
- 1 tsp evaporated cane sugar
- 1 cup warm water
- 1 tbsp active dry yeast
- 5 tbsp of ground flax mixed with 6 tbsp water (subbed for 2 eggs)
- 1 tbsp sunflower oil
- 4 – 5 cups of your favorite all-purpose mix (**see note below)
- 2 tbsp evaporated cane sugar
- 2 tsp sea salt
- 1 tsp baking soda
- 16 cups water
- 2 tbsp evaporated cane sugar
- 1/4 cup sesame seeds
- 1/4 cup non-dairy milk (I used unsweetened almond milk)
- In the bowl of your mixer, add warm water and 1 tsp of sugar. Stir to dissolve the sugar. Add 1 tbsp yeast. Let sit for 10 minutes, until the yeast is doing that poofy thing.
- Using a whisk, add the flax and water mixture and oil. Whisk until combined.
- Using your mixer, or by hand, stir in the following: two cups of the flour, 2 tbsp sugar, 2 tsp sea salt, and 1 tsp baking soda. Mix until well combined.
- If you’re using your mixer: Using the kneading hook, knead dough for 10 minutes adding enough of the flour to make a dough that is not too sticky. You should be able to knead this dough by hand if you wanted to.
- If you’re kneading by hand (which I have done with this dough): Place dough on a well-floured surface and knead for 10 minutes incorporating as much of the flour as required. Place dough in a well-greased bowl and cover. Let rise for 1 and a half hours (dough should double in bulk).
- Divide dough into 12 even-sized pieces (bigger than a golf ball but smaller than a tennis ball). Roll pieces into balls, placing under a dish towel as you go. Flatten each ball and then, using your index finger, poke a hole in each ball and gently stretch the hole so it is about 2 fingers wide. At this point the balls should start looking like bagels.
- Place bagels on a well-greased cookie sheet and cover for 20 minutes.
- Meanwhile, preheat the oven to 400 degrees and prepare the poaching liquid by boiling the water. When it comes to a boil, stir in the sugar. Slip bagels in 3 at a time and cook over medium heat for 1 minute. After 1 minute, flip and cook for another minute. Remove and set on cookie sheet. I used a slotted spoon for this.
- Place sesame seeds on a plate and put milk in a small bowl. Using a pastry brush, wipe each bagel with milk and then press firmly in sesame seeds. Return to baking sheets and cook for 20 minutes, flipping after 10 minutes. Transfer to cooling racks and let cool.
- Store in an air-tight container on your counter for two days. Slice and freeze any remaining bagels.
**The flour mix in this recipe contains 2 cups brown rice/sorghum/quinoa flour, 2 cups tapioca flour, 2/3 cup millet, and 3 tsp xanthan or guar gum.