Comments on: Gluten-Free, Dairy-Free, Egg-Free Bagels http://simplysugarandglutenfree.com/gluten-free-dairy-free-egg-free-bagels/ Fabulous Food Made Healthier - gluten-free and refined sugar-free Wed, 19 Jun 2013 02:48:38 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Maggie http://simplysugarandglutenfree.com/gluten-free-dairy-free-egg-free-bagels/#comment-32392 Maggie Sat, 21 Jul 2012 23:41:09 +0000 http://newsite.simplysugarandglutenfree.com/?p=3331#comment-32392 @Erin, You guessed right :) Millet flour! Though millet the actual grain would be a great idea…I might have to play with that!

]]> By: Erin http://simplysugarandglutenfree.com/gluten-free-dairy-free-egg-free-bagels/#comment-32390 Erin Sat, 21 Jul 2012 22:59:56 +0000 http://newsite.simplysugarandglutenfree.com/?p=3331#comment-32390 I’m guessing the millet used in the flour mix is millet FLOUR and not whole millet. Is that correct?

]]> By: Amy http://simplysugarandglutenfree.com/gluten-free-dairy-free-egg-free-bagels/#comment-31108 Amy Wed, 13 Jun 2012 03:22:49 +0000 http://newsite.simplysugarandglutenfree.com/?p=3331#comment-31108 @Kaity, You must be an incredible gluten-free baker!! I still run into glitches, especially when I’m trying a new recipe.

It sounds like a temperature issue to me. Rising time is a general rule but on hot days dough rises faster and on cool days it rises slower. I prefer a slower rise if I have time because it develops more flavor.

If you swapped out any ingredients that would cause a problem too. I’ve found that gluten-free breads need to have protein to hold the structure. Otherwise they can’t rise as well because there is no gluten to trap the air.

]]> By: Maggie http://simplysugarandglutenfree.com/gluten-free-dairy-free-egg-free-bagels/#comment-31103 Maggie Tue, 12 Jun 2012 22:07:07 +0000 http://newsite.simplysugarandglutenfree.com/?p=3331#comment-31103 @Kaity,
It’s hard to say what happened, especially since the yeast did it’s foamy thing :) That’s usually the best indicator. Did you make any changes to the recipe?

]]> By: Kaity http://simplysugarandglutenfree.com/gluten-free-dairy-free-egg-free-bagels/#comment-31091 Kaity Tue, 12 Jun 2012 15:07:43 +0000 http://newsite.simplysugarandglutenfree.com/?p=3331#comment-31091 Epic fail! :(
My dough didn’t raise. I’ve been baking GF for years and never had an issue. everything went fine in the mixing; the yeast did its foaming thing and and I tripple checked that I didn’t forget any ingredients and my dough grew maybe half it’s size. I baked them anyways to see what they would do and they taste great but have a horribly dense, not at all airy texture. I’m thinking maybe next time I’ll put the dough in the bread maker on the kneed and raise settin so it has a little extra heat to help in the raising. Any suggestions?

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