Perfect Bagels Gluten, Dairy, and Yeast Free (Full recipe in video description) скачать в хорошем качестве

Perfect Bagels Gluten, Dairy, and Yeast Free (Full recipe in video description)

Welcome to my kitchen! Having dietary restrictions shouldn’t mean missing out. I have been gluten free for 15 years and dairy free for 7 years. I also avoid corn and yeast. We have four beautiful daughters who have each delt with a wide variety of food sensitivities over the years. In addition to no gluten and no dairy we have also avoided eggs, soy, cashews, sugar, carbs and meat. The main lesson I have learned is adaptability. I love cooking and preparing good food for my family and friends. Cooking is chemistry, my goal is to remove the mystery from chemistry! I invite you along to share my food journey to find tasty, safe food that makes you say “No gluten? No whey!” Bagels-no gluten, dairy or yeast 2 ½ cups basic flour blend ½ cup tapioca starch/flour ¼ cup sorghum flour 1 ½ teaspoons xanthan gum ¼ cup egg white protein powder 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoons baking soda 1 teaspoon salt (if using) 1 egg white 6 tablespoons soft non-dairy butter 1 ¼ cup warm water 1 teaspoon vinegar (I use white balsamic) Combine dry ingredients in the bowl of a stand mixer and mix to combine. Add melted “butter”, egg white, water and vinegar. (I usually melt the butter in my measuring cup, pour it in and then measure my water and add the egg white and vinegar to the water, mix and add to dry ingredients.) Mix until combined then turn the mixer speed up to medium high for about one minute until dough is smooth and elastic. Divide dough into 6 portions and shape. (I use my hamburger bun pan to keep the round shape, smooth the dough out and then use a round wooden spoon handle dipped in water to make the whole in the middle. A round cookie cutter would work for shaping or a donut pan would also work.) Freeze bagels for about 30 minutes so that they hold their shape for boiling. In a large pan bring 6 cups water, 1 Tablespoon molasses and 1 teaspoon salt to a rolling boil. Boil bagel for 45 seconds. (I boil one at a time because I don’t want to drop the temperature of the water too much or for the bagels to stick together.) Remove from water with a slotted spoon and place on baking sheet. Brush with egg for a shinier finish. Bake boiled bagels at 375 degrees for 30 minutes, rotating halfway through baking.