Bread Week 9: My friend Kate (hi Kate!) frequents vegan food blogs and has been kind enough to send me gluten-free recipes she comes across. I'm not vegan, but I appreciate recipes that use innovative ways to make food, which vegan recipes do.
My bread for this week is Everything Bagels from Fork and Beans that happen to be vegan and gluten-free. Bagels aren't my favorite thing in the world, and so I've never made bagels before, which made this an adventure. Wheat bagels are supposed to have a very stiff dough, as there's not much water added to it. As this recipe didn't have wheat or gluten development, though, the dough was not very difficult to work with. I had been a little apprehensive about boiling the bagels prior to baking them, but it honestly wasn't difficult.
I enjoyed the bagels. I used one as a bun - I think this may have been my favorite way to eat it! I waited a few days before I ate any of the others. The flavor was good. The bagels were definitely bready, but they were not chewy like most bagels are because there was no gluten at work. I don't eat bagels very often (and when I do, they usually have chocolate or blueberries in them), so I asked others for their feedback. Alex related the bagel to a cake donut, given its dense texture. A longer rise may have helped lighten up the bagels a little bit. Both Alex and Kate noted that the bagels were dense and that they prefer their bagels a little fluffier. Nutritionally, the bagels were nutrient- and calorie-dense. One bagel had over 300 calories, but it also had 7 grams of fiber and 8 grams of protein.
Overall, I'm happy with my first attempt at bagel making. These bagels were not quite the same as wheat bagels, but this was a good gluten-free bread recipe.
This delicious gluten-free recipe yields hearty and satisfying bagels.
- ¾ cup warm water (about 105F)
- 1 ½ teaspoons yeast
- ½ teaspoon sugar
- 3 tablespoons ground chia seeds
- 1 tablespoon vegetable oil
- 2 teaspoons apple cider vinegar
- ⅔ cup oat flour
- ⅔ cup millet flour
- ⅓ cup arrowroot powder
- ⅓ cup tapioca starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 1 tablespoon dried onion
- 1 tablespoon oats
- 1 teaspoon cornmeal
- coarse/sea salt for topping
Combine water, sugar, and yeast and let rest about 10 minutes, until foamy. Add chia seed, oil, and vinegar and let rest for 5 minutes to thicken. In a stand mixer, combine flours, arrowroot powder, tapioca starch, baking powder, ½ teaspoon baking soda, and salt. Add the chia mixture and stir with the paddle attachment on medium for about a minute. The dough will be cohesive. Divide dough into 5 balls. Smooth the dough, poke a hole in the center with your thumb, and place on a parchment- or Silpat-lined baking sheet dusted with cornmeal. Cover and let rise in a warm place for about 45 minutes. (I put mine in the oven, which I had preheated for 1 minute.) I might let mine rise longer next time, until they grew 50-100% in size.
Mix together all topping ingredients except salt. Heat oven to 375F. In a medium saucepan, bring 4 cups of water to a boil. Once it boils, add 1 tablespoon sugar and 1 teaspoon baking soda. Be careful - the water will foam up. Boil each bagel for 1 minute total - 30 minutes per side. Drain briefly, then return to cornmeal-dusted baking sheet. Sprinkle/grind salt on top of your bagel and top with the topping mixture. Repeat process for each bagel. Bake for 20 minutes. Cool before eating.
Adapted from Fork and Beans