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 
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.
📖 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
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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.
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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
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