Gluten-Free Bagels (Vegan) recipes – Know the Secret Tips

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Gluten-Free Bagels (Vegan) recipes – Know the Secret Tips :- Gluten-free bagels that are chewy and soft too?! Oh, certainly, they are present here. Following (quite a few) trials, we discovered a wonderful equilibrium between the wholesomeness of the bagel and the traditional goodness of the bagel, and we are absolutely in love with it. These bagels are completely free of gluten, and we can’t wait for you to try them out for yourself at some point!

 

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Gluten-Free Bagels (Vegan) recipes – Know the Secret Tips

 

Eat them as breakfast sandwiches or spread them with vegan cream cheese while you eat them. Friends, there are only nine components need to get the perfect bagel. Let us demonstrate the proper way to do it!

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Ingredients

  • 1 ¾ cup warm water
  • 2 Tbsp cane sugar (organic for vegan-friendly)
  • 2 tsp active dry yeast
  • 1 ½ cups sorghum flour*
  • 1 ½ cups tapioca starch (also called tapioca flour)
  • 2/3 cup brown rice flour (plus more for dusting)
  • 3 Tbsp ground chia seeds*
  • 3 Tbsp flaxseed meal (ground flax seeds*)
  • 2 tsp sea salt

TOPPINGS (choose one – optional)

  • Everything Bagel Seasoning
  • Cinnamon Sugar
  • Poppy seeds

 

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Instructions

Whisk the sugar and warm water (between 100 and 110 degrees Fahrenheit or 38 and 43 degrees Celsius) together in a large mixing basin until the sugar is completely dissolved. Add the yeast and whisk it in. Then, let it sit out on the counter for ten minutes, until it becomes foamy.

In the event that it does not produce foam, you should begin again; the water may have been heated, or the yeast packet may have expired. While your yeast is blooming, combine the sorghum flour, tapioca starch, brown rice flour, ground chia seeds, ground flax seeds, and salt in a separate mixing dish. Mix until everything is evenly distributed. In order to mix, whisk thoroughly.

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Also see :- Gingerbread Chocolate Cake Recipe – Simples Recipe Ever

After the yeast has had a chance to proof, you should create a small “well” in the middle of the flour mixture, then add the water and yeast mixture to the “well,” and then immediately begin mixing the ingredients together with a wooden spoon. The mixture will first be fairly loose and liquidy, but as you continue to stir it, it should begin to thicken on its own.

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After approximately one minute, when the mixture has become somewhat thicker and there are no lumps present, cover it with a thin kitchen towel and allow it to rise at room temperature for a duration of one hour.
An additional three quarts of water should be brought to a boil in a Dutch oven or another big pot when the dough is almost finished rising.

Line a large baking tray with parchment paper and preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Located in close proximity. While you are waiting for the water to come to a boil, sprinkle some brown rice flour over a clean surface that you will be working on. Once the dough has been turned out onto the surface, divide it into eight equal pieces (if you are changing the default number of servings, modify the amount accordingly).

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In the event that the dough is sticky, you should add a little flour to your hands and then shape each piece into a ball. After that, make each ball into a bagel by putting your pointer finger into the centre of the ball and moving it in a circular motion to expand the hole. This will bring the hole closer together. Because the bagel will shrink slightly when it is boiled, the hole should be approximately one inch (two and a half centimetres) in diameter.

To ensure that the bagels that have been made are simple to pick up, dust your work surface once again.
After the water has reached a full boil, carefully pick up each bagel and place it into the boiling water (we added three at a time). We used a spatula to do this. Using a fork or tongs, flip each bagel after it has been boiled for approximately forty-five seconds on each side.

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Whenever you are ready to remove the bagel from the water, remove it using a skimmer or a big slotted spoon, making sure that any excess water drains off (we used a slotted spatula). The bagel that has been boiled should be placed on the baking sheet that has been prepared, and soon after that, two teaspoons of the topping of your choice should be applied to the bagel. Repeat the process with the bagels that are still accessible.

As soon as the bagels have reached the boiling point, transfer them to the oven and bake them for twenty-five to thirty minutes, or until they are dry to the touch and have just started to colour. The food should be allowed to cool for ten minutes on the pan before being sliced, toasted, and enjoyed. These vegan cream cheeses are delicious whether paired with vegan jam, peanut butter, avocado, or hummus. A container that is airtight can be stored in the refrigerator for up to three to four days, or it can be stored in the freezer for up to one month.

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Nutrition 

  • Serving: 1 bagel
  • Calories: 249
  • Carbohydrates: 52.1 g
  • Protein: 4.2 g
  • Fat: 2.8 g
  • Saturated Fat: 0.2 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 0.5 g
  • Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 5 mg
  • Potassium: 152 mg
  • Fiber: 3.7 g
  • Sugar: 3.7 g
  • Vitamin A: 0 IU
  • Vitamin C: 0 mg
  • Calcium: 10 mg
  • Iron: 1.3 mg

 

Notes

In order to mill chia and flax seeds, we suggest using a spice grinder or a high-speed blender (Alternatively, you can purchase them already ground).It is possible that oat flour might be used as a substitute for sorghum flour; however, we have not tried using it in this recipe.

When you want to prepare a topping with cinnamon sugar, add three tablespoons of coconut sugar or organic cane sugar with one teaspoon of ground cinnamon and mix thoroughly.

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Author

    by
  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.


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