Gluten-free bagel
This is a very popular type of bread, especially for breakfast or snacks. Gluten-free bagel is usually eaten with cream cheese, with meat or fish. They serve as a base for sandwiches, and sweet variations are enjoyed simply with coffee or tea.
To make gluten-free bagels, you’ll need:
- 2 tbsp psyllium husk
- 1 tbsp ground chia or flaxseeds
- 3 tsp yeast
- 600 ml warm water
- 365 g tapioca flour
- 85 g green buckwheat flour
- 95 g sorghum flour
- 105 g chickpea flour
- 2 tsp salt
In a bowl, mix psyllium husk, ground chia or flaxseeds, and yeast, then pour in warm water. Allow the mixture to stand until it reaches a jelly-like consistency. Next, in the mixing bowl of a stand mixer, combine flour and salt, and then pour in the jelly-like mixture. Knead thoroughly, and if the dough is too stiff, gradually add water (one table spoon at a time) until it reaches a pliable consistency. Ensure the dough is not too liquid and does not stick to your hands.
Divide the resulting dough into 4-6 portions, adjusting based on desired bagel size. Roll each portion into a ball, then flatten into a disk. Use your finger to poke a hole in the center, widening it to about 1/3 of the bagel. Allow the bagels to rest for an hour or two.
After bringing a large pot of water to a boil, add a dash of baking soda. Following this step, carefully immerse each bagel into the boiling water and simmer for 1 minute on each side (use a timer). Next, transfer them to a baking sheet lined with parchment paper, optionally sprinkling sesame or poppy seeds.
Bake in a preheated oven at 350°F for 20-30 minutes. The time depends on the oven, so it’s best to keep an eye on them. Remove from the oven and place on a wire rack to cool completely.
