Gluten-Free, Egg-Free Bagels
- Wet Ingredients
- 1 tsp evaporated cane sugar
- 1 cup warm water
- 1 tbsp active dry yeast
- 5 tbsp of ground flax mixed with 6 tbsp water (subbed for 2 eggs)
- 1 tbsp sunflower oil
- Dry Ingredients
- 2 cups of your favorite all-purpose mix
- 2 tbsp evaporated cane sugar
- 2 tsp sea salt
- 1 tsp baking soda
- 2-3 cups of all-purpose flour
- 16 cups water
- 2 tbsp evaporated cane sugar
- 1/4 cup sesame seeds
- 1/4 cup non-dairy milk (I used unsweetened almond milk)
- In the bowl of your mixer, add warm water and sugar. Stir to dissolve the sugar. Add yeast. Let sit for 10 minutes, until the yeast is doing that poofy thing.
- Using a whisk, add the flax and water mixture and oil. Whisk until combined.
- Using your mixer, or by hand, stir in the dry ingredients Mix until well combined.
- Using the kneading hook, knead dough for 10 minutes adding enough of the extra flour to make a dough that is not too sticky. You should be able to knead this dough by hand if you wanted to.
- Divide dough into 12 even-sized pieces (bigger than a golf ball but smaller than a tennis ball). Roll pieces into balls, placing under a dish towel as you go. Flatten each ball and then, using your index finger, poke a hole in each ball and gently stretch the hole so it is about 2 fingers wide. At this point the balls should start looking like bagels.
- Place bagels on a well-greased cookie sheet and cover for 20 minutes.
- Meanwhile, preheat the oven to 400 degrees and prepare the poaching liquid by boiling the water. When it comes to a boil, stir in the sugar. Slip bagels in 3 at a time and cook over medium heat for 1 minute. After 1 minute, flip and cook for another minute. Remove and set on cookie sheet. I used a slotted spoon for this.
- Place sesame seeds on a plate and put milk in a small bowl. Using a pastry brush, wipe each bagel with milk and then press firmly in sesame seeds. Return to baking sheets and cook for 20 minutes, flipping after 10 minutes. Transfer to cooling racks and let cool.
Store in an air-tight container on your counter for two days. Slice and freeze any remaining bagels.
Even though this sounded strange, it peaked my interest. I am glad it did. This turned out wonderful. This could be called the best oatmeal I have ever had in my entire life.
Continue reading “Oatmeal Brulee”
Gluten free dairy free Pumpkin Pie Cupcakes
originally found: http://bakingbites.com/2009/10/impossible-pumpkin-pie-cupcakes/
And then converted to be Gluten Free and Dairy Free. They turned out delicious. And easy.
Continue reading “Thanksgiving Pumpkin Pie Cupcakes”
I want to make these gluten free. I don’t know if I can do it I will change this recipe when i create it gluten free.
I found this recipe at: http://52cupcakes.blogspot.com/2009/11/martha-stewarts-candied-sweet-potato.html
Continue reading “Thanksgiving Cupcakes Sweet Potatato”
going to surpise my wife with this one.
Prep Time: 10 minutes
- 4 Ripe Avocados
- 1 Cup of Sweetener (Agave Nectar or Evaporated Cane Juice)
- 1 Tbls of Pure Vanilla Extract
- 1 Cup of Cocoa Powder (or Carob)
- Slice each avocado open and scoop out the insides.
- Place the inside in a food processor or blender.
- Next add the sweetener, vanilla, and cocoa powder.
- Blend or process the mixture until fully blended.
The mixture should be smooth and the color of chocolate. You can instantly serve the mousse, however we recommend you let it cool in the fridge for at least an hour. Serve in cups with fresh fruit or mint. Some of our favorite fruits we like to add are strawberries, raspberries, bananas, and sometimes pineapple! Now put your fears behind and delve into this delectable, healthy, and cooling summer dessert!
We have made this multiple times this as turned out really good.
Continue reading “Gluten-Free Dairy-Free Tuna Casserole”
We made these gluten free biscuits last night they went really well with the dairy free gluten free gravy. It was a really well done recipe and was good the next day for lunch as well.
It was also a really satisfying and filling meal.
Continue reading “Vegan Gluten Free Biscuits”