Best Pamelas Gluten Free Bagels Recipes

GLUTEN-FREE BAGELS

Steps:

• Warm the water on the stove or microwave between 105-115°F (if you go over, just let it cool until the temperature is in that range so you don't kill the yeast). Transfer to a wide medium bowl and mix in the sugar. Slowly sprinkle the yeast over the warm water. Let sit for 10 minutes while the yeast activates and foams. If the yeast hasn't gotten foamy by 10 minutes, the yeast may not be fresh, so try again with a new package.
• Meanwhile, combine the brown rice flour, tapioca starch, potato starch, sorghum flour, psyllium seed husk, salt, and baking powder in the bowl of a stand mixer with the dough hook attachment or a large mixing bowl. When the yeast/water mixture is ready, add it to the flour along with the olive oil and vinegar and mix on low to combine. Increase speed to medium and knead for 4-5 minutes until the dough is super smooth and pulls away from the edges a bit. (If using a mixing bowl, mix with a wooden spoon until it's thick, then knead with your hands until it forms a smooth ball). At first, it will seem very moist, but the psyllium will soak up the water after a few minutes.
• Divide the dough into 8 equal pieces. Knead and roll each piece into a ball and use your thumb and index finger to pinch a whole in the center. Place on a parchment-lined baking sheet and repeat with remaining dough, placing them at least 2 inches apart. If the dough feels too firm or starts to dry/crack as you roll, either knead in a tiny bit more water or dampen your hands as you knead and roll out a new bagel. When finished with all 8 bagels, cover the baking sheet with plastic wrap and let rise in a warm spot for 90 minutes.
• When they're done rising, bring a large pot of 2 quarts of water plus honey to boil and preheat the oven to 425°F. Whisk together the egg white and water and set aside with a pastry brush and have your desired toppings in a separate bowl.
• Working in batches of 2-3 bagels, use a slotted spoon or spatula to drop a bagel into the boiling water. Boil for 1 minute, flip each bagel and boil for another minute. Transfer bagels back to the parchment-lined baking sheet, tapping lightly on the edge of the pot to get rid of extra water. repeat until you've boiled all the bagels.
• Brush each bagel with egg wash all over the exposed surfaces and sprinkle with your desired toppings. Bake on the middle rack for 30-35 minutes until the bagels are golden brown and firm to the touch (if they seem very hard, don't worry, they'll soften up almost instantly as they cool). Let cool completely before slicing and serving.
• Store bagels in an airtight container for two days. Slice and freeze any bagels you won't eat within 2 days. Fresh bagels are great untoasted, but if eating them the next day or out of the freezer, they're best lightly toasted.

EASY GLUTEN-FREE BAGELS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix almond flour, baking powder, and garlic salt together in a bowl.
• Combine mozzarella cheese and cream cheese in a microwave-safe bowl. Heat in the microwave for 1 minute; remove and stir. Microwave for 1 minute more; remove and stir until well incorporated. Stir flour mixture and eggs into the melted cheese mixture, working quickly. Knead by hand until a sticky dough forms. Keep kneading and squeezing until dough is completely uniform, about 2 minutes.
• Divide dough into 6 equal parts. Roll each into a long log, then press ends together in a bagel shape and place on the prepared baking sheet.
• Bake in the preheated oven until bagels are golden, 10 to 14 minutes.

PAMELA'S GLUTEN-FREE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together until there are no lumps.
• Pour into a greased 8" square pan.
• Bake for 25 minutes or when a toothpick inserted in the center comes out clean.
• Be careful not to overbake.

PAMELA'S PANCAKES - GLUTEN FREE

Steps:

• Mix all ingredients until there are no lumps.
• Batter should not be too thick or too thin - add more baking mix or water as necessary.
• Pour 1/4 cup batter onto a pre-heated, lightly greased griddle (medium low heat or 350 degrees for an electric griddle), flip once.
• Serve immediately.
• Extra pancakes can be cooled, then wrapped in plastic and frozen.
• To reheat, remove any wrapping, and microwave pancakes wrapped in a paper towel about 1 minute.