ROBEN RYBERG'S - GLUTEN-FREE BAGELS
From Roben Ryberg's "You Won't Believe It's Gluten-free" Posted in response to a request from the Special Diets Forum. Roben says that you do not need boiling water and that this recipe has a thick, crisp crust. She goes on to say that the bagels are good when first made, but even better after a few hours. You can freeze any extras . I haven't tried this recipe yet
Provided by Jubes
Categories Breads
Time 50m
Yield 3 large or 4 small bages, 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Lightly grease a baking sheet.
- Mix the warm water and salt in a small spray bottle. Set aside
- Place the egg whites in a medium-size bowl.Beat until very frothy, with big and little bubbles. Add the remaining ingredients. Mix well until thick. The dough will appear soft, with many small air bubbles.
- Place the dough in a resealable plastic bag. Cut one inch diagonally off the lower corner of the bag.
- Pipe the dough into three large or 4 small circles onto the prepared baking tray.
- Spray liberally with the salt water. Bake for 5 minutes.
- Spray again with salt water.
- Continue baking for 15 to 20 more minutes, until nicely browned.
Nutrition Facts : Calories 347.9, Fat 10.3, SaturatedFat 1.8, Cholesterol 3.5, Sodium 1073.2, Carbohydrate 56.3, Fiber 0.8, Sugar 2.9, Protein 5.7
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