Best Roben Rybergs Gluten Free Bagels Recipes
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
EGG BREAD LOAF
From Roben Ryberg's, "The Gluten-Free Kitchen". This doesn't taste particularly "eggy". I think it is titled so because she doesn't use eggs much in her loaves of bread.
Provided by GinnyP
Categories Yeast Breads
Time 55m
Yield 1 large loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Combine all ingredients.
- Mix well to remove all lumps.
- The dough will be quite wet.
- Place dough in greased loaf pan.
- Smooth top with wet hands.
- Bake 40-45 minutes, until loaf is lightly browned and toothpick inserted in middle tests clean.
Nutrition Facts : Calories 198.6, Fat 7, SaturatedFat 2.1, Cholesterol 45.5, Sodium 378.3, Carbohydrate 31.2, Fiber 0.8, Sugar 6.7, Protein 3
GLUTEN FREE BAGELS
From Roben Ryberg's "The Gluten Free Kitchen" These bagels are easy, tasty, and amazingly light!
Provided by ukichix
Categories Breads
Time 30m
Yield 6 bagels
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F and put a pot of salted water on to boil.
- In a large bowl, combine milk, yeast and sugar.
- Stir well to dissolve yeast.
- Mix in egg.
- Add remaining ingredients.
- Mix well to remove all lumps.
- Divide dough into 6 disks, press a hole in middle of each disk and shape into bagels. (these will rise quite a bit - so be sure to make a big hole).
- Gently place bagels into boiling water. Boil bagels (I boil each separate) for approx 1 minute.
- Remove bagles from water and place on a greased baking sheet or one sprinkled with cornmeal.
- Bake 15-18 mins or until golden brown.
Nutrition Facts : Calories 277.6, Fat 3, SaturatedFat 1.2, Cholesterol 65.8, Sodium 670.1, Carbohydrate 56.2, Fiber 2.9, Sugar 2.4, Protein 6.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love