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Gluten Free Bagel
Created by: Howcan Team
Ingredients
- 2 cups of gluten free all-purpose flour
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 1 tablespoon of honey
- 1 cup of plain Greek yogurt
- 1 egg, beaten
- 2 tablespoons of sesame seeds (optional)
- 2 tablespoons of poppy seeds (optional)
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups of gluten free all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.
- Add 1 tablespoon of honey and 1 cup of plain Greek yogurt to the dry ingredients. Mix until a dough forms.
- Divide the dough into 6 equal portions and roll each portion into a ball. Use your finger to poke a hole in the center of each ball and shape into a bagel.
- Place the bagels on the prepared baking sheet. Brush the tops with beaten egg and sprinkle with sesame seeds and poppy seeds if desired.
- Bake for 20-25 minutes, or until the bagels are golden brown and cooked through.
- Allow the bagels to cool on a wire rack before serving. Enjoy!
The history of gluten free bagels dates back to the growing demand for gluten-free options due to celiac disease and gluten sensitivity. Chefs and bakers began experimenting with alternative flours like almond, coconut, and tapioca to create a gluten-free version of the beloved bagel. This led to the emergence of gluten-free bakeries and restaurants offering their unique take on the classic bagel. Today, the best gluten-free bagels can be found in specialty bakeries in major cities like New York and Los Angeles, where chefs have perfected the art of crafting a chewy, flavorful bagel without gluten. The key to a great gluten-free bagel lies in the right combination of alternative flours and careful preparation to achieve the perfect texture and taste. Some famous alternative methods for making gluten-free bagels include using Greek yogurt or psyllium husk to mimic the chewiness of traditional bagels.
40 min
6
250 calories
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