Rosemary Rock Salt Bagels

If you have ever been to Granville Island without making a stop to Seigel's Bagels and getting yourself a Rosemary Rock Salt Bagel toasted with butter, you have committed a crime, in my eyes.

Today, my project has been: CREATE A ROSEMARY ROCK SALT BAGEL WITHOUT GLUTEN!


I used my combination of gluten-free flour from my delightful gluten-free cookbook, and adapted a recipe from:

http://freerangecookies.wordpress.com/2012/01/16/the-hole-story-gluten-free-bagel-recipe

Yes, I used the two eggs...allergy fail. I know.

They're in the oven right now and I've followed the process on the site closely.

Differences: I used the speed-up-the-process instructions by putting my dough in the oven, covered with a wet cloth for 20 minutes. Also, after I shaped the bagels, I stuck them back in the oven for 20 minutes (both times at 150 degrees), with a bowl of water to increase humidity.

I added rosemary, thyme, and oregano to the dough, because those herbs are simply delightful in breads.
On top, I added a rosemary/rock salt combo that I have from Whole Foods.

Having never before made bagels in my life, I was surprised that part of the process was boiling them!

After 22 minutes of baking: they are amazing.

I'm serious.
Delicious.

They came out a little toasted orange-y, which I was worried about...but they are amazing.

I made myself an avocado, bacon, lettuce, and cucumber sandwich...delish.

Message me for the full recipe if you want it!





ALSO- last night I made gluten-free Rice Krispie squares! I used:

Kraft Jet Puffed Marshmallows
Kellogg's Rice Krispies BROWN RICE (new product- found at Safeway)

which are both gluten free.

Gluten-free friends, the regular Rice Krispies are not gluten-free. Malt- made from barley- sneaks right up on you in that delightful box....