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....
