Daisy Lane Bakery Grain-Free Bagels (Gluten-Free Dairy-Free Egg-Free)

RECIPE

Servings 4 large bagels | Prep Time 30 minutes | Total Time (approximately) 1 1/2 hour

INGREDIENTS

  9 g instant yeast (approximately 2 ½ tsp)

  8 g sugar (approximately 1 ½ tsp)

210 g warm purified (not tap) water (approximately ¾ cup water)

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2 tsp tigernut oil (I use tigernut oil from TIgernutsUSA.com)

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170 g almond flour (approximately 1 ½ cup)

160 g tapioca flour (approximately 1 1/3 cup)

70 g cassava flour (approximately ¼ cup) 

24 g arrowroot (approximately 3 Tbsp.)

20 g chickpea flour (approximately 3 Tbsp.)

  8 g tigernut flour (approximately 4 tsp)

12 g fine pink himalyan salt (approximately 1½ tsp)

You will also need:

1- 2 tsp. canola oil (I put it on a little dish) to lightly coat the parchment paper, and use to coat your fingers when shaping the bagels.

Two (2) cookie sheet, stacked on top of one another (to avoid burning bottoms of bagels)

Parchment paper

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1 1/2 tsp dark baking molasses

6 cups of tap water

DIRECTIONS

1. Preheat oven to 425ºF;

2. In a medium sized bowl combine the sugar, instant yeast, and warm water. Let sit 10 to 15 minutes.

3. In a different medium bowl, weigh/measure each of the flours and salt and whisk them together.

4. Add the oil to the yeast mixture and stir until combined.

5. Carefully add flour/salt mixture into the wet ingredient bowl and combine with your hands until there are no dry spots left.

6. Weigh the dough. Divide the dough into 4 equal pieces and form each into a smooth ball; each will weigh approximately 165-175 grams (before baking).  Let the dough rounds rest on an un-floured clean counter-top , covered with a damp towel. Let sit for 5 minutes.

7. Bring a medium-sized pot with 6 cups of water plus 1 1/2 tsp dark molasses to a boil.

8. With lightly oiled hands, one at a time, pick up a dough ball and gently poke a hole in the middle of the dough round.  Use your fingers to smooth the inside of the bagel ring as you form a bagel shape. You want to make a 1” to 11/2” center hole. As you form each one, place the shaped bagels on the very lightly oiled piece of parchment paper atop the cookie sheet. Cover the formed bagels with a damp cloth until the boiling water is ready.

9. Place a baking near the boiling water mixture; (You will be using this to drain the boiled bagels before returning them to the parchment paper covered cookie sheet for final baking);

10. One at a time, gently lift a formed bagel off of the parchment paper and place it on a large metal slotted skimmer spoon to immediately transfer it into the rapidly boiling water; the bagel will rise up rather quickly.. Let the bagel stay in the boiling water for a maximum of 45 seconds during which time you want to gently move the pot back and forth on the burner, keep the boiling water moving above the top of the bagel as it stays near the surface until the time is up. Do not to flip or touch the bagel while this is happening.  Carefully remove the bagel with the large skimming spoon, and place it on the draining rack for a few minutes. Continue boiling each of the other bagels. Let each boiled bagel air dry on the rack for a few minutes before carefully lifting it from the rack and returning it to the parchment paper covered cookie sheet (I actually bring my hair dryer into the kitchen and use a low-medium heat a few inches away from the bagel to remove excess moisture from each boiled bagel).

11. Using the upper middle rack of the oven, bake the bagels for 15 minutes at 425 degrees F., then lower the temperature to 415 degrees F. and bake for an additional 8 minutes until golden brown.

12. Leave the bagels on the hot cookie sheet for 5 minutes and let them cool for an additional 30 minutes before cutting.