½ cup &1 tbs. & 2 tsp.lactose free milk (150ml)
¾ cup maize corn flour (100g)
⅓ cup & 1 tbs. &3 tsp. cup rice flour (70g)
½ cup & ½ tbs. Orgran GFG (80g)
1 fresh egg
2 tsp. raw sugar (6g)
½ tsp. salt
1 tbs. vegetable or canola oil
1 tsp. gluten-free baking powder (4g)
2 tsp. dry yeast
1 tbs. raw sugar (12g)
Egg white from 1 egg
2 tsp. water (10ml)
50g sesame seeds, poppy seeds or coarse salt
Combine all dry ingredients into a mixing bowl (except ingredients for sprinkle).
Form a well in the middle, add milk slowly and mix until soft dough form.
Knead the dough until smooth and any excess moisture has been absorbed.
Once dough is made, this is how you can turn them into bagels!
Cut into 8-10 equal pieces. Roll each piece between your palms to form a thin rope, about 20cm / 8 inch long with tapered and overlapping ends.
With moistened fingers, pinch or lightly knead the joined ends so the circle is securely fastened.
Set the bagels in a warm place to rise and cover them loosely.
Preheat the oven to 180°C (355°F).
While they are proving, bring about 2.0L of water to boil in a deep saucepan and add 1 tbs. of sugar.
When the bagels have risen, after 15 minutes or so, drop one or two bagels at a time into the boiling water.
Handle them as gently as possible so they do not deflate. They will rise to the surface of the water and swell up.
Cook for 1 minute, then turn them over and let them cook for 3 minutes longer.
Remove the bagels and drain over the water.
Then place the bagels on an un-greased baking sheet.
Beat the egg white with water and brush over the bagels then sprinkle with sesame or poppy seeds or coarse salt.
Bake for 20 – 25 minutes or until golden brown.
Recipe adapted from: Good Food