It’s a long time since I’ve eaten a gluten free bagel and I am excited to share this recipe.
These bagels satisfy that sweet craving you sometimes need. Sweet from the cinnamon sugar topping, plus the raisins … then a little tangy from the sourdough. Once you add the cream cheese it’s divine!
• 100 g sourdough starter
To Activate The Gluten Free Starter:
• 40 g brown rice flour
• 40 g quinoa organic
• 118 g filtered water
• 60 g brown rice flour
• 30 g buckwheat flour
• 30 g sweet white rice flour
• 110g quinoa flour
• 2 Tbspn cassava flour or tapioca starch
• 2 Tbspn coconut flour
• 1 tsp salt
• 1 Tbsp ground flax seeds
• 2 Tbspn psyllium
• 1/4 c brown sugar
• 360 g filtered water
• 1/2 c raisins
• 1 Tbspn fancy molasses
• 2 Tbspn golden syrup
• 1 tsp gingerbread spice (epicure)
• 1 tsp cinnamon (epicure)
Take 30 g starter from the fridge and feed it with 40 g brown rice flour and 45- 50g water to activate – for at least 4 hours.
- To the 100 g active starter add
- 40 g of brown rice flour
- 40 g of quinoa flour
- 118 g water.
- Leave at room temperature until actively bubbling.
Beat in all of the remaining ingredients including the fully active starter. This is quite a wet batter but if you feel it is too runny, then add another tablespoon of coconut flour to absorb some moisture.
Let rest at room temp for 20 mins
Put dough into doughnut pan and leave to rise (mine was left overnight)
Note: Because this is such a wet mixture, it does need a pan or some sort of support for the sides.
Bake for 40 mins at 350°F and cool.
- 1/4 cup of melted butter
- 1 Tbspn cinnamon
- 1/3 cup sugar.
Melt the butter in a pan
Dunk the cooled bagel top in the butter and press into sugar and cinnamon mix that has been combined.