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!
Enjoy!
Sourdough Bagels with Cinnamon and Raisins
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!
Ingredients
- 100 g sourdough starter
To Activate the Gluten Free Starter
- 40 g brown rice flour
- 40 g quinoa organic
- 118 g filtered water
Remaining Ingredients
- 60 g brown rice flour
- 30 g buckwheat flour
- 30 g sweet white rice flour
- 110 g quinoa flour
- 15 g cassava flour or tapioca starch
- 15 g coconut flour
- 1 tsp salt
- 6 g ground flax seeds
- 10 g whole psyllium husk
- 45 g brown sugar
- 360 g filtered water
- 60 g raisins
- 15 g fancy molasses
- 30 g golden syrup or honey
- 1 tsp gingerbread spice (epicure)
- 1 tsp cinnamon (epicure)
Bagel Topping
- 60 g butter melted
- 1 tbsp powdered cinnamon
- 60 g sugar
Instructions
- 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 100g active starter, add:
- 40g brown rice flour40g quinoa flour118g waterLeave 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.
Bagel Topping
- Melt butter in pan
- Dunk the cooled bagel top in the butter and press into sugar and cinnamon mix that has been combined.
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