Running every one of those miles over the mid year appears to be such a long time ago yet I unmistakably recollect the post run sugar yearnings. All I needed was bread. New warm bread from Panera, really. Be that as it may, an extraordinary bread. BAGELS. Parts and bunches of bagels.
Fun truth: I once ate 4 bagels with cream cheddar while in school for a free 'nibble'. (Poor understudy = not certain when the following great feast is coming.) It was our reward for volunteering time at out neighborhood PBS TV channel sell off. Obviously this little piggie had a belly throb whatever is left of the day.
- 3½ cups gluten free all purpose white blend
- 1¾ cups dairy free milk of choice or water
- 2½ tsp yeast or 1 packet
- 3 tsp guar gum
- 2 T oil
- 1 tsp salt plus extra for top
- 1 T sugar
INSTRUCTIONS
- Heat liquid to 100 degrees. Add yeast and sugar and mix and allow to sit for 5 minutes.
- In a separate bowl mix flour, gum and salt.
- In large bowl combine liquid and oil. Gradually mix in all the flour mixture by hand to avoid big lumps. Mix until all incorporated and smooth.
- Use a large cookie scoop or spray a ½ cup to scoop the dough. With wet hands form dough into a ball and use a finger to poke a hole in the center. Gently shape into bagel form by expanding the hole. Place on a individual piece of parchment paper on a baking sheet lined with parchment paper. (see pic)
- Spray tops with oil, cover with plastic and allow to rise in a warm place for about 20 minutes. (Don't allow to double in size or else it will lose its shape and fall apart in the bath.)
- Bring a large pot of water to a rapid boil. Gently drop a max of 2 bagels in the water and boiled each side for only 30 seconds each side. Remove individual parchment paper pieces and place back on baking sheet. Sprinkle with salt.
- Bake at 450 degree for 14-16 or until golden brown.
read more our recipe Keto Parmesan Pizza Crisps #2-Ingredients #simplemeals
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