INGREDIENTS:
- 1 package Corn & Dairy Free Bread Mix from Anna
- ½ cup potato starch, plus ¼ cup for rolling dough
- ½ cup tapioca starch
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 2 packages of active yeast (not rapid rise) or 2 tablespoons if using bulk yeast
- 3 tablespoon honey, maple or sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon butter or favorite non-dairy shortening
- 1 ¾ cups warm water (110 to 115 degrees)
- ⅛ cup baking soda
- ¼ cup potato starch (for shaping the bagel)
- One lightly beaten egg (or olive oil) to brush on baking bagel
INSTRUCTIONS:
*For best results use a counter-top mixer, using flat paddle.
- Preheat oven to 400 degrees
- Whisk dry ingredients: Corn & Dairy Free Bread Mix, potato starch, tapioca starch, xanthan gum, salt, yeast.
- In a separate bowl add warm water, honey (maple or sugar), apple cider vinegar, until all ingredients are dissolved.
- Pour the liquid mixture into the flour blend. Mix for 5 minutes on medium-high speed. Any flour on the side of the mixing bowl should be blended in with the wet.
- Add one tablespoon of butter or non-dairy shortening and beat for an additional 1 minute.
- On a small plate, pour the ¼ cup of potato starch. Rub a small amount of shortening on hands. Taking a scoop of dough (approximately ½ cup) drop into the potato flour, lightly pick up the ball of dough. Move the dough gently from one hand to another creating a ball.
- Gently press your thumb in the center of the ball of dough, making a hole 1 –1 ½ in wide. Place the shaped bagels on the greased or parchment paper line cookie sheet.
- Cover with wax paper and let rise for 1- 1 ½ hours, or until 2-3 times larger in size.
- In a large frying pan, fill with water (about ½ way up the side of the pan) with 1/8 cup of baking soda. Bring to a boil.
- Gently drop bagels (using slotted spoon) into boiling water for 30 seconds on each side, remove with slotted spoon and transfer to the greased or parchment paper lined cookie sheet.
- Bake in pre-heated oven at 400 degrees for approximately 30 minutes or until golden brown using center rack. During the last 10-15 minute brush the bagel with the egg or olive oil. It is also recommended to place inside of the oven, on the bottom rack, a glass baking dish filled ¾ up the side of the dish with water.
- Remove from oven, cool on wire cooling rack.
