5 Ingredients - Greek Yogurt Bagels - Gluten-free

-

5-Ingredient Gluten-Free Bagels

Easiest recipe for Gluten-Free Bagels. (I just have to remember to take photos next time I make them.)

Prep Time 6 mins // Cook Time 20 mins // Servings: 4 bagels

Ingredients

  • 1 cup Bob's Red Mill 1:1 Gluten-Free Flour Blend (more if needed)
  • 2 tsp baking powder
  • 3/4 tsp kosher salt
  • 2 egg whites divided
  • 1 cup nonfat Greek yogurt
  • Everything bagel seasoning topping or sesame seeds, poppy seeds, garlic powder, dried onion flakes - optional

Directions

  1. Preheat the oven to 400ยบ F. Place a silpat on your baking sheet and set aside (alternatively, you could use parchment paper sprayed lightly with cooking spray).
  2. Combine flour, baking powder and salt in a bowl. Whisk together and set aside.
  3. In a separate bowl, whisk 1 egg white until frothy, then add yogurt and mix well.
  4. Add yogurt mixture to the flour mixture and mix well. If the dough is too sticky, add a bit more flour until you can handle the dough without it sticking to your hands.
  5. Using your hands, form the dough into a large dough ball, then divide it into four sections.
  6. Roll each section into thick ropes and then attach the ends to form a bagel shape.
  7. Lightly brush the other egg white over the top of each bagel and sprinkle with topping of choice.
  8. Bake for 20 minutes until tops are lightly browned. Enjoy!

Notes

  • The dough will come together well but don't be afraid to use your hands to really work the dough into place.
  • Store unused bagels in a zip top bag in your fridge for two days or freeze.
    • These bagels freeze extremely well, so feel free to make a big batch to enjoy for the week (or month).
    • When you're ready to enjoy one, zap it for 20 seconds in the microwave, cut it in half with a serrated knife, and lightly toast it in your toaster.


From: https://www.goodforyouglutenfree.com/gluten-free-bagel-recipe/

Comments

Post a Comment

Popular posts from this blog

Canning cherry tomatoes in two ways: Raw pack and Hot pack

-
Image
PREP TIME:   10 minutes // COOK TIME: 5 minutes // PROCESSING TIME: 40 minutes Source: https://ladyleeshome.com/wp-json/mv-create/v1/creations/154/print I found this recipe online and tried it.   It worked great! Now… time to find recipes to use my canned tomatoes in. Ingredients ·          Cherry tomatoes  ·          Bottled lemon juice or Citric acid ·          Non-iodized salt (optional) ·          Boiling hot water   Instructions Prepping 1.       Before you start prepping your tomatoes for canning, go ahead and fill your water bath canner with enough water to cover the jars that you are going to use by about an inch. 2.       Set it on the stovetop, cover the canner and bring the water to a boil. 3.       Wash your jars, lids, and bands in hot water and soap. There is no need to sanitize them, they just need to be clean. Raw pack 1.       Wash your tomatoes well in cold water. Pack the jars tight but make sure to leave about an inch of headspace. 2.
Read more

Small Batch Refrigerator Dill Pickles

-
Image
Small Batch Refrigerator Dill Pickles My garden provided a lot of cucumbers and dill this year. Which is great, but I had to google to find an easy pickle recipe to try.  My first attempt at refrigerator Pickles were a success! Prep Time: 20 mins // Cook Time: 10 mins // Chilling Time : 1 day Pickles - fresh ingredients from the garden! Ingredients 1 ½ cups white vinegar 3 tablespoons kosher salt 2 tablespoons sugar 2 cups cold water 2 pounds cucumbers pickling cucumber 2 tablespoons whole peppercorns 6 cloves garlic 1 pinch red pepper flakes 16 sprigs fresh dill Instructions Prepare the Brine Heat the vinegar, kosher salt, and sugar in a small saucepan. Bring to a boil over high heat and stir to dissolve the salt and sugar. Remove from the heat, add the cold water and stir. Cover the brine and place in the refrigerator until cool. Prepare the Jars While the brine is chilling, prepare the cucumbers by slicing into rounds, spears, or halves. Smash the garlic cloves in half but do not mi
Read more

Smoked Haddock Chowder - Gluten-free

-
Image
  Smoked Haddock Chowder Serves 4 / /  prep  20 mins  // cook 30 min Ingredients   ▪  2 Tbsp Butter ▪  1 onion – finely chopped ▪  Salt and freshly ground pepper ▪  7 oz (200g) smoked pancetta,  chopped  or smoked bacon bits  (gluten free) ▪  1 bay leaf ▪  3 medium potatoes peeled and cut into bite sized pieces (+/- 2 ¼ cups) ▪  2 Tbsp rice flour ▪  1 large glass of white whine ▪  1 ¼ cup half-and-half cream  ( or cereal cream 10% ) ▪  2 cups vegetable or fish stock (gluten free) ▪  14 oz  (400g) can corn, drained ▪  12 oz (350g) smoked, undyed haddock, skinned and roughly chopped ▪  9 oz (250g) raw, shelled shrimp   Instructions   1.  Heat the butter in a large pan, add the onion, and season. 2.  Cook on low heat 2-3 minutes until softened. 3.  Then increase the heat a little add the pancetta and bay lead and cook for 4-5 minutes. 4.  Turn the heat down, add the potatoes, and stir well to coat with the juices. 5.  Add the flour and mix  thoroughly . 6.  Add the wine, increase the  hea
Read more