Frequently reading fairy tales distorts my sense of what is possible. If Beauty can turn a beast into a prince, I think, surely I can make a killer gluten free bagel on the first try. This post is part of a new series “Impossible Challenge Recipes,” an apt designation I decided on before attempting my first installment.
I confess, I haven’t been baking very often and when I do, instead of baking gluten free I’ve been using spelt flour, a wheat relative that my body (thankfully) tolerates. Spelt is not a perfect substitute for wheat. It has less gluten, more protein, and absorbs more liquid than standard flour. But it’s close, close enough that it can be used on its own instead of as a part of a complicated blend, close enough that it doesn’t require the support of xanthan gum, guar gum, or psyllium husk powder, close enough that milk powder and extra eggs are not required. In short, spelt flour is a lot easier to work with than gluten free flours. It’s a great option when I’m baking just for me.
But the thing about food, and especially baked goods, is that are often meant for sharing. I get frustrated at parties when everyone else is eating fluffy cupcakes, chewy brownies, and delicious sandwiches and I’m supposed to be grateful because someone brought a quinoa salad. Of course, before I discovered my own wheat intolerance I never even considered baking anything gluten free, but now I understand how hard it can be constantly deprived of options.
So, I’ve decided to re-embrace gluten free baking, and take on the most challenging baking tasks I can think up, things that would have scared me even when I was still using wheat flour.
This bagel was my first challenge. It combines tapioca starch, glutinous rice flour, potato starch, millet flour, and teff flour. It has both xanthan gum and psyllium husk powder. It has one egg and some ground flax seed. All of this combined to make a bagel that is very chewy and not at all fluffy.
The picture up top looks pretty good, but you can see in the one just above that I didn’t get much of a rise. Also, they cooked unevenly, with oily looking tops and crunchy, over-browned bottoms. I could feel discouraged, but if there’s one thing that fairy tales have taught me it’s that it usually takes 3 tries to get something right. Time to try again!
I’m open to suggestions and magical assistance.
3 thoughts on “Impossible Challenge Recipe: Gluten Free Bagels, Part 1”
Wow gluten free bagels!? Didn’t know it was possible!
It might not be, but I’ll keep trying!
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Thank you so so so much for this recipe!