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Cinnamon Currant Bagels with Brown Sugar Glaze: Gluten Free + Yeast Free

4:09 PM

Remember that one time when we spent a wonderfully lazy morning making bagels? Well, we did it again. Sometimes on Sundays we work for our breakfast; this morning we made bagels and chai tea, ate them at the park with butter and creamed honey, went on a photo adventure and came back in time for Tanya to watch football. Total Sunday win.

Sunday Adventure: Picnic at Alms Park

We made a few recipe modifications this time around– we flavored our dough instead of simply seasoning the top and we used whole chia seeds instead of ground. The cinnamon dough turned out marvelously, and the whole chia seeds eliminated a step of prep time with no noticeable consequences.

Prep Time: 10 minutes
Cook Time: 30 minutes

Product Love:

Bob's Red Mill All Purpose Baking Flour, gluten free flour mix that is slightly coarse and good for more bread-like baked goods

2 cups all-purpose gluten-free flour mix
(or to make your own flour mix, use 1 1/2 cups rice flour, 1/3 cup potato starch, 1/3 cup tapioca starch)
1 1/2 tsp xanthan gum
1/2 tsp baking powder
1/4 cup oil
1/2 cup water
1 tbsp chia seeds soaked for 5 minutes in 3 tbsp water
1/4 cup currants (or raisins)
1 tbsp. cinnamon
yields 6 small bagels

1 tbsp molasses + 5 cups water for poaching 

1 tbsp. butter alternative (we used Earth Balance Soy Free
1 tbsp. brown sugar
1 tbsp. sugar
1 tsp. cinnamon

1. Prep your Oven and Stovetop

Preheat the oven to 400˚F and combine your molasses and water in a large pot. The molasses gives the bagels their traditional glazed exterior. Start bringing the water to a boil as you prepare your dough.

2. Sift your Dry Ingredients
Sift together the flour, xanthan gum, and baking powder. Xantham gum is a binding, thickening, and emulsifying agent necessary for gluten free flour mixtures so that the baked goods don't end up crumby. It is derived from corn, so guar gum can be used instead if necessary. 

3. Add your Wet Ingredients
Stir in the oil, water, and chia seed mixture. Kneed the dough with your hands, instead of with a mixer, until it is thick and moist. Add the currants and cinnamon.

4. Form + Poach your Bagels
Divide the dough into six equal-sized balls. Flatten them slightly and form holes in the center with your fingers. Drop them into the boiling water, two or three at a time, and keep them moving to prevent sticking. At first they'll sink, but as they poach they'll begin to float. Remove them with a slotted spoon after three minutes and put them onto a lined baking sheet. 

5. Make Your Glaze
Melt your butter alternative and stir in the sugars and cinnamon. It's okay that the sugar doesn't completely dissolve; you'll want it to be granulated so that it stays on top of the bagels. Brush it on with a pastry brush or drizzle it with a spoon. 

6. Bake your Bagels
Place them in the oven and bake them for 10 minutes on each side. 

Because of the lack of yeast (I'm so allergic!) and the nature of gluten-free flours, these bagels are way more dense than "normal" bagels. Next time we're going to experiment with baking soda and lemon juice to see if we can make them rise more. These are delicious though, and way faster to make than yeast dough, which requires time to rise. A little bit of butter alternative and some cinnamon creamed honey makes these taste like heaven! 

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  1. I can't have potatoes or corn starch. Do you think I could replace the potato starch with more tapioca starch? I'd love to try this recipe. Thanks!


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