<<Disclaimer: Verify this information before applying it to your situation.>>
 
     There were enough requests for the bagel recipe that I thought it best
     to post it to the list.  Happy Baking and Happy Eating!
 
     Cathy in CT
 
     Gluten Free Bagels
        3/31/96
 
     I recieved this recipe from Karyn S. Friedman <[log in to unmask]>
     through the Celiac/Coeliac Wheat/Gluten-Free List
     <[log in to unmask]>.  Karyn credits Diane Gunmore who adapted
     Bette Hagman's recipe for Yeast Rising Thick Pizza found in her book,
     Gluten-Free Gourmet.  They are wonderful!  They have the chewiness of
     wheat based bagels and a very nice flavor.
 
        CHO (gms)
     2 cups Rice Flour  240
     2 cups Tapioca Flour       256
     2/3 cup dry milk powder (can substitute dairy free powder for dairy
     free bagels)       41.6
     3 1/2 teaspoons Xanthan Gum (or equal measure Guar Gum)    0
     1 Tablespoon salt (I increased from 1 tsp) 0
     3 Tablespoons butter at room temperature and cut into small pieces (or
     shortening or vegetable oil of choice.  I use a very light olive oil.)
        0
     2 eggs (or 4 egg whites for lower fat bagels)      0
     1 Tablespoon sugar 12
     2 Tablespoons dry yeast (2 packages)       6
     1 cup warm water (not hot enough to kill yeast -- be careful)      0
     Total CHO in recipe        555.6
 
 
     12 bagels (46.3 gms CHO each)
 
     1. Combine rice and tapioca flours in a large plastic bag.  You should
     mix together more than 2 cups of each flour in case more is needed to
     make a dough of appropriate stiffness.  Any extra can be stored in the
     plastic bag for next time.
 
     2. In bowl of heavy duty mixer remaining ingredients and mix together
     on low speed.  The butter should be softened, starting to melt, but
     does not need to be completely melted.  The yeast can be proofed by
     mixing the water with sugar and yeast, waiting until bubbles form and
     then adding it to the other ingredients.
 
     3. Slowly blend in the combined flours.  It is a very sticky dough so
     don't be too aggressive to add more than 4 cups of flours.  On the
     other hand, you should still be able to handle it and more flour may
     be necessary.
 
     4. Beat on high speed for 4 minutes.  Allow the dough to rise in the
     bowl about 30 minutes then mix again to "punch down".
 
     5. When dough is smooth, form into ropes about 1 inch thick and 7
     inches long.  Pinch ends together and set on an oiled cooky sheet to
     rise for another 10 minutes.  Keep hands wet with cold water to keep
     hands from sticking to the dough.
 
     6. Slide formed and raised bagels into boiling water.  Boil 1 minute
     on each side.
 
     7. Place bagels on another oiled cooky sheet.  If desired, brush tops
     with 1 egg yolk beaten with 1 Tablespoon cold water and sprinkle with
     toppings (such as seeds, onion or garlic powder, et c.) and bake at
     425 degrees F for 15 - 20 minutes, until golden brown and no longer
     doughy.