<<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.