I make bagels as my Tolerant Taster is happy to manage without any gluten in the house since I developed these. The flour I use I developed over three years of testing. It contains urid lentils, a flour used in Southern India. With these most gf baking is easy, though breads are still a little complex and not like the sourdough breads I used to make. I used to keep three different sourdough cultures with different flavours, so that gives you an idea how keen I was on making great bread. In this recipe I also used sprouted buckwheat flour - I sprouted buckwheat, dried it and ground it, looking for that warm flavour malted flour used to give me. —LoisParker
What You'll Need
gm urid lentil flour
gm pumpkin seed
gm quinoa flour
gm skin-on almonds
gm sprouted buckwheat flour
gm date syrup
mix warm water, tsp date syrup and yeast together and leave to froth for ten minutes.
add urid flour, cover and leave to rise in warm place for a two hours to rise. This stage increases the digestibility and bioavailability of nutrients.
grind seeds and nuts - as smooth or chunky as you want, and add to mixture
add egg and flavourings and beat until mixed.
add enough tapioca flour to make a firm but still slightly damp dough. If you touch it lightly some should stick to your fingers.
leave to rise in a warm damp environment. I put mine in the oven with some hot water to create steam. The flour will absorb water as it sits so the dough will be dryer when you come to shape it.
Shape into bagels using a light touch and tapioca flour stop sticking. Place on a floured tray to rise again.
When risen, boil for 30 seconds on each side, drain and place on a baking sheet. The tapioca gelatinises as it hits the hot water, making a shiny surface so you don't need egg-wash. This also helps seed to stick if you want to add them now.
Bake in a hot oven (180C) until golden - about 20-25 minutes.