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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 bagels 111g Recipe makes 6 bagels) The following items or measurements are not included below: xanthan gum |
||
| Calories 277 | ||
| Calories from Fat 26 | (9%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.9g | 4% | |
| Saturated Fat 1.2g | 5% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 74mg | 24% | |
| Sodium 669mg | 27% | |
| Potassium 411mg | 11% | |
| Total Carbohydrate 56.0g | 18% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 2.5g | ||
| Protein 6.4g | 12% | |
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By: Pot Scrubber
By: Queen Bead
Gluten Free Buttermilk Biscuits
By: elainegl
Ingredients
- 2/3 cup lukewarm milk
- 2 tablespoons yeast
- 2 teaspoons sugar
- 2 eggs
- 1 cup potato starch
- 1 1/2 cups cornstarch
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 1/2 teaspoon cider vinegar
Directions
1
Preheat oven to 375°F and put a pot of salted water on to boil.2
In a large bowl, combine milk, yeast and sugar.3
Stir well to dissolve yeast.4
Mix in egg.5
Add remaining ingredients.6
Mix well to remove all lumps.7
Divide dough into 6 disks, press a whole in middle of each disk and shape into bagels. (these will rise quite a bit - so be sure to make a big whole).8
Gently place bagels into boiling water. Boil bagels (I boil each separate) for approx 1 minute.9
Remove bagles from water and place on a greased baking sheet or one sprinkled with cornmeal.10
Bake 15-18 mins or until golden brown.
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- Course > Breads > Rolls/Biscuits
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: poobelly
On Jan 24, 2009
I think these bagels are great tasting. I followed the recipe and did the egg wash but still wish they were crispier on the outside. Toasted they are wonderful. I made mine with a 2" hole and thats too big. Ive never done bagels before. The dough was a little dry but was easy to work with.I got 8 bagels. Im freezing some and will be making again for sure. Thanks for the recipe. Kelly
From: LogicallyLocked
On Dec 21, 2008
These were fabulous! Easy to make and taste just like the ones from Kinnickinnik! I added an egg wash and sesame seeds to mine and they're fabulous. Thanks so much for this one!
From: Piratemama
On Mar 5, 2008
Great Gluten Free bagel recipe. Made exactly as stated and they came out delicious. Tried the egg wash on half the bagels as suggested by pixieglenn. The crust is a bit chewier and more like a 'real' bagel. Will use egg wash next time too. Also, topped some with course salt before baking - reminded me of fresh hot soft pretzels when they came out of the oven. Thanks for a great recipe Ukichix!
From: gourmet gluten free chef
On May 12, 2008
These bagels were great. I was a little skeptical at first because of the flour mixture, but the texture was better than I expected. I substituted tapioca flour for the cornstarch, used dairy free milk replacer, as well as egg replacer and they turned out great. Because I made my bagels larger I only got 3, so next time I will make a double batch so I can freeze the extras.
ideas from Recipezaar
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