First of all, please check out my friend Beth’s blog over at Tasty Yummies where you can find more of my blabberings from a guest post she so graciously asked me to do. But really, check her blog out–she is much cooler than me. Now, onto my own personal Fork and Beans blabberings:

Rainbow bagel sandwiches, anyone? {Did I mention the bagels are homemade, gluten-free, and vegan? And super tasty}.  That is one sexy sandwich!

Who in the world set out to sell horrible tasting gluten free foods to us anyway? If I were to judge the way gf foods should taste like simply by what I have bought at the store, I would be convinced to never touch another piece of gf anything again.  No wonder people get scared at the sound of those 2 words. This is war, people. I have found my mission.

Homemade Bagel Recipe

Gluten, egg, dairy free

Makes 6 bagels

Pastry Whiz helped this little brain understand the bagel’s science.

Side note: My bagels ended up no bigger than the full size of my palm, which worked out great for me because it is just enough bread, in my opinion. This was my first time ever trying out bagels so keep your eye out in the future–I will be playing around with this recipe. It is definitely a great foundation!

INGREDIENTS:

  • 1 1/4 c. brown rice flour
  • 1 c. sorghum flour
  • 3/4 c. potato starch
  • 3/4 c. arrowroot powder
  • 4 Tbs buckwheat flour
  • 3 tsp xanthan gum
  • 1 packet yeast
  • 3 tsp sugar
  • 1 1/2 c. warm water {110 degrees}
  • 2 tsp salt

TOPPINGS

  • Poppy seeds {optional}
  • onion flakes {optional}
  • sea salt {optional}
  • cornmeal

DIRECTIONS:

  1. In a medium bowl, whisk all flours, starches, and xanthan gum together.
  2. In a large bowl combine the water, yeast and sugar together and allow to sit for 5 minutes. You want it to foam up a bit and look like this:

3.   Add the salt into water/sugar/yeast mix. Dump 1/2 of the flour into the wet mix and blend together either with a wooden spoon, an electric mixer with a dough paddle, or a stand-up mixer {lucky you!} Once the flour is incorporated, add the remainder flour. The flour shouldn’t be too sticky {if it is, add a little more flour until no more} and will look scrappy. This is where elbow grease comes in handy…

    4.   Knead the snot out of this dough! Get it as smooth as you can {this will take several minutes}. Divide dough into 6 even balls. Knead, knead, knead until smooth. You might want to lightly wet your hands while you are doing this just to get it more smooth.

5.    Take your thumb and press it into the middle of the ball. Place on a plate, cover with a cloth, and allow to rise for 45 minutes.

“Eggwash” Glaze

{taken from Pastry Whiz}

  • 1 Tb cornstarch
  • 2 Tb. water
  • 1/4 c. boiling water
  1. Combine cornstarch and water first until dissoved. Add boiling water, mix until thickened.

Boiling and Topping your Bagels

  1. Preheat your oven to 400 degrees,
  2. In a medium pot, bring 4 cups of water to a boil with 2 Tb sugar.
  3. Drop 2-3 bagels at a time. Boil for 2 minutes on each side.
  4. Quickly dry on a paper towel-lined plate.
  5. Gently place the bottom of the bagel into cornmeal to coat. Place on a Silpat or parchment paper-lined baking sheet.
  6. Brush “eggwash” on top of the bagels and take pinches of whatever toppings you choose and sprinkle on top.
  7. Bake for 35-40 minutes. If your onion flakes seem to be burning too much, turn down heat to 375 degrees.
  8. Allow to cool on baking sheet.

Not bad for never making homemade bagels before, eh? Not bad for being gluten free, either!  {I must admit that they are better than “not bad”…} My non gf guinea pig took one bite and was shocked. She said: “These are really good! You would never know they are gluten free. And they have such a nice flavor and aftertaste!” <– the people have spoken, folks. Crunchy on the outside, chewy on the inside with a crumbly texture. These bagels will leave you satisfied without the stuck-down-in-your-gut feeling.

For St. Patrick’s Day, make a statement with your bagel. Make a sandwich. Let everyone know that even rainbows deserve to be served betweetn a warm, homemade bagel.

Rainbow Bagel Sandwich Recipe

  • 1 gluten free, vegan bagel
  • tomato slices
  • orange and yellow bell pepper slices
  • lettuce
  • avocado
  • 1 purple onion slice
  • vegan mayo {I used Veganaise}

DIRECTIONS:

  1. Assemble in rainbow order.
  2. Devour.

{This last shot is  for the sole purpose of displaying the incredible texture on the inside}:

The end.