Roben Rybergs Gluten Free Bagels Recipes

GLUTEN FREE BAGELS

Steps:

• Preheat oven to 375°F and put a pot of salted water on to boil.
• In a large bowl, combine milk, yeast and sugar.
• Stir well to dissolve yeast.
• Mix in egg.
• Add remaining ingredients.
• Mix well to remove all lumps.
• Divide dough into 6 disks, press a hole in middle of each disk and shape into bagels. (these will rise quite a bit - so be sure to make a big hole).
• Gently place bagels into boiling water. Boil bagels (I boil each separate) for approx 1 minute.
• Remove bagles from water and place on a greased baking sheet or one sprinkled with cornmeal.
• Bake 15-18 mins or until golden brown.

GLUTEN-FREE CHEESE STRAWS

Steps:

• Preheat oven to 375 degrees F.
• In a medium bowl, combine and mix well, butter, cornstarch, potato starch, ground red pepper, xanthan gum, and salt.
• Mixture will be crumbly.
• Add cream and beat until smooth.
• Add cheese and mix until dough is almost uniform in color.
• Roll out or pat the dough to 1/4" thickness (unfloured surface).
• If the dough is too sticky to work with, refrigerate it for a few minutes or so.
• Cut into thin straws and place on a greased baking sheet.
• Bake about 12 minutes.

BUTTERMILK LOAF

Steps:

• Preheat oven to 350 degrees F.
• Optimally, have the buttermilk between 80 degrees F and no warmer than 105 degrees F.
• This is important for the yeast to activate.
• Too low a temperature and it won't activate.
• Too high and it will kill the yeast.
• In the measuring cup in which you've measured the buttermilk, add the yeast to the milk; stir to dissolve the yeast and set aside for now.
• In a medium bowl, combine all the dry ingredients.
• To the dry ingredients, slowly add the oil (stirring all the while) and then slowly add the milk/yeast mixture (also while stirring).
• Mix well; dough will look wet, thick, and pasty.
• Place dough into your well-greased 9- x 4-inch loaf pan.
• Wet hands and smooth out the top of the dough, then make an indentation down the center lengthwise of the loaf.
• I use the back of a wet spoon for the indent.
• Bake for 25-28 minutes.
• Loaf will just begin to brown.
• Test for doneness with a long toothpick, much as you would for a cake.
• Cool briefly before removing from pan.
• Finish cooling on a cooling rack.
• Refrigerate or freeze extra servings.

EGG BREAD LOAF

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients.
• Mix well to remove all lumps.
• The dough will be quite wet.
• Place dough in greased loaf pan.
• Smooth top with wet hands.
• Bake 40-45 minutes, until loaf is lightly browned and toothpick inserted in middle tests clean.