One morning I was craving bagels, I had no idea why. Then, I remembered... the last time I had a bagel was 7 months ago back in the States! Oh Thailand, the things I give up for you..
Ingredients
1 cup rice flour
1/4 cup rolled oats, gluten free
1/4 cup rolled oats, gluten free
3/4 cup oat flour, gluten free
1 tbsp turmeric powder
1 tbsp dried rosemary
1 tbsp paprika powder
1 1/2 tsp instant yeast
1 1/2 tsp agar agar powder
1 1/2 tsp agar agar powder
1 tbsp lemon juice
3/4 cup warm water
Spices for the top, pepper, Italian seasoning, sesames seeds, oats....whatever you have
Mix dry ingredients together; rice flour, oats, oat flour, turmeric, rosemary, paprika, agar agar and instant yeast (you can use regular yeast but you have to proof it in warm water before, Google it). In a separate bowl mix the lemon juice and warm water. Slowly combine while stirring the warm water into the dry mix. Add more warm water as needed to get to the right consistency.
Divide in to 4 balls, or two large, and place on a parchment paper lined baking sheet. Press each down with palm, then press with fingers in the center to make a hole into a bagel shape. Cover and let rest in a warm environment for 1 hour.
Boil a pot of water and submerge each bagel for one minute, flipping to make sure each side is boiled. Place back on baking sheet and immediately top with a spice mixture. Place in oven for 25 minutes on 350F, then cool for 10 minutes before enjoying one (or all of them). I enjoyed mine with my Roasted Garlic Cashew Cream.
Divide in to 4 balls, or two large, and place on a parchment paper lined baking sheet. Press each down with palm, then press with fingers in the center to make a hole into a bagel shape. Cover and let rest in a warm environment for 1 hour.
Boil a pot of water and submerge each bagel for one minute, flipping to make sure each side is boiled. Place back on baking sheet and immediately top with a spice mixture. Place in oven for 25 minutes on 350F, then cool for 10 minutes before enjoying one (or all of them). I enjoyed mine with my Roasted Garlic Cashew Cream.
