Gluten-Free Heaven

If you ask someone who follows a gluten-free diet what their definition of gluten-free heaven is, you are likely to get a response that involves a bread/bakery product of some sort. My idea of gluten-free heaven is a bagel like the ones I remember from my pre-gluten-free days. Like the ones you get from Panera Bread…the harder outside “skin” and soft, chewy inside. If you have ever eaten a gluten-free bagel, you know that they are no where close to the “real” thing. I though I had found a pretty good bagel in the Kinnikinnick frozen bagels. They weren’t the “real” thing, but they passed b/c I didn’t really have much other choice. I used them mostly for tuna melts, open-faced. Then all of a sudden I couldn’t find them anymore and I had heard there were production issues. When they reappeared in stores, they had changed…the taste & texture was different and it wasn’t for the better. I was very disappointed. So, I remembered seeing a recipe for bagels on my trusty Pamela’s Amazing Wheat Free Bread Mix bag. It didn’t look too difficult, so I decided to give it a try. I made a few modifications, added brushed egg white to the tops of the bagels after boiling and before baking and I sprinkled sea salt on a few after the egg whites. I was hoping for a hot soft pretzel effect. I can’t even begin to tell you how fantastic these turned out. My bagel was like a big, round hot soft pretzel bagel. I had tears in my eyes. OMG…..BAGELS!!!!! This is what has been missing since I went GF. The taste, the texture. Oh. My. God. I can’t believe that I only ate one. I let the rest cool and then I froze them so that all of their yumminess would be preserved. Now, the dough is a little sticky. I had to oil my hands to shape the dough, but a few minutes of messy hands is SO worth it for the end result.

Before boiling/baking:

After coming out of the oven:

Made into a sandwich with turkey, swiss, dijon mustard & lettuce:


Bagels
*Recipe courtesy of Pamela’s Wheat-Free Bread Mix Bag

1 bag Pamela’s Bread Mix
1 yeast packet (enclosed)
1 1/3 cups warm water
1/4 cup oil

Yield: Approximately 7 bagels

1. Combine dry mix, yeast packet, oil & water. (no eggs are used).
2. Mix on medium for 3 minutes.
3. Use 1/2 cup dough for each bagel. Oil hands and place on a greased baking sheet in the form of a bagel (don’t worry about the hole now, we will get to that later).
4. Let dough rise for 1 hour, then poke hole in the center of each bagel. (I took a wooden spoon and sprayed the handle with Pam and then used that to poke my holes).
5. In boiling water, boil bagels for 25 seconds.
6. Remove with slotted spoon and place on greased baking sheet. Brush with egg whites and top with sea salt, sesame seeds, poppy seeds, etc if you choose.
7. Bake in preheated 400 degree oven for 20 -25 minutes. (I baked for 23 minutes).

ENJOY!!!! Truly, gluten-free heaven.

Oh, and another bonus recipe. The dish pictured with my sandwich is an eggplant parmesan of sorts. I had some tomatoes that I needed to use, so I made a simple marinara and then made this recipe:

Easy Eggplant Parmesan

1 medium eggplant
1 medium zucchini
Mozzerella Cheese
Paremsan Cheese
Marinara Sauce (I used homemade today, but have used Prego 3 Cheese in the past)

1. Preheat oven to 400.
2. Slice eggplant & zuccini.
3. Spread sauce in the bottom of a glass pyrex dish. Start to layer eggplant & zucchini and cheeses with sauce. Repeat until ingredients are gone.
4. Bake at least 30 minutes. Test the eggplant with a fork, it should be soft. Broil for a couple minutes to brown up the top.

**I have seen a variation of this recipe with ricotta cheese too. That would make it more a meal, suitable for vegetarians.

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14 Responses

  1. I don’t know if it’s the case with the bagels, but I know that the majority of Kinnikinnick donuts are now made by machines. They couldn’t keep up with the demand, and had to switch from being made by hand.
    But that’s a good thing, in that it means more people are being diagnosed and are healthier now. :)

  2. Those bagels look great, Kim! I’m glad you were able to find a suitable substitute :) Let me know how it is for your lunch tomorrow.

  3. Cassandra….

    Very good point about more people being diagnosed. That is super important. We still love the donuts they make. The bagels just have this very weird taste. I did email them, so maybe they will email back and let me know what is up.

  4. The bagels do look wonderful! But how in the world did you ever manage to move them to some boiling water?! (Maybe the dough is stiffer than it looks?) Must be stiffer than any I’ve made before.

  5. mrspumphrey….

    They actually weren’t hard to move at all. I used a large spoon to help pick them up. They are stiffer than they look. They are sticky, but very worth it. I dreamt of bagels last night! LOL!

  6. Thanks, Kimberly. I’ll have to give these a try. My 16 yo gluten intolerant son (and the rest of the family) will be tickled!

  7. Let me know how they turn out for you! I am thinking of doing blueberry bagels this next time. :)

  8. Hi Kimberley,
    I am always on the look-out for a good clone ‘Glutino’ type Bagel Recipe.
    .
    I live in Dublin Ireland and these are specially imported from Canada by Itsa bagel.
    they are kind of expensive.
    .
    I bake all my own bread and cakes, and all my recipes are on my Website.
    .
    Do come and visit (info in Profile).
    .
    David

  9. Will definately try this!

  10. [...] box for lunch 5 hours later.  This mix is so versatile!  You can also make pizza crust, bagels & pie crust with it.  You can find Pamela’s in stores all over and online.  I [...]

  11. [...] of that, I don’t really want dinner food this week, I want a bunch of pumpkin goodies! Monday – Eggplant Parmesan with brown rice pasta and [...]

  12. I bought the bread mix and decided to try the “Gingerbread Cookies” the back of the 4 lb. (1.81kg) bag but realized that they were cutouts with no alternate way of making them. My question is ..is there a way I can make then into ball size cookies or will they spread out too much during baking? I should have read the direction better. I just really don’t have time to roll them and cookie cut them. Would 1 inch balls baked 12-15 mins work? Please help. I don’t want to ruin this.
    Note: I’m leaving dough in a ball in the fridge overnight because I was so busy making your bread and chewy pizza crust tonight because tomorrow is going to be so busy. Hopefully the refridgeration isnt to long. I’m super tired and there’s no way i can finish those tonight. Any help would be so appreciated. I love your products.!

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