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Oct/Nov 2009 Issue
Gluten-Free - Dairy-Free Bagel Recipes
Before food sensitivities turned my kitchen into a gluten-free zone, I was a superb bread maker, regularly concocting homemade yeasty delights from scratch. My bread-making skills went out the door, however, when I was faced with having to go gluten free. So I went back to the basics—simple ingredients and the elemental process of mixing and letting the dough rise. With patience and a little help from my friends, I mastered the challenge. When I first tried to make a good gluten-free bagel, it was an ordeal. After some culinary trial and error, I finally perfected the recipe. Now I enjoy preparing (and eating!) these bagels and showing others how easy they are to make.
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