Gluten-Free, Dairy-Free
Pumpernickel Bagels
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MAKES 8

Instant espresso and cocoa give these bagels a rich flavor. Try them toasted and topped with smoked salmon, if tolerated, and dairy-free cream cheese.

2¾ cups gluten-free Multi-Grain Flour Blend
¼ cup stone ground cornmeal
1 teaspoon salt
1½ teaspoons egg replacer
1 tablespoon xanthan gum
1 tablespoon yeast
2 teaspoons toasted caraway seeds
2 tablespoons molasses
1 teaspoon cider vinegar
2 tablespoons vegetable oil
1 teaspoon gluten-free instant espresso or coffee
1 tablespoon Dutch process cocoa
1¼ cups warm water
Cornmeal, for dusting pan
Brown rice flour, for rolling bagels
1 teaspoon sugar

1. Line a baking pan or cookie sheet with parchment paper and sprinkle it with cornmeal. Put some brown rice flour on a second baking pan or cookie sheet.
2. Put Multi-Grain Flour Blend, cornmeal, salt, egg replacer, xanthan gum, yeast and caraway seeds into the bowl of a mixer and whisk together.
3. In a separate bowl, whisk together molasses, cider vinegar, oil, instant espresso, cocoa and 1  cup warm water.
4. Using the paddle attachment of the mixer, slowly incorporate liquid mixture into dry ingredients. Add more warm water, if necessary, to create a smooth consistency. Mixture should be quite thick. Beat on medium-high speed for 3 minutes.
5. To shape the bagels, use a large spoon to scoop out some batter. Drop a spoonful on to the baking pan sprinkled with rice flour. Lightly roll the dough in the flour to coat it and then shape it into a ball. Flatten ball slightly and then using your index finger, create a hole in the center, large enough so that it won’t close up during rising and baking. Repeat with rest of the dough.
6. Place each bagel on the baking pan sprinkled with cornmeal. Lightly cover with an oiled piece of plastic wrap and place bagels in a warm place to rise, about 20 to 30 minutes.
7. When bagels have risen, bring a skillet of water to boil. Add 1 teaspoon sugar to water. (Sugar helps create a shiny crust.) Preheat oven to 375 degrees.
8. Drop a few bagels into the boiling water. Simmer for 30 seconds, turn over and cook for another 30 seconds. Using a slotted spoon, remove bagels, draining off water, and put bagels back on the same baking pan. Once all bagels are boiled, bake them for 25 minutes in preheated oven. Cool on a rack.

Each bagel contains 257 calories, 5g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 305mg sodium, 50g carbohydrate, 3g fiber, 4g protein.

Recipe by Rebecca Reilly.

Multi-Grain Flour Blend
MAKES 9 CUPS

1¼ cups garfava flour
1¾ cups super-fine brown rice flour
2 cups potato starch or arrowroot flour or chestnut flour
2 cups cornstarch or potato starch
1 cup tapioca starch/ flour
1 cup sorghum flour or amaranth flour

Mix all ingredients together. Store in a tightly covered container in the refrigerator until used.

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