Pamelas Gluten Free Bagels Recipe 375

Steps:

• Use a heavy duty stand mixer with whisk attachment. Combine dry mix, yeast, oil and water (eggs are not used). Mix on medium for 3 minutes. Use 1/2 cup of dough for each bagel. Place on greased baking sheet. Use oil on fingers to form round bagel shape. Let dough rest for one hour then poke large hole in center of each bagel. Preheat oven to 400º. In boiling water, boil bagels for 25 seconds, remove with slotted spoon and place on greased baking sheet. Bagels do not have to be boiled before baking but it is suggested. Bake for 20-25 minutes. FOR FRESHLY BAKED MORNING BAGELS: Prepare dough, shape bagels on greased baking sheet, cover and refrigerate overnight. Bagels will rise while in refrigerator. In the morning, preheat oven to 400ºF, boil bagels, then bake for 25-30 minutes. Variations: Whole Wheat Style Bagels: add 2 tablespoons Black Strap Molasses. Three Seed Bagels: add 2 tablespoons sesame seeds, 2 tablespoons sunflower seeds, 1 tablespoon poppy seeds Cheese Bagels: add 2 cups finely shredded cheese, 2 tablespoons melted butter (optional add 1/4 cup chopped green onions or jalapeno peppers) Herb Bagels: add 2 teaspoons Italian herbs and 1/2 teaspoon onion powder Cinnamon Bagels: add 2 teaspoon cinnamon and 1/4 cup sugar © Pamela's Products, Inc.

Steps:

• For the onion topping: Heat a large saute pan over medium heat. Once the pan is nice and hot, add the coconut oil and the onions and stir frequently until translucent and fragrant, 7 to 10 minutes. Set the onions aside. Combine the poppy seeds, sesame seeds and sea salt in a small bowl.
• For the bread: Preheat the oven to 375 degrees F. Line a 9-by-5-inch nonstick loaf pan with parchment paper, leaving a 2-inch overhang on the 2 long sides of the pan. This will make it much easier to lift the bread out of the pan. Spray with cooking spray.
• In a small mixing bowl, whisk together the almond flour, baking powder, dried onion flakes, poppy seeds, toasted sesame seeds, fine salt, baking soda and caraway. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar (if you don't have a stand mixer an electric beater will suffice). Whisk the egg whites until stiff peaks form, about 3 minutes.
• In a large mixing bowl, whisk together the egg yolks, coconut oil and lemon juice. Add the dry ingredients to the wet egg mixture in 3 small batches, making sure to thoroughly combine the dry mixture and the egg mixture each time. The batter will look like a very thick paste. Don't worry, you haven't done anything wrong. Just make sure to break up any clumps of flour with a rubber spatula to ensure that the dry and wet ingredients are evenly incorporated.
• Add a third of the whipped egg whites to the batter and slowly fold them in. This won't be a very easy task, take your time and know that eventually they'll combine. Add another third of the egg whites and fold. Finally, add the remaining egg whites and fold together; there should not be any chunks of batter left but the batter will never completely combine (white and yellow portions will remain).
• Pour the batter into the prepared pan. Sprinkle the batter with the sauteed onions and half the seed mixture. Bake until the top is golden brown and a toothpick can be inserted in the center and comes out clean, 30 to 35 minutes.
• Let the bread cool in the pan for 10 minutes. Use a knife to release the sides and lift the bread out using the parchment paper. Cool completely, about another 30 minutes.
• For the toast: Cut yourself a 1-inch slice of bread and give it a thin coat of cream cheese. Top with a layer of crispy cucumbers, and if you feel like it, top it with some of the reserved seed mixture!

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together until there are no lumps.
• Pour into a greased 8" square pan.
• Bake for 25 minutes or when a toothpick inserted in the center comes out clean.
• Be careful not to overbake.