Bagels
Ingredients:
8g active dried yeast
20g caster sugar
160g milk, warmed
12g psyllium husk
160g water, at room temperature
140g tapioca starch
80g gluten free rice flour
80g gluten free plain flour
8g Xanthan gum
8g salt
1 tbsp molasses
1 egg, whisked
1 tbsp poppy seeds or sesame seeds (optional)
1 tbsp flaky sea salt (optional)
Method:
In a small bowl, mix together the yeast, sugar and warm milk. Set aside for 10mins until the mixture starts frothing.
In a separate bowl, mix together the psyllium husk and water. After about 15-30 seconds, a gel will form.
Whisk together the tapioca starch, rice flour, plain flour, Xanthan gum and salt. Add the yeast mixture and the psyllium gel. Using a stand mixer fitted with a dough hook, knead the dough until it is smooth and starts coming away from the bowl (5-10 mins). Allow to rise in a warm place for about 1 hour or until it has doubled in size.
Divide the risen dough into 8 portions. On a lightly floured surface, shape each portion into a ball, and using your index finger, create a hole in the middle. Twirl each bagel around your finger until the hole is about 2.5cm in diameter. Place the bagels on a lightly oiled tray and prove in a warm place for 30 mins or until risen by about half.
Bring a large pan of water to the boil. Adjust the oven shelf to the middle position, preheat the oven to 180C (fan) and line a baking tray with baking paper. Add the molasses to the pan of water. Drop 4 bagels into the water, cook them for 1 minute on each side, then remove and transfer to the lined baking tray. Repeat for the 4 remaining bagels.
Brush the bagels with the whisked egg, and if you want, srinkle with the poppy seeds, sesame seeds and/or salt. Bake for about 25-30 mins or until golden brown.
Transfer to a wire rack to cool.