My first labor, an excruciating 60 hours, was difficult. Being awake for 2 ½ days was not our idea of fun. Not to mention not being able to eat during that time. Luckily with my second labor, I brought it down to 18 hours. Probably more difficult than the first, I was blessed with a natural childbirth and healthy baby.
This time around, my goal is nine hours! No fooling around! And one of the things that I plan on doing the week before the baby is due is load up on carbs. Labor and delivery take a lot of energy. And they don’t want you to eat when you go into active labor, because if for some reason they need to sedate you, your stomach should be empty. Thankfully there are many choices of carbs, even on a gluten free diet.
I really love bagels. It is ironic, but I did not even know what a bagel was until I met my husband 18 years ago. But once introduced to them, I became an addict! It is no wonder I was always sick and miserable in graduate school…I lived on bagels! In fact, we used to sell bagels at a local temple during Sunday School to keep the kids awake and energized on those early Sunday mornings.
I am not aware of any local bagel shops that make their OWN gluten free bagels. But I do have hope that there will be some in our near future. Until then, we all really enjoy this new recipe I found. These bagels are delicious toasted with cream cheese or peanut butter and look very authentic after they are dipped in the corn meal crumbs.
Being a Jew and living without bagels would not be easy, so please let me know when YOU find the perfect, fresh, gluten free bagel. Until then, I will just keep indulging in mine. Maybe next time I make them, I can dip them in sesame seeds, or even add some carob chips. Experiment! That is what Gluten Free living is all about!
Gluten Free Bagels
3 cups Homemade gluten-free flour blend
1 teaspoon salt
2 teaspoons flax meal
1½ teaspoons egg replacer
1 tablespoon xanthan gum
1 tablespoon yeast
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon cider vinegar
1¼ cups warm water
1 teaspoon sugar
Brown rice flour, for rolling bagels
Cornmeal, for dusting pan
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.
Put GF Flour, salt, flax meal, egg replacer, xanthan gum and yeast into a mixing bowl and whisk together.
In a separate bowl, whisk together honey, oil, cider vinegar, and 1 cup warm water.
Using the paddle attachment of the mixer, slowly incorporate the 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.
To shape the bagels, use a large spoon to scoop out the batter. Drop a spoonful on to the baking pan or cookie sheet sprinkled with the flour. Lightly roll dough in the flour to coat it and then shape into a ball. Flatten the ball slightly and using your index finger, create a hole in the center, large enough not to close during rising and baking. Repeat until all the dough is used.
Place each bagel on the baking pan sprinkled with cornmeal. Lightly cover bagels with an oiled piece of plastic wrap and place pan in a warm place for bagels to rise, about 20 to 30 minutes.
When bagels have risen, bring a skillet of water to boil. Add 1 teaspoon sugar to the water. (Sugar helps create a shiny crust.) Preheat oven to 375 degrees.
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, drain away excess water and put bagels back on same baking pan.
After you boil the bagels, brush them with a wash of 1 egg white, and 2 T cold water beaten together. Then sprinkle each bagel lightly with topping of your choice.
Once all bagels are boiled, bake them for 25 minutes in preheated oven. Cool on a rack.