I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!
Preheat oven to 350.
I double this recipe, so if you just want to make 12 bagels, only use one bowl for the dry ingredients instead of two.
In each mixing bowl:
1 cup Namaste Gluten Free Perfect Flour Blend
½ cup grated (or pulsed in food processor) asiago cheese (about 4 oz)
6 TBSP Almond meal
2 tsp baking powder
1 tsp salt
1 tsp oregano
½ tsp garlic
(I don’t measure the spices. I just add them in dashes. This is what happens when you’re comfortable with cooking! I would highly recommend measuring the flour exactly, however.)
Then in a separate bowl, mix the wet ingredients.
(If doubling recipe, I use one bowl for the wet ingredients. I add the wet ingredients to one bowl of dry ingredients, and then reuse the wet ingredients bowl for the second bowl of dry ingredients.)
2 4-oz. containers of applesauce
6 TBSP butter, melted
Whisk the wet ingredients.
Combine the wet and dry ingredients. Make sure to mix them together completely, but do not over mix.
Spray two bagel pans with butter. Carefully put dough in. You can smooth the tops with your finger. (It’s ok to get messy!)
Bake 18 to 22 minutes.
Brush tops with melted butter, add a sprinkling of asiago cheese for the topping. Bake for 1 to 2 minutes until cheese is melted.
Remove from doughnut pans to cool. Add more dough and keep baking until dough is gone!
I like to freeze my bagels, so I put them in a big container in the freezer. When I want to eat them, I pull two to thaw for an hour or so and then heat in the microwave for 15 seconds per donut. If you’re eating two donuts, heat for 30 seconds. You can also thaw them overnight. Enjoy!