Bagel Rolls


When they are fresh, these are not chewy like a gluten bagel. However, this does not taste like round bread. The sweet rice flour in the recipe creates a springier texture. Notice that the corn meal upon which the bagels are baked clings to the bagel surface.

These bagel-y looking rolls - I actually think they are GF bagels - are a modification of Sandra J. Leonard's recipe which is posted at: http://www.globalgourmet.com/food/recipes/pretroll.html. While Sandra's recipe makes eight rolls, this recipe makes 12.

 

Amount Ingredient
2-2/3 cups less 3 Tablespoons You favorite gluten free flour. Our favorite flour for this recipe is: http://home.comcast.net/~vhdolcourt/bread/Public_domain_Fenster_recipe.html.
3 Tablespoons Expandex
1/3 cup Sweet rice flour. Please note that sweet rice flour is not the same as brown or white rice flour. Also, please note that Whole Foods charges more than 4X for this in comparison to our local Asian grocery store.
2-1/2 teaspoons Xanthan gum
1/2 cup Non-fat dry milk powder. For dairy free, you may want to substitute potato flour for the dry milk powder. Please note, I haven't tried this yet, but I know you will use less than 1/2 cup.
1 Tablespoon Sugar
4-1/2 teaspoons Rapid rise instant yeast (Recommend Fermipan or SAF. Do not recommend Fleischmann's at all.)
  Corn meal for dusting the parchment paper lined baking sheet
   
1/2 teaspoon Cider or any other type of vinegar. (Spectrum unfiltered apple cider vinegar is my favorite and was the favorite of Cooks Illustrated.)
2 Eggs warmed to room temperature. You can use a water bath to warm up you refrigerated eggs.
1 Cup Water at 110° F
2 Tablespoons Lite (no flavor) olive oil
   
1 Egg separated for egg wash. Dilute the yolk with 1 Tablespoon of water. Use white undiluted
   
  Boiling water in a 6 quart pan to which 3 tablespoons of sugar have been added. Do this after the bagel rolls have fully risen.