Pamelas Gluten Free Bagels Recipe 375 Food

GLUTEN FREE BAGELS

Gluten Free Bagels image

From Roben Ryberg's "The Gluten Free Kitchen" These bagels are easy, tasty, and amazingly light!

Provided by ukichix

Categories Breads

Time 30m

Yield 6 bagels

Number Of Ingredients 11

Ingredients

2/3 cup lukewarm milk
2 tablespoons yeast
2 teaspoons sugar
2 eggs
1 cup potato starch
1 1/2 cups cornstarch
1/2 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon salt
1/2 teaspoon cider vinegar

Steps:

Preheat oven to 375°F and put a pot of salted water on to boil.
In a large bowl, combine milk, yeast and sugar.
Stir well to dissolve yeast.
Mix in egg.
Add remaining ingredients.
Mix well to remove all lumps.
Divide dough into 6 disks, press a hole in middle of each disk and shape into bagels. (these will rise quite a bit - so be sure to make a big hole).
Gently place bagels into boiling water. Boil bagels (I boil each separate) for approx 1 minute.
Remove bagles from water and place on a greased baking sheet or one sprinkled with cornmeal.
Bake 15-18 mins or until golden brown.

Nutrition Facts : Calories 277.6, Fat 3, SaturatedFat 1.2, Cholesterol 65.8, Sodium 670.1, Carbohydrate 56.2, Fiber 2.9, Sugar 2.4, Protein 6.5

BANANA CHERRY CUSTARD MUFFINS - VALERIE BERTINELLI RECIPE - (3.7/5)

Banana Cherry Custard Muffins - Valerie Bertinelli Recipe - (3.7/5) image

Provided by peridot728

Number Of Ingredients 6

Ingredients

Nonstick cooking spray, for spraying the muffin tin
3/4 cup frozen pitted cherries, thawed, halved and well drained
3 very ripe bananas
1/2 teaspoon vanilla extract
4 large eggs
Confectioners' sugar, for dusting, optional

Steps:

Preheat the oven to 375°F. Spray a 12-cup muffin tin with cooking spray. Line a plate with 2 layers of paper towels and place the cherries on top to dry briefly. Put the bananas in a large bowl and mash them very thoroughly with a fork. Add the vanilla and mix and mash to combine. Add the eggs and whisk until well beaten. Divide the cherries evenly among the muffin cups, then pour in the banana custard (each cup will be about three-quarters full). Bake until the muffins are domed and set, 12 to 14 minutes. Run a thin knife around the edge of each muffin and remove with a small offset spatula. Cool slightly. Dust with powdered sugar if using and serve.

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