Gluten Free Chia Seed Bagels

Anne has long lamented missing bagels now that she is resigned to a gluten free life. It is darn near impossible to find frozen gluten free bagels that are also vegan (are you listening Udi's?)

Anyway, I bought a big bag of Bob's Red Mill All-Purpose gluten free flour from Big Lots (my favorite store.) I perused their website for ideas to use this giant bag of flour, and found this recipe that is adapted here. They came out really well---tasting like real bread! To make sure this recipe works, you will need a food thermometer, or a way to tell that the water is about 120-130 degrees.

2 tablespoons ground chia seed
3/4 cup warm water
4 cups GF all purpose baking flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon active dry yeast or instant yeast
2 tablespoons vegan sugar
1 cup warm water (if using active dry yeast, be sure the temperature is between 120-130 degrees)
3 tablespoons coconut oil, warmed to liquid state
2 tablespoons chia Seed
1 tablespoon Salt (optional)

Combine the ground chia (you can do this in a food processor or a coffee grinder)  seeds with 3/4 cups warm water and let sit to form a gel.

Meanwhile, combine the dry ingredients (flour, xanthan gum, baking powder, yeast, and sugar), and set it aside. Add the additional water and oil to the chia seed gel, and mix well. Add the dry ingredients. Beat on medium-high for 3 minutes, until a sticky dough is formed.

Prepare baking sheets with parchment paper.

Using slightly damp hands, roll out 3-4 inch logs into circles to form the bagels and place on the baking sheets. In a small bowl, combine the chia seeds and salt if you are using it, and then sprinkle over the top of each bagel. Proof for 30 minutes.

Bake at 375°F for 12-16 minutes, or until the bagels have browned on top a bit.

Serve with some Earth Balance butter fresh out of the oven. Store the uneaten bagels in an airtight bag or container, and re-heat them the next day in the toaster.