Garlic (& Poppyseed) Bagels & Bagel Sticks - Gluten-Free and Easy!

Gluten Free Garlic and Poppyseed Bagel Sticks and Bagels are a hit around here!  I have little kids, and little kids can sometimes be picky.  They will suddenly refuse to eat things they ordinarily love.  This pickiness is how I ended up piping what were going to be mini bagels into bagel sticks.  Identical in taste, the new shape transformed them into something fabulously new.  The bagel sticks were raved over!  I've been making them regularly ever since.  They even work well for little lunchtime sandwiches when we're not in the mood for some delicious smoked salmon and cream cheese (we are usually in the mood for smoked salmon and cream cheese, but it's not always in the refrigerator).   These bagels/bagel sticks are SO easy to whip together in your mixer and pipe out on a pan.  Enjoy!

A fresh toasted mini garlic poppyseed bagel with cream cheese. Yum! 

This recipe can make a lot - I often lose count because it depends on how you pipe them out, but I love making a mix of mini bagels and bagel sticks.  My little girls and my mom LOVE the bagel sticks. 

Garlic (& Poppyseed) Bagels and Bagel Sticks! 
Makes ~30 bagel sticks

Preheat oven to 350 F.  Line 2-3 cookie sheets with parchment paper or silicon mats.

In a small bowl, combine and let rest 5 minutes, until nice and puffy:
1 1/4 cup warm water
6 Tbsp honey
1 Tbsp rapid-rise yeast

Add to yeast mixture:
3 eggs
6 Tbsp oil

In a mixer, combine:
2 cups tapioca starch
1 1/2 cups brown rice flour (or sprouted brown rice flour)
6 Tbsp potato starch
3 3/4 tsp xanthan gum
1 1/2 tsp salt
1 1/2 - 2 Tbsp dried garlic flakes
1 Tbsp poppyseeds (optional) 

Beat dough for 2-3 minutes, until nice and smooth.   The dough should be thick, but still soft enough that you would be able to pipe in a ziploc bag - if necessary, add an extra tablespoon or two of water.  I find when I make larger batches of bagels, sometimes I end up with more flour when measuring a cup at a time than when I use a 1/3 or 1/2 cup measuring cup in smaller batch recipes.
Put bagel dough in a large freezer ziploc and cut off about 1/2" from a corner.  Pipe sticks or mini bagels onto parchment paper lined pans.  I usually make the bagel sticks about 4-5" long and bagels of a similar size. I find two pans works for making all bagel sticks, and you'll need 3 pans if you make both bagels & bagel sticks.

Using your hands or pastry brush, gently brush/wipe tops of bagels/bagel sticks with warm water.  Let rise in a warm location ~30 minutes, until puffed up, but not quite doubled in size.

Bake at 350 F for ~20 minutes, until nicely browned.   Remove to a cooling rack.  Once cooled, you can slice and freeze any you won't eat right away.  They reheat perfectly in a toaster oven.  Enjoy!!!

A delicious garlic bagel stick with cream cheese.  

Crepes - w/ a delicious maple apple pie filling

Crepes with a delicious maple-apple compote filling are a perfect wintry breakfast to make using those late fall apples.  (Any apples good for pie or apple sauce are good to use in this recipe).   Crepes are wonderfully versatile, and you can fill them with sweet or savory fillings.  My kids love to have a small vegetable omelet inside a crepe followed by a sweet-filled crepe for breakfast.  We even make them for dinner on special occasions! Enjoy!

Maple-Apple filling warming while the crepes are cooking

Crepes - with a maple-apple pie filling

Makes 24, 10" crepes

Preheat 10" crepe pan over medium-high heat.

Blend together with a stick blender:
4 eggs
2 cups milk (lactose-free works great)
2/3 cup cold water
3/4 cups cornstarch
3/4 cups arrowroot starch (if you don't have arrowroot starch, you can use extra cornstarch)
1/2 cup brown rice flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon

Add and blend in:
4 Tbsp butter, melted

Butter pan only for 1st crepe.  Pour ~1/4 cup batter into pan, quickly pick up and rotate the pan around so the batter spreads out thinly.

Cook until batter appears dry, then flip crepe.  Cook briefly on the other side.  Each side should be lightly browned.  They cook up quickly, so keep a close eye on things.

Put on plate, then repeat.  They can be stacked right on top of one another.  To save leftovers, cover plate with crepes with plastic wrap and refrigerate.  Warm briefly in the microwave if they are sticking to each other. (I find they only stick together a bit after being refrigerated. Fresh crepes won't stick together and are a great make-ahead for a meal or dessert)

Serve with your choice of apple pie-type filling in the crepes.  A delicious option - which can be refined-sugar free, too, is my maple-apple compote, retyped here for convenience.  It's great with small scoops of ice cream, too! Enjoy!

A delicious crepe topped with ice cream and maple-apple compote for dessert! 

Maple-Apple Compote

Saute over medium heat about 8 minutes:
1-2 Tbsp butter
3 cups sliced or diced apples (peeled & cored)

Add an cook briefly:
1/4 cup maple syrup OR 1/4 cup brown sugar OR 1/4 cup honey
1/2 tsp cinnamon
1/4 tsp nutmeg (optional)

Serve your maple-apple compote over crepes, pancakes, puffy oven pancakes, oatmeal, etc.!

Crepes with a maple apple filling by Successfully Gluten Free!

Rich & Creamy Homemade Chocolate Pudding!!!

I've always preferred homemade pudding to any other type.  Chocolate pudding, while delicious, can be a bit temperamental compared to making vanilla pudding.  This method, where you add hot, but not yet boiling, milk to the eggs before adding them to the pot works perfectly to any lumpiness.  The result is a delicious, creamy pudding.  If you are a fan of pots de chocolats, you may enjoy making this with a light cream instead of milk.  I find the taste of your cocoa powder will completely change the taste of your final pudding.  I vary what I use depending on my mood, sometimes a dark, rich cocoa powder, other times a light, mild one.  If you use one that is a bit more on the bitter side, this recipe will need an extra 1/4 cup of sugar.  Enjoy!

Homemade GF Rich and Creamy Chocolate Pudding. Yum! 

Rich & Creamy Homemade Chocolate Pudding!!!
Makes ~ 6 servings

In a separate small bowl, whisk together until smooth.  Set aside to add in later:
4 egg yolks
1/4 cup milk
1/4 cup cornstarch

Whisk together in a medium-size saucepan:
1/2 cup sugar
1/4 cup cocoa powder (some cocoa powders are naturally sweeter, some are more bitter - you can use a little extra sugar if necessary)
1/2 tsp salt
pinch cinnamon (optional)

Add and whisk the following into the sugar/cocoa mixture:
2 3/4 cup milk (higher percentage of fat is best - you can even use a combination of 10% cream and milk for a really rich pudding)

Stir milk/cocoa mixture regularly while heating over medium heat until mixture almost comes to a boil **you don't want it to be at a boil, just very hot because you'll add a bit to the eggs and if it is boiling, you'll curdle the eggs a bit** 

Using your mixture of "almost" boiling hot chocolate milk, whisk 1/4 cup milk into your egg yolk mixture.  Add an additional 1/4 cup milk, whisking in.  Add a final 1/4 cup milk, whisking in.  This allows your eggs to heat up a bit slower, so you don't end up with lumps in your pudding.

Add egg mixture back into the pot.  Stirring constantly, mix until mixture comes to a boil and begins to bubble and thicken.  Keep on heat no more than 1 minute after mixture has begin boiling.

Remove from heat and add:
1/2 - 1 tsp vanilla extract or bean paste (optional)

Homemade chocolate pudding - just off the heat. 

Put immediately into desired cups or bowls.  Cover with plastic wrap (make sure plastic wrap is on the surface of the pudding to avoid any 'skin' being formed on top of your pudding).  Let cool.  Great hot, warm or chilled.  Enjoy! 

Homemade GF Chocolate Pudding