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.  

Flavorful Hearty Bagels

Making tasty gluten-free bagels is surprisingly easy. Every time I whip some up, I'm constantly amazed at how delicious they are without the traditional boiling required by non-GF bagel recipes.  These tasty bagels are filled with seeds of all kinds.  The variety of seeds add a wonderful nutty crunch and flavor to these bagels. They're great toasted with cream cheese - or just plain fresh out of the oven!  You can even slice and fill with sandwich toppings, too.  Like a hearty bread.  Enjoy!

Piping hot and ready to eat. 

Flavorful Hearty Bagels

Makes 8 bagels

Line 2 cookie sheets with silicon mat or parchment paper.

In a 2 cup measuring cup mix and let rest 5 minutes:

2/3 cup warm water

4 Tbsp honey

2 tsp rapid rise yeast (quick-rise yeast)

Add to yeast mixture:

2 egg

4 Tbsp oil

Set liquids aside, and mix together in a mixer (it's important to mix the dry ingredients so the xanthan gum gets thoroughly mixed in):

1 1/3 cup tapioca starch

1 cup brown rice flour

4 Tbsp potato starch

2 1/2 tsp xanthan gum

1 tsp salt

Add liquids to mixer.  Mix on low, until combined.  Then mix on medium speed, scraping occasionally, for 2-3 minutes.  Batter will be nice and smooth.

Add and let mix until seeds are evenly spread: 
1-2 Tbsp poppyseeds
1-2 Tbsp pumpkin seeds
1-2 Tbsp sunflower seeds
1/2 - 1 Tbsp sesame seeds

Put batter into a Ziploc (I like the freezer bags because they’re stronger).  Cut ¾” – 1” off one corner.  Pipe 4 bagels onto each prepared cookie sheet. Using wet hands, spread bagels so the holes are nice and big. You can also smooth out any areas that are a bit lumpy.  Wet bagels even if you don't re-shape them.

Let rise in a warm location for 30-40 minutes.  They’ll look a bit puffier, but won’t fully double in size.

Pipe out and use wet hands to smooth bagels.  Even if you don't want to reshape the bagels, brush with water.  They'll puff up, but not quite double in size as seen on right.

Bake at 350F for 20-25 minutes until browned.  Cool on cooling rack.  The bagels are fabulous fresh and hot.  Once cooled, you can slice and freeze if you aren’t planning to eat them right away. These are great toasted with cream cheese.  Enjoy!

Fresh from the oven!

Purple Cabbage Salad/Slaw with Poppyseed Dressing

I'm typically not a coleslaw person. In fact, I go out of my way to avoid coleslaw in general.  However, I find a nice, homemade slaw w/ dressing to be a nice addition to a meal in lieu of a salad now and then - particularly one which is so fun and colorful. (My 3 year old loved the idea of eating something bright purple) If you're making this for a typical dinner salad, use only 1/4 - 1/2 of a cabbage head, since a little goes a long way with coleslaw.  This dish is great because it's so versatile! You can add all sorts of other types of veggies into the dish, too - some are suggested below.  The dressing is easy to whip together, and you could use it on a regular salad, too - like a normal poppyseed dressing.  Enjoy!

Lots of purple in this meal - purple cabbage, purple cauliflower, zucchini, fish.  Yum!

Purple Cabbage Salad/Slaw with Poppyseed Dressing
Serves 8-10

Slice into small, long pieces:
1 small head red cabbage (remove outer leaves & stem areas before slicing)
2 large carrots
Plus any other veggies you like, sliced nice and thinly (green cabbage, lettuce, radishes, cucumbers, peeled apples)

Mix in a small bowl:
1/4 - 1/3 cup mayonnaise
1 1/2 Tbsp apple cider vinegar
1 1/2 - 2 Tbsp honey
1/2 - 1 Tbsp poppy seeds
1/2 tsp salt
1/4 tsp pepper

Toss with cabbage & carrots and serve!
Enjoy!

My kitchen helper - who can't smile properly because she has salad/slaw in her mouth. She was thrilled we were eating purple veggies. 

Poppyseed Bagels -- Easy, Delicious & Gluten-Free

I'm constantly amazed by how delicious these bagels are - and how easy they are to make.  Before I had to eat gluten-free, I occasionally would make proper boiled & baked homemade bagels.  It was quite an ordeal, although the end result was delicious.  I experimented quite a bit making bagels once we had to eat gluten-free, but was never happy with the results until I decided to forgo the whole boiling step altogether.  I just wet the bagels with my hands to smooth/shape a little after piping them out on a pan.   It's easy to whip together this gluten-free dough, pipe them on a pan, and just let rise and bake!  They also freeze perfectly - just slice before you freeze, so they're ready to toast. Enjoy!

I tripled the recipe here to make a dozen bagels (it worked perfectly!). I popped a bit of dried onion mixed with poppyseeds on top of a handful of them. Yum!

Poppyseed Bagels

Makes 4 bagels (you can easily double the recipe)

Line cookie sheet with silicon mat or parchment paper.

In a 1 cup measuring cup mix and let rest 5 minutes:

1/3 cup warm water

2 Tbsp honey

1 tsp rapid rise yeast (quick-rise yeast)

Add to yeast mixture:

1 egg

2 Tbsp oil

Set liquids aside, and mix together in a mixer (it's important to mix the dry ingredients so the xanthan gum gets thoroughly mixed in):

2/3 cup tapioca starch

½ cup brown rice flour

2 Tbsp potato starch

1 ¼ tsp xanthan gum

½ tsp salt

Add liquids to mixer.  Mix on low, until combined.  Then mix on medium speed, scraping occasionally, for 2-3 minutes.  Batter will be nice and smooth.

Put batter into a Ziploc (I like the freezer bags because they’re stronger).  Cut ¾” – 1” off one corner.  Pipe 4 bagels onto prepared cookie sheet. Using wet hands, spread bagels so the holes are nice and big. You can also smooth out any areas that are a bit lumpy. 

Even if you don't need to re-shape, it's a good idea to brush on a bit of water to help the poppyseeds to stick. 

Sprinkle the tops of bagels very generously with poppyseeds.  You'll want ~2 Tbsp. 

Let rise in a warm location for 30-40 minutes.  They’ll look a bit puffier, but won’t fully double in size.

Bagels post-rise, ready to be brushed with egg white.

Whisk and brush gently overtop bagels (this helps hold on the toppings):

1 egg white

Brush as best you can with the egg white - it helps hold on the poppyseeds and gives the bagels a wonderful color once cooked.

Bake at 350F for 20-25 minutes until browned.  Cool on cooling rack.  The bagels are fabulous fresh and hot.  Once cooled, you can slice and freeze if you aren’t planning to eat them right away. These are great toasted with cream cheese.

Enjoy!

Fresh out of the oven! 

Our Favorite White GF Sourdough Bread and Rolls

The thing I love about bread-making is that little tweaks can have a big impact.  And this recipe is no exception.  A few modifications turned my tasty white bread recipe into a different version, which we actually think is even tastier - it has a challah-like taste, and we just love that!  The best part is that it's great as both rolls AND loaves.  In fact, I often double this recipe and make 2 loaves AND 12 rolls.  Leftovers freeze wonderfully. Enjoy!

Fresh, airy rolls.  Yum!

Our Favorite White GF Sourdough Bread and Rolls
Makes 2 loaves or 12 rolls

Mix together dry ingredients in a mixer:
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca starch/flour
1/2 cup potato starch
1/2 cup arrowroot starch/flour
2 tsp xanthan gum
1 tsp salt

Add wet ingredients and then let beat/mix 2 minutes:
1/2 cup Gluten-Free Sourdough Starter
1 Tbsp honey
1 1/2 Tbsp maple syrup
4 Tbsp oil
3 eggs
1 cup lukewarm water

After beating two minutes, you can:
1. 2 bread loaves: Fill 2 buttered bread loaf pans halfway, cover with plastic wrap
2. 12 rolls: Scoop, using a very large cookie scoop, 12 rolls either onto a buttered cookie sheet or buttered 9x13 pan.  Cover cookie sheet with inverted cookie sheet and wrap edges with plastic wrap to seal OR cover 9x13 pan with plastic wrap.

Let rise in a warm location for 4-5 hours, until doubled (or close to doubled).  It won't look like much is happening for the first 2 hours, but then it will start to rise.  Because you are using a sourdough starter and not adding any additional yeast, the rising time takes longer. 

Rolls pre-rise and post-rise.  If desired, you can brush them with egg before baking and sprinkle with poppyseeds or sesame seeds. 

Preheat oven to 350F.
If desired, you can brush the loaves/rolls gently with 1 egg, beaten, before baking.  You can also sprinkle on poppyseeds or sesame seeds, after brushing with egg, before baking.

Bake bread loaves 40-45 minutes, until nicely browned.  Bake rolls 25-30 minutes, until nicely browned.  Remove from oven and cool on a cooling rack.

Rolls fresh from the oven. 

Bread fresh from the oven, transferred to a cooling rack.

We like it best warmed, but the bread/rolls reheat wonderfully in a toaster or oven.  Eat within the first day or two, or slice and freeze to enjoy later.  It freezes and reheats wonderfully. Enjoy!

The bread loaves after cooling and slicing.  The bread is wonderfully airy and has a light, yet rich flavor, similar to Challah-bread. 

Gluten-Free Everything Bagels

These everything bagels are SO great because you can whip them up and pipe them onto your pan. And yet, they still have a chewy inside and crispy outside. Win-win!  Be generous with your toppings, since with everything bagels, that's where the real flavor comes from.  You can easily double the batch, triple the batch, if you want extras! Enjoy!

 

Gluten-Free Everything Bagels

Makes 4 bagels (you can easily double the recipe)

Line cookie sheet with silicon mat or parchment paper.

In a 1 cup measuring cup mix and let rest 5 minutes:

1/3 cup warm water

2 Tbsp honey

1 tsp rapid rise yeast (quick-rise yeast)

Add to yeast mixture:

1 egg

2 Tbsp oil

Set liquids aside, and mix together in a mixer (it's important to mix the dry ingredients so the xanthan gum gets thoroughly mixed in):

2/3 cup tapioca starch

½ cup brown rice flour

2 Tbsp potato starch

1 ¼ tsp xanthan gum

½ tsp salt

Add liquids to mixer.  Mix on low, until combined.  Then mix on medium speed, scraping occasionally, for 2-3 minutes.  Batter will be nice and smooth.

Put batter into a Ziploc (I like the freezer bags because they’re stronger).  Cut ¾” – 1” off one corner.  Pipe 4 bagels onto prepared cookie sheet. Using wet hands, spread bagels so the holes are nice and big. You can also smooth out any areas that are a bit lumpy. 

Mix together and sprinkle generously on top of bagels:

1 tsp poppyseeds

1 tsp dried onion flakes (or garlic flakes)

1 tsp sesame seeds

½ tsp salt

Let rise in a warm location for 30-40 minutes.  They’ll look a bit puffier, but won’t fully double in size.

Whisk and brush gently overtop bagels (this helps hold on the toppings):

1 egg white

Bake at 350F for 20-25 minutes until browned.  Cool on cooling rack.  Once cooled, you can slice and freeze if you aren’t planning to eat them right away. These are great toasted with cream cheese.

Enjoy!

Fresh out of the oven.

You can eat these fresh or toasted. They freeze well, so you can also slice, freeze and then toast when you want them! And yes, I have done this and they are still delicious!!!

Kristin's Orange Poppyseed Muffins

Light and fluffy muffins! And gluten-free! You won't believe your taste-buds.  I've never been a fan of dense, fat muffins.  In fact, I usually didn't like muffins because they tended to be overpowering in their denseness.  I prefer my muffins to be light and delicate, so they melt in my mouth.  These are fabulously light and fluffy and oh, so delicious.  These muffins go quickly, so if you were hoping to share, double your recipe (or hide them). Enjoy!

Orange Poppy seed Muffins

Makes 12 muffins

Preheat oven to 400F. Line muffin tin with paper liners.

Mix dry ingredients in a medium bowl:

½ cup brown rice flour

¼ cup white rice flour

¼ cup tapioca starch

¼ cup potato starch

1/3 cup sugar

1 - 1 ¼ tsp xanthan gum

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 ½ Tbsp poppy seeds (optional, you can just make orange muffins)

Mix wet ingredients in a large bowl:

Zest of 2 oranges (set aside ½ tsp for glaze, if desired)

Juice of 2 oranges + water to make 8 oz total (set aside 3-4 tsp for glaze, if desired)

3 oz oil (canola or extra light olive oil)

2 eggs

Add dry ingredients into wet ingredients and whisk until blended. There will still be a few small lumps left, but don’t worry about it.  It’s best not to over-mix muffins.

Pour batter evenly into 12 muffin cups. They should be about ¾ full.

Bake at 400F for 15-20 minutes, until nicely golden on top.  Remove from oven and set to cool on a cooling rack. Top with orange glaze, below.

Orange Glaze

Mix together in a small bowl:

3-4 tsp orange juice

½ tsp zest of orange (optional)

½ cup powdered sugar

Spread over warm or cool muffins.  Enjoy!