One GRITS Journey To Convert Beloved Southern Recipes to Paleo Approved, and Darn GOOD too!

This is my story of how I am striving to change my family's life, nutritionally, for the better. Here in the deep South Paleo is a foreign word. No one has heard of it, and gluten free is really almost as unheard of...
After reading Gary Taubes enlightning GOOD CALORIES, BAD CALORIES I was determine to change! Armed with my own two hands, the internet (thank God for AMAZON.com), and all those wonderful blogs and podcasts available now, I am beginning my journey.
Please feel free to join me as I try to adapt all of our Southern Favorites into Paleo Appropriate Scrumptiousness!!! (and all Gluten Free) I will try to post all of the good ones, and may even blog about some failures along the way.

10 March 2011

Chewy, Sink My Teeth into it- The Successful Gluten Free Bagel- For REAL!


Sometimes a girl just needs a hot, fresh, chewy cream cheese lathered bagel to sink her teeth into...can I get an amen??

Now, I am doing a Paleo lifestyle for the most part, which is gluten free, and also pretty low carb, so bagels are not so much on my plate very often... but as I said above sometimes a girls gotta go where a girls gotta go. Life is too short not to indulge once in awhile! ( within my healthy gluten free and mostly paleo parameters of course)
But today BAGELS, BAGELS, BAGELS called my name so I set out to create ones I could enjoy in good conscience.


The Chewy, Sink your Teeth in Gluten  Free Bagel
(adapted from an old Cooking Light magazine)

1 (12oz) can gluten free brown beer - I used Redbridge
1 cup water
2 1/4 tsp yeast (GF)
1 large egg white, lightly beaten
4 1/2 whole wheat gluten free mix of choice
**see bottom of post for exact mix I used today**
1 1/2 tsp salt
4 cups water
1 tsp brown sugar
1 tsp yellow cornmeal
1 tsp water
1 large egg yolk
any toppings- 1 tsp sesame seeds, 1 tsp poppy seeds, 1 tsp sea salt, 1 tsp cinn/sugar mix, anything you want to come up with!!!!

1. Heat 1/2 c beer and 1 cup water over low heat in a small, heavy saucepan to btwn 100 and 110 degrees F. Combine Beer mix and yeast in large bowl, stirring until yeast dissolves. Let stand 5 minutes. Stir in egg white.
2. Weigh flour. Add flour and salt to beer mixture in KitchenAid mixer ( or wherever you are mixing)  and stir till a soft dough forms. (I let mine go in mixer for approx 5 min as with GF flours we skip the kneading step)
3. Form into a ball and place in a clean pre-greased large bowl. Cover and place in a warm spot and let rise for 1hr 15min or until double in size (mine never did double, but when I indented dough with my finger it did not spring back so I knew it was done)
 (the dough ball will look something like this)
4. Punch Down and reform in a ball. Cover again let it rest for 5 min.
5.Turn dough out onto a lightly greased surface ( use a little olive oil). Divide dough into 12 equal portions. Do this by cutting in half, then each into half, then each in half again. (You can make larger bagels if you so desire by making less balls, say 10.) Cover all portions back in your bowl.
6. Working with one portion at a time form into a ball and then using your finger make a hole in center of each ball. Gently stretch to make whole approx. 1 1/2 in wide. Place bagels on a baking sheet coated with olive oil, and coat each bagel by turning it as you set it on baking sheet. Cover with your towel, or plastic wrap, and let rise for 10 min. May not rise much at all-thats ok
7. Preheat oven to 400 F
8. Combine remaining beer, 4 cups water, and brown sugar in a dutch oven. Bring to a boil, reduce heat and simmer. 
9. Gently lower a bagel into beer mixture. Cook 30 sec on one side and then 30 second on other side. Turn and Remove with Slotted Spoon. ( do not leave in too long or GF dough will start to disintegrate)

 Transfer each to a wire wrack that is coated with olive oil or cooking spray to sit as you do each one. (I did 2 bagels at a time) At this time paint each bagel with egg yolk/water mixture ( to make take 1 egg yolk and 1 tsp water and whisk together). Now you can sprinkle each bagel with any topping of 
choice, or leave plain.
10. Place directly on a preheated baking stone that has been sprinkled with gluten free cornmeal.
 BAKE at 400F for 17-25 min. You are looking for a brown all over bagel. (each oven varies, and using a baking stone or not makes a difference so just watch yours closely after the 17 min. mark- mine took 23.)
See how they are browned all over, this is what you want.


See the crumb???? Its chewy!!!! It absorbs the butter beautifully!!! This one was my sons, I myself prefer cream cheese!!!!!

I hope someone else tries these and loves them. I will be makin them weekly probably!!!! My kiddos love them, and it will give them some breakfast carbs that they can have some days with their eggs and bacon combos..... I do tend to give my kids carbs much more often than I allow them for myself-- I feel like they run off the energy and need them.
  •  I did use a bit of a different GF flour mix in this one than than on the link I gave above- but as you will see on the post I linked there are lots of ways to change up the whole wheat GF mix!!!!!
  • My exact flour mix I used today if you want to copy exactly-
***100g sorghum flour, 100g corn flour,100g quiona flour, 200g amaranth, 200g brown rice flour, 150g tapioca flour, 150g potato starch***

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