End Brunch FOMO for Coeliacs: Buckwheat and Teff Flour Bagels (Gluten Free)
Sunday, November 09, 2014
Everyone knows that knows me at all knows I have an obsession with brunch. Who doesn't right?
There is always one problem with my brunches though. I get terrible FOMO. For those of you who don't know what this is, it stands for 'Fear of Missing Out' and every single person on earth knows someone that claims to have made the expression up. True story.
I get FOMO in all walks of life but one of my most severe cases is Food FOMO, or more specifically, Brunch FOMO. It just doesn't seem fair that while everyone soaks up the remnants of their hangovers with toasted, hole-y bread goodness, I sit there, knowing there's a big hole in my life and it certainly isn't that cute and convenient little hole in the bagel, it's the lack there of.
Bagels were made for brunching and it just doesn't seem morally right not to indulge in them once in a while. Also, being Jewish, I feel somewhat entitled and even obligated to eat them and therefore a little invincible to their calories, but then comes food guilt which can actually be worse than Food FOMO and can manifest itself in many ways; food comas, food babies and vows of temporary starvation being the common ones. So, to prevent post-meal regret, (once you've instagrammed it, you know there's no going back) I've slaved away in the kitchen and got buckwheat flour in places one should never get buckwheat flour to find a solution for this missing satisfaction. The solution is the problem: bagels. Just bagels that happen to be a little healthier and gluten free for those that swing that way.
They do take a little bit of time and commitment and a few bumps in the road, I'll admit but what beautiful friendship doesn't?
End Brunch FOMO For Coeliacs:
Buckwheat and Teff Flour Bagels (Gluten Free)
Makes 8-10 bagels (depending on size)
YOU WILL NEED:
1 + 1/3 CUP BUCKWHEAT FLOUR
2/3 CUP TEFF FLOUR
1 + 1/3 CUP BROWN RICE FLOUR (PLUS A LITTLE MORE FOR DUSTING)
2/3 CUP POTATO STARCH
2/3 CUP TAPIOCA FLOUR
1 TSP XANTHAM GUM
1 + 1/2 CUP WARM WATER
2 SACHETS DRY ACTIVE YEAST
1 TBSP + 2 TSP RAW GRANULATED SUGAR
2 LARGE ORGANIC EGGS
4 TBSP OLIVE OIL (PLUS A LITTLE MORE FOR GREASING)
4 TSP WHITE VINEGAR
2 TSP SALT
2 TSP BAKING SODA
1 EGG BEATEN WELL
1 TBSP WATER
SEEDS OF YOUR CHOICE (I USED A MIXTURE OF SESAME, POPPY, ZAATAR AND EVEN SUGAR).
Combine the yeast with the warm water and two teaspoons of sugar. Whisk with a fork and then leave froth up and activate in a warm place. (About 10 minutes)
Combine the dry ingredients in a mixing bowl. (Buckwheat, teff, rice flour, potato starch and tapioca flour).
In a kenwood mixer (with a paddle mixer for kneading) or food processor, mix the 1 tablespoon of sugar, eggs, olive oil, vinegar and salt until completely. Then add the yeast mixture.
While the mixer or blender is on, slowly incorporate the flours and dry ingredients. When all the flour is all in, turn the speed up until the dough starts to show a bit of elasticity and is a bit more wet. You'll have to scrape down the sides of the bowl or mixer a few times in between mixing.
Grease a mixing bowl with olive oil and scoop all of the dough into. Cover with cling film and leave to rise in a warm place for 30-40 minutes.
Pre-heat the oven to 220C or 425F.
Dust a handful of flour on your counter or on a baking tray if you want to make less mess.
Bunch the dough together with a bit of the flour so it's less sticky and then squash it in to a circular pancake shape about 9-10 inches wide and and just over an inch thick.
Dust a sharp knife with flour. Cut dough into 8-10 pieces in wedge shapes.
Shape each wedge into a ball, flatten it out slightly and poke a hole through to form a general bagel shape.
Lay the bagels on one or two baking trays with an inch or show in between each. Cover with a tea towel and allow to rise for 30 minutes. Leave in a warm place. (I left mine of the counter above my laundry machine).
Fill a large, deep pan with water and bring to the boil.
Add the baking soda to the boiling water.
Boil the bagels for 2 minutes each, spooning the bowling water over them while they boil.
Place them back on lined baking trays using a flat spatula.
To make the egg wash just combine the beaten egg with the water. Brush the tops of the bagels with a little of the egg wash and sprinkle generously with your favourite seeds or toppings (sesame, poppy etc)
Bake them for 25 to 30 minutes.
Leave them to cool and enjoy! (These will keep for about 4-5 days if they're not eaten before that!)