Comments on: Gluten-Free Bagel or Flatbread http://norwitz.net/blog/2008/05/14/gluten-free-bagel/ Thu, 18 Feb 2010 04:52:51 -0800 http://wordpress.org/?v=2.8.4 hourly 1 By: carys http://norwitz.net/blog/2008/05/14/gluten-free-bagel/comment-page-1/#comment-816 carys Fri, 16 May 2008 02:07:02 +0000 http://norwitz.net/blog/?p=315#comment-816 thank you for posting on your site, cyndi! i did experiment with it a little more the other day. if you cook about half the brown rice flour with water until it's very VERY thick (like too thick porridge), let it cool, then make the bagels the same way (and you may have to add extra flour this way), they are NOT good fresh -- the outsides are good, but the insides are very damp/gooshy. but the 2nd day they were AMAZING!! the moisture evened out and the texture was dense and chewy and wonderful. none of the crumbly muffin texture like the first recipe. so there's 2 options, one for fresh bagels and one if you want chewy bagels adn can wait til the 2nd day to eat them. carys thank you for posting on your site, cyndi!

i did experiment with it a little more the other day.

if you cook about half the brown rice flour with water until it’s very VERY thick (like too thick porridge), let it cool, then make the bagels the same way (and you may have to add extra flour this way), they are NOT good fresh — the outsides are good, but the insides are very damp/gooshy.

but the 2nd day they were AMAZING!! the moisture evened out and the texture was dense and chewy and wonderful. none of the crumbly muffin texture like the first recipe.

so there’s 2 options, one for fresh bagels and one if you want chewy bagels adn can wait til the 2nd day to eat them.

carys

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