What is Whole Grain Gluten Free Bagel?
Whole grain gluten-free bagels everything bagels are the wheat-free cousin to the traditional bagel. They have a less chewy texture but are still dense and flavorful with the same shape, albeit a little less rotund. The difference here is the lack of gluten which creates the texture people are familiar with. In addition, gluten-free bagels are often still boiled like the original recipe; however, this may not always be the case as some recipes skip the boiling process, adding the classic bagel sheen. The flavors are yeasty, nutty, and a little salty.
Ingredients
Gluten-free flour is a popular replacement for wheat-based flour. There are a number of gluten-free flours; what this means is that the grain from which the flour is ground, such as rice, buckwheat, amaranth, etc., contains none of the gluten protein. Standard gluten-free blends tend to contain white rice flour, and starches such as tapioca. The starches act as a binder in place of the gluten. The flour is fine and white with a bland flavor.
Milk is almost always sourced come from cows. Sometimes sheep, goat, yak and water buffalo milk are used. In general, store bough milk comes from a cow, unless specified otherwise. Whole milk is white, or cream colored and has a higher fat content than skim milk and therefore a creamier and richer texture and flavor. The flavor is mild and bland with a hint of savory sweetness and is satisfying, especially due to its creaminess. Milk is served as a beverage and used in a multitude of dishes both sweet and savory.
Eggs are an incredibly versatile protein and binder. Most eggs used in cooking come from hens and are usually unfertilized. Eggs are oval shaped and roughly 53 mm in length and 40 mm in width. Eggs have a hard, but thin and delicate shell that is brown or white and occasionally green. Inside is the clear and glossy white, with a slimy texture and in the center is the yellow opaque, round shaped yolk. Once cooked, the whites become opaque. Eggs can be scrambled, fried, boiled, and more. They are used in desserts and baked goods as a binder. Egg is also used as a wash to glaze items or dip meat into before breading it. The flavor is mild and sulfurous. It has many uses.
Oat flour is an alternative grain-based flour made from whole rolled oats. This product makes a good alternative to low gluten options, but due to processing in the same facilities that mill wheat, it may not be gluten-free. The flour is cream-colored and has a very fine and soft texture that retains moisture when baked. The flavor is gently sweet and grain-like. Oat flour is often used in sweet foods and can be used in savory dishes.
Butter is made from churned cream, usually from a cow. It has a cream color and a texture that is smooth and melts easily. The flavor is mild and creamy. Butter is often sold in square sticks, or as a flat or round block. It is delicious on bread. It pairs better in baked goods than salted butter, due to its more neutral taste. It also makes an excellent cooking fat.
Teff is a tiny brown gluten-free grain from Africa. It is the smallest grain on earth and is round like a minuscule version of millet. Teff is milled to create soft, light brown flour with a nutty and earthy flavor. Traditionally teff is used to make a fermented bread called injera, though it's uses are ample for both savory and sweet recipes.
Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
Tapioca starch, also called tapioca flour or tapioca powder is made from the root of the cassava plant. The root is turned into a pulp using water and once the water evaporates the starch is what remains. The starch is white, fine and powdery. It has a neutral and bland starchy taste. Tapioca starch is used as binder in baked goods, a thickening agent in sauces and other liquids and creates a light and airy quality in flour products when used in the right amount.
Molasses is a thick syrup-based sweetener and can be made from sugarcane, sugar beets, pomegranate, sorghum, carob and dates. In the US, sugarcane and sugar beet varieties are most popular and is made by boiling down the juice of these plants into a thick, dark syrup. The flavor is rich and sweet. Light molasses is milder in flavor, while blackstrap molasses has a bitter edge. Pomegranate and sorghum molasses are made in the same way. Pomegranate is another popular variety and has a dark red color and a fruity tartness. Carob and date molasses need additional ingredients to extract the flavor and syrup. Molasses is often used in baked goods, but can pair well in sauces and certain savory dishes.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Yeast is a single celled organism used in food and beverage production. It both naturally occurs and is added in to certain foods such as breads, beer and wine. Specific kinds of yeast are used to add depth of flavor to savory foods. Yeast is usually sold as tiny beige granules. It leavens bread, ferments beer and imparts a satisfying umami flavor.
Apple cider vinegar has been around for a long time and is used in marinades, sauces and as a food preservative. The vinegar is made from apples, sugar and yeast and has a pale, translucent golden brown color. The smell is extremely vinegary and the taste is strong and sour. When a small amount is added to food, such as a soup or salad dressing, the apple cider vinegar adds an earthy brightness and pleasant tartness that can help enhance the flavor of other ingredients.
Xanthan gum is used in food production as a thickener, stabilizer, and binder. Made from a process of fermenting sugar, the xanthan gum has a very thin powdery quality that is a pale beige with a yeast-like smell and fairly neutral flavor. A little bit goes an extremely long way. Mixed with water this substance becomes slimy, exhibiting the binding, thickening, and stabilizing properties it is used for. Xanthan gum is also popular in gluten free carbohydrates as a binder and substitute for the gluten protein.
