{"id":2491,"date":"2018-07-01T08:36:06","date_gmt":"2018-07-01T13:36:06","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=2491"},"modified":"2021-10-16T19:58:00","modified_gmt":"2021-10-16T23:58:00","slug":"gluten-free-yeast-free-no-boil-toaster-oven-bagels","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free-yeast-free-no-boil-toaster-oven-bagels\/","title":{"rendered":"Gluten-Free-Yeast-Free No-Boil Toaster Oven Bagels\u00a0"},"content":{"rendered":"

2 Ingredient Dairy (or *Dairy-Free)
\nToaster Oven<\/span> <\/span><\/span><\/span>Bagels<\/strong><\/span><\/p>\n

Vegan Yeast-free and Sweetener-free
\nYield 4 bagels – Bake 30 mins.\u00a0 Total time 40 mins.<\/span><\/strong><\/span><\/p>\n

These are great! No need to store\u00a0ready-made<\/span><\/strong>
\nbagels. You can enjoy these bagels fresh out<\/span><\/strong>
\nof the oven faster than\u00a0going to a store.<\/span><\/strong>
\n
\nI make these in my toaster oven. You can freeze
\nthe leftovers and defrost in 20 seconds or less
\nin the microwave.<\/span><\/strong><\/p>\n

The picture is my own bagel made from this recipe!<\/span><\/strong><\/p>\n

\"\"<\/p>\n

 <\/p>\n

Ingredients\u00a0<\/span><\/strong>
\n2\/3 cup oat flour
\n1\/3 cup tapioca starch
\n<\/span>2 tsp baking powder
\n\u00be tsp salt<\/span>
\n1 cup plain Greek yogurt<\/span> (or *Dairy-free)<\/span><\/strong>
\n
\nOptional:<\/strong> for shine,<\/strong> 1 egg white lightly beaten
\n\u00a0 \u00a0 \u00a0 \u00a0 Do not<\/strong> add<\/strong> the egg white to the flour.<\/span><\/p>\n

 <\/p>\n

Instructions<\/strong><\/span><\/p>\n

Preheat oven to 350\u00b0F and line a baking sheet with
\nparchment paper. <\/span>Add flour baking powder, and salt
\n(whisked together) t<\/span>o a large mixing bowl. Add the
\nyogurt and use a spatula or wooden spoon <\/span>
\nto combine thoroughly.<\/span><\/p>\n

Lightly flour a clean surface<\/strong> and empty the dough onto
\nit (it will be sticky, <\/span>so keep some extra flour nearby). Use
\nwell-floured hands to knead the <\/span>dough for 3 to 5 minutes,
\nuntil it\u2019s smooth and tacky but no longer sticky.<\/span><\/p>\n

 <\/p>\n

\"\"
\n<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Form into a round, and
\ncut into four pieces.<\/span><\/p>\n

Working with one piece at
\na time, roll each into a 6″
\nto 7″ snake, <\/span><\/p>\n

Then pinch ends together
\nto form a circle.<\/span><\/p>\n

OR<\/strong> Roll into balls between your floured palms.<\/span><\/p>\n

Insert your finger to make 1″ holes in center<\/strong><\/span><\/p>\n

\"\"<\/span><\/p>\n

Place on the baking sheet and repeat with remaining<\/span>
\ndough.\u00a0Brush optional beaten egg white over the tops
\nand <\/span>lay on baking sheet lined with parchment.
\n<\/strong>
\nBake at 375-F bake for 25 to 30 minutes, until
\ngolden brown. or until inserted toothpick comes out clean.
\nAllow to cool briefly on the baking sheet. <\/span>Cool on a wire rack
\nbefore slicing and serving.
\n.<\/span><\/p>\n

\"\"<\/a><\/span><\/p>\n

 <\/p>\n

Leftovers can be sliced and
\nstored in a sealed container at room temperature for up
\nto 2 days (to maintain moisture, add a moistened paper
\ntowel to the bag) or wrap and freeze in a freezer-safe
\ncontainer for longer storage.
\n<\/span><\/p>\n


\nHEALTH TIP –\u00a0<\/span>
\n<\/strong><\/span>Compared to fresh bread \u2014 whether homemade
\nor commercial \u2014 both freezing and toasting<\/strong> results
\nin lower postprandial blood glucose measurements.
\n(Dr. Mercola,\u00a0mercola.com<\/strong>)<\/em><\/span><\/p>\n

 <\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0My Vegan Results
\n*Dairy-Free Yogurt – No egg wash<\/strong><\/span><\/p>\n

\"\"<\/span>
\n
\nI have made this recipe successfully with dairy-free plain soy
\nyogurt by Tenuva (sold in kosher markets). In addition, the
\ndairy-free plain yogurt was not fat-free.<\/span><\/p>\n

Since the dairy-free variety was not a Greek-style yogurt,<\/span>
\nit was much more liquid. I found that I had to use 3\/4 cup<\/span>
\noat flour plus a 1\/2 cup, of tapioca\u00a0 (my all purpose<\/em><\/span>
\ngluten free flour blend)<\/em>, and 1\/2 cup yogurt.<\/span><\/p>\n

You see that here I used extra flour to yogurt, So you<\/span>
\nmay want to use this formula:<\/span>
\n
\nIngredients\u00a0<\/strong><\/span>
\n3\/4 cup oat flour<\/span>
\n1\/2 cup tapioca starch<\/span>
\n2-1\/4 tsp baking powder<\/span>
\n\u00be tsp salt<\/span>
\n3\/4 cup *Dairy-free <\/strong>plain yogurt\u00a0<\/strong><\/span><\/p>\n

The soy yogurt resembled the taste of tapioca pudding.<\/span>
\nSo, next time I successfully masked the flavor by adding
\n1\/4 teaspoon\u00a0<\/span>of vinegar and 1\/4 teaspoon\u00a0garlic powder
\nand a pinch of salt\u00a0<\/span>to the yogurt.<\/span><\/p>\n

They were delicious and didn’t taste like garlic bagels, to my<\/span>
\ndismay. For garlic bagels, I recommend grating in some fresh<\/span>
\ngarlic or oiling the finished bagel and pressing on garlic then
\ntoasting lightly.<\/span><\/p>\n

These bagels browned a bit less (a function of the dairy-free
\nyogurt, <\/span>I believe), and the dough was a bit harder to handle,
\n(a function of\u00a0<\/span>the extra moisture). But the taste and overall
\ntexture were great.\u00a0<\/span><\/p>\n

 <\/p>\n

Perfect for my Broccoli Pizza Bagels<\/span><\/strong><\/p>\n

\"\"<\/p>\n

+++++++++++++++++++++++++++++++++++++<\/strong><\/span><\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

2 Ingredient Dairy (or *Dairy-Free) Toaster Oven Bagels Vegan Yeast-free and Sweetener-free Yield 4 bagels – Bake 30 mins.\u00a0 Total time 40 mins. These are great! No need to store\u00a0ready-made bagels. You can enjoy these bagels fresh out of the oven faster than\u00a0going to a […]<\/p>\n","protected":false},"author":1,"featured_media":2493,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,440,232,233,94,63,45,32,33,123,247],"tags":[259,29,260,24,162,28,144,261],"class_list":["post-2491","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-appetizer","category-breads-rolls","category-breads-rolls-2","category-breakfast","category-dairy-free","category-gluten-free","category-lunch","category-snack","category-tips","category-vegan","tag-2-ingredient-bagels","tag-easy","tag-greek-yogurt","tag-healthy","tag-oat-flour","tag-quick","tag-recipe","tag-self-rising-flour"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2491","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=2491"}],"version-history":[{"count":49,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2491\/revisions"}],"predecessor-version":[{"id":7101,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2491\/revisions\/7101"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/2493"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=2491"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=2491"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=2491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}