Gluten Free Pumpkin Bagel Experiment

0

wpid-20151010_144640.jpg

Well, here is my 1st gluten free bagel attempt! I decided to go with pumpkin bagels, because it is after all October. I ended up adapting this recipe from Lemon-Sugar.com, with the new Namaste Foods Gluten Free Perfect Flour Blend I picked up this week. I selected it on recommendation from a friend after reading a bunch of gluten free blogs, and seeing that everyone seemed to have their own custom blend. This was pretty darn close to the one I was going to mix up myself based on Fork and Beans’ recipe, and you’re supposed to be able to sub it 1:1 in regular recipes.

wpid-img_20151010_122031.jpg

Yeast proofed, yet again! I am now a yeast proofing master.

Yeast proofed, yet again! I am now a yeast proofing master.

wpid-20151010_122938.jpg

I tweaked the order a little to save a bowl. I poured in the yeast & water mixture, then added the pumpkin, and then the spices.

wpid-20151010_123205.jpg

I then added the flour in 3 – 1 cup additions.

wpid-20151010_124403.jpg

My dough was definitely too sticky after the 3 cups, and it say you might need to add 1-2 tablespoons of extra flour. I ended up adding 4.

wpid-20151010_124521.jpg

wpid-20151010_134256.jpg

I really wasn’t sure if it was going to rise, given the GF flour and all, but left it to do its thing for an hour. While it did do some rising, it definitely didn’t double in size. After forming the bagels, the recipe had another step to leave them to rise a little for an extra 30 minutes, but since not too much happened in an hour, I decided to skip it and go straight for the boiling.

wpid-20151010_135141.jpg

wpid-20151010_144108.jpg

The recipe also had you bake them for 5 minutes and then flip them. As an experiment I did 3 that way. A few about 20 minutes in, and the last 3 I just left alone. There wasn’t a tremendous difference in any of the the 3 sets, though the 1st 2 did look more evenly golden.

I sliced one and found that they were extremely hard on the outside and just a touch under on the cook on the inside, so I tossed them back in the oven for another 5 minutes. This recipe called for them to baked at 400*F for 30-35 minutes, but I’d probably try a lower temp and longer cook time for future attempts to avoid the texture issues.

I was also wondering if maybe I should have let them rise a 2nd time to get them a little more airy and less dense?

wpid-20151010_144647.jpg

Regardless, they still tasted good, especially with pumpkin butter! This pumpkin butter from Trader Joe’s is magical stuff btw, mixed with butter, mixed with cream cheese, by itself, even mixed with peanut butter – which is how I ate my bagel this morning!

In general in my gluten free baking so far, I’ve found that I need longer cook times than expected. Thomas also made some chicken (tofu) and waffles last night and found the same thing. He needed to lower the temp on the iron and cook a little longer in order to avoid the uneven cook. Other than that, you’d never know by the taste of either that they’re gluten free!

As always, thanks for reading! More to come soon.

\/^^^\/

Vamp

Advertisements

Vegan Blueberry Pancakes and Ceramic Non-stick pans!

7
My phone photo, all other photos by Thomas!

My phone photo, all other photos by Thomas!

Last weekend I woke up with the grand idea of making blueberry pancakes and some savory tofu. So I turned to my trusty friend the internet once again for recipe advice. Pinterest turned up a bunch of gluten free versions, which I had no interest in. I was just looking for a good old fashioned simple recipe. The web provided me with this simple enough recipe Light and Fluffy Vegan Blueberry Pancakes, and I was off to the kitchen…

DSC_0882

As it turned out, my tofu block wasn’t thawed yet, so that put an end to the idea of a savory side protein, but I was most excited to try the pancakes. I was using frozen blueberries, so I gave them a quick rinse to get the frost off.

DSC_0886

Then I mixed up the flour, sugar, baking powder, and salt. It sounded like an awful lot of baking powder to me, but I use aluminum free kind, so I wasn’t too worried about it.

DSC_0887

The only thing I subbed was flax milk for the soy milk. I used canola for the oil.

DSC_0889

The batter came out really fluffy and bubbly from all the baking powder, and looked really promising!

DSC_0890

So, the recipe had mentioned using a non-stick pan. In Florida, I had always kept a small non-stick around, just for pancakes. When we moved, it didn’t make the cut, as I saw that it had some wear to it despite being well cared for. I have one of these Le Creuset enameled, seasonable skillets though, which I love, and had always been curious if it could handle pancake duty. I gave it a whole bunch of butter in the hopes that it would work…

DSC_0892

Sadly, it did not work. The one side came out okay, but after flipping, the second side stuck to the pan like crazy! We scraped up the pancake, split it, (tasted good!) and put on some shoes for an emergency trip to Target. I put the bowl of batter in the fridge to keep it away from the cats while we were gone.

DSC_0894

Well, apparently there is this new thing called ceramic non-stick! I ended up getting a Green Pan brand, and they had an aluminum version with a plastic handle, and an anodized steel version with a metal handle, so I got the latter. Thomas ended up getting a waffle maker with the ceramic non-stick coating too. (I’ve always wanted a waffle iron!) Apparently this ceramic non-stick is the future! We haven’t tried the waffle iron yet, but I can tell you about the skillet.

DSC_0896

This thing worked great! It’s so much lighter than my cast iron, and the metal handle stayed nice and cool. I forgot what it was like to be able to lift a skillet with one hand; it made it easy to flip! (Pancake pictured post flip!) Clean up was also a breeze!

The first pancake came out a bit crepe like. I was still getting the temperature right, and the batter seemed to have settled down while we were gone, and lost some of its fluffiness.

DSC_0901

But then the subsequent ones came out much fluffier. Maybe the batter needed to be reactivated a bit? Hard to say, but after this the pancake going got much better!

Verdict:

After all was said and done, we had ourselves an excellent stack of blueberry pancakes by 5 pm, that we washed down with a couple of beers! 😉 This was definitely worth that surprise trip to Target, and I’m glad I’ll now have the means to make these babies whenever we like.

 \/^^^\/

Do you have a favorite pancake or waffle recipe to share? Leave it in the comments below!