More gluten free bread! This time, gluten free bagels, but not chewy on the inside, crispy on the outside New York bagels. It’s not like I really take that much pride in being from New York. It’s just that … it’s what I know. You know? And even though contrary to popular belief we don’t really have a ton of great pizza in New York (well, we do in my house, but youknowwhatImean), we do have great bagels. Even just a couple hours away in other cities in the northeast, like Philly, they just don’t know how to make a bagel. Mostly, they make rolls with holes. but a roll with a hole does not a bagel make. The first rule of bagel-making (gluten free bagels or not) is that you gotta boil the bagel. If it isn’t boiled first, it’s just not a bagel. Full stop.
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all purpose gluten free four, asiago cheese, bread flour, breakfast, brown rice flour, egg, Expandex modified tapioca starch, gluten free, instant yeast, kosher salt, molasses, oven, parmigiano-reggiano cheese, potato flour, powdered pectin, sugar, tapioca starch, time: 0 - 30 min, unflavored whey protein isolate, unsalted butter, white rice flour, xanthan gum