·         3 cups Gluten Free Pantry French Bread and Pizza Mix

·         1 tablespoon gluten-free yeast

·         2 teaspoons cinnamon (optional)

·         1 teaspoon salt

·         1 cup plus 1 Tablespoon water

·         1 teaspoon cider vinegar or 1/4 teaspoon ascorbic acid

·         2 tablespoons honey

·         2 tablespoons vegetable oil

·         1 lightly beaten egg

·         1 cup raisins or currants (optional)

·         1 beaten egg for glazing

 

Combine mix, yeast, cinnamon, and salt. Heat water to lukewarm (110 degrees).

Add vinegar, honey, oil, and egg. (Beat well to prevent egg from cooking.) Add to dry ingredients and beat on low speed to combine. Mixture will be thick. Knead dough by hand or with dough hooks for 2 minutes or until mixture is smooth. Fold in raisins.

 

Lightly grease a large baking sheet. Sprinkle with 1-2 tablespoons cornmeal. Divide the dough into 9-12 equal pieces. Knead each piece and roll into a ball and make a hole through the center with thumb to create a bagel shape. Set on cookie sheet and cover with oiled plastic wrap. Repeat until all pieces of dough have been shaped. Let bagels rise for 30-40 minutes in a warm, draft-free space.

Preheat oven to 425 degrees. Fill a large frying pan with 3 inches of water. Add 1 teaspoon of sugar and bring water to a boil. Drop the bagels (6 at a time) into the water. Boil 30 seconds, turn with a slotted spoon and boil another 30 seconds.

 

Drain well and transfer back to the baking sheet. Repeat. Brush with beaten egg.

 

Bake bagels for 20 minutes or until lightly browned. Remove and cool on a wire rack for 10 minutes before eating. Store bagels in the freezer. Bagels are at their best when warmed in a 350 degree oven or lightly toasted. Makes 9-12 bagels. For plain bagels, omit cinnamon and raisins. Use browned onions, garlic, sesame or poppy seeds or your favorite topping.