Here we are – a day late with the latest TWD post. There were literally just not enough hours available this past week to pull this off on time. Our sincere apologies. Since this approach to bagels is a brand new one for us, it allowed us to experiment with a new take on a recipe, developing it and putting it through all the usual stages we demand of any recipe that ultimately gets our stamp of approval.
When looking at the photographs you might say, these bagels look pretty good, where is the problem? Well, looks are not the only determining factor for a successful outcome, don’t you think? While we managed to achieve the perfect look and flavor, we feel strongly that our recipe needs to be developed just a little more, in order to achieve the desired “soft chewiness” one looks for in a bagel. The inside of the bagels is almost there, but we would like to work on removing the tougher outer crunchiness and adding quite a bit more moist chewiness to the inside. All bakers come across obstacles when following recipes (even the gluten varieties), but creating them gluten free requires tweaking all across the board, not only by the substitution of gluten free ingredients, but the ratio of liquids to flour, the potential addition of eggs, binding ingredients, or even the length of time for baking. The temperature and moisture levels in your home also play a huge role in the actual preparation of the dough. In our case, we are also faced with the added challenge of corn allergies. So many commercial gluten free flour blends and baked products do contain corn, because it rises beautifully and adds that soft chewiness to baked goods.
The final dough in our present stage of recipe development can actually be kneaded and is very pleasant to work with. It withstood the boiling process and puffed up during baking. We are close, but not quite there.
Since we are still in the midst of developing a perfect gluten free bagel, our own recipe suggestions will have to wait until the end of this month, October 30 to be exact, when we will post our results on the TWD option for making up any recipe yet to be completed.
Again, our apologies to those eagerly awaiting our gluten free version of bagels. Meanwhile, do check all the other TWD bloggers’ successful recipes (albeit with gluten). You can check them out here. This week’s lovely host is Heather at Heather’s Bytes, who also has the recipe and directions.