Wholly Cinnamon Raisin Bagels

You'll want to try these delicious homemade, sugar- and gluten-free cinnamon raisin bagels.

From: Kelly Keough

Show: The Sweet Truth

Ingredients

2 cups gluten-free flour

1/2 cup white rice flour

1/2 cup tapioca starch

1 teaspoon Stevia Plus powder (available at natural foods stores and online)

2 teaspoons cinnamon

1/2 teaspoon salt

1 tablespoon xanthan gum (available at natural foods stores and online)

1 tablespoon yeast

1 tablespoon ground golden flax seed

2 large egg whites

2 tablespoons light agave nectar

2 tablespoons grape seed oil

1 teaspoon coconut vinegar (available at natural foods stores and online)

1 cup warm water

1/2 cup organic raisins, dredged in 1 tablespoon gluten-free flour

1/4 cup cornmeal

2 tablespoons agave nectar

extra grape seed oil for greasing hands

spray oil for greasing spatula

Preparation

Level: Intermediate

Servings: 8

Cook Time: 45 min

Ready In: 3 hr 15 min

Line a large baking sheet with parchment paper and sprinkle evenly with cornmeal. Set aside.

In a stand-up mixer, sift together flours, starch, stevia, cinnamon, salt, xanthan gum and yeast. Stir in flax.

In separate bowl, mix egg whites, agave, oil, vinegar and warm water. Using paddle attachment, slowly add liquids to dry ingredients. Beat on high for 3 to 4 minutes. Gently fold in raisins dredged in flour.

Spray oil a large spatula to scrape down sides of bowl. Spray oil a large spoon; scoop out 8 spoonfuls of dough onto baking sheet with cornmeal-covered parchment paper.

Grease hands and shape dough into a ball. Flatten slightly with palm; using a clean and greased index finger, make a hole in the center, about the size of a pea. You may also use greased fingers to smooth out rough edges of dough.

Repeat this process with the rest of the dough to make 8 bagels total. Lightly cover prepared bagels with a spray-oiled piece of plastic wrap. Allow bagels to rise for 1 to 2 hours, or until they have doubled in size.

Preheat oven to 375 degrees.

In large skillet, bring 2 1/2 inches of water to a boil. Add 2 tablespoons agave. Once bagels have risen, drop 2 to 3 bagels in the boiling water. Boil for 30 seconds, then flip over and boil another 30 seconds. Remove bagels, using a flat strainer or slotted spoon, and place onto same baking sheet lined with parchment paper. Bake in preheated oven for 25 to 30 minutes. Cool on wire rack.

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