BRILLIANT!! It's the GF doux of my dreams :D Perfect also for pizza, buns, loaf, cinnamon rolls, pastry, phyllo...limitless. I'm GF+DF and always seeking dough that's low fat, low starch and high pro. I've been thr 1000 recipes and this is the most ideal. Will attempt this w more rice fl and less starch. And also w a psyllium gel. THX for this GREAT channel!! And for the very smart way you film. HIGHLY recommend!! Lucy fan for life!!
They look great! Your method of making a gel/roux from tapioca starch is new to me, definitely will try it. Thanks so much for sharing your recipes and knowledge with us. Really appreciate it ❤ and love that contains no eggs or dairy and no need for soy protein powder
Protein is an important ingredient to maintain the structure of bread. You can try to replace pea protein powder with other high-protein ingredients, such as egg whites and soybean flour.
@lucymeishinobinderglutenfree I tried substituting half the rice flour for oat flour and it worked. It was probably a little heavier but I like the taste better like this.
A friend recently pointed me to your book and I was very happy to find you here as well! One question im allergic to rice, is there a substitute you suggest?
My book is to introduce a new technology to make gluten-free flour food, which allows the user to freely change the ingredients. You can check out my new recipes in my gluten free facebook group, "No binder gluten-free recipes from scratch".
@@Gluten_free_treats Proteins support the structure of bread. Xanthan gum combines gluten-free flours together. You can use egg whites if you can't get proteins.
Hi Lucy, Great and interesting recipe. Wanted to ask you if it is possible to use potato flour in the dough instead of freshly mashed potatoes to achieve the necessary texture and flavor. Best regards from Germany :)
Hello Lucy, I'm trying to understand your method. What is the purpose and function of potato in so many of your recipes? Why do you often heat a portion or all of your dough in the pot before shaping?
Potatoes can improve the taste of rice flour, and the taste of the bread is closer to that of wheat flour bread. I use tapioca flour gel, which is done with heat, in place of binders like xanthan gum and psyllium husk to make gluten free bread because some people can't eat them.
@@lucymeishinobinderglutenfree I found it took a long time to go down to 30C and I was just sitting and waiting! LOL. That's why I asked... If it can sit for a while, I'll do it earlier... and let it sit until I am ready to use it...
@@lucymeishinobinderglutenfree Ah ok I will try this maybe tomorrow... I messed up the recipe today... I was so happy with the feel of the dough but I misread the rising time (instead of til doubled I read "for 2 hours"!!! My fault absolutely!) - the dough was overproofed so the bagels are flat BUT I will try it again. I did not like waiting for 2 hours but it looks like 30 minutes might do the trick! ;-)
Well I tried again... and the bagels looked better on the outside - BUT (I'm so disappointed) - sooooo gummy! :-( I need to nail this! I WANT this recipe to work - WHAT DID I DO WRONG?? Is 20 minutes really the right time in which YOUR bagels cook? And WITH water on lower rack? Other recipes call for 30-35 minutes with no water. I was skeptical but decided to give it a try... It did not work for me... Or maybe it's something else??
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BRILLIANT!! It's the GF doux of my dreams :D Perfect also for pizza, buns, loaf, cinnamon rolls, pastry, phyllo...limitless. I'm GF+DF and always seeking dough that's low fat, low starch and high pro. I've been thr 1000 recipes and this is the most ideal. Will attempt this w more rice fl and less starch. And also w a psyllium gel. THX for this GREAT channel!! And for the very smart way you film. HIGHLY recommend!! Lucy fan for life!!
Thank you very much!!
They look great! Your method of making a gel/roux from tapioca starch is new to me, definitely will try it. Thanks so much for sharing your recipes and knowledge with us. Really appreciate it ❤ and love that contains no eggs or dairy and no need for soy protein powder
You are most welcome!😊
So delicious! Very chewy and soft. Great recipe!👍👍👍
Thank you 🥰🥰🙏🙏
Hi Your recipes are so useful. Looking for the rice flour pizza recipe.
You can buy my cookbook. There are many bread recipes.
Brilliant..Thank you for sharing. Have the Best week.
My pleasure! 😊
so happy to watch this film, but I can't take more protein, what can be substituted the pea protein powder, thx
Protein is an important ingredient to maintain the structure of bread. You can try to replace pea protein powder with other high-protein ingredients, such as egg whites and soybean flour.
ok, thx
Just found your fabulous channel. Going to try out these bagels today. Quick question, how long do the bagels last?
Thanks! They can last several hours, but you can microwave them to soften them if they get hard.
Great recipe! I would like to substitute the rice flour, do you think is possible?
I need to try it before I can tell.
@lucymeishinobinderglutenfree I tried substituting half the rice flour for oat flour and it worked. It was probably a little heavier but I like the taste better like this.
@Thaiannec Thank you so much for letting me know the results of your test.
If you wanted to add other flavours like cinnamon raisin or blueberry when would b you recommend adding that?
I need to test it first before I can tell.
A friend recently pointed me to your book and I was very happy to find you here as well!
One question im allergic to rice, is there a substitute you suggest?
My book is to introduce a new technology to make gluten-free flour food, which allows the user to freely change the ingredients. You can check out my new recipes in my gluten free facebook group, "No binder gluten-free recipes from scratch".
Any substitute of pea protein powder?
Soy protein, rice protein, whey protein, etc.
@@lucymeishinobinderglutenfree if any type of protein powder is not available then we can use xanthan gum any kind of protein powder?
@@Gluten_free_treats Proteins support the structure of bread. Xanthan gum combines gluten-free flours together.
You can use egg whites if you can't get proteins.
@@lucymeishinobinderglutenfree quantity?
@@Gluten_free_treats You can refer to the loaf recipe that contain eggs.
Hi Lucy,
Great and interesting recipe. Wanted to ask you if it is possible to use potato flour in the dough instead of freshly mashed potatoes to achieve the necessary texture and flavor. Best regards from Germany :)
Hi Siau, I haven't tried the potato flour. I can't find it in store. I think it should work.
is the result soft like the result of wheat flour? I'm curious because you didn't tear it
A bagel should taste chewy and soft, shouldn't it? That's what this recipe tastes like.
Can sweet potatoes be substituted instead of the regular potato?
Yes.
Hello Lucy, I'm trying to understand your method. What is the purpose and function of potato in so many of your recipes? Why do you often heat a portion or all of your dough in the pot before shaping?
Potatoes can improve the taste of rice flour, and the taste of the bread is closer to that of wheat flour bread. I use tapioca flour gel, which is done with heat, in place of binders like xanthan gum and psyllium husk to make gluten free bread because some people can't eat them.
請問為什麼貝果的表面會有許多裂痕呢？ 您的看起來很完整光滑。
和面要均匀，煮面团的时间要控制好，不要超时。
Could I use canola oil instead of rice bran oil? Or does the rice bran oil do something specific?
Yes, you can.
@@lucymeishinobinderglutenfree Thank you! I may attempt this recipe tomorrow! :-)
@@lotsofpooches Looking forward to your result.😊
Any substitute for sugar? Or can it be made without sugar?
Sugar helps the yeast ferment and can be replaced with honey.
Can the gel be made in advance and left on counter?
I didn't do that, I always make a box of mashed potato cubes in my freezer, though.
@@lucymeishinobinderglutenfree I found it took a long time to go down to 30C and I was just sitting and waiting! LOL. That's why I asked... If it can sit for a while, I'll do it earlier... and let it sit until I am ready to use it...
@@lotsofpooches I usually cool it down with a cold water bath.
@@lucymeishinobinderglutenfree Ah ok I will try this maybe tomorrow... I messed up the recipe today... I was so happy with the feel of the dough but I misread the rising time (instead of til doubled I read "for 2 hours"!!! My fault absolutely!) - the dough was overproofed so the bagels are flat BUT I will try it again. I did not like waiting for 2 hours but it looks like 30 minutes might do the trick! ;-)
Well I tried again... and the bagels looked better on the outside - BUT (I'm so disappointed) - sooooo gummy! :-( I need to nail this! I WANT this recipe to work - WHAT DID I DO WRONG?? Is 20 minutes really the right time in which YOUR bagels cook? And WITH water on lower rack? Other recipes call for 30-35 minutes with no water. I was skeptical but decided to give it a try... It did not work for me... Or maybe it's something else??
you need the money shot - which is tearing or squeezing teh cooked product to see if it mimics a wheat based bagel.