Pumpkin Bagels

Ingredients

1 cup millet flour
1 cup rice flour
1/2 cup sorghum flour
1 cup tapioca starch
1 cup potato starch
2/3 cup cornstarch
1/4 cup ground flax meal
1/4 cup buttermilk powder
3 1/2 teaspoons xanthan gum
2 teaspoons salt
1 Tbsp pumpkin pie spice
1 cup pumpkin puree
2 tablespoons honey
1/4 cup shortening melted in 1/2 cup very hot water
2 eggs (room temperature is best)
1 cup warm water (110 degrees)
1 teaspoon honey
1 tablespoon yeast

Instructions

Grease one or two cookie sheets (I used two). Place the flours, starches, flax meal, buttermilk powder, xanthan gum, salt, and pumpkin pie spice into the bowl of a heavy duty stand mixer. Whisk the dry ingredients together until blended. Attach the dough hook to your mixer and add the hot water/shortening mixture and mix for about 15 seconds. Add the eggs, honey and pumpkin puree and mix again until blended. Mix the warm water, honey and yeast together. Once it is foamy, add it to your flour mixture and blend until fully combined. It will take about 3 minutes for the dough to really come together. The dough will be a bit sticky. If it’s too sticky to work with, add a tablespoon or two of potato starch (or any of the starches). The dough will be sticky in the end, but you want to make sure it’s not too sticky.

Spray your hands with cooking spray and the dough will be much easier to handle. I use a large cookie scoop, about the size of an ice cream scoop, and shape them into a ball. Poke a hole into the ball with your finger to make the hole of the bagel. Flatten the bagel out a bit, so that it’s about an inch or so thick. Place your bagels onto your greased cookie sheets, allowing enough room between for rising. Put your bagels into a warm place, covered with a light towel or plastic wrap. Allow to rise for about an hour (time varies due to the heat in your kitchen), they should double in size.

Once they have doubled, bring a pot of water to a boil, you need 4-5 inches of water in a large pot. Add 2 teaspoons baking soda and a big pinch of salt to the water and bring it to a boil. Once it’s at a full boil, place your bagels into the boiling water a couple at a time. Turn over after a 30-60 seconds and allow to boil on both sides. Place on a cooling rack to drain excess water off. Then transfer to your greased baking sheets and brush with an egg wash. Sprinkle tops with seeds, gluten-free oats, coarse salt or whatever you desire.

Bake in a 450 degree oven for 20-25 minutes or until golden brown and completely done inside.