The Gluten-Free Bagel

Name: The Gluten-Free Bagel
Total time: 900 min
Ingredients: 445 grams (3 and 2/3 cups) gluten-free all-purpose flour, plus more for dusting; 314 grams (1 and 1/3 cups) warm water, 100 degrees Fahrenheit (35 degrees Celsius); 115 grams (scant 1 cup) modified tapioca starch (Expandex); 70 grams (2/3 cup) unflavored whey protein powder/Isolate; 42 grams (2 tablespoons) wildflower honey or other light-colored honey, such as Gefen Honey; 2 and 1/2 teaspoons kosher salt; 1 and 1/2 teaspoons Gefen Instant Yeast; 3 quarts (2.8 liters) water; 1 tablespoon plus 1 and 1/2 teaspoons Gefen Honey; 1 tablespoon Gefen Baking Soda; 1 teaspoon kosher salt; 1 egg beaten with 1/8 teaspoon kosher salt; toppings, optional

www.kosher.com

Some great things have been happening with gluten-free options for traditional bakery items, yet friends with celiac disease complain vociferously

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Ingredients

445 grams (3 and 2/3 cups) gluten-free all-purpose flour, plus more for dusting
314 grams (1 and 1/3 cups) warm water, 100 degrees Fahrenheit (35 degrees Celsius)
115 grams (scant 1 cup) modified tapioca starch (Expandex)
70 grams (2/3 cup) unflavored whey protein powder/Isolate
42 grams (2 tablespoons) wildflower honey or other light-colored honey, such as Gefen Honey
2 and 1/2 teaspoons kosher salt
1 and 1/2 teaspoons Gefen Instant Yeast
3 quarts (2.8 liters) water
1 tablespoon plus 1 and 1/2 teaspoons Gefen Honey
1 tablespoon Gefen Baking Soda
1 teaspoon kosher salt
1 egg beaten with 1/8 teaspoon kosher salt
toppings, optional