Gluten-Free Onion Bagels - #BreadBakers

These bagels were a test of my gluten-free baking patience. I first made a simple version that called for oat flour and Greek yogurt. Easy peasy, not at all bagely. However, I couldn't blame the recipe. I didn't have the patience to grind my oats into a finer flour, and that definitely impacted the outcome. 

Next, I went with a cassava flour and tapioca flour recipe. Things went downhill fast. I had cake batter rather than bagel dough. Something for a piping bag and donut pan - not a hot water bath. 

So I kept adjusting until I found something that worked and did feel bagely. Was it the recipe or the fact that I was using a different brand of cassava flour? Who knows. I just noticed that a reviewer also had the same issue, so maybe, just maybe, it wasn't me.  Below you will find my adjusted recipe, and right below that, you'll find all the other bagels the Bread Bakers are serving up today. 

Look at that bagely crumb!

Gluten-Free Onion Bagels

Yield - 6 bagels

Dough

1/4 cup warm water (not too hot, it will kill the yeast)

1 tablespoon sugar

2 tsp yeast

2 cups cassava flour

1 cup tapioca flour 

t tsp salt

1/4 cup oil

2 to 4 eggs

Topping

olive oil 

dried onion flakes

For Boiling 

1 quart of water

1 tablespoon sugar 

Instructions 

Preheat oven to 400 F and line a baking sheet with parchment paper. 

To a bowl, add warm water and sugar then sprinkle on the yeast. Allow it to sit until bubbly. 

To the yeast mixture, add cassava flour, tapioca flour, salt and oil. 

Stir the eggs in one at a time. You may not need all 4. 

The dough should not be sticky. If it is, add more cassava flour. 

Put the quart of water to boil and add the tablespoon of sugar. 

Divide the dough into 6 equal balls. Flatten slightly and then shape into a bagel. 

Drop each bagel one at at ime into the boiling water. Boil for one min and then remove. 

Brush each bagel with olive oil and then sprinkle on the onion flakes. 

Bake 25-30 mins or until golden. 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

• Sourdough Bagel Bites from A Day in the Life on the Farm
• Cinnamon Crunch Bagels from Karen's Kitchen Stories
• Everything Bagel Sandwich with Halloumi and Pickles (Homemade Bagels) from Cook with Renu
• Keto Cottage Cheese Bagels from Sneha's Recipe
• Gluten-Free Onion Bagels from Passion Kneaded
• Small Batch Sourdough Bagels from Food Lust People Love
• Sourdough Blueberry Bagels from A Messy Kitchen

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Zucchini Cassava Muffins (Gluten-Free) - #BreadBakers

This month, the Bread Bakers are baking up breakfast breads. I saw some local zucchini in my supermarket and immediately started researching how well a loaf or muffin would work with cassava flour. 

I made two versions of these muffins - one adapting  Sally's Baking Addiction's zucchini bread and the other using Otto's Naturals' recipe. The main ingredient difference between the two is that Sally adds extra zucchini and applesauce for some really moist muffins. 

Zucchini Muffins adapted from Sally's Baking Addiction

I still don't understand the quirks of cassava flour. But for now, I don't think it likes extra moisture from purees. While both muffins tasted almost identical, the texture of the Otto's muffins was better, and Sally's were definitely more moist. I found a similar texture difference when I swapped in cassava flour in Smitten Kitchen's pumpkin bread. 

Zucchini Muffins adapted from Otto's Naturals

Ah, food science. Gotta love it. I'm presenting the adapted Otto version below as that worked the best with the cassava flour. If you're having a hankering for some breakfast goodies, be sure to scroll down below to see what the other Bread Bakers have made for you.

Zucchini Muffins

Yield: 10 to 11 muffins

Ingredients

1 1/4 cup cassava flour (I used the Jamaican brand Gold Seal)

1 teaspoon baking  powder

1/2 teaspoon  baking soda

1/2 teaspoon salt 

1 1/2 teaspoon cinnamon

1 teaspoon mixed spice 

2 eggs

1 cup sugar

1/2 cup oil 

2 teaspoons vanilla

1 cup grated zucchini

Directions 

Preheat oven to 350 F

Line or grease a muffin tin.

Whisk cassava flour, baking powder, baking soda, salt, cinnamon, and mixed spice together. 

In another bowl, mix eggs, sugar, oil, and vanilla. 

Gently fold the wet ingredients into the dry ingredients until no dry streaks are left. Next, fold in the zucchini. 

Scoop into your prepared muffin tin.

Bake 20-22 minutes or until a toothpick inserted into a muffin comes out clean. 

• Brown Sugar Lemon Cassava Loaf from Food Lust People Love 
• Girelle - Italian Breakfast Pastry from Karen's Kitchen Stories
• Greek Yogurt and Blueberry Oat Muffins from A Day in the Life on the Farm
• Kheema Anda Paratha from Sneha's Recipe  
• Sourdough Gingerbread Waffles from A Messy Kitchen
• Sourdough Plum Almond Bread from Zesty South Indian Kitchen
• Zucchini Cassava Muffins from Passion Kneaded

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Oat and Raisin Quick Bread (Gluten Free) - #BreadBakers

This month, the Bread Bakers are baking up goodies with fruit. I originally pictured a berry number, but then I spotted a pretty straightforward, quick bread using mainly oats. It didn't even require eggs, which was a good thing because my berry number needed a million (OK...5... but the number of eggs coconut flour needs makes me a little dramatic), and I kept forgetting to buy eggs. 

The original recipe does not call for soaked raisins. But whenever a recipe calls for raisins, I immediately grab my bottle of rum. Is it the Jamaican in me? My childhood is filled with lots of rum and raisin ice cream on Sundays, so maybe. 

I first made this bread with almond flour, and while good, it was crumbly and a bit dense. Egg-free recipes tend to be crumbly, so that wasn't surprising. I did it again with cassava flour, and that was a winner. Much better crumb, and it held together better, too. My work schedule is crazy right now, so I loved that this was quick to whip up on a random Wednesday afternoon in between students.

Scroll down to see the list of the Bread Bakers' fruit-filled loaves for March!

Oat and Raisin Quick Bread 

Yield: 1 loaf 

Ingredients 

3/4 cup raisins (soak overnight in your favourite liquor or leave as is)

2 1/4 cup oat flour

1/2 cup cassava flour 

1/2 cup sugar

1 tablespoon mixed spice (you can use cinnamon or pumpkin spice)

1 teaspoon baking soda

1/2 teaspoon baking powder 

1/4 teaspoon salt 

3/4 cup water 

1/2 cup milk 

3 tablespoons oil 

1 teaspoon vanilla

 

Directions 

Grease an 8-inch loaf pan. Preheat the oven to 350 F. 

Whisk together oat flour, cassava flour, sugar, mixed spice, baking soda, baking powder, and salt.

In a separate bowl, mix water, milk, oil, and vanilla. 

Gently stir the wet ingredients into the dry ingredients just until no dry streaks remain. Fold in the soaked raisins. 

Pour the batter into the prepared pan and bake 50 to 55 minutes or until a toothpick inserted into the center comes out clean. 

Cool. Devour.

Notes 

• I processed my own oat flour. Pulse in a food processor until it is as fine as possible. Some people sift out the coarse pieces. I didn't, and the texture was perfectly fine. 

• Pan di Ramerino (Rosemary Raisin Buns) by Karen's Kitchen Stories
• Mini Apricot Cranberry Panettones by A Messy Kitchen
• Pumpkin apple sourdough Loaf by Zesty South Indian Kitchen
• Pecan Banana Bread Mini Loaves by Food Lust people Love
• Apple Crisp Sourdough Loaf by Sneha's Recipe
• Fig Bread Recipe by The Wimpy Vegetarian
• Sourdough Blueberry Breakfast Loaf by A Day in the Life on the Farm
• Oat and Raisin Quick Bread (Gluten Free) by Passion Kneaded

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.