New Mum’s Food Adventures

It went terribly. Let’s start with that. They were edible, hideous and took a while to dry out. However the bread texture inside was a bit like sourdough in a way. They were horribly dry and stale the next day as is a lot of gluten free homemade bread, it’s best fresh. When fresh it was good. Mine did not brown. So today I am retrying and I will do an egg wash to get some browning.

Two things happened with my first batch. I used self raising gluten free flour so after proofing there were cracks and ridges. After boiling, all the proofing deflated after removing from the water and it barely rose in the oven. In fact, it deflated a little more and they all seemed to slope off to the side.

Today I am trying plain flour with less hydration and extra oil. I hope it goes better. If it does I’ll share the recipe. So far the experience has been awful. I can see why some GF bagels are only baked and skip the boiling.