I went out to lunch with 5 friends yesterday. Really, really fun. We ordered a BBQ chicken flatbread as an appetizer. Mine is better. And gluten-free.
The flatbread that we ordered was tasteless, the toppings pretty skimpy, and although it looked exoctic… and it was also exoctically priced…it was just “okay”.
Here’s my version.
- Rice/potato pizza crust,
- Bull’s Eye BBQ sauce,
- organic refried beans,
- sauteed-carmelized white onion and 3 cloves of garlic,
- BBQ chicken pieces,
- cilantro is nice if you have it.(sprinkle it around on top)
- Cheese is optional. If I HAVE TO have cheese, I just sprinkle a little bit of shredded mozzerella around on top before I bake it. Cheese is over rated.
BBQ Chicken: bake chunks of skinless-boneless chicken at 425 for 35 minutes covered in a glass pan. Drain any liquid that remains, and toss chicken pieces with Bull’s Eye Original BBQ sauce until well coated. Bake for 20 minutes uncovered, or until glazed.
Pizza crust: I have several “from scratch” bread recipes that work, but I almost always use the ‘Nature’s Highlights’ frozen pizza crust I find in the freezer section at Whole Foods. Let it thaw out, brush it with a little oil and bake it for 5 minutes, then top it with BBQ sauce, refried beans, sauteed-carmelized onions/garlic, baked BBQ chicken, some cilantro and a little sprinkle of mozzerella if you want cheese.
Bake 8 minutes and slice and serve. Just like the lunch flatbread at the expensive lunch place, but better!
My unending search for gluten-free, dairy-free, egg-free bagels is over. I think. Maybe.(update: yes. these are great.)
These are as close to the wheat laden bagels as I think I remember…it’s been over a year since I went wheat-free, so maybe I just don’t remember. Your mileage may vary.
The basis of the recipe I found here: http://www.wheat-free.org/wheat-gluten-free-bagel.html
- I modified the “eggs” to egg replacer powder + hot water in the first batch and in the second batch I used flax seed + hot water as an egg replacer both worked fine
- I modified the “milk” to coconut milk powder and sweet rice flour in the first batch and in the second batch I subbed staight sweet rice flour – worked fine.
- I modified the “magarine” to safflower oil.
*POOF* , gluten-free, dairy-free, egg-free bagels. Otherwise I followed the recipe directions.
I cannot begin to tell you how yummy they are with raspberry jam. mmmmmmmmmmm bagel-ly.
Here’s what I did:
- 1 1/4 C rice flour
- 1 C + 1 T tapioca starch
- 1 T coconut milk powder + 1 T sweet rice flour/ or/ 2 T sweet rice flour
- 1 3/4 tsp xanthan gum
- 1 tsp sea salt
- 1 T organic sugar
- 3/4 to 1 C hot water as needed
- 1 packet red star yeast
- 2 T safflower oil
- 1/4 C hot water
- egg replacer powder + hot water to equal 2 eggs/ or/ flax seed gel = 2 eggs
- Optional: 2 T ground flax seed to give the bagels a more “wheat-like” appearance
- 1. Bowl #1: Mixed yeast with sugar and 1/4 C water.
- 2. Bowl #2: Mixed egg replacer for 2 eggs
- 3. Added oil to bowl 2
- 4. Stirred bowl 1 and 2 contents together.
- 5. Added dry ingredients.
- 6. Added just enough hot water to make it “dough like”
- 7. Mixed it for 4 minutes with mixer on medium
Shaped bagels and let them rise for 30 minutes. Boiled them for 30 seconds on each side and baked them on parchment paper for 24 minutes at 425.
Note: Let them sit and cool before slicing. The gluten free nature of bread is *gummy* if you don’t let them cool and continue to cook out before slicing…. just a thought.
The second batch that I made with the flax seed as eggs trick turned out more like an english muffin bread texture…. mmmmm bagels.
Posted in bread
It’s been discussed. It’s been tested. Now it’s official. Finally. Finally. Finally.
579 with moderate (not mild, oh no.) 263 just for fun. And then sprinkle in some serious 281 and 692.9 in there too. Alrighty then. And I actually feel better than before. LOL.