Gluten Free and Vegan Bagel Bread

This bagel bread is slightly sweet, and I make it in small slices that are perfect toasted and served with cheese. I also like to make croutons out of this bread and add them to salads for a perfect crunch.

Most recently, I made this bread for my New Year's Eve party. I cut it into thin slices, toasted it, and served it with the cheese tray. It was a big hit.

Here is it before it's baked...

And after.

And this is what it looks like sliced.

Gluten Free and Vegan Bagel Bread

• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 1/3 Cup Warm Water
• 2 Tablespoons Sugar
• 1 teaspoon yeast
• 2 Tablespoons Oil
• 1/2 Cup Brown Rice Flour
• 2/3 Cup Tapioca Starch
• 2 Tablespoons Potato Starch
• 1 1/4 teaspoon Xanthan Gum
• 1/2 teaspoon Salt

1. Heat the 3 Tablespoons of water in the microwave and add to it the flaxseed meal. Let sit for 10 minutes.
2. In another small, microwave safe bowl heat 1/3 cup water just until warmed but not too hot to kill the yeast. Add yeast and sugar and set aside for 5 minutes.
3. Meanwhile, in the bowl of a stand mixer combine starches, rice flour, xanthan gum and salt.
4. Go back to your liquid ingredients and add the flax-egg and the oil to the yeast mixture.
5. Add the liquids to the dry ingredients and mix on low until combined. Turn mixer to medium and mix for 2 to 3 minutes more.
6. Spoon batter evenly into two mounts on a parchment lined baking sheet. Form two loaves, roughly 5 by 2 inches, using wet fingers.
7. Let rise for about half an hour. They will look a bit puffier, but don't expect them to double in size.
8. Preheat oven to 350 degrees. Bake for 22 to 28 minutes. Cool, slice and broil before serving, or freeze for later.

Enjoy!

-Bethany

Gluten Free/Egg Free Banana Bars

The first time I made these bars it was a little while after my sisters and I had moved into our apartment together. I mixed them up and we laughed at the huge pan of bars that we ended up with. We ate some and I froze some and we had plenty of bars for a good, long time.

So, now I halved the batch for you. It still makes a 9x13 pan, but with how good these are, you will have them gone in no time! Feel free to double the batch to make the original amount if you want to feed a crowd - of if you're just in the mood for a ton of delicious banana bars. :)

Gluten Free/Egg Free Banana Bars

• 3/4 Cup Sugar
• 1/4 Cup Butter, softened
• 1/2 Cup Plain Yogurt (regular or Greek)
• 1 Tablespoon Ground Flaxseed
• 3 Tablespoons Hot Water
• 1 Large Banana (about 1/2 cup mashed)
• 1 teaspoon Vanilla
• 1/2 Cup plus 2 Tablespoons Brown Rice Flour
• 1/4 Cup Potato Starch
• 2 Tablespoons Tapioca Starch
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt

1. Heat the 3 Tablespoons of water and add the ground flaxseed to it. Set aside for about 10 minutes.
2. In a small bowl whisk together brown rice flour, starches, xanthan gum, baking soda and salt.
3. In a large bowl place sugar, butter, yogurt and egg and stir. 
4. Stir in the mashed bananas and vanilla.
5. Add the dry ingredients to the wet mixture and mix together.
6. Pour into a greased 9x13 inch pan at 375 degrees for 18 to 20 minutes.

Find the original recipe here.


Enjoy!
-Bethany