Gluten free Bagels

I love all of Isabel’s free from mixes My  favourites are the Dough balls and the Pizza mix. Both popular with my gluten eating family too.

Today I thought I would have another go at Bagels using the Pizza mix. I’ve made these a few times before but knew they should have risen more in size than they had done.

These latest yeast free gluten free Bagels are the best by far! This time I used 3 medium size eggs , rather than two eggs. I’m not sure if that made a difference. I also kneaded the bread dough for much longer. When it came to adding the bagels to boiling water , I left them in the boiling water for three minutes bubbling away ( I flipped them over once during this time ). I saw them double in size .

I finally sat them on a tea towel to dry then popped them on a greased baking tray at fan 160c for 25mins. Some I sprinkled with sesame seeds some I left plain.

I was astounded at the difference from my  previous attempts. They were a great size, they did collapse a little when cooling but far superior to previous attempts.

They freeze well and are best refreshed in the microwave

Click here for the recipe from Isabel’s free from

I have also tried Isabel’s Tea cakes made in a very similar way. Totally delicious. Tea cake recipe

Isabel’s recipe for Bagels

200g Isabels pizza mix

2 eggs , I used 3 medium eggs

2 tbsp Veg oil , I used olive oil as a healthier choice

50ml water

gluten free baking powder

1 tsp sugar

160c fan oven

Isabel’s mixes available from Morrisons and Asda, online at Ocado or isabelfreefrom.co.uk

What will you fill your Bagel with ?

 

 

 

 

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On days like today I really miss buttered toast!

In the early hours of yesterday morning I woke up with extreme stomach pain, a cramping pain that grew stronger by the hour. Anyone with IBD will know exactly what I mean . I have been fortunate enough to have avoided this for almost two years. I don’t as yet take any drugs but do stick to a very specific diet that works for me.

Avoiding all grains especially gluten and reducing my dairy intake particulary cows milk . Butter seems to be fine for me, but I often use coconut oil and beef dripping in my cooking. I also avoid yeast, onions and garlic and paprika which have all been triggers in the passed.

Anyway back to the other night, after the pain started the nausea and then vomiting and also strangely a runny nose. followed.  Aching inflamed joints and all in all after several hours I was exhausted . The pain etc carried on for seven hours in all . My husband was a star and nursed me through the night.

About 8.30am half an hour before I fell asleep .In despiration  I whats app’d my Church home group to ask for prayer to take the pain away. I had eight replies in a few moments. I remember very little after this as I then slept until 3.30pm. My faith is a great strength to me and my home group are a huge support.

Thankfully when I awoke the pain and nausea had gone. I never eat after a flare up like this and find that mint tea and water to rehydrate is all I can handle.

Today I have managed homemade chicken broth which I had in the freezer. My broth/stock is just slow boiled chicken carcass and water.

I’m hoping tonight to have cooked plain chicken a little mash and a few well cooked green beans . I was researching low residue diet today to see what was best to eat. I have never been given any dietary help with my diagnoses of Crohn’s disease so its all trial and error.

I would be interested to hear from anyone else with Crohn’s Disease or Colitis as to how  you manage your symptoms with diet and what you eat after a flare up.

On days like today I really miss simple buttered toast.

Bake off will be extra hard to watch tonight as its bread week.