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  • The Australian Women’s Weekly Food

    BREAD WINNERS

    Mar 30, 2020 7 minutes
    PHOTOGRAPHER JAMES MOFFATT STYLIST STEVE PEARCE
    PHOTOCHEF
    ELIZABETH FIDUCIA

    SEEDED BAGELS

    PREP + COOK TIME 50 MINUTES (+ STANDING) MAKES 10

    31/3 cups (450g) gluten–free plain flour
    ½ cup (75g) potato flour
    ½ cup (90g) white rice flour
    ½ cup (75g) buckwheat flour
    3 teaspoons (10g) dried yeast
    2 teaspoons table salt
    2 teaspoons xanthan gum
    4 eggs
    ¾ cup (180ml) olive oil
    1½ cups (375ml) warm milk, plus 1 tablespoon extra
    2 teaspoons seeds or herb mix (see Test Kitchen notes, previous page)

    1 Combine sifted flours, yeast, table salt and xanthan gum in a large bowl.

    2 Separate 3 of the eggs; reserve yolks. Beat remaining whole egg, the egg whites, oil and milk in a large bowl with an electric mixer on medium speed for 3½ minutes. Add the flour mixture, 1 cup at a time, beating until combined and smooth.

    Turn dough onto a lightly gluten-free floured surface and knead until smooth. Divide dough into 10 pieces. Roll each piece into a ball. Push a finger through the centre of each ball and stretch it out slightly to form a 9cm ring. Place ring on an

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