I've made Loopy whisk bagels before and theyre good but they seem small or flat. i dont have celiac or allergic but do make for someone. curious how to get the blisters that a regular bagel gets and what size to dough should i weigh? i understand gluten bagels use nondiastolic power (CONTAINS WHEAT) maybe that works. but would love to replicate the results into the GF bagels.
https://theloopywhisk.com/2023/02/04/gluten-free-cinnamon-rolls/
I made these two days ago and everyone loved it. Everytime I make something GF from her website I’m always in awe. Seriously tastes like a wheat cinnamon roll. I followed the recipe to the T.
First time ever that I got the dough felt like a gluten dough instead of a stick mess. First time using my spiral mixer making gluten free dough so I wonder if that was a key thing. Removing from the mixing bowl was fine and Rolling it out felt like a wheat dough but every so often I would roll into a sticky part. Curious how crucial it is to us warm milk because the spiral mixer warms the dough up but is very efficient.
Next time i do this recipe again i will make it the dough the night before, cut into individual rolls and let it cold proof overnight and bake couple hours after removing from the fridge the next
Morning.