Aside from being 100% gluten free, I make my bagels with the traditional techniques used by the Eastern European Jewish immigrants who made the first bagels in New York in the early 20th century. This includes slow, low temperature fermentation for a minimum of 18 hours, and boiling in water before baking. The slow fermentation allows more complex flavors to develop, and boiling creates the chewy crust that is the hallmark of a good bagel. Ingredients: water, sorghum flour, tapioca flour, white rice flour, sweet rice flour, brown rice flour, olive oil, evaporated cane sugar, inulin, millet flour, molasses, honey, rice bran, sea salt, xantham gum, yeast, plus topping ingredients (e.g. Cinnamon raisin bagels also include: cinnamon, raisins, and coconut sugar.
