Gluten Free Bagels

• 1 1/2 cups warm water
• 3 tablespoons ground flaxseed
• 4 cups gluten free all-purpose flour
• 2 tablespoons organic white sugar
• 1 tablespoon quick-rise yeast
• 1/2 teaspoon salt
• 3 tablespoons extra virgin olive oil, divided
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup

1. In a small mixing bowl, combine 1/2 cup of water and flaxseed. Whisk well and set aside for 5 minutes to allow mixture to thicken. This will serve as your "egg" in the recipe.
2. While flaxseed "egg" is thickening, generously grease a donut pan with allergy friendly oil and set aside. In a separate mixing bowl, combine flour, sugar, yeast, and salt; whisk well.
3. In a large mixing bowl of a stand mixer, combine remaining 1 cup of warm water approximately 110 degrees F, 2 tablespoons of olive oil, and vinegar with flaxseed mixture. Mix until well combined.
4. Add the dry ingredients to the wet ingredients, one cup at a time while mixing on medium-low speed. Once all dry ingredients have been incorporated, beat on medium-high speed for approximately 5 minutes. Dough should be pulling away from bowl and slightly sticky.
5. Divide dough into 2-3 oz. balls and gently roll each ball into a cylinder; place each cylinder in the prepared donut pan, gently sealing the two ends with your fingers. Cover with plastic wrap and place in a warm, draft-free area to rise for 35-40 minutes.
6. While bagels are rising, preheat oven to 400 degrees and combine the remaining 1 tablespoon of olive oil with the maple syrup. Once bagels have risen, lightly brush with mixture and top with toppings of choice. Bake for approximately 20 minutes or until edges of bagels turn golden brown.

water, ground flaxseed, flour, white sugar, yeast, salt, extra virgin olive oil, apple cider vinegar, maple syrup

Taken from food52.com/recipes/27168-gluten-free-bagels (may not work)