Seeking assistance on low gluten bagels
Hi Fresh Loaf Forum,
I'm looking for advice to help me with my efforts to make a low gluten bagel.
I have a wheat gluten allergy, but some low gluten wheat flour does not cause problems (semolina and durum are examples, I think, as I can eat spaghetti pasta). A few years ago, I found that Bageltime Bagels did not cause an allergy reaction. So far, my thinking is that it was because they used Bleached Enriched Flour when making them. So, when Bageltime Bagels was bought out by Fleisher's Bagels, and discontinued the Bageltime Bagel, I thought: why not try to reproduce that bagel myself?
Well, it didn't take long for me to discover that there are many ingredients used in the mass production process for bagel making that are not easy to find for the home baker. Still, I have persisted in trying to make a low gluten bagel. As a short summary, I followed the recipe and procedures of John D. Lee's version of bagels, with my own ingredient preferences-and got some acceptable bagels, but not the puffy on the inside kind.
Here's my key insight, and my question: On my latest effort, I made the mistake of using barley malt syrup (because I had used malt powder-from King Arthur Flour-and it did not affect me). On a positive note, the bagels puffed up in an excellent way in the oven, and the texture was just lite crunchy on the outside and nice airy "bounce" on the inside. Unfortunately, the barley malt syrup has gluten in ways that causes allergies for me. The question: is there an enzyme or some other kind of conditioner or ingredient I can substitute for the barley malt syrup effect, so I can get that same puff and bounce? Here's what I'm using for ingredients now:
4 cups Pillsbury All Purpose Flour
1 1/4-1 1/2 cups warm water
2 1/4 tsp. yeast
1 1/2 tbs. barley malt syrup (has to be replaced)
½ tbs. molasses
1 tbs. canola oil
2/3 tsp. ginger
and 2tbs. malt powder in the simmering water when I boil the bagels before baking
I hope that someone can assist me in my quest. It's true, there are gluten free bagels recipes on the Internet, and I could go that route. But first, I'd like to know if the low gluten route could work.
With Kind Regards,