BREAD WINNERS
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
