Yesterday I made gluten-free bagels from this recipe. Because I'll only be here in Toronto for a few more weeks, I used Bob's Red Mill brand gluten-free flour instead of buying all the various flours to make the blend in the recipe. They turned out pretty well. I made one each of poppyseed, cumin, sesame seed and coarse salt;
They were dense and chewy and altogether lovely. I found that the sugar in the boiling water made them too sweet for my liking. Next time, I'll halve it or omit it completely. I also found them mealy when re-heated, but that may well be because I was using a substitute flour blend. Gluten-free flour mixes are very specific to what you're making with them. I find that the best thing is to keep a range of the most common starches, meals, flours and thickeners on hand so that you can make the particular blend you require as needed. In any case, I was happy with yesterday's experiment. It'd been a long time since I'd had bagels. I ate almost two of these with butter, and was quite content.
Today's quickie breakfast: halve and pit a perfectly ripe avocado; squeeze on the juice of half a lime; add a couple of dashes of pepper sauce, some fresh-grated ginger, a sprinkle of salt, and some diced garlic. Nom.
This morning I also made a diy version of Nutella; I mixed hazelnut butter with cocoa powder, cashew cream and a bit of agave syrup. I make no claim that it's any healthier than Nutella, but at least it's lactose-free and less sweet. Great spread on rice crackers or rice cakes.