2 1/2 cups Rajgara (Amaranth) flour
1 1/2 cups gluten-free oats (grind the oats into a powder)
1 1/2 cup warm water
1 1/2 teaspoon sugar
1 1/2 tablespoon olive oil
1 tablespoon dry active yeast
vegan butter to brush the bagels (optional)
Salt to taste
For boiling water:
2 teaspoons baking soda
salt to taste
Take 8 qts pot and fill up half way or 3/4 of the way
For boiling water .
Take big pot like 8 quate pot and fill in to water 3/4 way ,put salt to taste and put baking soda in and let boil.
Add yeast and sugar to the warm water and mix. Keep aside until it bubbles, about ten minutes.
In a large bowl, mix the flour, oats, salt and oil. Add in the yeast mixture and mix. Add in additional warm water (if needed) tablespoon by tablespoon and knead to make into dough with a stand mixer or with your hands.
It will look like this.
Cover with kitchen towels and keep it 2 or 3 hours. It will double in size.
Take the dough and form eight balls. Do not punch or knead the dough again because it will get overworked and effect the consistency.
Roll into round balls and make a hole in the middle so it looks looks a bagel.
Once all of the bagels are ready, line a baking tray with parchment paper. Put the bagels on the tray and keep aside.
Boil the water and once it is boiling, add the salt and baking soda. Boil one bagel at a time for 30 seconds on each side. Once both sides are boiled, remove them and put them back on the baking tray.
Preheat the oven to 375 degrees. then put your bagels tray in and back 25 to 30 minutes. At this time, you can brush the bagels if you choose to do it. The butter helps the bagels get a nice golden brown color.
Once they have finished baking (you can check by lightly pressing with with back of a spoon. The bagels are ready when are slightly soft and release back to their shape after pressing with the spoon).
Let the bagels cool and they are ready to serve, with your favorite jam, vegan butter or chutneys. The kids love them with sun butter.
This is ready to eat!
Note: Allergy Friendly, Vegan, Gluten Free, NutFree and Dairy Free.
The bagels can be frozen in an airtight container for three to four weeks.