So Saturday was not so Table today. I had my heart SET on producing some fabulous gluten-free bagels from Simone Miller’s E-Book.
After many calls trying to find Cassava flour, and no one knowing what I was talking about, I settled on a substitute- I wasn’t going to wait.
I used Yucca flour believing it was the same a Cassava flour- the all knowing internet right? Subsequently, I found this “Yucca” flour at a local Mexican market and got really excited thinking it would work.
My first clue should have been when the dough looked more like cake batter. Not wanting to be a coward, I just kept adding “Yucca flour” until it did this strange cement thing, and then it actually moved- as in growing and moving, it was FREAKISH! But, I went with it.
Making bagel shapes became a circus act. I had to make the ball, put my thumb through it, balance it, drop it in the water, make sure it floated in 4 minutes and then bake it for 25 minutes. No, no, no- it was like juggling chickens, it just wasn’t happening!
OMG! WHO WANTS A BAGEL THAT BAD!!! Not ME! LOL, it was hilarious!
The results? Well, the first batch tasted “ok”, BUT they were gluey, flat and ugly. The second batch I made using Bobs Red Mill was better looking but tasted like sawdust. Yuck.
Because I am not a quitter, I will try and find this “Cassava” flour, however, if you really want a bagel and you cannot “do” gluten, then I encourage you to just give up the idea. Bagels are not the end of the world. Besides it won’t be long and gluten-free bagels will be popping up everywhere, unless of course, they already are.
I have found Cassava flour!