Tweaking, always tweaking

I've tried a number of recipes for gluten free bread and rolls. There are some that I liked well enough but not so much that I cared if I made them again. Here is an exception. I wish I could claim this recipe as my own but it is just some tweaks I applied to this recipe. I will make these again. Soon. I wanted something bagel-like. Although these lack some of the chewiness of bagels, I still like them. Give it a try or have fun and tweak the recipe a bit yourself. The original recipe doesn't call for dropping them in the boiling water. I like the way they turn out with my tweaks but the original recipe is excellent. Stop over at the Spunky Coconut and give her recipes a try. No matter what version you choose, they are at their best when warm.

Rosemary sandwich buns

3 T chia seeds ground in coffee grinder (or use golden flaxmeal)

3 T applesauce

2 T water

4 tsp apple cider vinegar

3/4 tsp xanthan gum

1/4 cup almond milk

Beat together

add

1 T agave (or honey)

1/4 cup olive oil

1 tsp chopped dried rosemary

1/2 tsp sea salt

1/2 cup coconut flour

1/4 cup tapioca flour

1/4 cup potato starch (or omit and use another 1/4 cup of tapioca flour)

1 tsp baking soda

1 tsp baking powder

Mix well

Bring water to a boil in a large kettle. Take a small amount of dough about the size of a golf ball and kneed into a bun or bagel shape. Place on a plate. Once all are formed, carefully drop them into the boiling water and leave there for one minute. If needed, I gently pushed them under the water with a large spoon. Remove carefully with a slotted spoon and place on a pie plate or other container. Let them cool slightly. Turn them over to drain. Place on baking sheet that has been coated with olive oil or non-stick cooking spray. Lightly brush olive oil on the top and sprinkle with any toppings you like (my favorites: cracked black pepper, sea salt, sesame seeds). Bake at 350 degrees for 24 minutes.