tag:blogger.com,1999:blog-2285523888432056855.post1479808798499819853..comments2024-01-03T08:21:41.587-05:00Comments on Gourmet Girl Cooks: Bagels/Squagels...Bagel Toast...Bagel SticksGourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-2285523888432056855.post-19213586501916922232015-01-25T19:54:34.132-05:002015-01-25T19:54:34.132-05:00Hi Alice,
I hope you enjoy them. Those were some ...Hi Alice,<br /><br />I hope you enjoy them. Those were some of the first bread/bagels I made when I went grain free. I've since created several other recipes (biscuits, powr bagels, rolls, etc.) that you might enjoy as well. <br /><br />I guess we can call them "bagel holes"... ;-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-34431200538336936722015-01-25T15:54:06.971-05:002015-01-25T15:54:06.971-05:00Seems like it would be fun to eat the bagel/squage...Seems like it would be fun to eat the bagel/squagel inside square too! Not sure what to call it, but somewhat akin to donut holes!!<br /><br />These sound great and I'm looking forward to trying the recipe. I'll probably make mine as the bagel/squagel sticks.<br /><br />Thank you, Gourmet Girl!<br /><br />AliceAlicehttps://www.blogger.com/profile/05071353485775352700noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-7419358101420109172014-11-20T10:58:37.711-05:002014-11-20T10:58:37.711-05:00I don't think I will add anything other than t...I don't think I will add anything other than the Swerve to try to make them more like a honey wheat style. My one son only like strawberry cream cheese, which isn't too tasty on the savory! Oh, and I toasted some leftovers this am for the other two and it was fabulous! ThanksRebeccanoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-14027731257669015002014-11-19T19:29:28.960-05:002014-11-19T19:29:28.960-05:00Hi Rebecca,
So happy you enjoyed them. I also fin...Hi Rebecca,<br /><br />So happy you enjoyed them. I also find that many baked goods have better texture after cooling completely. Some baked goods are actually even better the next day "texture wise". When you ask about how much Swerve to use...I assume you want to make a sweeter type bagel? Tell my what kind (chocolate chips, blueberry, etc.) and I'll guestimate the amount for you. Sweeter style bagels usually aren't overly sweet like donuts but mildly sweetened. Let me know and I'll try to suggest the amount to use. Sometimes I test it by tasting a tiny bit of dough and increasing as I go. Let me know. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-41239079436826401202014-11-19T13:42:38.403-05:002014-11-19T13:42:38.403-05:00Hi--I made these this morning and they were so yum...Hi--I made these this morning and they were so yummy, especially after they completely cooled. They became more "bread" like, compared to when they were still warm. I have Swerve sweetner, how much would you recommend using in the recipe?Rebeccanoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-19643529453505233042013-10-30T23:46:34.153-04:002013-10-30T23:46:34.153-04:00Hi Theresa! Thanks for that tip -- sometimes we do...Hi Theresa! Thanks for that tip -- sometimes we don't find out what will work as a substitute until we actually try it -- you had a great idea and I'm happy it worked. This should help those that don't care for flax know what would work nicely as a substitute -- you've helped take out some of the guesswork! Thanks for passing along that tip -- and glad you enjoyed these! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-82364046249726767682013-10-30T20:13:52.000-04:002013-10-30T20:13:52.000-04:00Hi I was just checking in to let you know that I d...Hi I was just checking in to let you know that I decided to try using sunflower seed flour instead of chia seed meal to replace the flax seed meal in the recipe and it worked great. It tastes absolutely delicious!! I just ground raw sunflower seeds in my vitamix by pulsing but you could use a coffee grinder too. So just wanted to let you know the results for those who have an aversion to flax meal. And once again thanks for an awesome recipe.Theresahttps://www.blogger.com/profile/13970952563940756539noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-58820900441422568202013-10-24T22:46:53.820-04:002013-10-24T22:46:53.820-04:00Hi Theresa! Wow, I'm not sure about the chia ...Hi Theresa! Wow, I'm not sure about the chia seeds -- are you thinking about grinding them first? The golden flax I use is ground like a flour. If you decide to try it with ground chia in place of the flax, I would make half of the recipe just in case it doesn't turn out -- I have never used that much chia seed in a recipe so I am really not sure. If you try it, just make a small test batch -- you don't want to throw away a lot of ingredients if you don't like the way the chia works. Let me know and thanks so much for your kind comments! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-876525237176552662013-10-24T15:50:46.792-04:002013-10-24T15:50:46.792-04:00I was just wondering if you think chia seeds would...I was just wondering if you think chia seeds would work as a substitute for the flax. BTW, I love all your recipes. Thanks for all your hard work & sharing :)!!Theresahttps://www.blogger.com/profile/13970952563940756539noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-53499148590569479182013-07-28T22:03:29.586-04:002013-07-28T22:03:29.586-04:00Hi Lesley! Thank you. Yes, I have made them with...Hi Lesley! Thank you. Yes, I have made them with regular eggs, with Egg Beaters as well as a combination of both. It should not affect the outcome at all whatsoever! I hope you enjoy them! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-25715132013683772352013-07-28T14:51:02.898-04:002013-07-28T14:51:02.898-04:00These look fabulous! I can't wait to try them....These look fabulous! I can't wait to try them. I have to watch my cholesterol, so do you think liquid egg substitute (like egg beaters)would work?<br />Thanks,<br />LesleyLesleynoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-58204329710879654002013-05-08T18:52:54.086-04:002013-05-08T18:52:54.086-04:00Hi Barbara! I don't use an egg wash, I typica...Hi Barbara! I don't use an egg wash, I typically just lightly press the toppings in with my hands before putting it in the oven -- but an egg wash would probably help them stick better! If you have parchment paper, you might want to lightly spray it with olive oil and place on top of the dough "blob" in the middle of your pan and use a flat object or your hand to smooth it out -- it doesn't rise much, so make it close to the thickness/thinness you want it to be. The full recipe makes an entire sheet pan of 1/2" thick or so bagel bread/toast...last night I just made a 1/2 batch of it since it is only me eating it. Unfortunately, my hubby still eats regular wheat bagels! He just can't (or won't) give them up! :-) I hope you enjoy them and they turn out good -- let me know how it turns out if you try using an egg wash! Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-44222146837209559332013-05-08T18:43:48.248-04:002013-05-08T18:43:48.248-04:00Hi GG, tonight is the night ( sounds like song) th...Hi GG, tonight is the night ( sounds like song) that I will try to make the bagels. I am missing *deli-style* triscuits! My topping will be caraway seeds. I will omit the Italien seasonning mix. Do you use an egg wash to keep the seeds and onions in place?<br />Thank you GG. Barbara from California.unter der laternehttps://www.blogger.com/profile/07128693611242988987noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-19866030046897331952013-03-21T13:00:25.208-04:002013-03-21T13:00:25.208-04:00Hi Louis -- I hope that works for you! You may ju...Hi Louis -- I hope that works for you! You may just be one of those folks that don't like flax too -- not everyone does. I don't mind the golden but don't care for the brown. I have tasted rancid flax once in my life and it was disgusting! Hope it works for you. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-23330129058923742922013-03-21T12:14:18.573-04:002013-03-21T12:14:18.573-04:00I did use Golden Flaxseed flour and it was a new b...I did use Golden Flaxseed flour and it was a new bag. I will try changing the amounts as you suggest and see what happens. <br />Thanks!Anonymoushttps://www.blogger.com/profile/11919451368877519035noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-71284803410408748362013-03-20T23:14:18.274-04:002013-03-20T23:14:18.274-04:00Hi Louis! Did you use brown flax or golden flax? ...Hi Louis! Did you use brown flax or golden flax? I only use golden flax because it is much milder than the brown -- I don't care for the brown for that reason -- the underlying bitter taste. Also, when you buy flax...after you open it, it should ideally be kept refrigerated so it doesn't become rancid which tastes AWFUL! I don't know if you could substitute all the flax for something else -- possibly, but it may need other tweaking then. If you are using golden flax...you could try swapping the amounts -- 1-1/2 cups almond flour and 1 cup flax to see if that helps -- I just don't know what that will do to the consistency. Some people like to bake with coconut flour -- but you have to use LOTS of eggs because it dries things up. There might be a way to substitute some of it with that but the measurements would change -- especially the liquid. If you try something else and it works...let me know! Thanks!Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-39378756975194055842013-03-20T22:47:46.073-04:002013-03-20T22:47:46.073-04:00I made these recently and there was a faint bitter...I made these recently and there was a faint bitter after taste. Could that be the flaxseed? The only other time I used flaxseed it had a similar taste. Is there something I could substitute for the flaxseed flour?Anonymoushttps://www.blogger.com/profile/11919451368877519035noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-10188884508340637922013-03-13T20:32:02.660-04:002013-03-13T20:32:02.660-04:00Hi there -- I hope your husband likes them. If yo...Hi there -- I hope your husband likes them. If you want, you can add less toppings to them -- or no topping at all. If you don't like the seasoning in the dough, you can change or reduce that too -- that way they would be more plain and you could enjoy them with peanut butter, etc. <br />Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-4551726807112488722013-03-13T15:49:08.489-04:002013-03-13T15:49:08.489-04:00It came out great! A bit strong for me (like an ev...It came out great! A bit strong for me (like an everything bagel) but my husband will love it. (and its more for him anyway since he misses bread products more then me)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-25599303988229987602013-03-12T20:54:24.231-04:002013-03-12T20:54:24.231-04:00Hi there! I don't see why you couldn't su...Hi there! I don't see why you couldn't substitute white vinegar instead -- you don't taste it anyway -- it just helps a little with leavening. I would go ahead and try it. Let me know how it goes! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-77640424141851311182013-03-12T19:40:41.232-04:002013-03-12T19:40:41.232-04:00Can I sub white vinegar for the apple cider vinega...Can I sub white vinegar for the apple cider vinegar? Thinking of making this, but thats the only ingredient I'm short.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-83317365165420082102013-03-06T18:52:13.128-05:002013-03-06T18:52:13.128-05:00Thanks so much, Maria! I am happy that you enjoye...Thanks so much, Maria! I am happy that you enjoyed the bagels -- sometimes it is the simple little things that give us the "normalcy" that we now find we can still enjoy 'without the wheat". I hope you enjoy the cannolis too -- and feel free to give me suggestions as to how you think they could be improved -- I trust and value your "Italian" opinion! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-32860734356668045732013-03-05T13:02:03.810-05:002013-03-05T13:02:03.810-05:00So I just tried this recipe this morning and my on...So I just tried this recipe this morning and my only regret is not trying it sooner. These are immensely flavorful and satisfying, I sprinkled the top with sesame seeds and they turned out so great. My cookie sheet is smaller than the one you used so my bread came out a little thicker but that is fine with me. For lunch I smeared a little bit of homemade chipotle mayo on top and a slice of sugar free smoked turkey breast on top, it was wonderful. I will be making these on a regular basis for sure. Thanks so much for your blog and recipes, I have loved every single one that I have made. You know that this Italian girl is making the cannolis soon! MariaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-81340465289401274872013-02-18T12:39:19.965-05:002013-02-18T12:39:19.965-05:00Hi -- For this recipe (the bagel/squagels)...it sh...Hi -- For this recipe (the bagel/squagels)...it should be fine using the almond meal since you aren't looking for a lighter or finer textured baked good (like a cake or muffin, for example). I haven't tried making my own almond flour, but I know there are many who do. The main reason I like the almond flour better is because the almonds are ground without the skins and it makes a lighter flour than the meal. If this is your first time making these, I wouldn't spend a lot of extra money buying special flour -- the meal should work fine. Hope you enjoy them! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-44389638163526871522013-02-18T11:06:40.952-05:002013-02-18T11:06:40.952-05:00GGC could I use the almond meal. As that is what m...GGC could I use the almond meal. As that is what my natural grocer store has the almond flour one is twice as much here. Also have you ever tried making your own almond flour? thanksAnonymousnoreply@blogger.com