Hey, lovely readers! Happy Thursday! I bring you this bagel as part of a group blogging challenge entitled, “Gluten-Free Dream Day at Panera Bread“.
What’s a Gluten-Free Dream Day at Panera Bread?
Well, basically a bunch of us bloggers came together and we each re-created our favorite Panera Bread bakery treat into a gluten-free vegan version. Pretty cool, huh? Some very talented folks are participating, and I’m excited to be part of it.
When I was invited to work on this idea with Marly, of Namely Marly, the same genius who brought us Top Ten Sandwiches: Veganized , I was all about it. But, I have to admit…. I haven’t been to a Panera Bread chain in a very, very, very long time. In fact, I think the last time I was in one was about 4 years ago, and that was only to pick up some grub for my office friends’ lunches. I did however get myself a soy latte, and from what I remember, it was pretty tasty.
Once I finally took a looksy at Panera’s menu and realized they had a Jalapeño Cheddar Bagel, I decided I wanted to recreate it in my own gluten-free and animal friendly kitchen. I love bagels… so I thought this would be right up my alley. Even though I had never had the actual Panera bagel, it sounded like something I would totally be into. And, man, was I right.
Chewy, crunchy (once toasted), spicy, and cheesy, this is definitely my kinda bagel. I’ve always been much more of a savory breakfast kinda gal, and I could get used to waking up to this deliciousness each morning with a piping hot cuppa joe… couldn’t you?
There’s not much difference for me these days between ”quick” bread and yeasted bread.
All bread is relatively quick. Now that I’m baking gluten free, I no longer have to incorporate kneading and long rising times into my bread baking endeavors. I find the change liberating, as I now enjoy making a quick bread much more than I did when I was baking with gluten. Banana Bread: Meh… better with yeast. Beer bread? Only in emergencies. I just wasn’t satisfied unless my arms were about to fall off while making a loaf of bread. Even after I discovered the dough hook, I would still knead my soul into those ingredients–relishing every nuance of my aching hands squishing into the pillowy relief of the dough.
If there is one thing I miss dearly about gluten, it’s simply the kneading of the bread dough. I’ve tried kneading with many a gluten free flour combo–and let me tell ya, it just doesn’t do it for me. With gluten free bread dough, the whole process becomes slightly more clinical. I like to refer to it as the “mix and plop” method. Though, I cannot deny the lazy side of me welcoming this new, less sensual, approach to bread-making.
This loaf is made in the same vein as traditional Irish Soda Bread; the disclaimer here is that the texture is a bit off… not bad, just not quite as I remember an Irish Soda Bread to taste (hence the “Irish-ish”). I should add, in the bread’s defense, that I am actually part Irish. Yeah, I’ll take it wherever I can get it.
The texture of the loaf lends itself more to cutting into chunks rather than thin slices, and is best served slightly warm from the oven. Topped with some margarine, or soft avocado, it’s quite an addictive little snacking bread… authentic or not.
Today is also International Women’s Day! All you ladies–and men who have ladies in your lives–let’s celebrate!
This is a fun twist on an old favorite. I have been making this recipe for years and it always turns out perfectly. In fact, I’m pretty sure this was the first recipe I came up with “all by myself”. :)
To make it gluten-free, I just subbed out a few different flours where I usually used all-purpose flour. Feel free to re-glutenize it by subbing the 2 cups of AP flour back in, and leave out the xanthan gum.