Mini Cinnamon Raisin Bagels
Line cookie sheet with silicon mat or parchment paper.
In a 1 cup measuring cup mix and let rest 5 minutes, until yeast mixture looks nice and frothy:
1/3 cup warm water
2 Tbsp honey
1 tsp rapid rise yeast (quick-rise yeast)
Add to yeast mixture:
2 Tbsp oil
Set liquids aside, and mix together in a mixer:
2/3 cup tapioca starch
½ cup brown rice flour
2 Tbsp potato starch
1 ¼ tsp xanthan gum
½ tsp salt
½ tsp cinnamon
Add liquids to mixer. Mix on low, until combined. Then mix on medium speed, scraping occasionally, for 2-3 minutes. Batter will be nice and smooth.
¼ cup raisins
Put batter into a Ziploc (I like the freezer bags because they’re stronger). Cut ½”- ¾” off one corner. Pipe 7-8 mini bagels onto prepared cookie sheet, leaving big holes in the center to account for rising and puffing up during baking.
Let rise in a warm location for 30 minutes, uncovered! They may not look like they’ve risen much, but they’ll rise more in the oven.