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May 2018

Gluten Free Recipes

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Bialys Recipe

Bialys recipe and other gluten free recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Bialys recipe  PDF



2 c Warm (110 F.) water
1 pk Dry yeast
2 ts Sugar
2 1/2 ts Salt
1 1/4 c Gluten flour
3 1/2 c A/P flour, or as needed
TOPPING 1 tb Veg. oil (or lard if prefer)
1 1/2 tb Poppy seeds, or to taste
1/3 c Finely minced onion
1/2 ts Salt

In lge. mi ing bowl, combine 1/2 cup of the warm water, the yeast and sugar and let work til foamy. Mi remaining 1 1/2 c. warm water, salt, gluten flour, and A/P flour into the yeast mi ture. Knead vigorously on a floured surface until smooth (dough will be soft). Form into ball and place in greased bowl andturn greased side up. Let rise, covered with plastic, until tripled in bulk, abt 90 min. Punch dough down, turn over, and let rise again til doubled. Punch down and roll into 2 cylinders. Cut each into 8 rounds, lay them flat, cover with a towel, an let rest. Meanwhile, prepare the topping by mi int oil, poppy seeds, onion and salt set aside Pat dough into flattened rounds a little higher in the middle than at the edge, each abt. 3 1/2 in dia. Place on lightly floured board, cover with dry towel then damp one and let rise until half proofed abt. 30 min. Press bottom of shot glass or small jar abt 1 in dia. in center of each bialy to make deep indentation. Spread topping over the bialys. Let proof 15 min. more. 3/4 proof. Carefully transfer each bialy onto 2 lge. ungreased baking sheets. Bake on the upper and lower shelves of the oven for 6 to 7 min., then switch pans and turn front to back for even browning. Bake abt. 5 to 6 min more. Cool on racks. Store in plastic bags in 'fridge up to 2 days. Freeze for longer storage.

Bialys recipe and other gluten free recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
805 people have voted
Last Reviewed on 2018-05-20



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