If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
Try our tasty cinnamon and raisin bagel recipe. Perfect for a sweet snack or toasted as part of a delicious breakfast.
450g Glutafin Gluten Free Select Multipurpose White Mix
3 tbsp caster sugar
1½ tsp table salt
1¼ tsp fast-action dried yeast
2 tsp ground cinnamon
115g raisins
1 tsp xanthan Gum
1 egg yolk, beaten for glossing
1 tbsp milk for glossing
2 tbsp brown sugar mixed with 1 tsp cinnamon – for decorating
2 tbsp caster sugar for adding to the water
wok or large saucepan
parchment baking tray/sheet
cling film
large slotted spoon
1. Preheat oven to 200°C/180°CFan/Gas Mark 6. Lightly oil a spare mixing bowl, ready for later.
2. In a separate large bowl (not the oiled one) mix the flour, sugar, salt, yeast, cinnamon and raisins. Make a well in the centre, pour in 300ml of hand-hot water and mix together with a pallet knife to form a soft dough.
3. Turn out onto a floured work surface and knead until smooth before shaping into a ball. Place in the lightly oiled bowl, cover with clingfilm and leave in a warm place for an hour until it has doubled in size.
4. Lightly oil a large baking sheet.
5. Knock back (punch down once or twice) and knead for 1 minutes. Cut into 8 equal pieces and roll into balls. Using a finger covered in flour, make a 2.5cm hole in the centre of each ball and transfer to the baking sheet. Leave in a warm place for 30 minutes until nearly doubled in size. While they are proving, fill a wok or large pan with boiling water add 2 tbsp sugar and leave to a steady, rolling low boil.
6. Drop the bagels, one at a time, into a large pan of boiling water and cook for 30 seconds on each side. Remove with a slotted spoon or fish slice, drain well and return to the baking sheet.
7. Mix the egg yolk with 1 tbsp of milk and brush over the bagels. Sprinkle over the cinnamon and sugar mix and bake for 15-20 minutes until golden.
Best enjoyed on the day of baking or can be frozen for up to 1 month.
450g Glutafin Gluten Free Select Multipurpose White Mix
3 tbsp caster sugar
1½ tsp table salt
1¼ tsp fast-action dried yeast
2 tsp ground cinnamon
115g raisins
1 tsp xanthan Gum
1 egg yolk, beaten for glossing
1 tbsp milk for glossing
2 tbsp brown sugar mixed with 1 tsp cinnamon – for decorating
2 tbsp caster sugar for adding to the water
wok or large saucepan
parchment baking tray/sheet
cling film
large slotted spoon
1. Preheat oven to 200°C/180°CFan/Gas Mark 6. Lightly oil a spare mixing bowl, ready for later.
2. In a separate large bowl (not the oiled one) mix the flour, sugar, salt, yeast, cinnamon and raisins. Make a well in the centre, pour in 300ml of hand-hot water and mix together with a pallet knife to form a soft dough.
3. Turn out onto a floured work surface and knead until smooth before shaping into a ball. Place in the lightly oiled bowl, cover with clingfilm and leave in a warm place for an hour until it has doubled in size.
4. Lightly oil a large baking sheet.
5. Knock back (punch down once or twice) and knead for 1 minutes. Cut into 8 equal pieces and roll into balls. Using a finger covered in flour, make a 2.5cm hole in the centre of each ball and transfer to the baking sheet. Leave in a warm place for 30 minutes until nearly doubled in size. While they are proving, fill a wok or large pan with boiling water add 2 tbsp sugar and leave to a steady, rolling low boil.
6. Drop the bagels, one at a time, into a large pan of boiling water and cook for 30 seconds on each side. Remove with a slotted spoon or fish slice, drain well and return to the baking sheet.
7. Mix the egg yolk with 1 tbsp of milk and brush over the bagels. Sprinkle over the cinnamon and sugar mix and bake for 15-20 minutes until golden.
Best enjoyed on the day of baking or can be frozen for up to 1 month.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.