I make bagels as my Tolerant Taster is happy to manage without any gluten in the house since I developed these. The flour I use I developed over three years of testing. It contains urid lentils, a flour used in Southern India. With these most gf baking is easy, though breads are still a little complex and not like the sourdough breads I used to make. I used to keep three different sourdough cultures with different flavours, so that gives you an idea how keen I was on making great bread. In this recipe I also used sprouted buckwheat flour - I sprouted buckwheat, dried it and ground it, looking for that warm flavour malted flour used to give me.

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