This easy homemade Gluten-Free Bagels recipe is made with almond flour, white and brown rice flour, and arrowroot starch. Serve with your favorite spread. The best gluten-free bagels can be yours. Vegan.
If you think fresh chewy bagels are out of the picture after going gluten-free, this recipe will change your mind.
With an easy combination of gluten-free flour and starch, a delicious gluten free bread breakfast is waiting for you. Top with your favorite cream cheese or jam!
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Why you'll love this recipe
- Simple ingredients
- Vegan plant-based option
- Great chewy texture
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
White rice flour - This gluten-free flour has a higher starch content and finer texture. Here are some of the best rice flour substitutes.
Brown rice flour - Combined with white rice flour, brown rice flour adds a nice nutty flavor. Here are some of the best brown rice flour substitutes.
Almond flour - This flour creates a bagel dough that bakes up into a tender crumb. Check out this guide on how to make almond flour.
Arrowroot starch - Lightens up our gluten-free flour blend so the bagels aren't too dense and heavy. Tapioca flour, also known as tapioca starch, is a good arrowroot starch substitute.
Psyllium husk powder - This ingredient acts like gluten to bind the bagels. Here are some of the best psyllium husk substitutes.
Organic cane sugar - To keep this homemade bagel recipe completely vegan, choose organic when buying cane sugar.
Olive oil - Instead of a traditional egg wash, we'll use gluten-free olive oil to help brown.
Active dry yeast - Essential for helping the dough rise.
Ingredient tip: I often use Bob's Red Mill and Anthony's brand flour, starches, and ingredients for binding. You can find these ingredients online or at your local grocery store in the baking aisle or gluten-free food section.
Flavor variations
These homemade bagels can be gluten-free plain bagels or flavored with toppings like everything bagel seasoning, sesame seeds, poppy seeds, dried minced onions, or cinnamon sugar.
Serve your dairy free plain bagel with peanut butter, almond butter, vegan nutella, jam or marmalade, or your favorite cream cheese.
How to make gluten-free bagels
Before you start: Line a baking sheet with parchment paper. Take another sheet of parchment paper and cut it into 6 squares and set aside.
Step 1: Warm your almond milk warm to touch, but not hot. Add cane sugar and yeast to almond milk. Stir to combine and let rest. In a large bowl, whisk dry ingredients to combine.
Step 2: Add olive oil to your yeast mixture, and stir to combine. Slowly add liquid to your flour mixture, stirring to create a rough dough.
Step 3: Use a greased measuring cup to scoop the dough. Roll into a ball with your hands then place on a parchment square on a baking sheet. Poke a hole in the center to make a bagel shape and repeat with all the dough.
Place the prepared baking sheet on top of the oven and cover lightly with an additional sheet of parchment, followed by a tea towel. Let the bagels rise in a warm place while the oven preheats.
Step 4: Boil each bagel in sugared water and remove it with a slotted spoon. Using a pastry brush, lightly brush the bagels with olive oil. Sprinkle with sea salt or everything bagel seasoning. Bake for 15-20 minutes until golden brown.
Helpful tips
- Prep all your ingredients all your ingredients for this gf bagel recipe ahead of time. This includes pot, pan, and utensils. This makes the bagel-making process much smoother.
- As with fresh bagels from your local bakery or bagel store, these bagels are best the day they are made. Even better still warm right out of the oven.
How to store
Store cooled bagels in an airtight container or airtight bag. Or wrap them individually in plastic wrap. Bagels can be stored for 2-3 days.
To freeze, wrap bagels separately in plastic wrap and place them in a freezer-safe bag or container. Store them in the freezer for up to 3 months.
When ready to eat, allow the bagels to defrost in the refrigerator. Warm them in the microwave or toast them in the oven or toaster for a satisfying crunch of the crust!
FAQs
Psyllium husk powder is a natural fiber source and is a better alternative in some cases than ground flax seeds or chia seeds.
If you do have leftover bagels, wrap them individually and store them at room temperature for up to three days. You can also wrap them individually and store them in an airtight container in the freezer.
More gluten-free bread recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Bagels (Vegan)
Ingredients
- 1 ¾ cups unsweetened almond milk
- 1 tablespoon organic cane sugar
- 2 ½ teaspoons active dry yeast (1 packet)
- 1 ¼ cups (168g) brown rice flour
- 1 cup (170g) white rice flour
- ½ cup (60g) arrowroot starch
- ⅓ cup (32g) almond flour
- 1 tablespoon psyllium husk powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 ½ tablespoons organic cane sugar, for water or honey if not vegan
- olive oil, for brushing
- sea salt or everything bagel seasoning, for sprinkling
Instructions
- Line a baking sheet with parchment paper. Take another sheet of parchment paper and cut into 6 squares (as pictured above) and place in rows on baking sheet. Set aside.
- Warm your almond milk to 100 degrees Fahrenheit. I use a large glass measuring cup and heat for two to three 30 second intervals in the microwave. Almond milk should feel warm to touch, but not hot.
- Add 1 tablespoon cane sugar and yeast to almond milk. Stir to combine and allow to sit for 5 minutes.
- In a large bowl, combine brown, white, arrowroot starch, and almond flours, psyllium husk powder, and salt. Whisk to evenly combine.
- Add olive oil to your almond milk mixture, stir to combine. Slowly add liquid to your flour mixture, stirring until dough forms and all dry pieces have been incorporated.
- Spray a ½ measuring cup with cooking spray and scoop out the dough. Roll into a ball with your hands then place on a parchment square on baking sheet. Poke a hole in the center of the dough ball with your finger. Repeat until all six bagel dough balls are formed and placed on baking sheet.
- Place baking sheet on top of oven and cover lightly with an additional sheet of parchment, followed by a tea towel. Preheat oven to 450 degrees Fahrenheit. Allow bagels to rise on top of oven or in a warm space in the kitchen for 30-40 minutes.
- Bring a large pot or Dutch oven of water to a rapid boil. Add remaining 1 ½ tablespoons of cane sugar to water. Gently drop 1 to 2 bagels (2 max) into the boiling water. Allow to boil for 30 seconds, then flip bagel and allow to boil for 30 more seconds. Use a large slotted spoon to remove and transfer to baking sheet. Remove parchment square if it hasn't already come off. Continue until each bagel has been boiled.
- Using a pastry brush, lightly brush bagels with olive oil. Sprinkle with sea salt or everything bagel seasoning. Bake for 15 to 20 minutes, bagels should be golden brown.
- Place baking sheet on a wire rack to cool. Eat bagels warm if desired. Toast if desired.
Annemarie
I am sensitive to psyllium. Can I substitute anything else in this recipe?
Tessa
Hi Annemarie! You can substitute 1 teaspoon of xantham gum for the 1 tablespoon of psyllium.
Erika
Would it be possible to see the recipe step by step in a video? I'm a bit confused with the part about putting the bagels in boiling water, some people seem to have issues with that process and have their bagels breaking. Thanks!
Tessa
Hi Erika - thanks for the question. I will get some additional step-by-step photos up!
Melody
I'm amazed to see this. It's hard for me to believe it would be a real bagel, but it sure looks right! Definitely will try it - thanks for posting. I miss bagels!
One thing - calling them "American" cuisine struck me as odd. They began in Europe, and are emblematic of Jewish cuisine.
Astrid Zaldivar
hi, cant wait to try this recipe, i just dont have arrowroot powder, its quite expensive to find in mexico, any chance i can sub with tapioco or potato?
i would really want to try this
Tessa
Hi! I think the best substitute would be cornstarch if that is available. Otherwise, I would say that tapioca starch would be the next best thing. It may make the texture a bit chewier, but won't affect the flavor.
Lauren
These were fabulous! My son was just diagnosed with all sorts of food allergies and these were a total hit! I made them as is and they did not fall apart while boiling and I froze some that toasted up beautifully. Thank you for this wonderful recipe!
Tessa
Thank you so much, Lauren! I am so happy to hear that!
Amiee
Can you double the brown rice if you do not have white rice flour?
Thanks!
Tessa
Hi Amiee - I haven't tried it but that should work just fine. It may slightly change the texture, but it should be akin to subbing whole wheat flour for all-purpose.
Ellie
I substituted coconut flour for the white rice flour. The crust is good but the inside came out a little soft still after 20 minutes of baking. They held up nicely in the boil! Thanks for sharing this recipe
Tessa
Thank you, Ellie!
Christine
Is there anything I can sub for almond milk or almond flour?
We have but allergies!
Tessa
Hi Christine! I'm sorry to have missed this question. You can sub the almond milk with coconut, soy, or rice milk. I haven't tried it, but I think subbing in gf oat flour for the almond flour should work well.
Chuck
Out of curiosity, is there a reason to use cane sugar in the boil instead of baking soda (or for the more adventurous, lye)? I'm guessing it's to impart a hint of sweetness and promote a browner crust, but I was curious if you'd tried this recipe with baking soda in the boil.
Tessa
Hi Chuck - you are correct about the cane sugar. I've never tried baking soda in the boil but would be very interested in trying that!
Nee
This is my second time attempting a bagel recipe (one that is gf and vegan). Everything seems great until I put the bagel into the water and it falls apart.
Any suggestions/help would be greatly appreciated.
Joanna
I have tried this recipe twice now and both times my bagels have also disintegrated in the water. Is there any advice you can give on why this might be happening?
Tessa
Hi there - I am not sure why that is happening, but my best guess is that it has to do with the psyllium husk powder. I assume that you are using the powder form and not the whole husks. Psyllium husk powder and whole psyllium husks are not interchangeable when it comes to baking measurements. Since the psyllium husk powder is what binds the bagels together, I am also wondering if it is possible for it to expire as it relates to binding properties. You could trying increasing the amount of psyllium husk powder to 2 tablespoons. I hope that helps!