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Bagels topped with seeds on a piece of parchment paper.
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Gluten-Free Bagels (Vegan)

Easy Gluten-Free Bagels! Made with almond flour, white and brown rice flours, and arrowroot starch. The best gluten-free bagels can be yours. Dairy-free, egg-free, vegan.
Course Breakfast
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 368kcal
Author Tessa

Ingredients

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. 

Notes

To store: Store 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.

Nutrition

Calories: 368kcal | Carbohydrates: 65g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 486mg | Potassium: 131mg | Fiber: 5g | Sugar: 6g | Vitamin C: 0.003mg | Calcium: 112mg | Iron: 1mg