Gluten-Free Bagel Recipe (vegan, xanthan gum-free)

Ali Segersten

I have a very fun recipe for you today—one that your children will love to help make......gluten-free bagels! I've been making these ever since my oldest daughter asked me to create a gluten-free bagel recipe, about four years ago. I had just published the first edition of the Nourishing Meals Cookbook (2012), which contained plenty of amazing gluten-free and vegan bread recipes, but no bagel recipe! She encouraged me to test out my breadstick and bread recipes in bagel form and they worked great. We've had fun making these together to send with her on school camping trips throughout the years.

The big difference between bagels and a roll or a breadstick is that the dough is boiled after rising. This creates the chewy bagel texture that we all know and love. I've created a photo tutorial for you to help make the bagel-making process very easy to understand.

There are so many variations to this recipe! Cinnamon-Raisin (my Buckwheat Cinnamon-Raisin variation will be posted soon), Garlic-Herb, Sesame, Poppy Seed-Sea Salt (pictured here), and more! Please let me know in the comments what types of flavor variations you created using my recipe.

This gluten-free bagel recipe is nearly identical to the Rosemary-Sea Salt Breadstick recipe in my Nourishing Meals book. I've just changed the way in which they are made, and switched out one of the flours for another. I hope you enjoy!

Recipe from our Meal Planner

Gluten-Free Bagels

Servings
8 bagels
Cook Time
25 minutes
Prep Time
20 minutes

I like a to make a few batches of this gluten-free and xanthan gum-free bagel recipe at a time so that some can go into the freezer. My children love to make sandwiches out of them....such as turkey-lettuce-mustard-raw cheese for their school lunches, or a fried egg and avocado sandwich for breakfast! Once the bagels are baked and completely cool you can slice them in half and freeze for later use. To reheat, simply toast your frozen bagel halves in the oven or a toaster.

Tip

Use sprouted brown rice flour if available, or regular brown rice flour as a substitute. Be sure to use raw buckwheat flour—roasted will not work. You can easily make your own by grinding raw buckwheat groats in a high-speed blender or coffee grinder until fine. Learn how to make it here. 

Ingredients

Wet Ingredients

2 cups warm water (105 to 110 degrees F)
1 tablespoons active dry yeast
1 tablespoons maple syrup
1 tablespoons extra virgin olive oil
½ cups finely ground golden flaxseeds
¼ cups whole psyllium husks

Dry Ingredients

1½ cups sprouted brown rice flour
¾ cups raw buckwheat flour
¾ cups tapioca flour (or arrowroot powder)
1½ teaspoons sea salt

Toppings

coarse sea salt
poppy seeds
sesame seeds
garlic powder
onion powder
Directions
  1. Place the warm water in a bowl or 4-cup liquid glass measure. Add the yeast and maple syrup, whisk together. Let rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy or bubbly. If not, dump it out and start over.
  2. While the yeast is activating, mix together the dry ingredients in a large bowl.
  3. After the yeast is activated, whisk in the olive oil, ground flax seeds, and psyllium husks into the water-yeast mixture. Let stand for 1 to 2 minutes to let the flax and psyllium release their gelatinous substances. Whisk again.
  4. Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick. Turn dough out onto a floured wooden board. Add more flour (rice, buckwheat, or tapioca) a little at a time, until the dough holds together and isn’t too sticky. 
  5. Divide dough into six to eight equal-sized balls. Knead in a little extra flour to each dough ball if it is still too sticky. Gently flatten each ball and place in the palm of your hand. Use your thumb to make a hole in the center and then stretch the hole using both hands so it is a little larger. Place the bagel onto a parchment-lined cookie sheet. Repeat with remaining dough balls. 
  6. Cover bagels with another piece of parchment paper and place cookie sheet in a warm place to rise. I like to place the cookie sheet on top of a large glass baking pan filled with very hot water, or into a warm oven (set to the warm setting for about 15 minutes and then turned off). Let rise for 45 to 60 minutes. 
  7. Place a large pot of water on the stove. Bring to a boil. Place 3 to 4 bagels into the boiling water at a time (they should have space to move, so don't overcrowd them). Boil for 2 minutes, then flip each bagel over and boil for 2 minutes on the other side. Using a large slotted spoon, remove each bagel and set back onto the parchment-lined cookie sheet. Repeat with remaining bagels. 
  8. Preheat oven to 400 degrees F. 
  9. Sprinkle any toppings you would like on the wet bagels (just after boiling). In these photos I am using coarse ground pink Himalayan salt (I use my salt grinder set to coarse), poppy seeds, and a very small amount of organic onion powder. 
  10. Bake for about 25 minutes. Remove from oven and enjoy warm with butter or coconut butter! They are also delicious spread with mashed avocado and smoked salmon!
  11. Cool bagels and slice in half before freezing if desired. Extra bagels can be stored for 3 to 4 days at room temp in a loose bag. Lightly toast before serving for the best texture. 

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Posted In
yeast bread gluten-free bagels baked goods breads breakfast buckwheat children egg-free sprouted mother's day recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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