This easy homemade Gluten-Free Bagels recipe uses almond flour, white and brown rice flours, and arrowroot starch for a chewy, satisfying bite. Serve warm with your favorite spread — cream cheese, jam, or nut butter — for a delicious gluten-free breakfast. Vegan-friendly.
If you thought chewy, fresh bagels were off-limits on a gluten-free diet, this recipe will change your mind.
A balanced blend of gluten-free flours and starches gives these bagels great texture without being heavy. Top them with savory or sweet toppings and enjoy.
Why you’ll love this recipe
- Made with simple, pantry-friendly ingredients
- Vegan and plant-based option
- Chewy, bakery-style texture
Ingredients and substitutions
Below are notes on key ingredients. The full ingredient list and step-by-step instructions follow in the recipe card.
White rice flour — fine texture and higher starch content helps provide structure.
Brown rice flour — adds a mild, nutty flavor when combined with white rice flour.
Almond flour — lends tenderness and a light crumb to the bagels.
Arrowroot starch — keeps the blend light so the bagels aren’t dense; tapioca starch can be used instead.
Psyllium husk powder — mimics gluten’s binding properties to hold the dough together.
Organic cane sugar — used to activate the yeast and, if vegan, choose organic cane sugar to avoid bone char processing.
Olive oil — used instead of egg wash to help the bagel crust brown.
Active dry yeast — gives the dough lift and chew.
Ingredient tip: I often use trusted brands for flours, starches, and psyllium husk. Most items are available at grocery stores in the baking or gluten-free aisle.
Flavor variations
These bagels can be finished plain or topped before baking with everything bagel seasoning, sesame seeds, poppy seeds, dried minced onion, or cinnamon sugar for a sweeter version.
Serve with nut butter, jam, vegan chocolate spread, or your favorite dairy-free cream cheese for a tasty, customizable breakfast.
How to make gluten-free bagels
Before you start: Line a baking sheet with parchment paper. Cut a second sheet into six squares and set aside to prevent the bagels from sticking.
Step 1: Warm the almond milk until it feels warm to the touch (about 100°F). Stir in a tablespoon of cane sugar and the yeast, then let it sit until foamy. Whisk together the dry flours, starch, psyllium, and salt in a large bowl.
Step 2: Add the olive oil to the yeast mixture and combine. Slowly pour the liquid into the dry mix, stirring until a cohesive dough forms.
Step 3: Lightly grease a ½-cup measure, scoop the dough, and roll each portion into a ball. Place each ball on a parchment square and press a hole through the center to form a bagel. Cover and let rise in a warm spot while the oven preheats to 450°F.
Step 4: Bring a large pot of water to a rolling boil and add the remaining sugar. Boil each bagel 30 seconds per side, remove with a slotted spoon, brush with olive oil, sprinkle with seasoning, and bake 15–20 minutes until golden brown.
Helpful tips
- Prepare all ingredients and equipment (pot, slotted spoon, baking sheets, parchment) before you begin to make the process smoother.
- These bagels are best the day they are baked, especially when served warm from the oven. They also toast well the next day.
How to store
Store cooled bagels in an airtight container or resealable bag for 2–3 days. For longer storage, wrap each bagel individually and freeze for up to 3 months.
To serve, thaw in the refrigerator and warm in the oven, toaster, or microwave until heated through and crisp at the edges.
FAQs
Psyllium husk powder is a soluble fiber that helps bind gluten-free doughs, providing elasticity and structure similar to gluten.
Wrap leftovers individually and keep at room temperature for up to three days, or freeze wrapped bagels in an airtight container for up to three months.
More gluten-free bread recipes
-
Sweet Potato Flatbread (Gluten-Free)
-
Vegan Brazilian Cheese Bread (Gluten-Free)
-
Gluten-Free Cranberry Orange Bread (Vegan)
-
Gluten-Free Tahini Banana Bread
Love this recipe? Please consider leaving a rating on the recipe card and share your feedback 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 the boiling 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 and cut a second sheet into six squares. Arrange the squares on the sheet and set aside.
- Warm the almond milk to about 100°F (warm to the touch, not hot). Add 1 tablespoon cane sugar and the yeast, stir, and let sit 5 minutes until foamy.
- In a large bowl whisk together brown rice flour, white rice flour, arrowroot starch, almond flour, psyllium husk powder, and salt until evenly combined.
- Add the olive oil to the yeast mixture, then slowly pour the liquid into the dry ingredients, stirring until a cohesive dough forms and there are no dry pockets.
- Spray a ½-cup measuring cup with cooking spray, scoop dough, and roll into balls. Place each ball on a parchment square and press a hole in the center to form the bagel shape. Repeat with remaining dough.
- Cover the baking sheet lightly with another sheet of parchment and a tea towel. Let the bagels rise in a warm spot (such as on top of the oven) for 30–40 minutes while you preheat the oven to 450°F.
- Bring a large pot of water to a rapid boil and stir in 1 ½ tablespoons cane sugar. Gently place 1–2 bagels into the boiling water at a time. Boil 30 seconds, flip, and boil another 30 seconds. Remove with a slotted spoon and transfer to the baking sheet, discarding the small parchment square if it comes off.
- Brush each bagel lightly with olive oil, sprinkle with sea salt or everything seasoning, and bake 15–20 minutes until golden brown.
- Cool on a wire rack. Enjoy warm or toast before serving.
Notes
To freeze: Wrap bagels individually, place in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator and warm in the oven or toaster before serving.