From-Scratch Gluten Free Bagels

From-Scratch Gluten Free Bagels

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I’m not sure why but making bagels at home has always intimidated me, but these secretly couldn’t be easier! I love making my own breads at home because I know EXACTLY what went into them— plus the bragging rights don’t hurt Top with some vegan cheese or ghee, a little tomato and a few slivers of onion for a perfect weekend brunch item!

From-Scratch Gluten Free Bagels
From-Scratch Gluten Free Bagels
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  • 3.5 cups almond flour
  • 1.5 cups tapioca flour
  • 2 tsp baking powder
  • 2 tbsp apple cider vinegar
  • 1 egg
  • 1 egg yolk beaten
  • 1 tbsp
  • 1 tsp Celtic salt
  • Toppings of choice I used poppy seeds, sesame seeds, course salt and chia seeds


  1. In a large bowl, combine the flours, baking powder and salt in a large bowl.
  2. Bring a large pot of water to a boil. Once boiling, reduce the heat slightly and keep water at a gentle boil.
  3. Collect 2/3 cup of warm water and add it, with an egg and the vinegar, to the bowl of flours.
  4. Preheat the oven to 350 and line a baking sheet with parchment paper.
  5. Using your hands, combine your dough well. I recommend wearing gloves for this step!
  6. Divide the dough into your desired bagel size. Roll into balls and flatten with you hand. Use your finger to create a hole in the middle.
  7. Carefully drop 3 bagels into the boiling water until they float (around 1 minute). Remove with a slotted spoon and place them on a parchment-lined pan. Bake the boiled bagels at 350 F for 10 minutes.
  8. While baking, mix your desired toppings on a small plate. I used poppy seeds, sesame seeds, course salt and chia seeds.
  9. Brush the bagels with a beaten egg yolk and return to the oven. Bake for an additional 15 minutes.
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From-Scratch Gluten Free Bagels


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