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    Home » Recipes » Type of Meal » Breakfast » Gluten free Everything Bagels

    Published: Sep 13, 2021 by Ansley Beutler

    Gluten free Everything Bagels

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    Your breakfast just got a whole lot better with this gluten free bagel recipe! These bagels are soft and fluffy and packed with savory flavor. Made gluten free and paleo and they taste just like the real deal!

    Gluten free everything bagels scattered on a baking sheet with cream cheese container.

    Few things give me more joy than fresh bagels on a lazy weekend morning. These homemade gluten-free bagels have it all - a fluffy inside, crispy outside, and a generous dusting of your favorite everything seasoning. They're chewy on the inside with that signature crusty outer layer just like real bagels. If you ask me, they're the perfect bagel for your Saturday morning.

    Be sure to check out my gluten free chocolate chip biscuits and my almond flour cinnamon rolls for more fun brunch items!

    Jump to:
    • Ingredients and notes
    • Step by step directions
    • Oat flour version
    • Spreads and toppings
    • Storing
    • Expert tips
    • Frequently asked questions
    • Recipe
    • Reviews

    Ingredients and notes

    You don't need much to make these gluten free bagels. Here is what you need in addition to some substitution recommendations:

    Ingredients for gluten free bagel recipe on a white surface with labels in black.
    • Cassava flour - This is the best gluten free flour for these bagels. They provide a soft and tender texture to the bagels without drying them out. You can substitute with oat flour if needed, see section below for the oat flour version.
    • Tapioca flour - Used to add some fluffiness to the bagels. Swap with arrow root starch if desired.
    • Coconut sugar - Used to provide a little sweetness to the bagels. If needed, substitute with light brown sugar or cane sugar.
    • Olive oil - This is the fat source used in these gluten free everything bagels. If needed, melted coconut oil will work as well.
    Gluten free everything bagel on a baking sheet with a knife spreading cream cheese on top.

    Step by step directions

    All you need to whip up a batch of these bagels is a mixing bowl, a pot of water, and a baking sheet.

    Step 1 : Mix together the dry ingredients

    First, in a mixer add the cassava flour, tapioca flour, coconut sugar, and baking powder. Whisk well to mix it all together.

    If using a hand mixer, you can use the paddle attachment here or a dough hook if you have one.

    If using a large bowl, use a large wooden spoon.

    Glass mixing bowl with dry ingredients inside about to be mixed.

    Step 2 : Add the wet ingredients

    Add the eggs, almond milk, olive oil, and apple cider vinegar to the bowl while continuing to mix. Mix until a large ball of dough begins to form in the bowl of your stand mixer. The dough will be slightly sticky, this is okay.

    Mixing bowl with gluten free bagel recipe ingredients inside being mixed.

    Step 3 : Slice the dough into sections

    Place the bagel dough on a flat surface with parchment paper and slice it into 4 equal pieces. If you are doubling the recipe, you will want to slice it into 8 sections.

    Step 4 : Form into a bagel shape

    Now for the fun part! Roll each section into a ball. Then gently press your finger into the center to create a hole - like a bagel! These don't have to be perfect.

    As you poke a hole into the ball of dough, twist the dough around your finger to make the hole a little bigger and circular.

    Step 5 : Boil

    I know this part sounds weird, but it really is necessary. To give the bagel that crispy crust we know and love, you need to boil them before baking. I use a similar method for my gluten free soft pretzels.

    Fill a large pot of water a little over halfway full with water and bring to a rolling boil. Reduce the heat to medium-high and slowly lower a bagel into the warm water with a slotted spoon (I did 2 at a time) and allow it to boil until it floats to the top. This can take about 20 - 40 seconds. The longer it's in the water, the chewier the bagel will be.

    Step 6 : Sprinkle with seasoning

    Once the bagels float in the pot of boiling water, transfer them to a baking sheet, brush with a quick egg wash (optional), and sprinkle with everything seasoning. Bake in the oven until golden brown.

    Gluten free everything bagel on a baking sheet about to be baked.

    Oat flour version

    For those that don't have or want to use cassava flour, I'm happy to announce that this gluten free bagel recipe does work with oat flour! Here are the swaps you will need to make:

    • 1 ⅓ cup gluten free oat flour
    • 1 cup tapioca starch

    Those two are the only ingredients and measurements you will need to change to make these with oat flour. All other ingredients and directions remain the same.

    Gluten free everything bagels scatter on a baking sheet.

    Spreads and toppings

    There are countless ways to level up this gluten free bagel recipe with toppings and spreads! Here are a few of my recommendations:

    • Dairy-free cream cheese - Of course, if you like the classic cream cheese bagel this is a great choice. I love Kite Hill's chive cream cheese for an extra savory flavor.
    • Honey - For a lighter and sweeter spread.
    • Eggs and bacon - If you're looking for more of a breakfast sandwich vibe.
    • Sesame seeds or poppy seeds - Because a classic sesame bagel and poppy seed bagel is always a good idea! Sprinkle the seeds over top of the bagel right before baking in the oven.
    • Hummus - Another great spread option is hummus for an added creamy texture.
    • Avocados - Mash them up on the inside of the bagel like guacamole for some added healthy fats.
    • Grass-fed butter - If you prefer more of a plain bagel, spread some soft butter on top of a warm bagel and it's sure to be delicious!
    Up close view of a gluten free everything bagel on a baking sheet.

    Storing

    I developed this gluten free bagel recipe to make 4 bakery-style bagels for a reason - I found that they don't keep well for more than 3 days. They are best enjoyed at room temperature they day they are baked or the next day for best results.

    If you have some left over though, the best way to store these gluten free everything bagels is in an airtight container on the counter where they will keep for about 3 days. When ready to enjoy, toast them in the toaster or warm them up in the microwave for 20 seconds. The heat will help soften the bagel.

    Expert tips

    • Make sure to measure the flours in a measuring cup and use a knife to scrape off the excess. Don't pack in the flours.
    • Continue to mix while you add the "liquid" ingredients. If you're using a stand mixer, keep it on low speed while you add them to the bowl. If mixing by hand, stir well as you add the ingredients to the bowl.
    • Don't skip the boil. This is the key to a chewy bagel.
    • Use the egg wash to help the everything seasoning stick to the bagel. If you want to omit the egg wash, then sprinkle the seasoning over the bagels while they are still damp from the boiling water.
    Overhead view of gluten free everything bagels lined up on a baking sheet.

    Frequently asked questions

    How to make paleo bagels?

    This recipe is paleo friendly when cassava flour is used. To make paleo bagels, simply follow the recipe as directed below.

    Can I substitute the cassava flour?

    Yes, you can use oat flour in place of the cassava flour. Refer to the section above, titled oat flour version, for measurements.

    What if I don't have everything seasoning?

    If you don't have this particular seasoning, you can either use some dried garlic, poppyseeds, and sea salt or you can check out this everything bagel seasoning recipe.

    Can I double the recipe?

    Yes, this recipe is easily doubled or tripled. Simply click the 2x or 3x button in the recipe card below.

    Can I make mini bagels?

    Yes, instead of forming the dough into 4 bagels, form 8 mini bagels. They will take less time in the oven to bake so check them at 15 minutes.

    Hand holding a gluten free everything bagel with cream cheese in the middle.

    For more breakfast recipes, check out my:

    • Ricotta Cheese Egg Bites with Peppers and Onion
    • Soft & Fluffy Paleo Almond Flour Coffee Cake
    • Chocolate SunButter Almond Milk Crepes

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


    Recipe

    Gluten free Everything Bagels

    Your breakfast just got a whole lot better with this gluten free bagel recipe! These bagels are soft and fluffy and packed with savory flavor. Made gluten free and paleo and they taste just like the real deal!
    4.85 from 13 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: gluten free bagel, gluten free bagel recipe, gluten free everything bagel, paleo bagels
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 4 Bakery-style Bagels
    Calories: 319kcal
    Author: Ansley Beutler

    Ingredients
     
     

    • 1 cup cassava flour
    • ⅔ cup tapioca flour
    • 2 tablespoon coconut sugar
    • 2 teaspoon baking powder
    • 2 eggs - plus one more for egg wash (optional)
    • 2 tablespoon almond milk
    • 3 tablespoon olive oil
    • 1 tablespoon apple cider vinegar
    • 3 tablespoon everything seasoning

    Instructions

    • Preheat oven to 350 F. In a mixing bowl, whisk together the cassava flour, tapioca flour, coconut sugar, and baking powder until well mixed.
    • Add the eggs, almond milk, olive oil, and apple cider vinegar to the bowl and continue to mix until a large ball of sticky dough begins to form.
    • Go ahead and fill a pot a little over halfway full with water and place it over high heat on the stove. Meanwhile, transfer the dough to a flat surface. Divide the dough into 4 equal sections.
    • Roll each into a smooth ball. Use one of your fingers to gently poke a hole into the center of the ball of dough. Continue to turn the bagel while poking the hole to make it bigger the circular. Set each bagel aside on a baking sheet.
    • When the pot of water begin to boil, slowly lower each bagel into the pot (try not to crowd the pot). The bagel will initially sink to the bottom. Once it floats to the top of the pot, remove it and place it on a baking sheet.
    • Brush the bagel with a quick egg wash (if desired) and sprinkle everything seasoning over top of each. Bake in the oven for 20 - 22 minutes until golden brown. Let cool slightly before slicing.

    Notes

    Oat flour version : This gluten free bagel recipe can be made with oat flour. Simply swap the cassava flour for 1 ⅓ cup gluten free oat flour and use 1 cup of tapioca flour instead of ⅔ cups and follow the remainder of the recipe as directed.
    Boiling : This part is necessary to prepare these gluten free everything bagels properly. Allowing the dough to boil before baking provides that crispy outer layer to the bagel.
    Doubling the recipe : This recipe is designed to make 4 large bakery-style bagels. It can easily be doubled or tripled to make more bagels if desired.
    Storing : I developed this gluten free bagel recipe to make 4 bakery-style bagels for a reason - I found that they don't keep well for more than 3 days. They are best enjoyed fresh out of the oven or the next day. The best way to store these gluten free everything bagels is in an airtight container on the counter where they will keep for about 3 days. When ready to enjoy, toast them in the toaster or warm them up in the microwave for 20 seconds. The heat will help soften the bagel.

    Nutrition

    Calories: 319kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 858mg | Potassium: 44mg | Fiber: 1g | Sugar: 5g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 3mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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    Reader Interactions

    Comments

    1. Virginia says

      October 15, 2022 at 9:05 pm

      Hi: I’m allergic to anything fermented or with yeast- can I substitute lemon juice for apple cider vinegar ??

      Reply
    2. Brittany says

      October 12, 2022 at 9:41 am

      4 stars
      So the taste isn't bad but I'm clearly doing something wrong. They came out flat and the texture was off. I'm not sure what I did wrong because I did follow the recipe to a T.

      Reply
    3. Hallie Puler says

      January 12, 2022 at 9:52 pm

      5 stars
      Woooow these are amazing! Nothing like a bagel in the comfort of your own home. I'm with Shelly..a cinnamon version would be amazing!

      Reply
    4. Shelly says

      October 18, 2021 at 9:56 am

      5 stars
      If I had to sum up this recipe in one word it would be: YUM!

      I’ve been complaining about having nothing to eat for breakfast lately - I’m tired of eggs, smoothies and yogurt bowls - and these were just what I needed. My 14 year old made these for me and since he didn’t use every pot and pan in the house, I call it a win. They are tasty, easy and we can’t wait to experiment and make different flavors!! I toasted mine today with some kite hill cream cheese and it was sooooo good - and filling. Great recipe!!! Thank you!

      Ps - Have you tried any other flavors like cinnamon raisin or blueberry? Do tell!!!

      Reply
    5. Charlotte says

      September 15, 2021 at 1:17 pm

      5 stars
      It's tough to make gluten free bread taste and look like traditional bread, but this recipe achieves both! I brought these bagels into my work when we returned to the office and my boss, who makes fun of gluten-free food, and he loved it! Would highly recommend for any type of breakfast gathering.

      Reply
      • Ansley Beutler says

        October 21, 2021 at 10:04 pm

        Hi Charlotte! This is awesome - I'm so glad your boss loved them and you proved gf treats do taste good 😉

        Reply

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