Gluten free Everything Bagels

4.61 from 23 votes

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!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: gluten free bagel, gluten free bagel recipe, gluten free everything bagel, paleo bagels

Servings: 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

US Customary - Metric

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