Is it possible to make a gluten-free bagel?
Yes, it is, with a little finesse!
I don’t know about you, but I miss those wonderful, delicious round pieces of doughy joy. After going gluten-free, bagels have never been the same. I pretty much gave them up cold turkey.
Before I share my gluten-free bagel recipe with you, I want to disclose that this post contains affiliate links to products I recommend and believe in. All opinions are my own.
I recently bought a donut pan and it prompted my interest in creating a gluten-free bagel recipe. I’ve been playing around with a few gluten-free bagel recipes I found online in hopes of satisfying my bagel craving.
I’ve finally settled in on the gluten-free bagel recipe I share today – I tweaked it quite a bit from several recipes to create this gluten-free bagel recipe of joy.
I shared this recipe with the folks at Honeyville Almond Flour too, mainly because I LOVE Honeyville’s Almond Flour. It’s. The. Best. Almond. Flour. Period. Trust me, the flour matters and if you want your recipe to turn out right, make sure you get Honeyville. (Bob’s almond flour didn’t taste the same.)
I’m Jewish – so as you can imagine, bagels are a huge part of my culture and holiday celebrations. At almost all Jewish celebrations, bagels are the main morning dish.
One particular holiday that makes me feel most bagel-deprived is Yom Kippur. On Yom Kippur we fast all day long, and most Jews will break their fast with a bite from a delicious doughy bagel. Not me. I usually break fast with an olive. Sad.
But not any more.
I experimented with creating a gluten-free bagel of my own using almond flour as the main “flour” ingredient.
I love this recipe – it’s nutrient-dense (because of the almond flour) and fiber-rich (because of the ground flaxseeds). This is definitely a guilt-free way to enjoy a yummy bagel!
Just so you know what you’re getting into – these bagels don’t taste like the bagels you know and love. They are much lighter and less dense. It’s more like a fluffy, light bread than a chewy, dense bagel. Regardless, these gluten-free bagels taste good and definitely fill that bagel void!
Remember, before you make these, be sure to invest in a donut pan (or two) – the pan is essential to giving these bagels (and future gluten-free donut recipes) that special shape you know and love. The dough is wet so it cannot be shaped without the pan.
If you like this recipe, please pin it!
Please check out these other recipes I’ve made with almond flour:
- Gluten-Free and Grain-Free Chocolate Chip Cookies
- Gluten-Free Lemon Crinkle Cookies
- Gluten-Free Linzer Torte Cookies
- Gluten-Free Lemon Cake
- 1 1/2 cups Honeyville Blanched Almond Flour
- 1/4 cup ground flaxseed
- 2 Tbsp. gluten-free oat flour (or other GF flour like millet or brown rice)
- 1 tsp. baking soda
- 1/4 tsp. sea salt
- 5 large organic eggs
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. raw honey (preferably local honey)
Preheat oven to 350 degrees F.
Spray two donut pans with cooking spray.
In a food processor, add all dry ingredients. Pulse about 10 times until well combined.
In a medium bowl, combine all wet ingredients (eggs, vinegar and honey). Whisk together until well combined.
Add wet ingredients to dry ingredients in the food processor and continue to pulse, 15-20 times, until dry ingredients are well incorporated into the wet ingredients.
Add batter to a large pouring cup with spout.
Pour batter into donut pan about halfway, leaving room for the bagels to rise. You'll have just enough batter to fill both pans (12 bagels).
Place pans in oven for 15 minutes or until golden brown on top.