Gluten-Free Almond Flour Bagel 5
Gluten-Free Almond Flour Bagel 5

Gluten-Free Bagels with Almond Flour

August 3, 2016

Enjoy this light and fluffy gluten-free bagel recipe. While it's not as dense and dough as regular bagels, it will fill that bagel void in your life.

  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins

  • Yields: 12 bagels


1 1/2 cup Honeyville Blanched Almond Flour

1/4 cup ground flaxseeds

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.


Reader Interactions


  1. Hi Jenny, I was wondering if you have tried freezing these bagels after cutting them in half and if yes, how are they after you take them out of the freezer. Making some and just was thinking about freezing option. Thank you

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