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What Makes Gluten Free Bagel So Special
One bite of these gluten free bagels and you’ll understand the hype. Soft, chewy, and bursting with wholesome flavor, these bagels are a game-changer for anyone avoiding gluten. Made with almond flour and tapioca flour, they’re nutty, slightly sweet, and have that perfect bagel texture we all crave. Whether toasted with cream cheese or enjoyed fresh from the oven, these bagels are a comforting treat for breakfast or a quick snack.
Truth be told, I’ve been making these gluten free bagels for years, and they’ve become a staple in my kitchen. My family loves them toasted with a smear of butter or topped with avocado and a sprinkle of salt. They’re perfect for lazy Sunday mornings or packed lunches during the week. If you’re looking for a recipe that’s both delicious and easy to make, this one’s a keeper.
What You’ll Find in This Article
Ingredients for Gluten Free Bagel
Here’s what you’ll need to make these delicious gluten free bagels:
- Almond Flour – The base of these bagels, giving them a nutty and wholesome flavor.
- Tapioca Flour – This adds just the right amount of chewiness to the texture.
- Baking Powder – Essential for that perfect rise and lightness.
- Salt – A must for balancing all the flavors—don’t skip it!
- Eggs – Use room temperature for seamless mixing and a richer texture.
- Olive Oil – A good quality one will add a subtle richness to the dough.
- Honey – Just a touch for a hint of sweetness that complements everything.
- Warm Water – Helps bring the dough together—make sure it’s not too hot!
- Sesame Seeds – Totally optional, but they add a lovely crunch and nutty flavor on top.
Cook Time for Gluten Free Bagel
This gluten free bagel recipe is quick and easy, perfect for busy mornings or a weekend baking project. Here’s the breakdown:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Rest Time: 10 minutes
- Total Time: 50 minutes
If you’re looking for more quick and healthy recipes, check out my healthy muffin ideas for inspiration.
How to Make Gluten Free Bagel
Step 1: Preheat the Oven
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together 1 1/2 cups almond flour, 1 cup tapioca flour, 2 teaspoons baking powder, and 1 teaspoon salt until evenly combined.
Step 3: Combine Wet Ingredients
In a separate bowl, beat 2 large eggs, 2 tablespoons olive oil, 2 tablespoons honey, and 1/4 cup warm water until smooth. Pour the wet ingredients into the dry ingredients and stir until a thick dough forms.
Step 4: Shape the Bagels
Divide the dough into 4 equal portions. Shape each into a ball, then poke a hole in the center with your finger to form a bagel shape. Place them on the prepared baking sheet.
Step 5: Add Toppings
Sprinkle sesame seeds over the tops of the bagels, if using, and gently press them into the dough.
Step 6: Bake and Cool
Bake in the preheated oven for 20–25 minutes, or until golden brown and firm. Let them cool on the baking sheet for 10 minutes before serving.
Pro Tips & Tasty Tweaks
Here are a few of my favorite tips and tweaks to make these gluten free bagels even more delicious:
- Flavor Swap: Try swapping sesame seeds for everything bagel seasoning for a savory twist.
- Diet Tweak: For a keto-friendly version, replace honey with a sugar-free sweetener like erythritol.
- Prep Fix: If the dough feels sticky, lightly dust your hands with tapioca flour for easier shaping.
- Storage Tip: Store leftover bagels in an airtight container for up to 3 days or freeze for longer storage. Reheat in the toaster for a fresh-baked taste.
For more baking tips, check out my healthy dessert recipes.
Gluten Free Bagel
Ingredients
- 1 1/2 cups almond flour, finely ground
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs, at room temperature
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon sesame seeds, for topping
- 1 tablespoon poppy seeds, for topping
Equipment
- oven
- baking sheet
- spatula
- knife
- Measuring spoons
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking powder, and salt. Whisk until well blended.
- In a separate bowl, beat the eggs, olive oil, and honey together until smooth. Pour the wet ingredients into the dry ingredients and mix until a thick dough forms.
- Divide the dough into 4 equal portions. Roll each portion into a ball, then use your finger to poke a hole in the center and shape into a bagel. Place the shaped bagels on the prepared baking sheet.
- Brush the tops of the bagels with a bit of beaten egg or olive oil, then sprinkle with sesame seeds and poppy seeds.
- Bake in the preheated oven for 20-25 minutes, or until the bagels are golden brown and firm to the touch.
- Remove from the oven and let the bagels cool on the baking sheet for 10 minutes before serving.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
When I first started making these gluten free bagels, I was thrilled to discover how nutritious they are. Packed with almond flour, they’re a great source of healthy fats and protein, making them a satisfying option for breakfast or a snack. The tapioca flour adds a lovely chewiness while keeping the recipe gluten free, perfect for those with dietary restrictions. Plus, the touch of honey gives just enough sweetness without overloading on sugar. If you’re curious about other healthy baking ideas, check out my healthy baking recipes for more inspiration.
Here’s a quick nutritional breakdown per bagel (based on 4 servings):
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 7g |
| Fat | 15g |
| Carbs | 18g |
| Fiber | 3g |
For more tips on balancing your meals, I recommend exploring this guide to gluten free diets from Healthline.
A Lighter Version of Keto Bagels
If you’re looking to lighten up this recipe, I’ve got a few simple tweaks that work wonders. For a keto-friendly version, swap the honey with a sugar-free sweetener like erythritol. You can also reduce the olive oil to just 1 tablespoon and still achieve a soft, chewy texture. For a vegan twist, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). These changes make the recipe more versatile while keeping it delicious. If you’re curious about other keto-friendly treats, try my no-bake dessert ideas for more inspiration.
For more information on keto baking, check out this article on the keto diet from Medical News Today.
Thoughtful Tips for Special Diets
I know how important it is to adapt recipes to fit different dietary needs, and these gluten free bagels are no exception. For those managing blood sugar levels, try using a natural sweetener like stevia or xylitol instead of honey. This keeps the recipe low glycemic while still adding a touch of sweetness. If you’re watching your fat intake, you can reduce the olive oil slightly or use unsweetened applesauce as a substitute. And for a paleo-friendly version, ensure your baking powder is aluminum-free. These small changes can make a big difference, and I love how versatile this recipe can be. For more ideas, check out my healthy side dish recipes.
How to Serve Gluten Free Bagel
One of my favorite ways to enjoy these gluten free bagels is toasted with a generous smear of cream cheese and a sprinkle of everything bagel seasoning. It’s a simple yet satisfying breakfast that reminds me of lazy Sunday mornings with my family. For a heartier meal, try topping them with avocado, a poached egg, and a dash of hot sauce. They’re also perfect for packing in lunches—just pair them with a side of fresh fruit or a small salad. If you’re looking for more creative serving ideas, explore my healthy soup recipes for a cozy meal pairing.
Mistakes to Avoid
When I first started making these gluten free bagels, I’ll admit, I made my fair share of mistakes. Over time, I’ve learned what works and what doesn’t, and I’m here to help you avoid the same pitfalls. One common issue is overmixing the dough, which can make your bagels dense instead of light and chewy. Another mistake is skipping the boiling step—trust me, it’s what gives these almond flour bagels their signature texture. And if you’ve ever ended up with a dry batch, it’s likely because the dough wasn’t hydrated enough. For more tips on perfecting your baking, check out my healthy baking recipes.
Here are a few more mistakes to watch out for:
- Not measuring ingredients accurately: Baking is a science, and even small deviations can affect the outcome. Use a kitchen scale for precision.
- Overbaking: Keep an eye on the oven—these bagels can go from golden to burnt quickly. Set a timer and check them a few minutes early.
- Using old baking powder: If your bagels don’t rise, it might be because your baking powder has lost its potency. Always check the expiration date.
For more insights on gluten free baking, I recommend this guide to gluten free diets from Healthline. With a little practice, you’ll be making perfect gluten free bagels in no time!
How to Store Gluten Free Bagel
There’s nothing quite like the smell of freshly baked gluten free bagels filling your kitchen. But what do you do with the leftovers? I’ve found that storing them properly ensures they stay fresh and delicious for days. First, let them cool completely before storing. I like to wrap each bagel individually in plastic wrap or aluminum foil to keep them from drying out. For longer storage, you can freeze them—just pop them in a freezer-safe bag and they’ll keep for up to three months. When you’re ready to enjoy, simply toast them straight from the freezer for that just-baked taste.
If you’re looking for more ways to enjoy your bagels, try pairing them with one of my healthy soup recipes for a cozy meal. And if you’re curious about other storage tips for baked goods, check out my cottage cheese bread recipe for more ideas.
Try This Gluten Free Bagel Yourself
I can’t wait for you to try this gluten free bagel recipe! It’s become a staple in my kitchen, and I know it’ll be a hit in yours too. Whether you’re enjoying them for breakfast, lunch, or a snack, these bagels are versatile and satisfying. I remember the first time I made them for my family—they couldn’t believe they were gluten free! If you’re looking for more inspiration, explore my healthy muffin recipes or try my lemon rhubarb loaf for another delicious treat.
Don’t forget to share your creations with me—I love seeing how you make these recipes your own. And if you’re looking for more ideas, check out my healthy Thanksgiving desserts or my Valentine’s Day dessert recipes for more sweet inspiration. Happy baking!
Frequently Asked Questions
Can I make these bagels vegan?
Absolutely! Simply replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to create delicious vegan bagels.
How do I store gluten free bagels to keep them fresh?
Wrap each bagel individually in plastic wrap or foil and store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag.
Can I use a different flour instead of almond flour?
While almond flour gives these bagels their unique texture, you can experiment with other gluten free flours like coconut flour or a gluten free flour blend. Just note that the texture may vary.
Why did my bagels turn out dry?
Dry bagels are often the result of overbaking or not hydrating the dough enough. Make sure to measure your ingredients accurately and keep an eye on the baking time.
