This gluten free bagel recipe could not be easier to make. Since these bagels are made without yeast, there’s no need to wait for the dough to rise. They’re also made without xanthan gum and use cassava flour & tapioca starch for a completely grain free bagel so delicious the whole family will be begging for chewy gluten-free bagels every morning!
When I first made these gluten free bagels my husband, who is originally from New York could not believe how delicious they were! He is traditional bagel obsessed and I thought I might have a hard time convincing him that these homemade gluten-free bagels were just as good as his beloved New York bagels, but these chewy gluten-free bagels won him over quickly.
They’re perfect with a schmear of cream cheese or peanut butter (my favorite!) sprinkled with poppy seeds, sesame seeds or topped with a delicious cinnamon sugar blend.
Why You’ll Love This Gluten Free Bagel Recipe
- It’s quick. Since these homemade gluten-free bagels do not use active dry yeast, there is no waiting on dough to rise.
- They’re perfect for those with celiac disease. Using grain free flours like cassava flour and tapioca starch, these are the perfect chewy gluten free bagels for those with celiac disease to enjoy.
- They’re easy to make. Made using simple ingredients and no rise time required, you’ll feel confident making gluten free bagels time and time again.
What Ingredients Do I Need For This Gluten Free Bagel Recipe?
To make these homemade gluten-free bagels you will need these simple ingredients:
- Cassava Flour: I use Cassava Kitchen cassava flour whenever I make this gluten free bagel recipe.
- Tapioca Starch
- Baking Powder
- Salt
- Eggs
- Butter
- Coconut Oil
- Honey
- Milk
- Apple Cider Vinegar
- For a Savory Bagel: Everything bagel seasoning or a mix of poppy seeds, sesame seeds, chia seeds, garlic powder or garlic infused olive oil & sea salt
- For a Sweet Bagel: Cinnamon & sugar
Gluten Free Bagel Recipe Tips, Tricks & FAQs
What happens if the bagel dough is too sticky?
Simply add more tapioca starch and cassava flour 2 tbsp of each at a time until consistency becomes doughy, similar to pizza dough. You will know it is right when it is no longer sticking to your fingers when you are shaping it.
Do I need to use instant yeast?
No you do not. This homemade bagel recipe does not require yeast of any kind and therefore does not require any dough rise time.
How do I shape a homemade bagel?
For the best shaped bagels, start by forming biscuit-like discs with the dough. I find it helpful to weigh each piece of dough to ensure that not only are you making a uniform gluten free bagel, but they will all bake evenly as well. Aim for around 175-180g in weight. Press a hold in the center with your fingers and pinch dough gently, moving clockwise in a circle until it looks, well, like a bagel!
What type of bagel seasoning should I use?
My favorite way to season bagels is with a cinnamon sugar mixture, but you can also use Everything But The Bagel Seasoning or make your own mix using poppy seeds, chia seeds, sesame seeds, garlic powder or garlic infused olive oil.
Do I have to boil the gluten free bagels?
Yes you do have to boil the bagels in order to get the classic thick crust and chewy middle, however you will not have to make a water bath for these gluten free bagels. When boiling the bagels, after around 1-2 minutes, they will float to the top of the boiling water. This means they are ready to come out of the water and onto the parchment lined baking sheet.
Is it necessary to use an egg wash in this gluten free bagel recipe?
Since you’ve boiled the bagels it technically is not necessary to then use an egg wash, however I prefer the flavor it adds so I never skip this step. Ultimately, you do not have to use an egg wash if you do not want to.
What is Cassava?
Cassava is a calorie and carbohydrate dense root vegetable, generally cultivated in tropical and subtropical regions. This is because of cassava is a drought tolerant crop with minimal reliance on water, so cassava root can thrive in tropical climates.
Some more fun facts about cassava:
- It is naturally gluten free.
- It is high in dietary fiber.
- Has a low glycemic index.
- Is packed with vital B-complex vitamins like folates, thiamin, vitamin B-6, riboflavin and pantothenic acid.
- Is one of the chief sources of zinc, magnesium, copper, iron, manganese and potassium.
Looking for additional cassava flour recipes? Try these Paleo Lemon Poppy Seed Muffins or this tasty Gluten Free Vegan Pizza Dough recipe!
Gluten Free Bagels Step By Step Instructions
- Prepare the oven and baking sheet. Pre-heat oven to 350F and line a baking sheet with parchment paper.
- Mix the dry ingredients. In a large bowl, combine cassava flour, tapioca starch, baking powder and salt, whisking gently to combine.
- Mix the wet ingredients. In the bowl of your stand mixer fitted with the paddle attachment (no need to use a dough hook), beat eggs, milk, honey, apple cider vinegar, melted butter and melted coconut oil together until fully incorporated.
- Combine to make the bagel dough. Slowly add dry ingredients to wet, gently folding together until all dry ingredients have been added. Continue folding until bagel dough begins to form, then gently knead with your hands, forming a dough ball.
- Make the bagel shape. Cut dough into 4 equal pieces and create smaller dough balls and flatten slightly. Using your first and middle fingers, press down into the center of each dough ball, then pinch dough between your thumb and first finger creating a bagel shape.
- Prepare boiling water. Fill a large pot ¾ of the way full with water and add 1 tbsp of salt. Set the burner to medium high and bring water to a rolling boil.
- Boil the bagels. Once water is boiling, drop bagels in 2 at a time. Bagels are done when they rise to the top of the water, about 1 minute on each side, and should be removed using a slotted spoon.
- Prepare the egg wash if using. In a small mixing bowl, beat one egg. It is not necessary to separate the egg whites from the yolk. Place bagels on parchment-lined baking sheet.
- Season the bagels. Using a pastry brush, brush the tops of the bagels with the egg wash. Sprinkle with desired seasonings: Cinnamon + Sugar or Everything (poppy seeds, chia seeds, sesame seeds, garlic oil, sea salt)
- Bake. Bake the gluten free bagels for 30 minutes or until tops are golden brown.
Low FODMAP Tip: Make Everything Bagels using garlic infused olive oil in addition to sea salt and seeds like sesame and poppy. Simply brush the paleo bagels with garlic oil after applying the egg wash and top with remaining seasonings.
How To Store Cassava Flour Bagels
These gluten free bagels do not keep well at room temp and are best stored either in the fridge or freezer in an airtight container.
- Refrigerator: Bagels will keep in the fridge in an airtight container up to 4-5 days.
- Freezer: You can freeze your gluten free bagels in a zip top freezer bag up to 1 month.
How To Prepare Cassava Flour Bagels
Whether you have stored your bagels in the fridge or freezer doesn’t matter too much when it comes to preparation.
- Place bagel in microwave for 15-20 seconds if out of the fridge, 30 seconds if frozen.
- Using a serrated knife, carefully cut through the bagel. Having one of these handy dandy bagel slicers is a very nice thing to have available once you’re hooked on making homemade gluten free bagels!
- Toast and enjoy!
If you enjoyed this gluten free bagel recipe you might also like:
- Giant Homemade Gluten Free Pop Tart
- Gluten Free Lemon Poppy Seed Muffins
- Strawberry Latte
- Strawberry Toast with Goat Cheese
Did you give this gluten free bagel recipe a try? Let me know by leaving a comment and recipe rating below!
Best Gluten Free Bagels
Ingredients
- 1 ½ cup cassava flour
- 1 cup tapioca starch
- 4 large eggs plus 1 for egg wash
- 2 tbsp grass fed butter melted
- 2 tbsp coconut oil melted
- 2 tbsp honey
- 1 ½ tsp baking powder
- 2 tbsp non dairy milk
- 2 tbsp apple cider vinegar
- 1 tsp salt
Instructions
- Pre-heat oven to 350F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine cassava flour, tapioca starch, baking powder and salt, whisking gently to combine.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat eggs, milk, honey, apple cider vinegar, melted butter and melted coconut oil together until fully incorporated.
- Slowly add dry ingredients to wet, gently folding together until all dry ingredients have been added. Continue folding until dough begins to form, then gently knead with your hands, forming a dough ball.
- Cut dough into 4 sections and create smaller dough balls and flatten slightly. Using your first and middle fingers, press down into the center of each dough ball, then pinch dough between your thumb and first finger creating a bagel shape.
- Fill a large pot ¾ of the way full with water and add 1 tbsp of salt. Set the burner to medium high and bring water to a rolling boil.
- Once water is boiling, drop bagels in 2 at a time. Bagels are done when they rise to the top of the water, about 1 minute on each side, and should be removed using a slotted spoon.
- In a small mixing bowl, beat one egg. It is not necessary to separate the egg whites from the yolk. Place bagels on parchment lined baking sheet.
- Using a pastry brush, brush the tops of the bagels with the egg wash. Sprinkle with desired seasonings: Cinnamon + Sugar or Everything (poppy seeds, chia seeds, sesame seeds, garlic oil, sea salt)
- Bake bagels for 30 minutes or until tops are golden brown.
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