Gluten free bagels

Bagels (gluten free, dairy free, refined sugar free, vegan)




3½ cups gluten free all purpose white flour or spelt flour for a non gf option 

1¾ cups almond milk

2½ tsp fast action dried yeast 

3 tsp xanthan gum

2 Tbsp olive oil

1 Tbsp coconut sugar

1/2 tsp good quality salt plus a little extra to sprinkle on top




In a medium sized pan, bring the milk up to the boil. Then, turn off the heat, add the yeast and sugar and give it a little stir then leave to one side for 5 minutes.

In a separate bowl mix the flour, xanthan gum and salt.

Add the oil to the milk mixture. Create a well in the center of the flour and gradually add the liquid mix to the flour. Mix until everything has come together nicely and is lump free and smooth.

Scoop out portions of the dough using an ice cream scoop or a measure cup (½ cup size). With slightly wet hands, form the dough into equal sized balls and poke a hole in the center of each ball using your finger. Gently smooth and shape into bagel form by expanding the hole a little. Place on a baking tray lined with greaseproof paper, making sure you leave a bit of space between each bagel.

Brush or spray the tops of the bagels with a little oil, cover with cling film then leave in a warm place to rise a little for about 20 minutes. (They don't need to rise too much or they may lose shape during the next steps).

Bring a large pot of water to a rapid boil over a medium/high heat. In small batches, gently drop 1 or 2 bagels into the water, leave for 30 seconds, gently turn them over and leave for another 30 seconds on the other side. Line the baking tray with a fresh piece of greaseproof paper. Pop the bagels on to the tray then sprinkle with salt. 

Bake at 200°c for about 25-30mins or until they are turning a beautiful golden brown. (Take one bagel out the oven and cut through the middle to check the dough is fully cooked). 


As with any slightly more time consuming recipe, you want to get the most out of the efforts you've put in. Store some of the bagels in a zip lock bag at room temp and they will keep well for a few days. Alternatively, they can be sliced in half and frozen, ready for whenever you fancy. They taste best toasted and add lashings of your favourite toppings/fillings. Enjoy x