Gluten Free Bagels


Honest moment:  one of my secret life long goals is to open a little bagel shop.  Basically because I love bagels, I can’t get enough!

Honest moment #2:  Sometimes I eat up to 2 large NY style bagels in a sitting.  Serious piggy moment!  Since going gluten free, I have had a hard time finding a bagel that tastes like a real NYC bagel.  When I found this recipe from Petite Allergy Treats for gluten free bagels I could hardly wait to try them out! These bagels lasted maybe 2 days!  I had my GF girlfriends over to help me bake them and we may or may not have polished off a whole batch of them that afternoon!

*recipe totally inspired by petite allergy treats

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  • 3½ cups gluten free all purpose white blend
  • 1¾ cups milk of choice or water
  • 2½ tsp yeast
  • 3 tsp guar gum
  • 2 T olive oil
  • 1 T sugar
  • Desired topping
  • Servings: 10 bagels
  • Difficulty: easy


  • Follow the instructions the yeast packet to activate the yeast
  • In a separate bowl mix flour, gum and salt
  • Add the almond milk, oil and activated yeast to the flour mixture, slowly, until a dough forms
  • Wet your hands and take about half a cup of dough and form into a ball, poke a hole in the middle and shape the bagel.  Make a larger hole than you would expect as it will become smaller as the dough rises.
  • Place on a cookie sheet lined with parchment paper
  • Continue with remaining dough
  • Spray with olive oil and cover with plastic wrap and a towel, place in a warm place for 30 minutes.
  • While rising, bring water to a boil and preheat oven to 450 degrees
  • Drop the bagels in the water, one at at time and cook for 30 seconds, bagels should rise
  • Place boiled bagel on a fresh sheet or parchment paper on a cookie sheet
  • Boil remaining bagels
  • Top with desired topping
  • Bake at 450 degrees for 15 minutes, and bagels are golden brown

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