I grew up on carbs and when I was first diagnosed with Celiac Disease, I thought I would never be able to eat bread again. Boy was I wrong! These delicious Homemade Gluten Free Bagels are so easy to make. Plus, your kids will love them too! This recipe reminds me of your traditional NYC bagels.
This recipe is my go-to when we have company. It goes well with just about any breakfast and our guests love them! I like having a stash ready to go at all times in my freezer in case unexpected company stays over!
Why This Recipe Works
- These homemade bagels only require 10 minutes of hands on time.
- I am obsessed with pairing these bagels with my homemade Dairy Free Hollandaise Sauce, Easy Air Fryer Bacon, and my Keto Egg Frittata.
- This recipe is naturally dairy free, gluten free, soy free, nut free, grain free, and paleo friendly.
- You can freeze these bagels so you always have a stash on hand!
- Kids love this recipe.
- Unlike store bought bagels, this recipe is free of any preservatives and additives.
- Cassava flour-This is the base gluten free flour for this recipe. Cassava flour is my favorite gluten free flour to work with because it works similiary to regular flour.
- Palm oil shortening-This works similarly to butter.
- Arrowroot powder-This helps bind all of the ingredients together.
- Eggs-Help keep these bagels nice and moist.
- Baking soda-This helps the dough rise.
- Maple syrup– For a bit of sweetener.
See the full recipe card below with a full list of ingredients and measurements.
Substitutions And Variations
- Palm oil shortening-You can also use lard or ghee in place of this. Regular butter also works well if you are not dairy free. I like using my Homemade Ghee recipe!
- Everything bagel seasoning-This is personally my favorite! I love adding a little bit on the bottom of the molds and on top. It adds a nice crunch and a bunch of flavor.
This recipe has not been tested with any other substitutions or variations. If you replace or add any ingredients, please let us know by leaving a comment below!
Step By Step Instructions
- Silicone donut or bagel molds-I like the silicone ones because they are the easiest to clean and the bagels or donuts just pop right out! You can use the molds to make Homemade Gluten Free Donuts, too!
- Tip #1: Be sure to grease your bagel pans prior to adding the batter. This will prevent the batter from sticking.
- Tip #2: Allow the bagels to completely cool prior to popping them out of the molds.
The baking soda in this recipe allows the bagels to rise without the yeast.
I love the Kite Hill brand dairy free almond cream cheese. You can also make your bagels into a breakfast sandwich with eggs and mayo. I like using avocado mayo.
I honestly prefer to make my own, however I have tried Trader Joe’s and Udi’s brand.
- These bagels last in the fridge for up to 5 days.
- Be sure to store the bagels in an air tight glass container to ensure freshness.
- If you would like to freeze the bagels, you can store them in the freezer for up to 2 months.
Other Gluten Free Recipes You Will Love
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Gluten Free Bagels
- donut molds
- 1 cup arrowroot powder
- 1 cup cassava flour
- 1/4 cup palm shortening
- 1 tbsp maple syrup
- 1 tsp baking powder
- cooking oil spray for the pan
- Preheat the oven to 350 degrees F. Then, spray the bagel pan with the cooking spray oil.
- Mix all of the ingredients in a mixer until it forms into a dough.
- Divide the dough between 6 molds and bake for 23 minutes.
These are really good! They come out chewy on the inside and crispy on the outside
Allianna Moximchalk says
Glad you enjoyed this!
Kaneez Farid says
These look delicious…did you mean 1/4c lard?? Where do I get lard?
Yes! 1/4 cup thank you for pointing that out and your grocery store should have it! IF you cannot find it I would ask the meat section.