gluten-free and vegan bagel recipe

Gluten-free + vegan bagel


For the perfect weekend breakfast at home, also suitable for coeliacs, let’s make gluten-free and vegan bagels. A mix of naturally gluten-free flours is all you need for the preparation of the bread. No commercial blends or gums are necessary in this recipe.

The key to making chewy and moist gluten-free bagels is the right amount of binding agents. In this recipe, I used flax meal (that is ground flax seeds). This is crucial in gluten-free baking as it helps the ingredients hold together and develop elasticity. Once mixed with water, it forms a gel-like mixture, which helps achieving a fluffiness in the baked goods.

The use of a sourdough starter is also essential to the chewiness and taste. If you don’t already have one, check this article on how to make it. (LINK)

Gluten-free + vegan bagel (no commercial blends required)

5 from 1 vote
Course: BreakfastCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time




  • 5 tbsp 5 rice flour (55 g)

  • 2 tbsp 2 buckwheat flour (25 g)

  • 2 tbsp 2 tapioca flour (16 g)

  • 1 tbsp 1 flax meal

  • 2 tbsp 2 honey/rice syrup

  • cup sourdough starter (100 g)

  • 5 tbsp 5 water (75 g)

  • 1 tbsp 1 oil (15 g)

  • ½ tsp ½ salt (3 g)

  • 1 tsp 1 baking soda (to boil them)

How to

  • Dissolve the sourdough starter in water with the honey or rice syrup (maple syrup is ok, too) and oil. Add the flax meal, flours and salt and mix at medium speed for 5 minutes.
  • Cover the bowl and let the dough rest for 2 hours.
  • After resting time, pre-heat the oven to 395°F/200°C.
  • Take the dough and divide into 2 parts. Roll each part into a log and then form the bagel.
  • Bring a pot of water to boil, add 1 tsp of baking soda. Boil each bagel for 1 minute, then transfer to a baking sheet lined with a parchment paper. Optionally, you can sprinkle the top of the bagel with sesame seeds or poppy seeds as soon as they get out of the water.
  • Bake for 30 minutes until golden brown. Remove from the oven and let them cool down before slicing.

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Looking for other easy gluten-free sourdough bread recipes? Check out my artisan bread loaf or this delicious teff and sorghum bread.

And you can also follow my Instagram adventure, where I share all the latest experiments in the gluten-free sourdough world!

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  1. Pingback: Almond ricotta: a vegan alternative to dairy ricotta - Marta in the jar

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