Two bagels on a sheet of brown baking paper

Gluten-Free Vegan Bagels

These Gluten-Free Vegan Bagels are super easy to make and perfectly chewy and doughy. They're also yeast-free, oil-free and contain no added sugar
Course Bread, Breakfast
Cuisine Polish
Keyword gluten-free bagels, vegan bagels, yeast-free bagels
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 bagels
Calories 164kcal
Author Rhian Williams


  • 150 g (1 cup) brown rice flour
  • 100 g (4/5 cup) rice flour
  • 2 tablespoons tapioca flour
  • 1/4 teaspoon salt to taste
  • 4 teaspoons baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 1 tablespoon apple cider vinegar * (ensure gluten-free if necessary)
  • 180 ml (3/4 cup) water

To decorate (optional):

  • Poppy seeds, sunflower seeds, sesame seeds, everything bagel seasoning etc


  • Mix together all the ingredients for the bagels in a mixing bowl - add the water a little bit at a time until you get a firm dough that can be easily moulded into shape (it’s better to add the water a bit at a time so that you don’t add too much)
  • Divide the dough into six equal parts
  • Use your hands to shape one part of the dough into a circular patty
  • Place on a square of baking paper slightly bigger than the size of the patty and place on a plate
  • Repeat for the rest of the dough
  • Use a chopstick or your finger to make a small hole in the centre of all the patties
  • Sprinkle over seeds to decorate, if desired
  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place a small amount of water in the bottom of the wide-bottomed pan with a steaming colander inside it Bring the water to the boil
  • Once the water is boiling, carefully place the bagels into the steaming colander (with the baking paper still underneath them)
  • Place a lid over the pan and steam for 7 minutes - you might have to do this in two batches depending on the size of your steaming colander
  • Transfer the steamed bagels onto a baking tray lined with baking paper - remove the squares from the bottom of the bagels before placing them on the baking tray
  • Bake in the oven for 15-20 minutes, until the surface has crisped up
  • Leave to cool completely before slicing
  • These bagels keep well covered in the fridge for a few days - best toasted before eating


*The vinegar is crucial as its acidity reacts with the alkali bicarbonate of soda. If you don't have vinegar you can substitute it with lemon juice.


Calories: 164kcal | Carbohydrates: 36g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 354mg | Fiber: 2g | Sugar: 1g | Calcium: 118mg | Iron: 0.8mg