I’m a bread-making beastly machine that cannot be stopped. Well, that is of course if you are dangling a gluten-free vegan everything bagel in front of my face. Then I will devour it without shame and then continue on with my bread-making obsession.


Gluten-Free Vegan Everything Bagels - Fork & Beans

I love making homemade bagels because I can control the portion size as I am forming them with my hands. The store-bought version is just too large for me and leaves me feeling fuller than I would like. Sure I could stop when I’m full and all that rational thinking and stuff but let’s be real. It’s a bagel. I love them dearly. I don’t know how to stop nor am I even sure if stopping without eating it in its entirety is a legal activity to participate in. 

Gluten-Free Vegan Everything Bagels - Fork & Beans

These homemade gluten-free vegan bagels fit perfectly along the palm of my hand (please note that I have big palms) and fits even better once digested into my belly. Onward I shamelessly eat. Especially when I can slather that bad boy with avocado, a slice of tomato & red onion, and some good ol’ fashioned sprouts.

Gluten-Free Vegan Everything Bagels
Yields 5
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Wet ingredients
  1. 3/4 c. warm water
  2. 1 1/2 tsp. dry active yeast
  3. 1/2 tsp. granulated sugar
  4. 3 Tbsp. ground chia seeds (I used white but you can easily sub the black ones)
  5. 1 Tbsp. vegetable oil
  6. 2 tsp. apple cider vinegar
Dry ingredients
  1. 2/3 c. oat flour
  2. 2/3 c. millet flour
  3. 1/3 c. arrowroot powder
  4. 1/3 c. tapioca starch
  5. 1 tsp. baking power
  6. 1/2 tsp. baking soda
  7. 1/2 tsp. salt
For the "Everything" mix (really it's whatever you want but here is what I did)
  1. 2 Tbsp. poppy seeds
  2. 2 Tbsp. sesame seeds
  3. 2 Tbsp. dried onion
  4. 1 Tbsp. oats
  5. 1 Tbsp. sunflower seeds
  6. 1 tsp. coarse salt
  7. 1 tsp. cornmeal
  1. To create the yeast mixture: Add the yeast and 1/2 tsp. of sugar (yeast food) to the warm water and allow to foam up (takes 10 minutes). Add the chia seed, oil, and vinegar and allow 5 minutes for the chia to thicken.
  2. In a large bowl, whisk together the dry ingredients. Add the yeast mixture into the flour mix and stir for 2 minutes with a wooden spoon until well-combined.
  3. Line a baking sheet with a piece of parchment paper and lightly dust with cornmeal.
  4. Divide into 4-5 balls (depending on what size you want your bagels) and smooth with your hands. Form each ball into bagel form and creating a hole in the middle by using your thumb. Cover and allow to rise for 45 minutes.
  5. Preheat your oven to 375 degrees.
  6. Fill a pot with 4 c. water and bring to a boil. Once rapidly boiling, add 1 Tbsp. granulated sugar and 1 tsp. baking soda.
  7. Keep the small bowl nearby with the "everything" mixture inside.
  8. Gently toss 1 bagel into the boiling water and boil on each side for 30 seconds. Using a slotted spoon, scoop out of the water.
  9. Place back onto the parchment paper and quickly sprinkle the "everything" topping mixture. Do this one at a time.
  10. Bake for 20-23 minutes and allow to cool on a wire rack. When ready to eat, slice in half and toast.
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Have questions about substituting flours? No worries! Click here for my Guide to Gluten-Free Flours post to answer any question you might have. Wanna make these gluten-free vegan Cranberry Orange Bagels? 

Gluten-Free Vegan Cranberry Orange Bagels - Fork & Beans

So glad you asked! Get that recipe here.

 Decadent Gluten-Free Vegan Baking - Fork & Beans