I’m a bread-making beastly machine that cannot be stopped. Well, that is of course if you are dangling gluten-free vegan everything bagels in front of my face. Then I will devour it without shame and then continue on with my bread-making obsession.
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.
These homemade gluten-free vegan everything 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.Print
- 3/4 c. warm water
- 1 1/2 tsp. dry active yeast
- 1/2 tsp. granulated sugar
- 3 Tbsp. ground chia seeds (I used white but you can easily sub the black ones)
- 1 Tbsp. vegetable oil
- 2 tsp. apple cider vinegar
- 2/3 c. oat flour
- 2/3 c. millet flour
- 1/3 c. arrowroot powder
- 1/3 c. tapioca starch
- 1 tsp. baking power
- 1/2 tsp. baking soda
- 1/2 tsp. salt
For the “Everything” mix (really it’s whatever you want but here is what I did)
- 2 Tbsp. poppy seeds
- 2 Tbsp. sesame seeds
- 2 Tbsp. dried onion
- 1 Tbsp. oats
- 1 Tbsp. sunflower seeds
- 1 tsp. coarse salt
- 1 tsp. cornmeal
- 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.
- 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.
- Line a baking sheet with a piece of parchment paper and lightly dust with cornmeal.
- 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.
- Preheat your oven to 375 degrees.
- 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.
- Keep the small bowl nearby with the “everything” mixture inside.
- 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.
- Place back onto the parchment paper and quickly sprinkle the “everything” topping mixture. Do this one at a time.
- Bake for 20-23 minutes and allow to cool on a wire rack. When ready to eat, slice in half and toast.
- Calories: 284
- Sugar: 1.4g
- Sodium: 723mgmg
- Fat: 9g
- Carbohydrates: 40g
- Fiber: 5.6g
- Protein: 8g
Have questions about substituting flours? No worries! Click here for my Guide to Gluten-Free Flours post to answer any question you might have.
Looking for more gluten free bagel recipes? I’ve got you covered with these: