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Gluten-Free Vegan Blueberry Bagels

Blueberry Bagels

  • Author: Cara Reed
  • Prep Time: 60 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 25 mins
  • Yield: 4 bagels 1x


With an incredible bite, you wouldn’t believe that these blueberry bagels were actually gluten-free and vegan.



Wet Ingredients

  • 1 c. lukewarm water
  • 1 1/2 tsp. dry active yeast
  • 1 tsp. sugar
  • 2 Tbsp. mild-flavored oil
  • 1 Tbsp. apple cider vinegar
  • 1/3 c. dried blueberries

Dry Ingredients

  • 2/3 c. superfine brown rice flour
  • 2/3 c. white rice flour
  • 1/3 c. potato starch
  • 1/3 c. arrowroot powder
  • 3 Tbsp. ground pysllium husk
  • 2 tsp. brown sugar (packed)
  • 1 tsp. xanthan gum
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. cinnamon
  • 1/4 tsp. salt


  1. Proof your yeast by whisking in the yeast and sugar into the lukewarm water. Leave alone for 10 minutes until it froths up.
  2. In a large bowl, whisk together the dry ingredients. Make a well in the middle and pour the yeast mixture in as well as the remainder of the wet ingredients.
  3. Using a wooden spoon, stir the ingredients together until a dough is formed. Your dough should be slightly sticky but not sticky enough that you cannot handle it.
  4. Divide dough into 4 even balls and roll between lightly floured hands until completely smooth. Set on a baking sheet lined with parchment paper and lightly coated with corn meal. Form into a bagel shape (approx. 4″ in diameter) and create a hole in the middle with your thumb.
  5. Cover and rise for 45-60 minutes. Your bagels won’t expand too much–just give the dough time to rest.
  6. Preheat your oven to 375 degrees.
  7. Bake bagels for 20-23 minutes until they are nicely browned. You might want to flip them over half way through the baking time to get an even brown.
  8. Allow to cool fully and then slice. Toast when you are ready to eat.


  • Calories: 318
  • Sugar: 4.8g
  • Sodium: 280mg
  • Fat: 8.3g
  • Carbohydrates: 58g
  • Fiber: 3g
  • Protein: 5g