Vegan Gluten-Free Bagels (No Yeast)
You won't believe how easy it is to make homemade vegan and gluten-free bagels that are naturally yeast-free! No boiling or deep-frying involved!
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Servings: 4 large bagels
Ingredients
Dry ingredients
- 1 cup (120 g) gluten-free oat flour or blend gf oats in a blender
- 1 cup (120 g) brown rice flour
- 2 tablespoons ground flax seeds
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients
- 1 cup (260 g) plant-based yogurt
- ½ cup (120 g) hummus + 4 tablespoons water use applesauce for sweet bagels
- 2 teaspoons apple cider vinegar or lemon juice
- 2 teaspoons oil
Toppings
- 2-3 tablespoons plant-based milk or water
- 2-3 tablespoons mixed seeds flax seeds, sesame seeds, poppy seeds
Instructions
- Preheat the oven to 350°F (180°C) fan. Grease the doughnut pan if it's not made out of silicone.
- In a large mixing bowl, combine the oat flour, rice flour, ground flax seeds, baking soda, and salt.
- Add in the yogurt, hummus, apple cider vinegar, and oil. With a spatula, start stirring at the center and gradually incorporate the flour from the edges (see step-by-step pictures).
- Transfer the batter into a piping bag to easily pipe it into the doughnut pan (see notes). Alternatively, use a spoon.
- Wet your fingers with plant-based milk and gently brush the top of the bagels. Top with mixed seeds.
- Bake the bagels for 25 minutes or until a tester comes out clean.
- Let them cool down completely before slicing them open. The texture improves as they cool down.
Video
Notes
- If time allows, make these bagels ahead of time as the texture is best when the bagels have cooled.
- Tips to fill the piping bag: place it over a tall glass and fold it over the edges of the glass. No need to add a pastry tip. Using a tablespoon or a spatula, fill the piping bag until it's half full. Squeeze out any air bubbles, twist the top and cut off the end. Make a relatively large opening.
- To make sweet bagels, replace the hummus with unsweetened applesauce and the apple cider vinegar with lemon juice. Don't add water. You can add 2 teaspoons of cinnamon and a handful of raisins, chocolate chips or blueberries.
- To toast your bagels, cut them in half and toast them in a preheated oven (at 400°C, 200°C) or in your toaster.
- Storage tips: you can store the bagels in an airtight container at room temperature for 2 days. Then, move them to the fridge for 1 extra day. Slice them open shortly before topping.
- Freezing tips: cut the bagels open and wrap them in plastic wrap or place them in a zip bag (or sustainable alternative). If using a zip bag, squeeze out the air. No need to defrost them to eat them. Pop them in the oven at 350°F (180°C) for 10 minutes or in the toaster right away.
Nutrition
Calories: 427kcal | Carbohydrates: 63g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Fiber: 9g | Sugar: 4g
Equipment
- 1 Doughnut pan with 4" holes (10 cm), preferably silicone
- 1 Kitchen scale or measuring cups and spoons
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