If you love gluten-free bagels but struggle with baking gluten-free yeast recipes, you will love my quick and easy gluten-free bagels without yeast recipe. I tested two different gluten free flour blends so you have options you know work, and there is no yogurt. No yeast means no rise time, so you can make a batch in under 40 minutes.
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❤️ Sandi’s Recipe Summary
The Quick Bite: This homemade gluten free no yeast bagel recipe lets you make delicious, fluffy bagels in under an hour. There is no yeast, so there is no rise time. I tested Cup4Cup and Authentic Foods Steve’s Gluten Free Bread Blend in this recipe, and both worked well, though they each had slightly different textures.
Third yeast free recipe I have tried of yours and they turned out well. I used Cup4Cup. Thank you!”
Rebecca, Blog comment
If you love big fluffy gluten-free bagels but can’t have yeast, or if you want a homemade bagel recipe you can make in half the time, this is the recipe. This recipe makes six bagels, but you can make them larger or smaller to have more or fewer bagels.
These bagels make great bagel sandwiches, or you can top them with homemade Kumauat Honey Butter, Roasted Red Pepper Cream Cheese Schmear, or this Cinnamon Schmear.
If you prefer yeasted bagels, try my Gluten-Free Bagels recipe. Both bagel recipes are freezer-friendly, so you can always have delicious gluten free bagels on hand for busy mornings.
This photo nicely compares Steve’s GF Bread Blend and Cup4Cup. They turned out so differently that it was surprising to me. Both are chewy and tender, but Steve’s GF Blend batch had a more authentic bagel texture without boiling! I suspect it was due to the different binder used in the blend. Steve’s blend uses vegetable pectin, whereas Cup4Cup has xanthan gum added.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this bagel recipe with Authentic Foods Steve’s GF Bread Blend and Cup4Cup. I plan to test it next with King Arthur and Walmart blends, so stay tuned for updates to this post. If you use a different blend, you may need to adjust the moisture level by adding more flour or buttermilk. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Binder – Most 1:1 blends contain a binder, but double-check the blend you use. If yours doesn’t have a binder, add 1 teaspoon of xanthan gum.
- Baking Powder – This recipe uses baking powder for the rise since there is no yeast to do that job. It is important to use aluminum-free baking powder. Regular baking powder will leave a metallic aftertaste.
- Buttermilk – I tested this recipe using Anthony’s Buttermilk Powder, but you can buy it fresh at the grocery store. If you are dairy-free or need to make your own, you can use 1 cup of milk or non-dairy milk to 1 tablespoon of lemon juice.
- Egg – Use a large egg. This is only needed for the egg wash. If you need this recipe to be egg-free, brush the tops of the bagels with melted butter instead.
How to Make Gluten Free No Yeast Bagels (Step-By-Step)
Step 1: I used the buttermilk powder and added it to water per the package instructions. I like buttermilk powder because it keeps fresh for a long time, which is better if you don’t use it often. If you are making buttermilk or using what you bought from the grocery store, measure it to 1 1/2 cups.
Step 2: Add the dry ingredients to a large mixing bowl and whisk them together. Pour in the buttermilk and mix into the dough. You can mix by hand as I did, or use a stand mixer with a paddle attachment.
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Step 3: Knead the dough for a minute so it is workable.
Step 4: Place the dough on a silicone mat and use a bench scraper to cut it into 6 equal-sized pieces.
Step 5: Decide which method to use to make the bagel shape. You can either roll the dough into a ball and poke a hole in the middle with your finger, or roll the dough into a snake and pinch the edges together to make a circle.
I used the finger method with Cup4Cup and the snake rolling method with Steve’s bread blend.
Step 6: Place the bagels onto a parchment paper lined baking sheet. Now preheat the oven to 375º F. I do it now so the dough can rest for 10-15 minutes while the oven preheats.
Step 7: Whisk the egg in a small bowl. Use a pastry brush to coat each bagel with the egg wash. If you are using a topping, sprinkle it on now.
My favorite bagel toppings are sesame seeds, poppy seeds, and everything bagel.
Step 8: Bake the bagels for 20-25 minutes. The time will vary depending on the size of your bagels. You will know they are finished baking when the bagels are golden.
Step 9: Remove the bagels from the oven and place them on a wire rack to cool.
Baking is my happy place. If you love to bake, I have so many gluten-free resources to help you every step of the way!!
Here is the batch I made with Steve’s Bread Blend cooling on the rack. If you enjoyed baking with Steve’s blend, here are all my recipes using Steve’s bread flour blend. These gluten-free no-yeast bagels can also be used to make Gluten Free Bagel Chips.
More Gluten-Free Bread Recipes:
- Easy Gluten Free English Muffins
- Gluten Free Bread Machine Bread Recipe
- Gluten Free Sourdough Bread
- Fluffy Gluten Free Brioche
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Yeast Free Bagels (Nice and Fluffy!)
Ingredients
- 2 ½ cups gluten free flour blend see notes for blends tested
- ½ teaspoon baking soda
- 2 teaspoons baking powder use aluminum-free
- salt see notes!
- 1 ½ cups buttermilk see notes!
- 1 large egg
- Optional toppings like sesame, poppy seeds, or everything bagel
Method
- I used Anthony's buttermilk powder and added it to water per the package instructions. I like the buttermilk powder because it will keep fresh for a long time, which is better if you don't use it often. If you are making 1 1/2 cups buttermilk or using what you bought from the grocery store, measure it out to 1 1/2 cups.
- Add the 2 1/2 cups gluten free flour blend, 1/2 teaspoon baking soda, 2 teaspoons baking powder, and salt to a large mixing bowl and whisk to combine. Pour in the buttermilk and mix into the dough. You can mix by hand, as I did, or use a stand mixer with a paddle attachment.
- Knead the dough for a minute so it is workable.
- Place the dough onto a silicone mat and use a cutter to cut the dough into six equally sized pieces.
- Decide which method to use to make the bagel shape. You can either roll the dough into a ball and poke your finger in the middle to make a hole or roll the dough into a snake and pinch the edges together to make a circle.
- I used the finger method with Cup4Cup and the snake rolling method with Steve's bread blend.
- Place the bagels onto a parchment-paper-lined baking sheet. Now, preheat the oven to 375º F. I do this now so the dough can rest for 10-15 minutes while the oven preheats.
- Whisk the 1 large egg in a small bowl. Use a pastry brush to brush the egg wash over each bagel. If you are using a topping, sprinkle it on now.
- My favorite bagel toppings are sesame seeds, poppy seeds, and everything bagel.
- Bake the bagels for 20-25 minutes. The time will vary depending on the size of your bagels. You will know they are finished baking when they have a golden color.
- Remove the bagels from the oven and place them onto a wire rack for cooling.
Nutrition
Notes
- I tested this recipe with both Authentic Food’s Steve’s GF Bread Blend and Cup4Cup. Note that Cup4Cup has dairy. Both worked well, but the Steve’s blend had a much more authentic bagel texture. I do plan to test more blends, and I will list them here when they are tested.
- If your blend doesn’t contain a binder, you need to add one. I recommend 3/4 teaspoon of xanthan gum.
- Salt – It is important to note that Steve’s blend has salt in the mix. I would not add more than 1/2 teaspoon of salt if you use this blend. If you use Cup4Cup, you can use 1 teaspoon.
- These bagels should stay fresh for up to 3 days. Gluten-free baked goods tend to spoil quickly, so I highly recommend freezing the bagels you don’t eat on day one. I slice the cooled bagels and place them into a freezer-safe container or zipper bag. Squeeze out the air and freeze them. They thaw nicely on the counter or in your microwave.
Private Notes
Tried this recipe?
Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
My can of baking powder shows traces of wheat. I cannot use that for a celiac person. I’m trying potato starch to see if that will complete the recipe for bagels
Hi Marsha, I haven’t seen any baking powder with traces of wheat. What brand do you use? I do not think potato starch is a good swap for baking powder as it is not a leavening agent.
can you use almond milk instead of buttermilk
Hi Mary, I haven’t tested just almond milk, only using almond milk to make dairy free buttermilk.
can these be done dairy free?
Hi Amy, Yes, they can be made dairy-free. I explain it in the recipe notes in the post.