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Get ready for the easiest Vegan Gluten-Free recipe ever!We have been eating these bagels non-stop, and the recipe is so easy we had to share it with you!
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Vegan Gluten-Free Cinnamon Raisin Bagels
Yield: 4 Bagels
Prep Time: 5 minutes
Bake Time: 20 minutes
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1 cup Gluten-Free Flour (the 1 to 1 replacement variety)
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 cup raisins
1 cup Vegan Greek Yogurt (coconut, soya, cashew, etc, must be Greek Style)
Cooking spray (optional)
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Preheat oven to 400 F. Measure out GF flour, baking powder, salt, cinnamon, and raisins; stir together in a medium bowl. Add Vegan Greek Yogurt, and stir until combined. Turn dough out onto your work surface. Use your hands to knead dough until it is smooth and uniform; this should only take a couple of minutes, and dough will remain lumpy. Cut dough into 4 equal pieces. Roll each piece into a log, then form your bagel. Place 4 bagels onto a parchment-lined baking sheet, spray with a mist of cooking oil of choice (optional), and bake in your preheated oven for 20 minutes or until browned. Let cool completely before cutting open. If you like your bagels extra toasty like me, slice and warm in your toaster before serving with your favorite vegan spread!
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What do you think of these Vegan Gluten-Free Cinnamon Raisin Bagels?
What's your favorite vegan/GF spread?
WOW! These are fantastic!! I cannot believe how much these have the same taste and texture as regular yeast bagels! I was sceptical at first and only tried it because it had very few ingredients and only made four bagels (not a dozen like other recipes). Your tip to use extra flour to handle the sticky dough was absolutely helpful and I think it would be nice to add in the directions so people know what to expect and how to deal with it. Thank you so much for this simple and easy recipe – this totally changes my gluten free bagel game!!
Hi Theresa! Sorry you’ve had trouble with this recipe! The solution will be in dusting your hands, rolling surface, and the dough itself generously with the flour that you’re using! Don’t be afraid to add a good amount of flour to make it more workable, it won’t hurt the dough at all! Hope this helps!
I have attempted this recipe twice now and it hasn’t been successful. The dough is extremely sticky and sticks to my hands, and I can’t roll anything out. Is it as simple as oiling my hands and the work surface? I am using Bob’s Red Mill 1:1 flour—should I try something else? Please advise, thank you!