Grain-Free Bagels (Dairy Free & Paleo)

Grain-Free Bagels (Dairy Free & Paleo) gluten free

I love a freshly toasted bagel with cream cheese. In college, I loved Einstein Bagels so much I would study over there enjoying my bagel and a hot drink on snowy days for hours.

But over the years, I learned a gluten-bagel and cream cheese just don’t love me back. And these days a traditional bagel is not even an option for my Celiac husband. Thank goodness for healthier, allergy-free alternatives!

The beginning of school is not months or weeks away, but days away now.  As my daughter approaches her first full day of school in 1st Grade, I want to make sure I am prepared ahead of time with lots of fulfilling and nourishing breakfast and lunch recipes.

These bagels are a new favorite at our house, toasted and topped with either grass-fed ghee, butter, eggs or jam. I plan to make a large batch a few times a month to have on hand for a great lunch sandwich base.


Grain-Free Bagels (Dairy Free & Paleo) gluten free


Feel free to top with chia, poppy and/or sunflower seeds for a tasty topping. I am going to try adding all three seeds with a little garlic and onion powder soon to see if I can re-create my beloved “Everything Bagel.”

What is your favorite comfort food?

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Grain-Free Bagels (Dairy Free & Paleo)
Recipe type: Breakfast, Lunch, Snack
Cuisine: Dairy Free, Grain Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
  • 2 cups blanched almond flour
  • 2 Tbsp. coconut flour
  • 4 eggs
  • ⅓ cup apple cider vinegar
  • ¼ cup raw honey
  • 2 Tbsp. flax seed meal
  • 1 Tbsp. arrowroot
  • 1 tsp. baking soda
  • ¼ tsp sea salt
  1. Preheat oven to 350 degrees. Lightly grease a donut pan with butter or coconut oil.
  2. Place almond flour, coconut flour, flax meal, arrowroot, baking soda and salt into a food processor. Process for 1 minute. Next add in the eggs, raw honey and apple cider vinegar. Process for 2 minutes until mixture is completely blended.
  3. Using a ¼ cup measuring spoon, carefully place the batter into the donut slots. Bake for 25 minutes (check at 20 minutes if you live at a low elevation). Remove the bagels and let them cool for 20 minutes.
  4. Enjoy fresh or toasted. Store in the refrigerator.
  5. Makes 7-8 bagels.

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  1. Oooohhh Laura… you have outdone yourself with this recipe! These look fabulous! I hereby declare these as EPIC! 😉

  2. These look awesome! I miss bagels so much. Toasted with butter is how I like them!

  3. What are donut slots? What if I don’t have any?

    • I used a donut pan to make these bagels and worked like a charm. I haven’t tried the recipe yet on a baking sheet making holes in the center of the dough.

  4. Regular bagels are boiled. Will this not work for yours?

    • Hi Paula, I’m honestly not sure. I haven’t tried boiling with almond flour before. It is a different flour to work with than traditional wheat flour.

  5. For someone who cannot eat eggs as well, what would you recommend I replace them with because this recipe looks PHENOMENAL!!! 🙂

  6. I was so excited to find this recipe and thank you for posting it, but could you recommend a substitute for the flaxseed meal? I’m trying to avoid gluten, soy, and flax because flax is a powerful phytoestrogen. Could you recommend an alternate ingredient, or could I leave it out altogether?

  7. These look fantastic Laura – do you think they’d work without the arrowroot – I might use some blended beans – they work well for the SCD instead of starches!

    I’ve never been a doughnut lover but with all the doughnuts I’ve seen the past couple of years, I must try making them!

    Hope all is good xo

  8. I thought they were doughnuts – they’re bagels – awesome!!!

  9. Laura, these bagels look fantastic! I used to really enjoy Einstein Bagels back in the day, too. The one in our area closed some time after I went gluten free, but there are still some in VA. Can’t wait to give your grain-free version a try once I’m back in full baking mode (when the heat is gone for good)! 🙂 Can’t wait to share this one. My gfe readers will love this recipe!


  10. What a beautiful pile of bagels! I’m so happy Shirley of GFE shared your recipe on Facebook. Every ingredient is in my kitchen so I will take advantage of our remarkably cool August weather and make a batch for my family.

  11. Oh wow, Laura. These look sooo fantastic! I too LOVE bagels. I make a mean cashew cream cheese that would top these off perfectly. I need to order some new almond flour! I love how easy your recipe is and like there is no yeast! Awesome recipe my friend!! Sharing!!


  12. This one is my favorite: Lox of Love with Dairy Free Cashew Cream Cheese.

    The comment was rejecting my URL link, but if you search the above title on my blog the recipe will come up. 🙂


  13. I have never tried to make homemade bagels and you make it look so easy! These are perfect for back to school. Make a bunch and eat them many mornings. Check out your feature on my site.

  14. These look awesome, Laura!! I’ve made GF bagels before but they were all starch and I won’t eat that much starch anymore. Thanks so much for sharing them on Waste Not Want Not Wednesday, I’ve pinned it : )

  15. Laura,
    Those Bagels look amazing, I will just love them! Thank you so much for sharing with Full Plate Thursday and have a great week.
    Come Back Soon!
    Miz Helen

  16. Wow, these sound so delicious! Thanks for linking to Healthy 2Day Wednesdays!

  17. These look so good! Thanks for sharing on Waste Not Want Not Wednesday. 🙂

  18. What a great recipe! I just made these and it was hard not to eat just one. I had mine as a fancy sandwich. I did change the recipe to use 1 cup freshly ground millet in place of 1 cup of the almond flour for $$ savings. I topped mine with two kinds of sesame seeds, poppy seeds, kosher salt and dried onion. Oooooh. Just thinking about my lunch has me swooning. I’ve only been GF for a little over six weeks and I haven’t found a “bread” I really liked. This will be a great treat from time to time. Also, for those who don’t have the donut pan, I had English muffin rings and used those on greased parchment. Worked like a charm. True, there is no hole but they baked up very nicely. Thank you for sharing this wonderful recipe!

  19. Those bagels look DELICIOUS! I will have to try grain-free. Thanks for the recipe!

  20. Amber, these look amazing. I am eager to try them. I do have a question: is there a difference between almond meal and blanched almond flour? Since I too don’t have a donut pan I am going to follow Kristine’s suggestion of making them without the hole or I may try wrapping them around the bottom side of a cupcake pan to give them holes.

  21. WOW! These look so awesome, I can’t wait to make them! They will be a special treat for my little boy 🙂 Thank you so much!!!

  22. Hi Gigi,

    You can use flax as an egg substitute in vegan baking. There is a site with step-by-step instructions that have pictures and everything called I’m not sure why I can’t include a link to it in this comment, but the post was made on October 29, 2011. It is titled “How To Make a “Flax Egg” For Vegan Baking – the Right Way”. I’ve used those instructions successfully several times. Good luck!

    I can’t wait to try out this recipe too! Happy egg-freedom! 😉

  23. Just made these and they made the kitchen smell wonderful. I used the exact recipe, no subs, though in a blender not processor, and they came out with a very smooth top, unlike yours that have that crunchy bagel look. The batter was thin, there would have been no way to mold it as people have discussed molding it around a muffin pan, etc. It was more like muffin batter. I used a donut pan, so the shape is perfect. They taste wonderful, but are very soft and didn’t toast up well. Any thoughts on what to do to make them look like yours?

    • Hi Sarah,

      Thanks so much for your comment. The difference has to be using the blender as it blends up the ingredients so well and makes the batter too thin for a bagel recipe. I have found that sometimes with paleo recipes I can only use my food processor to get the consistency I need for particular recipes. Hope that helps 🙂

  24. Your bagels look amazing! Do you think I can substitute Truvia baking blend for the honey. I’m prediabetic and trying to watch my sugar. I like that you only use a little bit of arrowroot so I can make these. Most starched have too many carbs and cause sugar spikes.

  25. I just wanted to say that I’ve made these twice. Once last night following your recipe and once this morning substituting egg beaters type egg substitute and truvia baking blend. I wanted to see if the recipe worked both ways. It did. I can’t tell you how happy this makes me. I’ve tried soooo many recipe for gluten free breads and none of them worked out even though they looked great in the pictures. This was a first and it’s great plain or toasted. You’re a star. Thank you.

  26. Do you know how I could make these pumpkin flavored? I was thinking I could add pumpkin pie spice and some pureed pumpkin but I am not the best baker and just adding ingredients to original recipes doesn’t work well for me, EVER 🙂 Any ideas you could offer would be great, thanks!

  27. These look so delicious! I recently went gluten-free and all the other bagel and bread recipes I’ve found have all these strange flours and starches I’ve never even heard of in them! I love almond flour because it is such a simple ingredient and so easy to make homemade (just dump raw blanched, unsalted almonds in a food processor and blend until a fine flour!)

    I do have one question: some people have mentioned using the bottom of a cupcake pan to make these without a donut pan. I don’t have a donut pan either and was wondering if the cupcake pan idea worked for anyone who’s tried it. Please let me know because I really want to eat a whole bunch of these right now!!! 🙂



  28. Wow these look amazing! I just did gluten-free rice flour everything bagels yesterday with yeast (regular boiling method) and they were dense as bricks! Those were formed by hand (and would have been fine if the 2 tablespoons of yeast could made the dough rise), but I’ve never heard of donut pans. I will have to search for that…am a little concerned if they are only available non-stick, though….

    • Hi Paula,

      I don’t use non-stick very often as I try to cook with cast iron or stainless steel whenever possible. I do use a non-stick donut pan once in awhile for this recipe. If you ever find one that is not non-stick, please let me know. That would be fantastic!

  29. Hi Laura

    I am a newbie in what comes to eating really gluten free (and preferably homemade and not very expensive). These look really yummy but my husband cannot eat almonds… what can I do to substitute the almond flour? I really don’t want to use corn or beans… thank you!

    • I am baking for a friend with an almond allergy as well. Would rice flour work? Or could I use coconut flour instead?

  30. Hi Laura, thank you so much for all of your wonderful recipes. I am an absolute lover of bagels- thinly spread with cream cheese and topped with lox or just with a bit of veggie garden cream cheese… yummy. I wanted to ask how the texture was for these? Most baked goods I use almond/coconut flour for come out similar to quick breads so I was wondering if that was the case for these as well or if they have the chewiness of a non-gluten free bagel. Thank you so much! 🙂

  31. I have Celiac Disease and so does one of my children. It always bothered me that GF breads are all non nutritive starches. Thank you for sharing this, I cannot wait to try it! 🙂

    Be well!

  32. Just made these this morning. They turned out really delicious. I made them exactly as the recipe calls for and baked them for 25 minutes. The outside is golden and the inside is like the picture. I was able to cut it and put it in the toaster to warm up on a light setting. I am pretty much at sea level, so 25 minutes worked well for me. Thanks for this great recipe.


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