Homemade Gluten-Free Bagels

Multiple, gluten-free protein bagels, some sliced with avocado or jam on them with a blue linen and cutting board behind them

Soft, no yeast, gluten-free, high protein bagels make the perfect breakfast. With 14 grams of protein per serving, this bagel recipe is a great kick-start to your breakfast routine!

Course Breakfast, post-workout, Snack

Cuisine American

Keyword bagels, dairy-free, gluten-free, high protein snack

Prep Time 10

Cook Time 20

Cooling time 3 5

Total Time 3 35

Servings

Calories 244kcal

Author Shelby Stover

Equipment

Donut tray

Ingredients

¼ cup coconut flour dairy-free
⅛ cup collagen powder
⅓ cup oat flour make sure it's gluten-free
½ tbs oat flour
1 teaspoon baking powder
3 eggs
3 tbs coconut oil measured solid
1 tbs hemp milk
1 tbs egg whites dairy-free
¼ teaspoon sea salt

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a bowl, combine the first four (dry) ingredients.
Melt the coconut oil.
Add the eggs, coconut oil, and hemp milk to the dry mixture and mix until no clump remain. Grease a donut tray.
Portion the batter into four compartments in the tray. Use a silicone spatula to divide them, press them down, and shape them.
The batter will be starting to firm up.
Whip the egg whites with a fork. Use a silicone brush to brush the top of the donuts with the egg whites. Sprinkle sea salt over the tops.
Bake for 20 minutes.
Remove from the oven and let sit for 5 minutes. Using a silicone spatula, get between the donut and the pan to start to loosen them.
Be careful as they’re delicate. Once loosened, let sit another five minutes and then finish removing the donuts carefully and placing them on a cooling rack.

Video

Notes

This protein bagel recipe is seasoned very lightly with just a bit of sea salt. However, if you prefer a more flavorful bagel you can easily add sesame seeds, everything mix, poppy seeds, or homemade bagel seasoning.
The bagels when warm are DELICATE. You want to loosen them from the pan while warm but not remove them as you’ll break them.
After you’ve loosened them, let them cool them a bit before SLOWLY fully removing them. Place them on a cooling rack for 15-30 minutes.
If you’re enjoying them right away, take care when cutting them in half.
Stored in the fridge they firm up a lot. However, once they’ve been sitting at room temperature or are toasted they revert to soft and ever so slightly crumbly.
Remember, they use baking powder to rise (not yeast) soo they won't be as big as a regular homemade bagel recipe.
Check out the best places to buy all the ingredients.

Nutrition