Gluten Free Cinnamon Raisin Bagels

You don't have to miss out on bagels any longer. This gluten free bagel recipe is easier and yummier than you'd think.
Course Bread, Breafast
Cuisine American
Keyword cinnamon raisin bagels, gluten free bagels, gluten free bread, gluten free breakfasts
Prep Time 15 minutes
Cook Time 30 minutes
rise time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 8 bagels
Calories 390
Author Brianne @ Cupcakes & Kale Chips


For the dough:

  • 2 cups brown rice flour
  • 5/6 cup tapioca starch also called tapioca flour, divided (1/3 cup + 1/2 cup)
  • 2/3 cup potato starch not flour
  • 1/2 cup millet flour
  • 1 Tablespoon active dry yeast
  • 2 teaspoons xanthan gum
  • 2 Tablespoons light brown sugar packed (see notes)
  • 1 1/2 teaspoons kosher salt
  • 2 large eggs
  • 2 large egg yolks (reserve the whites for brushing the bagels)
  • 1 tablespoon grapeseed oil or canola oil
  • 1 cup warm water plus 1-4 additional tablespoons if needed
  • 1 Tablespoon cinnamon
  • 3/4 cup raisins

To finish:

  • 1 1/2 quarts water
  • ¼ cup granulated sugar
  • 1 Tablespoon baking soda
  • 2 Reserved egg whites lightly beaten


For the dough:

  • Line a baking sheet with a silicon baking sheet or lightly oiled parchment paper.
  • Place the dry ingredients (brown rice flour through yeast) in the bowl of your stand mixer.
  • With the paddle attachment, slowly mix ingredients until evenly distributed, about 30 seconds, and set aside
  • In a small bowl, whist together the eggs, yolks, oil and water.
  • Add the wet ingredients to the dry ingredients and slowly increase the mixer speed to medium-high, and mix for about two minutes. Dough will be slightly sticky, so if it is to dry, add additional water one tablespoon at a time until it is a bit sticky and not too stiff.
  • Stop mixer, add cinnamon and raisins and mix on medium until incorporated.
  • Lightly dust your counter with tapioca starch - you don't need much, as they roll easier if they remain a little sticky.
  • Measure out approximately one half cup portions of dough at a time and roll the dough on the counter or in your hands into a smooth ball. Place on the counter and press straight down in the center with your thumb to form the hole, moving it around a bit to widen the hole a little.
  • Place the bagel on the prepared sheet pan and press it down to flatten slightly. Repeat with remaining dough.
  • Lightly cover the bagels with oiled plastic wrap and allow them to rise in a warm place for about and hour and 15 minutes to an hour and a half until they are puffy and almost double in size. I warmed my oven to about 80°F and kept them in there.

To finish:

  • As you approach the end of the rise time, preheat your oven to 450°F and bring a large pot of water to a boil (about 1 1/2 quarts). Add sugar and baking soda to the water.
  • Drop about 3 or 4 bagels at a time into the pot and boil for about 30 seconds, flipping about halfway through.
  • Remove them with the slotted spoon, draining off the excess water, and return them to the sheet pan.
  • Brush the tops of the bagels gently with the egg whites.
  • Bake the bagels on the center rack of the oven for 5 minutes at 450°F. Reduce the heat to 425°F and bake for 15-20 more minutes, until dark golden brown.
  • Remove from the oven and cool bagels on racks.


  • brown sugar is an important ingredient as it helps with the hint of malt flavor in a traditional bagel
  • Recipe adapted from Free Eats


Serving: 1bagel | Calories: 390kcal | Carbohydrates: 79g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 92mg | Sodium: 914mg | Potassium: 403mg | Fiber: 5g | Sugar: 10g | Vitamin A: 130IU | Vitamin C: 1.2mg | Calcium: 47mg | Iron: 2.2mg