Who says you need wheat to enjoy a good bagel? Not us!
These gluten-free quinoa bagels prove that simple, clean ingredients can still deliver big on flavor and texture.
Made with just a handful of pantry staples—quinoa, plant-based milk, a touch of salt, and baking powder—this recipe is a wholesome alternative to store-bought gluten-free breads (which often come with a long list of unpronounceables).
We used a mix of white and black quinoa for extra nuttiness and visual appeal, and the result is a light, crispy-on-the-outside, tender-on-the-inside bagel that pairs perfectly with your favorite toppings—from smashed avocado and hummus to a classic smear of dairy-free cream cheese and strawberries.
Even better? There’s no yeast, kneading, or rising time required—just blend, pour, and bake. Whether you’re gluten-free by necessity or simply looking for a nutrient-dense, high-protein breakfast option, these quinoa bagels are a must-try!
gluten-free quinoa bagels
Ingredients
- 1 cup quinoa (for this recipe we used a mixture of white and black quinoa for an added nutty taste)
- 1/2 a cup plant-based milk
- 1/2 tsp. salt
- 1 tsp. baking powder
Instructions
- Preheat the oven to 425 degrees F.
- Line 2 – 14 x 20 baking sheets with parchment paper. Invert the parchment paper and trace a total of 6 3-inch diameter circles on the parchment paper to use as a pouring guide.
- Flip the parchment over and place it onto the baking sheet. You should be able to see the circles from the other side. These are your pouring guides. Set aside until ready to pour.
- Place the dry quinoa in a fine mesh strainer and rinse the quinoa really well with running water for two minutes.
- Add the rinsed quinoa, plant milk, sea salt, and baking powder into a high-speed blender and blend on high until smooth. The batter should be smooth without any visible quinoa remaining.
- Place batter into a piping bag and then carefully pipe a strip of batter into the circle guides. Once you have piped all the rings, then take a teaspoon and carefully spread the batter out, using the drawn circles as your guide.
- Place into the oven and bake for 7 minutes. After 7 minutes, remove the baking sheet from the oven, gently loosen the bagels from the parchment paper and flip them over, and then return them to the oven for another minute.
