Easy vegan, gluten-free, and a grain-free bagels with almond and tapioca flour. Perfect for breakfast, brunch, or a snack.

Grain-Free Everything Bagels [Vegan, Gluten-Free]


12 small bagels

Cooking Time




  • 3 1/2 cups super fine almond flour
  • 1/2 cup tapioca flour
  • 2 teaspoons baking powder
  • 4 tablespoons bagel seasoning* (plus more for topping)
  • 2 tablespoons sunflower seeds
  • 1 cup warm filtered water
  • 1 tablespoon lemon juice
  • 2 tablespoons maple syrup
  • avocado oil, for brushing


  1. Preheat oven to 350ºF. Spray a doughnut pan with nonstick spray.
  2. In a large bowl, whisk the almond flour, tapioca flour, bagel seasoning, sunflower seeds, and baking powder until there are no clumps.
  3. Add in the filtered water, lemon juice, and maple syrup and mix well to combine. The dough should be thick and spreadable.
  4. Sprinkle some bagel seasoning and sunflower seeds in the cavity of each donut-shape on the donut pan to ensure the bottom of the bagels are seasoned. Next, scoop heaping Tablespoons of the batter into each crevice. Spread with damp fingers or a spatula to evenly distribute the batter. For 6 bigger bagels, heap the dough over the edge of the pan. For 12 smaller bagels, spread dough until just flush with the pan.
  5. Bake times will vary based on your chosen size of bagels. For large bagels, bake for 25-30 minutes. For smaller bagels, bake 20 minutes. Remove bagels from oven at the halfway point and brush the top with avocado oil and a sprinkle more of everything bagel seasoning, as desired. Bagels are done when golden brown on top and firm to the touch. Remove from oven and cool before slicing and serving.
  6. Store leftover bagels in the refrigerator for 1 week or freeze for up to a month.


If you don’t have bagel seasoning, you can make your own by mixing together 2 tablespoons poppy seeds, 2 tablespoons white and black sesame seeds, 2 tablespoons granulated or minced dehydrated onion, 2 tablespoons granulated garlic, and 1 teaspoon Himalayan sea salt.