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Buckwheat Gluten Free Bagels

Buckwheat Gluten Free Bagels
Hearty, delicious bagels made with whole grain gluten-free flours perfect for sandwiches or toasting.
Yield 6 bagels



  • 2/3 cup buckwheat flour
  • 2/3 cup millet flour
  • 1/3 cup potato starch
  • 1/3 cup tapioca starch
  • 1/3 cup rice flour (plus more for dusting)
  • 1 teaspoon xanthan gum
  • 3/4 cup warm water (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 tablespoon plus 1/2 teaspoon granulated sugar, divided
  • 1 large egg
  • 2 tablespoons olive oil (plus more for oiling bowl)
  • 2 teaspoons rice vinegar
  • 1 1/2 teaspoons table salt
  • 2 teaspoons baking soda (for boiling water)


  • Whisk together flours, starches, and xanthan gum. Set aside.
  • In a small bowl, combine warm water, yeast, and 1/2 teaspoon sugar. Stir to dissolve yeast and let stand for 10 minutes or until foamy.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat remaining 1 tablespoon sugar, egg, olive oil, rice vinegar, and salt. With the mixer on low, add the proofed yeast.
  • Add the dry ingredients and mix well. Stop and scrape down sides and make sure all dry ingredients have been incorporated. Turn the mixer back on to medium speed and let mix for 3-5 minutes. The dough will start to form elastic strands as it mixes.
  • Lightly oil a mixing bowl and transfer the dough to the bowl. Let rise for about 20-25 minutes. Sprinkle a little rice flour on a clean, flat surface. Turn the dough out and form into a disk. Cut into 6 evenly sized wedges. Form each one into a ball, using as little rice flour as possible to keep it from sticking to your hands. Flatten into a 4-inch round. Form a 1-inch hole in the center. Set on a baking sheet dusted with a little more rice flour and let rise for 25 minutes in a warm place.
  • Preheat oven to 425°F. Fill a 3- or 4-quart pot with water and add the baking soda. Bring to a rolling boil. When the bagels have risen, gently drop two or three into the boiling water. Let cook for 2 minutes, turning them over halfway through. Use a slotted spoon to remove the bagels from the water. Transfer to a baking sheet lined with parchment paper or a silicone mat. Bake for 20-25 minutes, or until golden.


Recipe by Café Johnsonia.

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Review & Comments

Deborah | Reply

Hi. Do you think I could replace the egg with 1 tablespoon of ground flax and 3 tablespoons of water? Thanks

Red Star Yeast | Reply

Hi Deborah,
Yes, that should work fine!
Happy baking!

Iris | Reply

5 stars
Hi, Carol!

I was wondering if you could give me an alternative for Millet Flour? I live in Mexico and although I have access to many varieties of flours including Quinoa and Amaranth (I’m allergic to Soy) I’ve no idea which other can be substituted for the Millet one… Thanks for all your support coming up with all these Gluten Free kinds of bread!

Red Star Yeast | Reply

Dear Iris,
We have not tested this recipe with other flours, so I don’t have any specific substitutions to recommend. You may experiment with other flours to see how they work in this recipe. Let us know if you have any success!

Happy baking!

Tina Reif | Reply

The amount of needed xanthan gum is missing from the Buckwheat bagel recipe. How much should I use?
Thanks for your response.

Red Star Yeast | Reply

Hi Tina,
Thank you for catching that! Use 1 teaspoon of xanthan gum.

Happy baking!

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