V Gluten-Free Cinnamon Raisin Bagels

These gluten-free bagels are chewy, slightly sweet, and full of warm cinnamon flavor and juicy raisins. Made with brown rice flour and psyllium husk, they’re naturally vegan and perfect for breakfast or a snack.

Ingredients

• 1 ¾ cups (210g) brown rice flour
• 2 tablespoons psyllium husk powder
• 1 ¼ cups (300ml) warm water (around 105–110°F / 40–43°C)
• 2 tablespoons maple syrup (plus more for boiling)
• ½ cup raisins
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon salt
• 1 ½ teaspoons baking powder
• Optional: 1 teaspoon apple cider vinegar (to help rise slightly more)

Instructions

1. Pre-soak the raisins
   Place raisins in warm water for 10–15 minutes to plump. Drain and pat dry before using.
2. Activate psyllium husk
   In a bowl, mix warm water with psyllium husk powder and maple syrup. Stir quickly and let sit for 5–10 minutes until it becomes a thick gel.
3. Mix dry ingredients
   In a separate bowl, whisk together the brown rice flour, cinnamon, salt, and baking powder.
4. Form the dough
   Add the psyllium gel to the dry ingredients along with the soaked raisins. Mix until a sticky dough forms. If it’s too dry, add a splash of water; if too wet, a sprinkle of flour.
5. Shape the bagels
   Divide the dough into 4 equal pieces. Roll each piece into a ball, then shape into a bagel by poking a hole in the center and gently stretching it.
6. Optional boiling step for chewy texture
   Bring a pot of water to a gentle boil and add 1 teaspoon maple syrup. Carefully place each bagel in the water for 30–45 seconds, flipping once. Remove with a slotted spoon and place on parchment-lined baking sheet.
7. Bake
   Preheat oven to 375°F (190°C). Bake the bagels for 25–30 minutes, or until golden and firm.
8. Cool and serve
   Let bagels cool before slicing. Enjoy with vegan cream cheese, almond butter, or a drizzle of extra maple syrup.