Gluten-Free Buckwheat Cinnamon Raisin Bagels

Ali Segersten (author) Jul 19, 2021
GLUTEN-FREE EGG-FREE VEGAN BUCKWHEAT CINNAMON RAISIN BAGELS-1
GLUTEN-FREE EGG-FREE VEGAN BUCKWHEAT CINNAMON RAISIN BAGELS-2
Difficulty
Average Recipe
Prep Time
20 minutes
Wait Time
45 minutes
Cook Time
25 minutes
Servings
8 bagels

Several years ago I posted my gluten-free and vegan bagel recipe and promised to post my buckwheat cinnamon raisin version, but never got around to it until now! This recipe is nearly identical to that recipe with a few slight changes. These bagels are boiled before baking, just like traditional bagels. You may want to make a double batch and freeze half of them. This way your children can take one or two out at a time for a quick breakfast or after school snack.

Ingredients

Wet Ingredients

2 cups warm water (105 to 110 degrees F)
1 tablespoons active dry yeast
3 tablespoons maple syrup
1 tablespoons extra virgin olive oil
½ cups finely ground golden flaxseeds
¼ cups whole psyllium husks

Dry Ingredients

2½ cups raw buckwheat flour
¾ cups tapioca flour
4 teaspoons cinnamon
1½ teaspoons sea salt
½ cups raisins