AIP Bagels with Gelatin (AIP, Gluten-Free)

This recipe comes to us from Amanda at the Curious Coconut. I have used many of her recipes and love them all. Thank you Amanda.

AIP Bagels with Gelatin

An AIP bagel that tastes like a real bagel! Thanks to the magic of gelatin, these bagels have a chewy center.
Course Breakfast
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 6 small or 3 large


  • 1/4 cup plus 2 TB Sifted coconut flour
  • 1-1/2 cups plus 3 TB Sifted cassava flour
  • 3/4 tsp AIP baking powder
  • 1-1/4 tsp unrefined finely ground salt
  • 6 TB canned pumpkin puree
  • 3/4 cup filtered water (may need 1-2 TB extra)
  • 1 TB unflavored gelatin

For the Toppings

  • 2 tsp dried onion flakes
  • 2 tsp garlic flakes
  • 1 tsp coarse salt


  1. Begin by filling a large-bottomed pot with about 6 inches of water - this is to boil the bagels before baking. Also preheat the oven at this time to 450Let the water start heating over high while you prepare the dough. You can always shut it off if it boils before you're ready.
  2. Next, prepare the gelatin egg. Add the 3/4 cup water to a small pan and sprinkle the gelatin on top to "bloom" it. Do it slowly so that clumps do not form on the surface. Let it sit for 2-3 minutes then heat over medium until all the gelatin dissolves.
  3. Remember to sift your flours and measure them once they've been sifted! I recommend measuring by weight, but you can do volume too if you are careful. Add the flours, baking powder, and salt to a large mixing bowl and stir to combine.
  4. Add your prepared gelatin egg and canned pumpkin to the flours and use a spoon to stir initially so that you don't burn yourself from the gelatin. Use your hands to finish forming the dough into a ball. NOTE: you may need to add an extra 1-2 TB of water depending on the texture of the dough.
  5. Break dough into 3 (for largor 6 (for smalsections for bagels. Roll them into balls, then into cylinders about 6-8 inches long. Loop them back on themselves to make rings. If they crack excessively then you need to add more water a little at a time. A little cracking is OK, and can be smoothed out by dipping your fingers in water and smoothing the dough over.
  6. Your pot of water should be boiling by now. Carefully drop the bagels into the pot and start a timer for 90 seconds. I gently nudged the bagels so that they did not stick to the bottom and floated a bit in the water. These won't float all the way on top of the water like normal bagels, but they do float a little!
  7. Flip them over and boil on the other side for an additional 90 seconds.
  8. While they are boiling, you can add the topping ingredients to a small bowl and stir to combine. Remember that seeds aren't allowed on the strictest form of AIP so omit the poppy and sesame seeds if necessary.
  9. Carefully remove the boiled bagels and place them on a light colored baking sheet lined with parchment paper. Sprinkle toppings liberally, they will easily stick. Bake for 17-22 minutes.
  10. Allow to cool on a wire rack about 10-20 minutes before digging in.
  11. Allow leftovers to cool completely and store on the counter in an air-tight container. Reheat the next day by slicing in half and baking at 350F for about 10 minutes.
  12. Enjoy will your favorite sandwich fillings, smoked fish, or cream cheese alternative.

Recipe Notes

Filling options - 3 slices of your favorite deli meat and some leafy salad greens or micro-greens; a few pieces of smoked salmon or lox; or if you can tolerate dairy - cream cheese is great!