What bagels have no gluten? A guide to delicious, safe options

October 21, 2025 •

4 min read

Did you know that by law in the U.S., a product labeled 'gluten-free' must contain less than 20 parts per million of gluten, making it safe for most people with celiac disease? This regulation helps consumers confidently navigate the market to find out what bagels have no gluten.

Quick Summary

Specialized bagels made with alternative flours are safe options for those avoiding gluten. Several brands, including Canyon Bakehouse, Udi's, and Schär, offer certified choices, with verifying labels being key for dietary needs.

Key Points

Traditional bagels contain gluten: Made with high-gluten wheat flour, most conventional bagels are unsafe for gluten-free diets.
FDA regulates 'gluten-free' labels: Packaged foods with this claim must contain less than 20 parts per million of gluten, offering a safety standard.
Specialty brands offer safe options: Companies like Canyon Bakehouse, O'Dough's, and The Greater Knead produce certified gluten-free bagels.
Reading labels is critical: Always check for 'certified gluten-free' logos and be aware of cross-contamination warnings.
Toasting improves texture: Most gluten-free bagels benefit from toasting to achieve a better texture, especially compared to their straight-from-the-package consistency.
Prevent cross-contamination at home: Use dedicated toasters or toaster bags to keep gluten-free items separate from wheat products.

The Gluten-Free Bagel Market: From Necessity to Innovation

For individuals with celiac disease, gluten sensitivity, or wheat allergies, the traditional wheat-based bagel is strictly off-limits. This is because traditional bagels are made with high-gluten flour, which gives them their characteristic dense, chewy texture. However, thanks to a growing understanding of dietary needs, the market has seen a significant rise in safe, gluten-free alternatives. These products use a variety of naturally gluten-free flours and starches to recreate the bagel experience without the risk. The FDA's standard for gluten-free labeling, which mandates less than 20 parts per million of gluten, provides an essential guideline for manufacturers and a point of trust for consumers.

Popular Gluten-Free Bagel Brands on the Market

Fortunately, the quest for a safe bagel no longer ends in disappointment. Several brands have mastered the art of creating delicious, gluten-free versions that are widely available. These options use alternative flour bases, such as rice, tapioca, and potato starch, to achieve a pleasant taste and texture. Below is a list of some of the most prominent brands offering gluten-free bagels, many of which can be found in the frozen section of grocery stores:

Canyon Bakehouse: Praised for their authentic taste and texture, these bagels are often pre-sliced for convenience.
Udi's: A long-standing name in the gluten-free world, Udi's offers a reliable and widely available bagel option.
O'Dough's: This brand is noted for its unique process of boiling its bagels, mimicking the traditional method to create a chewier texture.
The Greater Knead: Known for its wide variety of flavors, this brand offers everything from classic to more unique options like chocolate chip.
Schar: A European brand that brings a distinct texture and flavor profile to the American gluten-free market.
Trader Joe's: Offering an accessible and affordable option, Trader Joe's private-label bagels are a popular choice for many.

Reading Labels and Preventing Cross-Contamination

For those with celiac disease, reading labels carefully is not just a suggestion—it's a critical safety measure. The risk of cross-contamination in facilities that process gluten-containing foods can be a serious issue.

Essential Label-Reading Practices

Look for 'Certified Gluten-Free': A third-party certification provides the highest level of assurance, often guaranteeing less than 10 ppm of gluten.
Check 'May Contain' Statements: These are important warnings about potential cross-contamination risks during manufacturing.
'Wheat-Free' is not 'Gluten-Free': A product can be wheat-free but still contain gluten from other sources like barley or rye.
Read the Ingredients List: Familiarize yourself with the names of grains that contain gluten, such as wheat, barley, and rye, and look for them emphasized in bold.

Comparison of Popular Gluten-Free Bagel Brands


Brand	Availability	Texture	Notable Features
Canyon Bakehouse	National grocery stores (frozen)	Authentic, good toasted	Pre-sliced; consistent quality
O'Dough's	National grocery stores (frozen)	Chewy, thinner bagel	Boiled before baking; often vegan
The Greater Knead	Online, select stores	Dense, flavorful	Wide variety of flavors; certified facility
Udi's	National grocery stores (frozen)	Lighter, airy texture	Wide availability; free of many common allergens
Trader Joe's (GF)	Trader Joe's stores (frozen)	Denser, budget-friendly	Widely accessible; affordable price point

Tips for Enjoying Gluten-Free Bagels

To make the most of your gluten-free bagel experience, a few tips can enhance both flavor and safety.

Always Toast: Toasting is highly recommended for most gluten-free bagels to improve texture and warmth. The dry, crumbly texture many have straight from the package is greatly improved by toasting. Be cautious not to overdo it, as some brands can become hard if toasted for too long.
Use a Dedicated Toaster: To avoid cross-contamination from gluten-containing crumbs, use a separate toaster or toaster bags specifically for gluten-free bread.
Enhance with Toppings: Pairing your bagel with generous toppings like cream cheese, smoked salmon, avocado, or jam can make the experience even more delicious, as the flavor of the toppings can mask any slight differences in the bagel's taste.
Choose Fresh vs. Frozen: While many brands are sold frozen for preservation, some specialty bakeries like Modern Bread & Bagel offer fresh options with nationwide shipping. Both are great, but the frozen versions are often a more convenient pantry staple.

Conclusion

Navigating a gluten-free diet requires careful attention to labels, but it doesn't mean giving up beloved foods like bagels. The market offers a wide array of safe and tasty options for those with gluten sensitivities or celiac disease. By choosing a certified gluten-free brand and following best practices for avoiding cross-contamination, you can enjoy this classic breakfast staple worry-free. With innovative brands continually entering the market, finding a satisfying and safe bagel is easier than ever before.

For more information on dietary guidelines and label reading, check out resources from organizations like the Celiac Disease Foundation.

Frequently Asked Questions

No, traditional bagels are made from wheat flour and are high in gluten. For a bagel to be gluten-free, it must be made with alternative, non-gluten-containing flours.

Gluten-free bagels are commonly found in the frozen section of most major grocery stores and health food stores. Brands like Canyon Bakehouse, Schär, and Udi's are widely available.

Gluten-free bagels often have a slightly different texture and taste due to the alternative flour blends used. They can be denser or have a lighter crumb, but many brands have successfully created delicious versions.

A 'wheat-free' label only means the product contains no wheat. It could still contain other gluten-containing grains like barley or rye. 'Gluten-free' means the product is free of all gluten-containing grains.

To prevent cross-contamination at home, use separate cooking utensils, cutting boards, and a dedicated toaster or toaster bags for gluten-free products. Store gluten-free foods separately from gluten-containing ones.

Yes, many recipes for homemade gluten-free bagels are available. They often use a combination of gluten-free flours, starches, and binding agents like xanthan gum to achieve the desired texture.

Not necessarily. While they are a safe option for those who must avoid gluten, gluten-free bagels may sometimes have a different nutritional profile, potentially containing less fiber or more sugar, depending on the ingredients. They are not inherently 'healthier' for those without a gluten intolerance.