Lightly spice with sweet raisins, they're a breakfast taste sensation that's high in fibre too.
Genius Gluten Free Made in the traditional New York style, our Bagels have an authentic chewy outside with a soft middle. Perfection!
Why It’s Genius
What’s In It?

Starches (Maize, Potato, Tapioca, Rice), Water, Raisins (10%), Rapeseed Oil, Humectant (Vegetable Glycerol), Muscavado Sugar, Pea Protein, Yeast, Psyllium Husk, Stabiliser (Hydroxypropyl Methyl Cellulose), Mixed Spice (Cinnamon, Coriander, Ginger, Nutmeg, Fennel, Clove, Cardamom), Golden Flaxseed, Rice Flour, Concentrated Grape Juice, Fermented Maize Starch, Iodised Salt (Salt, Potassium Iodate).

Ingredient checker
What is it? This is concentrated grape juice made by gently heating the fruit to remove excess moisture.
What's it doing in my bread? The sugars and polyols naturally present in fruit act as humectants and protect our bread from drying out, helping it stay fresher for longer.
What is it? Dark muscovado is a partially refined sugar which has a strong molasses content and treacly flavour. It contains higher levels of various minerals than processed white sugar (for this reason, some people consider it to be healthier). It is the darkest sugar you can buy and has its own delicious flavour.
What's it doing in my bread? Sugar is essential in bread making to get the yeast fermentation started. But muscovado's dark colour and rich flavour have added benefits for the colour and taste of Genius bread.
What is it? A powder made from by-products of fermenting maize (sometimes known as corn).
What's it doing in my bread? This naturally controls the acidity of our bread which helps stop yeasts and mould from growing. Basically, it helps our bread stay fresher for longer, reducing the need for artificial preservatives or additives in our bread.
What is it? Golden flaxseed is another variety of these little nutritional boosters you can find in some of our bread.
What's it doing in my bread? Did we mention that flaxseeds are brilliant for increasing your levels of vitamin E and monounsaturated fats? They help to keep our hearts healthy and our bodies disease-free. Milled golden flaxseed helps give Genius bread a lovely texture.
What is it? Ground yellow maize starch comes from typical yellow corn but isn't ground quite as finely as cornflour.
What's it doing in my bread? This is another ingredient that helps us achieve that perfect bread crumb texture, and it works together with the other starches to help you feel fuller for longer.
What is it? 'Humectants' are products that help with moisture retention. Ours are made from vegetable fats like olive or sunflower oil.
What's it doing in my bread? These humectants protect our bread from drying out, helping it stay fresher for longer.
What is it? A special ingredient extracted from the bark of birch trees that’s totally safe to eat.
What's it doing in my bread? It’s essential to creating the lovely bubbly structure that makes our bread soft & delicious without having to rely on gluten.
What is it? Most salt that we buy in stores is iodised (and in some countries, this is how it must be sold by law). Iodising is a process of mixing table salt with tiny quantities of the micronutrient iodine.
What's it doing in my bread? It provides an essential source of iodine in the diet, preventing deficiencies which can impact thyroid function or pre-natal development.
What is it? A mixture of ground spices, such as Coriander, Cinnamon, Ginger, Nutmeg, Fennel, Cloves, Cardamom. You might have a similar spice mix in a jar in your own pantry.
What's it doing in my bread? Mixed spice is often used in cakes, pastries and stews to a provide a lovely golden colour and warming flavour. It is the secret ingredient in our Cinnamon Raisin loaf.
What is it? We extract potato starch from the root tubers of potatoes. It has a neutral colour, taste and flavour.
What's it doing in my bread? Science at work! The potato starch helps forms a gel that supports the rising structure of the bread, which then bursts into soft, fluffy molecules between air bubbles to create Genius' soft crumb. Potato starch also makes for a great digestible source of carbohydrates, which release energy slowly - this helps to stave off hunger and you keep going for longer.
What is it? It’s the seed husk of a small, herbaceous plant grown in India and it’s been used for thousands of years to aid digestion. It’s totally natural and collected by ‘winnowing’ the harvested seeds, a method of separating the husk from the seed by rolling it in a stream of air. It’s got a slightly odd name but it’s a really important ingredient in making gluten-free bread.
What's it doing in my bread? A few different things. Psyllium has an incredible water retaining ability which helps our bread stay moist and fresh and holds everything together during baking. It becomes stretchy when water is added, mimicking the elasticity of gluten without any of the nasty side effects. (If you’ve ever made traditional bread, you’ll know how stretchy the dough needs to be to make a good loaf). And the best part is it does all these things AND it’s a great source of dietary fibre.
What is it? Rice flour is made by grinding raw rice all the way down into a superfine powder. It's much gentler on the stomach than gluten containing flours.
What's it doing in my bread? Rice flour works towards creating a lovely soft texture and also gives a slow, steady release of carbohydrates.
What is it? Tapioca is a starch and a staple foodstuff in some countries. It comes from the cassava root which hails from Brazil.
What's it doing in my bread? Tapioca works well as an addition to heavier flours - it lightens the result (so you get a fluffy loaf!) and also contributes to the binding properties that we need for successful gluten-free baking.
What is it? Rapeseed oil is a natural vegetable oil with a mild flavour - which is why it's often found in breads as well as lots of recipes for cakes, pastries and margarine.
What's it doing in my bread? Rapeseed oil makes a brilliant addition to any bread as it is both low in saturated fat (something we should all try and cut down on) and rich in vitamin E (a natural anti-oxidant we can always use more of). It acts as a humectant, which keeps our products fresher for longer.
What is it? Yeast is actually the name for little microorganisms which are technically classified as members of the fungus family - but don't let that put you off! Yeast is used in all leavened breadmaking and has been for as long as there's been bread.
What's it doing in my bread? Letting dough 'rest' is a hugely important part of the breadmaking process. This is when the yeast gets to work, converting sugar into carbon dioxide which bubbles through the mixture helping the bread to rise. The yeast is then burnt off in the heat of the oven and we're left with a wonderful, fluffy loaf. As a natural source of B vitamins, it also aids digestion and your metabolism, supports the nervous system and keeps the skin, hair, eyes, mouth and liver healthy.
Nutritional info
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