Almond Free Gluten Free Bagels
Chewy, golden, and genuinely satisfying, these bagels prove that skipping wheat doesn't mean settling for a sad, crumbly substitute. The blend of white rice flour, tapioca starch, and potato starch creates a dough that holds its shape beautifully, while xanthan gum gives it the elasticity that makes a real bagel feel like a real bagel. The classic boiling step — water with a touch of sugar — is what delivers that signature glossy crust and dense, chewy bite you'd expect from a proper bagel shop. Every ingredient in this recipe is naturally free from almonds and tree nut derivatives, so there's no need to scrutinize labels or worry about sneaky nut flours hiding in the mix. A brush of egg wash before baking locks in that deep, burnished color, and a sprinkle of sesame seeds or everything seasoning takes them completely over the top. Let them cool on the rack before slicing — it's hard to wait, but the interior needs those extra minutes to set into the perfect texture.
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Learn more →Ingredients
6 servings
For the dough
- 1 ½ cups white rice flour
- ¾ cup tapioca starch
- ¼ cup potato starch
- 2 tsp xanthan gum
- 2 ¼ tsp instant yeast (1 standard packet)
- 1 ½ tsp salt
- 1 tbsp sugar
- 1 cup warm water (110°f / 43°c)
- 2 large eggs
- 2 tbsp neutral oil (such as canola or avocado oil)
- 1 tsp apple cider vinegar
For the boiling bath
- 2 quarts water
- 1 tbsp sugar
For the egg wash
- 1 large egg, beaten
For serving
- 2 tbsp sesame seeds or everything bagel seasoning (optional)
Instructions
- 1
In a large mixing bowl, whisk together the white rice flour, tapioca starch, potato starch, xanthan gum, instant yeast, salt, and sugar until evenly combined.
- 2
Add the warm water, eggs, neutral oil, and apple cider vinegar to the dry ingredients. Beat with a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed for 2–3 minutes, until the dough is smooth, thick, and slightly sticky — it will resemble a very stiff, cohesive batter rather than a traditional wheat dough.
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