Artificial Food Coloring Free Gluten Free Bagels
Chewy, golden, and satisfying in all the right ways, these gluten-free bagels are the real deal — boiled before baking for that classic crust and springy interior that most homemade versions miss entirely. 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 structure that gluten normally would. Store-bought bagels are notorious for sneaking in dyes and artificial additives to achieve that picture-perfect sheen, but every ingredient here is straightforward and clean — nothing you can't pronounce or track down easily. The brief boil in sugared water is the secret to that glossy, bakery-style exterior, and the egg wash deepens the color naturally in the oven. Sesame seeds or everything bagel seasoning are optional toppers, but either way you're getting a deeply golden crust with zero artificial color involved. Let them cool fully before slicing — the interior firms up as they rest, and the patience is absolutely worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!