Barley Free Gluten Free Bagels
Chewy, golden, and satisfying in all the right ways, these bagels prove you don't need wheat to nail that iconic bakery texture. 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 traditional recipes rely on gluten to achieve. Every ingredient here is naturally free from barley and other problematic grains, so there's no need to scrutinize labels or worry about hidden sources sneaking into your batch. The real magic happens in the boiling bath — that quick dip in sugared water before baking is what gives these bagels their signature chew and glossy crust. A generous brush of egg wash and a shower of sesame seeds or everything bagel seasoning takes them from homemade to genuinely impressive. Let them cool on the rack before slicing, because the interior is still setting as they rest — patience here makes all the difference between gummy and perfect.
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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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