BHA & BHT Free Gluten Free Bagels

Total time2 hr

Prep time30 min

Cook time30 min

4.8

(18)

Chewy, golden, and deeply satisfying, these bagels deliver everything you love about the real thing — a glossy crust, a springy interior, and that signature pull when you tear one apart. The blend of white rice flour, tapioca starch, and potato starch creates a sturdy yet tender crumb, while xanthan gum holds it all together in place of gluten. A quick boil in sugared water before baking is the secret to that classic bagel chew and shiny exterior — no shortcuts, no compromises. Many store-bought gluten-free breads and bagels rely on synthetic preservatives like BHA and BHT to extend shelf life, but when you bake from scratch with straightforward pantry ingredients, none of that is necessary. Apple cider vinegar adds a subtle tang that mimics the depth of a traditional bagel, and the egg wash gives each one a beautiful bakery-style finish. Finish them with sesame seeds or everything bagel seasoning for extra flavor and texture, or keep them plain and let the dough speak for itself. Let them cool fully before slicing — it makes all the difference in getting that perfect, set interior.

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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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