Breastfeeding Friendly Gluten Free Bagels
Chewy, golden, and satisfying in all the right ways, these homemade bagels are built from a blend of white rice flour, tapioca starch, and potato starch that delivers a surprisingly authentic texture without a trace of wheat. For anyone navigating dietary needs while breastfeeding, knowing exactly what's going into your food matters — and this recipe keeps the ingredient list clean, straightforward, and free of anything questionable. The boiling step is the real secret here: a quick dip in sugared water before baking gives each bagel that signature glossy crust and chewy bite that store-bought gluten-free versions rarely manage to pull off. Eggs and a neutral oil like canola or avocado oil add richness and help the dough hold together beautifully, giving you a sturdy bagel that actually slices and toasts like the real thing. A brush of egg wash and a sprinkle of sesame seeds or everything bagel seasoning before baking takes them from homemade to genuinely impressive. Let them cool on a wire rack before slicing — the interior firms up as they rest, and the patience is absolutely worth it. Whether you load them up at breakfast or snack on them throughout the day, these are the kind of nourishing, feel-good bakes that make a busy season a little easier to get through.
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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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