Caffeine Free Gluten Free Bagels
Chewy, golden, and satisfying in all the right ways, these bagels are the real deal — complete with the classic boil-then-bake method that gives them that signature crust and dense, springy interior. A blend of white rice flour, tapioca starch, and potato starch does the heavy lifting here, while xanthan gum holds everything together so the dough shapes and stretches just like you'd hope. The result is a thick, cohesive dough that you can actually roll into balls and stretch into proper rings — no sad, crumbly compromise. Boiling each bagel in a sugar-spiked water bath before baking is the step that makes all the difference, locking in that glossy exterior and chewy bite that bagel lovers expect. A brush of egg wash and a shower of sesame seeds or everything bagel seasoning takes them right over the top. Every single ingredient in this recipe is naturally free of caffeine, so there's nothing to second-guess or swap out — just straightforward baking with a genuinely delicious payoff. Let them cool fully before slicing and you'll be rewarded with a perfectly set crumb that holds up beautifully to whatever you pile on top.
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!