Capsaicin Free Gluten Free Bagels
Chewy, golden, and satisfying in all the right ways, these bagels prove you don't need wheat flour to nail that classic bakery texture. A blend of white rice flour, tapioca starch, and potato starch does the heavy lifting, while xanthan gum holds everything together so the dough stays cohesive and shapeable. The real secret is the boiling step — dropping each bagel into sugared water before baking creates that signature glossy crust and dense, chewy interior that makes a bagel feel like a bagel. Because every ingredient here is naturally free of capsaicin and hot pepper derivatives, there's no need to scrutinize labels or worry about spice blends sneaking in where they don't belong. The optional sesame seeds or everything bagel seasoning keep things flavorful without any heat. Once they come out of the oven deep golden and hollow-sounding when tapped, the hardest part is waiting the full 15 minutes before slicing. Pile on your favorite toppings and enjoy a proper bagel moment, completely on your own terms.
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!