Carrageenan Free Gluten Free Bagels

Total time2 hr

Prep time30 min

Cook time30 min

4.8

(18)

Chewy, golden, and genuinely satisfying, these bagels deliver everything you want from the real thing — a glossy crust, a tender crumb, and that signature chew — all built from a blend of white rice flour, tapioca starch, and potato starch. The boiling step is what makes them truly bagel-like, giving each one that slightly glossy, firm exterior before they ever hit the oven. Xanthan gum does the structural work that gluten would normally handle, binding the dough into a smooth, cohesive mass that shapes and proofs beautifully. For anyone navigating store-bought options with long ingredient lists full of additives and stabilizers, making these at home means you know exactly what went into every bite — no hidden thickeners, no surprises. The apple cider vinegar adds a subtle tang that rounds out the flavor, and a finish of sesame seeds or everything bagel seasoning takes them from homemade to bakery-worthy. Let them cool fully on the rack before slicing — the interior continues to set as they rest, and that patience pays off in a clean, satisfying slice.

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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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