Cashew Free Gluten Free Bagels
Chewy, golden, and genuinely satisfying, these bagels prove that skipping wheat doesn't mean settling for a sad, crumbly substitute. The blend of white rice flour, tapioca starch, and potato starch creates a dough that holds its shape beautifully, while xanthan gum gives it the elasticity you'd normally get from gluten. The real secret weapon is the boiling bath — that quick dip in sugared water before baking is what delivers the signature chewy crust and glossy exterior that makes a bagel a bagel. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden cashew-based additives sneaking into your breakfast. Finished with an egg wash and a shower of sesame seeds or everything bagel seasoning, these come out of the oven looking like they belong in a bakery window. Let them cool fully before slicing — the interior firms up as they rest, and the payoff is absolutely worth the wait.
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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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