Celery Free 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. The xanthan gum does the heavy lifting that gluten normally would, binding everything into a smooth, cohesive dough that shapes and boils just like the real thing. That boiling step — a quick 45 seconds per side in sugared water — is the secret to that signature chewy crust and glossy finish before the bagels ever hit the oven. Every single ingredient in this recipe is naturally free from celery and celery derivatives, so there's no label-scanning or cross-contamination stress to worry about. A brush of egg wash and a sprinkle of sesame seeds or everything bagel seasoning takes them from homemade to bakery-worthy in seconds. Pull them out of the oven when they're deep golden brown and hollow-sounding, then let them cool so the interior can fully set — the patience is absolutely worth it. Whether you're loading them up with cream cheese or using them for a serious sandwich, these bagels prove you don't have to compromise on the classics.
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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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