Chestnut Free Gluten Free Bagels
Chewy, golden, and genuinely satisfying, these gluten-free bagels deliver the real deal — a crisp crust, a tender crumb, and that signature chew that most alternative recipes completely miss. The blend of white rice flour, tapioca starch, and potato starch works together to mimic the structure that wheat would normally provide, while xanthan gum holds everything together beautifully. The boiling step is the secret weapon here: a quick dip in sugared water before baking gives each bagel that classic glossy exterior and dense, bakery-style bite. Because every ingredient in this recipe is straightforward and easy to source, there's no need to stress over hidden additives or cross-contact from specialty products. Shaping the dough is a little different from working with traditional wheat — it's thick and sticky rather than kneadable — but oiled hands and a light touch make it totally manageable. Finish them with sesame seeds or everything bagel seasoning and you've got a weekend breakfast that genuinely competes with anything from a bakery case. Let them cool fully before slicing and you'll be rewarded with a perfectly set interior that holds up to all your favorite toppings.
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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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