Chicken Free Gluten Free Bagels
Chewy, golden, and genuinely satisfying, these bagels deliver everything you love about the real thing — that glossy crust, the slight pull when you tear them apart, and a dense, pillowy interior that holds up to any topping. A blend of white rice flour, tapioca starch, and potato starch does the heavy lifting here, while xanthan gum gives the dough the structure and elasticity that gluten would normally provide. The classic boiling step is the real secret weapon: a quick dip in sugared water before baking creates that signature chewy exterior that so many gluten-free baked goods miss entirely. Because every ingredient in this recipe is naturally free from poultry, there's nothing to swap or second-guess — just straightforward baking with pantry staples. Finish them with sesame seeds or everything bagel seasoning for a bakery-worthy result straight from your own oven. Let them cool fully before slicing so the crumb has time to set — it's the hardest part, but 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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