Cinnamon 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 makes a bagel worth eating. A blend of white rice flour, tapioca starch, and potato starch does the heavy lifting in place of wheat, while xanthan gum holds everything together so the dough shapes and boils just like the classic version. The boiling step is the secret weapon here: a quick dip in sugared water before baking gives each bagel that glossy, bakery-style exterior you just can't fake. Every ingredient in this recipe is naturally free of cinnamon, so there's no need to scrutinize labels or worry about spice blends sneaking into your breakfast. Top them with sesame seeds or everything bagel seasoning for extra flavor, or keep them plain and let the bagel itself shine. Let them cool fully on the rack before slicing — the interior finishes setting as they rest, and the patience is absolutely worth it.
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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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