Citrus Free Gluten Free Bagels

Total time2 hr

Prep time30 min

Cook time30 min

4.8

(18)

Chewy, golden, and satisfying in that deeply specific way only a real bagel can be, these are the kind of baked goods that make you forget you're working around any dietary restrictions at all. The blend of white rice flour, tapioca starch, and potato starch creates a sturdy, cohesive dough that holds its shape beautifully through both the proof and the boil — no wheat required. That classic boiling step is what sets a true bagel apart from a glorified roll, and it works just as well here, giving each one that signature chewy crust and glossy finish before it ever hits the oven. Apple cider vinegar pulls double duty as a dough conditioner, and because the entire recipe relies on pantry staples rather than any citrus juice or zest, there's nothing to swap or second-guess. Every ingredient in the list is naturally free of citrus, so you can follow the recipe exactly as written without scanning labels or making substitutions. 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.

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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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