Fructose Free Gluten Free Bagels

Chewy, golden, and satisfying in that deeply specific way only a good bagel can be, these are the real deal — boiled in a sugar-water bath before baking for that signature glossy crust and springy bite. The blend of white rice flour, tapioca starch, and potato starch works together to mimic the structure that wheat gluten usually provides, while xanthan gum holds everything together so the dough shapes and proofs like a proper bagel should. For anyone managing fructose sensitivity, the ingredient list here is refreshingly straightforward — no high-fructose syrups, no fruit-based sweeteners, and only a small amount of plain sugar used in the dough and boiling bath. Apple cider vinegar adds a subtle tang that gives these bagels that classic bakery flavor without any complicated additions. Shaping them is easier than it sounds: oiled hands, a quick stretch, and they're ready to proof. Finish with sesame seeds or everything bagel seasoning if you tolerate them, or keep it plain for a clean, classic result. Let them cool fully before slicing and you'll be rewarded with a tender, well-set interior that holds up beautifully to any topping.

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