Gelatin Free Gluten Free Bagels
Chewy, golden, and satisfying in all the right ways, these bagels deliver the real deal — crisp crust, springy interior, and that signature boiled-then-baked texture that makes a bagel a bagel. The blend of white rice flour, tapioca starch, and potato starch works together to mimic the structure that wheat flour usually provides, while xanthan gum keeps everything cohesive and pleasantly chewy. Apple cider vinegar adds a subtle tang that rounds out the flavor beautifully. The boiling step is non-negotiable and totally worth it — that quick dip in sugared water is what gives each bagel its glossy, slightly firm exterior before it ever hits the oven. Every ingredient here is straightforward and naturally free from animal-derived gelling agents, so there's no need to scrutinize labels for hidden additives. Finish them with sesame seeds or everything bagel seasoning and you've got something that genuinely holds up to a schmear, a sandwich stack, or just a little butter straight off the cooling rack.
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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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