Hazelnut Free Gluten Free Bagels
Chewy, golden, and genuinely satisfying, these bagels deliver the real deal — a crisp crust, a tender crumb, and that signature chew — all built from a blend of white rice flour, tapioca starch, and potato starch. The boiling step is what makes them legit: a quick dip in sugared water before baking gives each bagel that glossy, slightly firm exterior you'd expect from a classic bakery version. Xanthan gum holds everything together beautifully, so the dough behaves like a cohesive, workable mass even without any wheat. For anyone navigating tree nut allergies, store-bought specialty bagels can be a minefield of shared equipment and ambiguous labeling — making these from scratch with straightforward pantry ingredients puts you fully in control. A finish of sesame seeds or everything bagel seasoning takes them over the top, though they're equally great plain with a generous smear of cream cheese. Let them cool on the rack before slicing — the interior firms up 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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