High Fructose Corn Syrup Free Gluten Free Bagels
Chewy, golden, and deeply satisfying, these bagels deliver everything you love about the real thing — a glossy crust, a tender crumb, and that signature chew — without a drop of high fructose corn syrup anywhere in the ingredient list. Store-bought bagels and packaged gluten-free alternatives are notorious for sneaking in sweeteners and additives, so making your own from scratch puts you completely in control. The dough comes together from a blend of white rice flour, tapioca starch, and potato starch, with xanthan gum doing the heavy lifting to mimic the structure that gluten would normally provide. A quick boil in a sugar-water bath before baking is the classic trick that gives bagels their distinctive chew and that beautiful sheen — and here it works just as well as it does with traditional dough. An egg wash before they go into a hot oven locks in that deep golden color, and a sprinkle of sesame seeds or everything bagel seasoning takes them over the top. The process takes a little patience, but the result is a proper bagel you can feel good about slicing and loading up however you like.
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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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