Legume Free Gluten Free Bagels
Chewy, golden, and genuinely satisfying, these bagels deliver the real deal — a glossy crust, a springy interior, and that signature chew — all without a speck of wheat or legume-based flour in sight. The blend of white rice flour, tapioca starch, and potato starch does the heavy lifting here, creating a dough that holds its shape beautifully through proofing, boiling, and baking. That boiling step is non-negotiable and absolutely worth it: a quick dip in sugared water gives each bagel its classic sheen and that satisfying bite you just can't fake. Xanthan gum steps in as the structural glue, binding everything together so the bagels don't crumble when you slice into them. Apple cider vinegar adds a subtle tang that mimics the depth of a traditional bagel without any fermentation fuss. A brush of egg wash before baking locks in that deep, burnished color, and a shower of sesame seeds or everything seasoning takes them completely over the top. Let them cool fully before slicing — the interior finishes setting as they rest, and the patience is absolutely rewarded.
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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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