Low FODMAP Gluten Free Bagels
Chewy, golden, and genuinely satisfying, these bagels deliver the real deal — crisp crust, soft interior, and that signature chew — without a trace of wheat in sight. The blend of white rice flour, tapioca starch, and potato starch does the heavy lifting here, while xanthan gum holds everything together so the dough behaves like it means business. Apple cider vinegar adds a subtle tang that makes the flavor feel authentic rather than like a compromise. The classic boiling step is what separates a true bagel from a glorified bread roll, and it's fully included here — each round gets a quick dip in sugared water before hitting the oven, which is exactly how that glossy, chewy exterior happens. For anyone navigating a low FODMAP lifestyle, this recipe is a genuine win because every ingredient on the list is naturally free from the high-FODMAP culprits that make store-bought gluten-free options so unreliable. Finish them with sesame seeds or everything bagel seasoning and you've got a breakfast that feels completely normal — because honestly, it is.
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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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