Lupin Free Gluten Free Bagels
Chewy, golden, and satisfying in all the right ways, these bagels are built on a blend of white rice flour, tapioca starch, and potato starch that delivers a surprisingly authentic texture without a trace of wheat or lupin. Lupin flour has quietly crept into a lot of gluten-free baking blends as a protein booster, which can make store-bought options tricky to trust — but every ingredient here is straightforward and easy to verify. The real secret to that classic bagel chew is the boiling bath: a quick dip in sugared water before baking gives each one that signature glossy crust and dense, springy interior. Xanthan gum holds everything together beautifully, so the dough shapes up smoothly with just lightly oiled hands. A brush of egg wash before they hit the oven takes the color to a deep, burnished gold, and a sprinkle of sesame seeds or everything bagel seasoning makes them look like they came straight from a bakery case. Let them cool on the rack before slicing — the interior firms up as they rest, and the patience is absolutely worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!