Macadamia Free Gluten Free Bagels
Chewy, golden, and genuinely satisfying, these bagels prove that skipping wheat doesn't mean settling for a sad, crumbly substitute. The blend of white rice flour, tapioca starch, and potato starch creates a dough that actually holds its shape, while xanthan gum gives it that signature chew you'd expect from a real bagel. The classic boiling step — a quick dip in sugared water before baking — is what sets these apart from most gluten-free baked goods, locking in that slightly crisp, glossy crust. An egg wash and a sprinkle of sesame seeds or everything bagel seasoning finish them off beautifully. Every ingredient here is straightforward and nut-free by nature, so there's no need to scrutinize labels for hidden macadamia oil or nut-based flour blends that sometimes sneak into specialty baking products. The result is a deeply golden, hollow-sounding bagel that slices cleanly and holds up to all your favorite toppings. Once you pull these off the wire rack, it's genuinely hard to believe they came out of your own kitchen.
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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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