MSG Free Gluten Free Bagels
Chewy, golden, and genuinely satisfying, these bagels deliver everything you love about the real thing without a trace of gluten or any hidden additives to worry about. The blend of white rice flour, tapioca starch, and potato starch creates a dough that holds its shape beautifully, while xanthan gum gives it that characteristic chew you'd otherwise get from wheat. Every ingredient here is straightforward and clean — warm water, eggs, a neutral oil, and a splash of apple cider vinegar — so you know exactly what's going into each bite. The classic boiling step is what really sets these apart from a standard gluten-free bake; a quick dip in sugared water before the oven gives the crust that signature glossy snap. Brushed with egg wash and finished with sesame seeds or everything bagel seasoning, they come out of the oven deep golden brown and hollow-sounding when tapped — a genuinely good sign. Letting them cool on a wire rack for at least 15 minutes is worth the patience, since the interior firms up and slices cleanly rather than turning gummy. Whether you're toasting one for breakfast or loading it up for lunch, this is the kind of recipe that makes you stop missing the store-bought version entirely.
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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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