Mushroom Free Gluten Free Bagels
Chewy, golden, and deeply satisfying, these bagels prove you don't need wheat flour to nail that classic bakery texture. A blend of white rice flour, tapioca starch, and potato starch creates a sturdy, cohesive dough, while xanthan gum holds everything together the way gluten normally would. The real magic happens in the boiling bath — a quick dip in sugared water before baking gives each bagel that signature glossy crust and dense, chewy bite you'd expect from a proper New York-style round. Every single ingredient in this recipe is naturally free from fungi-derived additives, so there's no need to scrutinize labels or worry about hidden extras sneaking into your breakfast. Finish them with sesame seeds or everything bagel seasoning for a topping that takes them from homemade to genuinely impressive. Let them cool on the rack before slicing — that resting time is what transforms the interior from soft and gummy to perfectly set and sliceable. Once you've made a batch, reaching for a store-bought alternative is going to feel like a serious downgrade.
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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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