Nitrate & Nitrite Free Gluten Free Bagels
Chewy, golden, and genuinely satisfying, these homemade bagels are built from a blend of white rice flour, tapioca starch, and potato starch that delivers the kind of dense, springy bite you thought you'd have to give up. Xanthan gum holds everything together beautifully, so the dough shapes and proofs like a dream despite having no wheat in sight. The real magic happens in the boiling bath — a quick dip in sugared water before baking is what gives each bagel that signature glossy crust and chewy exterior that store-bought versions rarely nail. Because every ingredient here is straightforward and whole, you never have to second-guess what's actually in your breakfast. Cured meats and processed seasonings are the usual culprits when it comes to sneaky additives, but this recipe keeps things completely clean — just pantry staples, eggs, and a little oil. Finish them with sesame seeds or everything bagel seasoning and they come out of the oven looking like they belong in a bakery window. Let them cool on a wire rack before slicing and the interior firms up into that perfectly tender, pull-apart crumb that makes the whole process absolutely worth it.
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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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