Nutmeg Free Gluten Free Bagels
Chewy, golden, and satisfying in that deeply specific way only a real bagel can be, these are the kind of baked goods that make you forget you're working around any dietary restriction at all. The blend of white rice flour, tapioca starch, and potato starch creates a dough that behaves surprisingly well — thick, cohesive, and shapeable with just a little oil on your hands. Xanthan gum does the structural work that gluten would normally handle, giving each bagel that signature chew once it comes out of the oven. The boiling step is what separates a true bagel from glorified bread rolls, and it absolutely applies here — a quick dip in sugared boiling water gives the crust that glossy, slightly crisp exterior before the egg wash and a hot oven finish the job. Every single ingredient in this recipe is naturally free of nutmeg and warm spice blends, so there's no label-reading anxiety or seasoning swaps required. Top them with sesame seeds or everything bagel seasoning for a classic deli-style finish, or keep them plain and let the toaster do the rest. Let them cool fully before slicing — the interior firms up as they rest, and the patience is 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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