Oats Free Gluten Free Bagels
Chewy, golden, and satisfying in all the right ways, these bagels are proof that you don't need wheat flour to nail that classic bakery texture. The blend of white rice flour, tapioca starch, and potato starch creates a dough that holds its shape beautifully, while xanthan gum gives it the elasticity you'd normally get from gluten. The real magic happens in the boiling bath — that quick dip in sugared water before baking is what delivers the signature chew and glossy crust that makes a bagel a bagel. Every ingredient here is naturally free from oats, so there's no need to scrutinize labels or worry about hidden grain blends sneaking into your flour mix. Shaped by hand, brushed with egg wash, and finished with sesame seeds or everything bagel seasoning, these come out of the oven looking genuinely impressive. Let them cool on the rack before slicing — the interior firms up as they rest, and that patience pays off in a perfectly structured crumb that holds up to any topping you throw at 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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