Paraben Free Gluten Free Bagels
Chewy, golden, and deeply satisfying, these bagels prove you don't have to give up one of breakfast's greatest pleasures just because wheat is off the table. A blend of white rice flour, tapioca starch, and potato starch creates the structure, while xanthan gum pulls everything together into a dough that's thick, cohesive, and surprisingly easy to shape with lightly oiled hands. The real secret to that signature chew is the boiling bath — dropping each bagel into sugared water before baking gives the crust that glossy, slightly crisp exterior you'd expect from a proper bagel shop. Every ingredient in this recipe is straightforward and naturally free from synthetic preservatives, so you're not left squinting at a store-bought label wondering what's actually in your breakfast. Once they come out of the oven deep golden brown and hollow-sounding when tapped, the hardest part is waiting the full 15 minutes for the interior to set before you slice in. Finish them with sesame seeds or everything bagel seasoning and you've got something genuinely impressive — the kind of bake that makes people forget there's anything "alternative" about it at all.
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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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