Peanut Free Gluten Free Bagels
Chewy, golden, and genuinely satisfying, these bagels prove you don't need wheat flour to get that iconic crust and pillowy interior. A blend of white rice flour, tapioca starch, and potato starch does the heavy lifting, while xanthan gum holds everything together so the dough shapes and proofs like the real deal. The classic boiling step — a quick dip in sugared water before baking — is what gives each bagel that signature glossy, slightly crisp exterior you'd expect from a proper bagel shop. Brushed with egg wash and finished with sesame seeds or everything bagel seasoning, they come out of the oven deeply golden and hollow-sounding, which means they're done just right. Every ingredient in this recipe is naturally free from peanuts, so there's no need to scrutinize store-bought labels or worry about shared-facility warnings. Let them cool on a wire rack for at least 15 minutes 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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