Pecan Free Gluten Free Bagels
Chewy, golden, and genuinely satisfying, these bagels deliver the real deal — crisp crust, soft interior, and that signature chew — all without a trace of wheat or tree nuts. The blend of white rice flour, tapioca starch, and potato starch works together to mimic the structure you'd normally get from gluten, while xanthan gum holds everything together so the dough actually behaves. A quick boil in sugared water before baking is the classic trick that gives bagels their distinctive skin and density, and it works just as beautifully here. Shaping with lightly oiled hands keeps the process manageable, and the egg wash bakes up into that gorgeous deep-brown finish you'd expect from a proper bagel shop. Finish them with sesame seeds or everything bagel seasoning and you've got something that looks and tastes like the real thing — because it is. Whether you're toasting them for breakfast or loading them up for lunch, these are the kind of homemade bagels that make you wonder why you ever settled for the packaged version.
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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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