Pistachio Free Gluten Free Bagels
Chewy, golden, and deeply satisfying, these bagels prove that skipping wheat doesn't mean skipping the real deal. A blend of white rice flour, tapioca starch, and potato starch creates the structure you'd expect, while xanthan gum holds everything together so the dough shapes and stretches like a dream. The boiling step — a classic bagel technique — gives the crust that signature chew and glossy finish before the oven does its work. Apple cider vinegar adds a subtle tang that makes these taste genuinely bakery-worthy, not like a compromise. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or cross-contamination stress to worry about. Finish them with sesame seeds or everything bagel seasoning and you've got a weekend breakfast that's hard to beat straight from the oven.
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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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