Pregnancy Friendly Gluten Free Bagels
Chewy, golden, and genuinely satisfying, these bagels deliver everything you love about the real thing — that glossy crust, the dense interior, the satisfying pull — without a trace of wheat. During pregnancy, cravings hit hard and you deserve something that actually tastes like the indulgence you're after, not a sad substitute. The combination of white rice flour, tapioca starch, and potato starch creates a dough that holds its shape beautifully, while xanthan gum gives it the elasticity that makes a bagel feel like a bagel. The classic boiling step before baking is what locks in that signature chew and sheen, so you're not cutting any corners here. Eggs and a neutral oil keep the dough rich and workable, and the apple cider vinegar quietly does its job keeping the texture tight and the crumb from falling apart. A brush of egg wash and a shower of sesame seeds or everything seasoning before they hit the oven means these come out of the oven looking like they belong in a bakery window. Let them cool fully before slicing — the interior finishes setting 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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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, beatenIngredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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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