Rye Free Gluten Free Bagels

Total time2 hr

Prep time30 min

Cook time30 min

Chewy, golden, and satisfying in all the right ways, these bagels are built entirely on white rice flour, tapioca starch, and potato starch — not a trace of rye or any other problematic grain in sight. For anyone who has scanned the ingredient list on a store-bought bagel only to find hidden flours or shared-facility warnings, making your own is genuinely liberating. The dough comes together with xanthan gum to mimic the elasticity you'd normally get from gluten, and the result is a thick, cohesive batter that shapes up beautifully with oiled hands. The real magic happens in the boiling bath — that quick sugar-water dip before baking is what gives these bagels their signature chew and glossy crust, just like the classic version. A brush of egg wash and a shower of sesame seeds or everything bagel seasoning takes them over the top. Pulling them from the oven deep golden brown and hollow-sounding when tapped, you'd never guess they were made without a single conventional flour. Let them cool fully before slicing so the interior sets properly — patience here is absolutely worth it.

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Ingredients

6 servings

For the dough

1 ½ cups white rice flour
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Goya Rice Flour - 24 Oz
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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 oil 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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