Shellfish Free Gluten Free Bagels
Chewy, golden, and deeply satisfying, these bagels prove you don't need wheat flour to nail that classic bakery texture. 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 you'd normally get from gluten. The real magic happens in the boiling bath — that quick dip in sugared water before baking is what gives each bagel its signature chew and glossy crust. Every single ingredient here is naturally free from shellfish and ocean-derived additives, so there's no need to scrutinize labels or worry about unexpected seafood-based thickeners sneaking in. A brush of egg wash and a shower of sesame seeds or everything bagel seasoning take them over the top before they hit the oven. Pull them out when they're deep golden brown and hollow-sounding, then let them cool completely so the interior can set into that dense, satisfying crumb. Slice one open and load it up — you genuinely won't miss the original.
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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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