Soy Free Gluten Free Bagels
Chewy, golden, and genuinely satisfying, these bagels deliver the real deal — a crisp crust, a tender crumb, and that signature chew — built entirely from rice flour, tapioca starch, and potato starch. The boiling step is what makes them legit: a quick dip in sugared water before baking creates that glossy, slightly firm exterior that separates a true bagel from a glorified roll. Xanthan gum and apple cider vinegar do the structural heavy lifting here, binding the dough and giving it just enough elasticity to hold its shape through proofing and boiling. Every ingredient in this recipe is naturally free of soy, so there's no need to scrutinize labels or worry about hidden additives sneaking in through sauces or conditioners. The dough comes together with a stand or hand mixer and shapes up beautifully with lightly oiled hands — no special equipment required beyond a pot and a baking sheet. Finish them with sesame seeds or everything bagel seasoning and you've got a batch that looks and tastes like it came from an actual bagel shop. Let them cool fully before slicing and the interior sets into that perfect, dense-yet-airy texture worth every minute of the process.
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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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