Spice Free Gluten Free Bagels
Chewy, golden, and genuinely satisfying, these bagels prove you don't need wheat flour to get that classic bakery-style bite. A blend of white rice flour, tapioca starch, and potato starch works together to mimic the structure and chew that traditional bagels are known for, while xanthan gum holds everything together beautifully. The real magic happens in the boiling bath — that quick dip in sugared water before baking is what gives each bagel its signature glossy crust and dense, chewy interior. For anyone avoiding spices due to sensitivity or preference, the base recipe is completely clean and mild, with sesame seeds or seasoning listed as a fully optional finishing touch you can simply skip. Shaping is easier than it looks: oiled hands, a quick stretch, and you've got six perfectly formed rounds ready to proof and bake. They come out of the oven deep golden brown with a hollow tap at the bottom — the universal sign that you nailed it. Let them cool before slicing so the crumb sets properly, then load them up with whatever toppings your diet allows.
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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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