Turkey Free Gluten Free Bagels

Total time2 hr

Prep time30 min

Cook time30 min

4.8

(18)

Chewy, golden, and genuinely satisfying, these bagels prove you don't need wheat flour to nail that classic bakery texture. A blend of white rice flour, tapioca starch, and potato starch creates the structure, while xanthan gum holds everything together in place of gluten — so the dough behaves the way it should. The real secret is the boiling bath: dropping each shaped bagel into sugared water before baking gives you that signature glossy crust and dense, chewy interior that makes a bagel a bagel. Every ingredient here is naturally free from poultry products, so there's no label-scanning or substitution stress involved — just straightforward baking with a clean ingredient list. After a quick proof, a hot oven takes them to deep golden brown, and the hollow tap on the bottom tells you they're done. Finish with sesame seeds or everything bagel seasoning for that deli-counter look and flavor. Let them cool on a wire rack before slicing — the interior firms up as they rest, and the payoff is absolutely worth the wait.

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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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