Walnut Free Gluten Free Bagels
Chewy, golden, and genuinely satisfying, these bagels prove that skipping gluten doesn't mean settling for a sad, crumbly substitute. The blend of white rice flour, tapioca starch, and potato starch creates a dough that holds its shape beautifully, while xanthan gum gives it the elasticity that makes a real bagel feel like a real bagel. The classic boiling step — a quick dip in sugared water before baking — is what delivers that signature chewy crust and glossy exterior you'd expect from a proper bagel shop. An egg wash and a shower of sesame seeds or everything bagel seasoning finish things off with serious visual appeal. Every ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your breakfast. The dough comes together with a stand mixer or hand mixer, and while it behaves more like a thick batter than a traditional wheat dough, it shapes up easily with lightly oiled hands. Slice one open while it's still warm and you'll understand why this recipe is worth every step.
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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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