Wheat Free Gluten Free Bagels
Bagels are one of those foods that feel almost impossible to recreate without wheat, but this recipe genuinely nails the chewy, golden result you'd expect from a classic bakery batch. The combination of white rice flour, tapioca starch, and potato starch builds a sturdy, cohesive dough, while xanthan gum does the structural work that gluten normally handles. Apple cider vinegar adds a subtle tang that makes the flavor feel authentic rather than flat. The real secret is the boiling bath — dropping each shaped bagel into sugared water before baking gives you that signature glossy crust and dense, satisfying chew that most wheat-free bakes completely miss. Shaping is straightforward with lightly oiled hands, and the egg wash before baking pushes the color into deep, gorgeous golden-brown territory. A finish of sesame seeds or everything bagel seasoning takes them from impressive to absolutely irresistible. Let them cool fully before slicing so the interior sets properly — it's the hardest part, but completely worth it.
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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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