Gluten-Free Everything Bagels

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free instant yeast 1 tsp certified gluten-free instant yeast
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water (about 105-115°F) 1 cup warm water (about 105-115°F)
• 2 large eggs, lightly beaten 2 large eggs, lightly beaten
• 3 tbsp olive oil or melted unsalted butter 3 tbsp olive oil or melted unsalted butter
• 2 tbsp everything bagel seasoning 2 tbsp everything bagel seasoning
• 1 tbsp egg wash (1 egg beaten with 1 tbsp water) 1 tbsp egg wash (1 egg beaten with 1 tbsp water)

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), salt, and certified gluten-free instant yeast. Ensure all the dry ingredients are thoroughly combined for even distribution.

2. 2

   In a separate medium bowl, whisk together the warm water, lightly beaten eggs, and olive oil or melted butter until well incorporated. The mixture should be smooth and slightly frothy.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a sturdy spoon or a stand mixer fitted with a dough hook until a cohesive, sticky dough forms. Gluten-free dough will be softer and stickier than traditional dough, so do not be alarmed by its texture.

4. 4

   Lightly flour a clean surface with your gluten-free flour blend or place a sheet of parchment paper down. Using wet hands or a spatula, divide the dough into 4 equal portions. Gently shape each portion into a bagel by rolling it into a rope and then forming a circle, pinching the ends together. Let the shaped bagels rest for about 10 minutes.

5. 5

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the tops of the rested bagels with the egg wash, ensuring an even coating. Sprinkle generously with the everything bagel seasoning, pressing gently so the seeds adhere.

6. 6

   Bake the everything bagels for 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Allow the bagels to cool completely on a wire rack before slicing and enjoying to prevent them from becoming gummy.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• GF doughs don't develop gluten networks, so they don't need kneading — mix just until combined to avoid a gummy loaf.