Mix the rice flour, cornstarch, tapioca flour, potato starch, milk powder, xanthan gum, sugar, salt and yeast very thoroughly.

Next, in a separate bowl, blend vinegar, oil, eggs and water with an electric mixer. Add dry mix and keep beating for 4-5 minutes.

Oil your hands and separate dough into 12 equal spheres (if dough is a little on the moist side, give it more rice flour). Form each sphere into a bagel shape as best as you can and place them on a lightly greased baking sheet. Cover and set in a warm place until it has doubled in size (about one hour).

Get a pan of water with 1 tsp sugar and 1 tsp salt mixed in to a slow boil. As soon as the bagels have doubled in size, add them to the slow boiling water, boiling each side for 30 seconds.

Then, place them on another lightly greased baking pan that has been dusted with corn meal. Bake at 400F for 20-25 minutes, or until lightly browned.