It’s hard enough to get a decent bagel of any kind in the Bay Area; asking for one that’s gluten-free just seems like delusion. But here’s the honest truth: Oakland-based Odd Bagel sells gluten-free bagels — made with a mix of rice flour, potato flour, tapioca starch, and xanthan gum — that are chewier, more flavorful, and more “bagel-y” than most of the wheat-flour varieties on the market. Mostly, it’s a texture thing. So many of the gluten-free breads we’ve tasted are dry, chalky, and strangely insubstantial once you put them in your mouth. Not so with these dense, tight-crumbed beauties, which have a satisfying snap to their crust and are pleasantly chewy enough to please even the most discerning bagel purist. Enjoy toasted or untoasted, with or without the requisite East Coast schmear.