HOMEMADE GLUTEN FREE PRETZELS RECIPES

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GLUTEN-FREE PRETZELS RECIPE | ALLRECIPES



Gluten-Free Pretzels Recipe | Allrecipes image

I've been searching high and low for a gluten-free pretzel recipe for our annual German Oktoberfest Buffet. This is a little crunchier than a regular pretzel but is pretty tasty.

Provided by Elizabeth Bobe

Categories     Bread    Yeast Bread Recipes    Pretzel Recipes

Total Time 2 hours 2 minutes

Prep Time 30 minutes

Cook Time 32 minutes

Yield 12 pretzels

Number Of Ingredients 18

2?¼ teaspoons active dry yeast
1 cup warm water
3 tablespoons light corn syrup
1 egg
2 tablespoons vegetable oil
2 cups white rice flour, plus more for dusting
1 cup brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon salt
1 teaspoon xanthan gum
½ teaspoon baking powder
2 tablespoons water
4 quarts water
¼ cup baking soda
2 tablespoons white sugar
2 tablespoons butter, melted
pretzel salt, for topping

Steps:

  • Dissolve yeast in 1 cup warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk in light corn syrup, egg, and vegetable oil.
  • Whisk white rice flour, brown rice flour, potato starch, tapioca flour, salt, xanthan gum, and baking powder together in the bowl of an electric mixer fitted with a paddle or dough hook attachment. Pour yeast mixture into the bowl; mix on medium speed until well-combined, 3 to 4 minutes. Add up to 2 tablespoons water if the dough is dry or crumbly.
  • Turn dough out onto a work surface lightly dusted with rice flour and knead gently until smooth, about 5 minutes. Transfer to a large, greased bowl and cover with plastic wrap. Let rise until almost doubled in volume, about 1 hour.
  • Push down gently on the dough to deflate, and separate into 12 equal pieces. Roll each piece into a rope about 15 inches long and shape into a "U." Twist the two ends of the dough and press them firmly into the top of the loop to form a pretzel shape.
  • Preheat oven to 425 degrees F (220 degrees C). Generously grease 2 baking sheets.
  • Bring 4 quarts of water to boil in a large pot. Add the baking soda and white sugar carefully; water will foam vigorously. Gently place one pretzel into the water bath; remove with a large slotted spoon when it floats to the top of the water and transfer to a dry baking sheet. Repeat with remaining pretzels. Transfer boiled pretzels to greased baking sheets, brush with melted butter, and sprinkle with pretzel salt.
  • Bake in the preheated oven until pretzels are golden brown, rotating the baking sheets halfway through baking, about 25 minutes. Remove from the oven and allow to cool on a cooking rack.

Nutrition Facts : Calories 236.6 calories, CarbohydrateContent 43.9 g, CholesterolContent 20.6 mg, FatContent 5.3 g, FiberContent 1.8 g, ProteinContent 3.3 g, SaturatedFatContent 1.9 g, SodiumContent 3399.2 mg, SugarContent 3.6 g

HOW TO MAKE CHEWY GLUTEN-FREE SOFT PRETZELS - GLUTEN-FREE ...



How to Make Chewy Gluten-Free Soft Pretzels - Gluten-Free ... image

Provided by GlutenFreeBaking.com

Total Time 115 minutes

Prep Time 90 minutes

Cook Time 25 minutes

Yield 12

Number Of Ingredients 15

2 cups finely ground white rice flour ((8 ounces; 226 grams))
1 cup brown rice flour ((5 ounces; 142 grams))
3/4 cup tapioca starch ((3 ounces; 85 grams))
1 teaspoon salt
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1 cup warm water plus 2 tablespoons ((9 ounces; 255 grams))
1 packet active dry yeast ((2 1/4 teaspoons))
1 large egg ((1 3/4 ounces; 50 grams))
3 tablespoons light corn syrup ((2 ounces; 56 grams))
2 tablespoons vegetable oil ((3/4 ounce; 21 grams))
16 cups water ((128 ounces; 3.6 kilos))
1/4 cup baking soda
2 tablespoons granulated sugar ((1 ounce; 28 grams))
Kosher Salt

Steps:

  • For the Pretzels: In the bowl of stand mixer, combine white rice flour, brown rice flour, tapioca starch, salt, xanthan gum, and baking powder. Whisk to combine.
  • In a small bowl, combine 1 cup warm water and active dry yeast. Stir with a fork. Allow to stand for three minutes. Add water-yeast mixture, egg, light corn syrup, and vegetable oil to dry ingredients.
  • Fit stand mixer with paddle attachment. Mix on medium speed until dough forms, about 4 minutes. The dough should be firm but not dry. If any dry ingredients remain at the bottom of the bowl or if the dough seems dry, add the additional 2 tablespoons water.
  • Turn dough out onto lightly white rice-floured counter. Dust your hands with white rice flour and knead dough into a ball until smooth. Take care not to use too much pressure while kneading.
  • Transfer dough to lightly greased bowl. Lightly brush the dough with oil. Cover the bowl with plastic wrap and allow to rise until almost doubled in size, about 1 to 1 1/2 hours.
  • Adjust oven racks to middle position and preheat oven to 425°F. Bring 4 quarts of water to a rolling boiling. Turn dough out onto a very lightly white rice floured countertop. Punch down dough gently to deflate. Cut into 12 pieces. Cover dough with plastic wrap. One at a time, knead each piece of dough until smooth. Then, roll out the dough pieces into 12 to14-inch logs. (You want little to no white rice flour on the area of the counter where you are rolling the dough. If there is too much flour on the outside of the dough, the pretzel dough won't stick to itself when you go to shape it.)
  • Line two rimmed baking sheets with parchment paper. Working one log at a time, form the dough into a into "u". Twist each end together and then press the rope into the bottom of the "u". You want to press the dough firmly to ensure the ends stick to the "u" or the pretzel can unravel during boiling. Place shaped pretzels on prepared baking sheet.
  • Prepare the Water Bath: Add the baking soda and granulated sugar to the boiling water. One at a time, boil the pretzels. If the pretzel floats, boil for about five seconds. If the pretzel sinks, wait for it to float to the top of the water and then remove. Return boiled pretzels to the prepared baking sheets. Sprinkle generously with kosher or pretzel salt.
  • Bake until golden brown, about 25 minutes, rotating baking sheets halfway during baking. Remove and allow pretzels to cool. Pretzels are best served the day they're made. If desired, freeze once cooled and reheat in a warm oven.

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