HOW TO MAKE SOMETHING GLUTEN FREE RECIPES

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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.

THE BEST GLUTEN-FREE TURKEY GRAVY RECIPE | EPICURIOUS



The Best Gluten-Free Turkey Gravy Recipe | Epicurious image

Glutinous rice flour, a.k.a. mochiko or sweet rice flour, makes great Thanksgiving gluten-free gravy. Miso & apple cider vinegar make it more savory.

Provided by Joe Sevier

Total Time 10 minutes

Cook Time 10 minutes

Yield 8–10 servings

Number Of Ingredients 7

5 cups turkey stock or low-sodium, gluten-free chicken broth
Roasting pan with drippings from turkey
½ cup glutinous rice flour
½ cup dry white wine or apple cider
1 Tbsp. white miso (optional)
1–2 tsp. apple cider vinegar
Kosher salt, freshly ground pepper

Steps:

  • Bring stock to a simmer in a small saucepan; keep warm over medium-low heat.
  • Carefully tilt roasting pan to pour turkey drippings into a fine-mesh sieve set over a small bowl or measuring glass; discard solids. Let liquid settle, then skim fat from surface. Set 6 Tbsp. fat aside in another small bowl for making the roux; discard any remaining fat or save for another use.
  • Place roasting pan over 2 burners on medium-high heat and pour in 1 cup stock, scraping up any browned bits with a wooden spoon. Pour into bowl with drippings.
  • Reduce heat to medium and heat reserved 6 Tbsp. fat in roasting pan. Whisk in rice flour and cook, whisking constantly, until roux is toasty-smelling and darkened to the color of peanut butter, 2–3 minutes.
  • Pour in wine and cook, whisking constantly, until incorporated, about 30 seconds. Gradually whisk in pan drippings, about ½ cup at a time, whisking until incorporated after each addition. Whisk in remaining stock in the same manner (you may not need all of it; you want the final gravy to be pourable but with some body) and bring to a simmer. Cook, whisking often, until gravy is thick enough to coat a spoon, about 5 minutes. Whisk in miso (if using) and 1 tsp. vinegar.
  • If you prefer a smoother texture, strain gravy through a fine-mesh sieve into a medium saucepan. Taste gravy and season with salt and pepper if needed (if your turkey was brined, the gravy may not require more salt). If your gravy tastes flat, stir in up to 1 tsp. more vinegar to brighten. Keep gravy warm over medium-low heat until ready to serve. Do ahead: Gravy can be made 2 days ahead. Let cool; cover and chill. Reheat in a medium saucepan over medium heat.

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