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Gluten-Free Pretzels

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 26 Dec 2017 18:12:49 -0800
v118.n001.3
* Exported from MasterCook *

                           Pretzels, Gluten-Free

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                 Hand Made                       Low Fat
                 Posted                          Snacks
                 Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4      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
      1/2           cup  potato starch
      1/4           cup  tapioca flour
   1           teaspoon  salt
   1           teaspoon  xanthan gum
      1/2      teaspoon  baking powder
   2        tablespoons  water -- (optional)
   4             quarts  water
      1/4           cup  baking soda
   2        tablespoons  white sugar
   2        tablespoons  butter -- melted
                         pretzel salt -- for topping

This is a little crunchier than a regular pretzel but is pretty tasty

Prep: 30 min
Cook: 32 min
Total: 2:02

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" 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 425F (220C). 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.

S(Internet Address):
   "<http://allrecipes.com/recipe/245408/gluten-free-pretzels/>"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 243 Calories; 5g Fat (20.0% 
calories from fat); 4g Protein; 45g Carbohydrate; 2g Dietary Fiber; 
23mg Cholesterol; 1507mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 
Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 2017 - 1226