* 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/>"
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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