How to Make Gluten-Free Pretzels
A thick, chewy pretzel is a sumptuous snack that you can enjoy even if you can’t digest gluten. This gluten-free recipe is suitable for those with celiac disease. For a cheesy pretzel, add cheese to the batter, and sprinkle coarse salt on the pretzels before putting them in the oven for an authentic pretzel touch.
Tools: Electric mixer
Preparation time: 15 minutes
Rising time: 40 minutes
Cooking time: 20 minutes
Yield: 8 soft pretzels
2 1/3 cups gluten-free flour mixture — (scroll down for the recipe)
3 tablespoons dry milk powder
1/2 teaspoon salt
1 1/2 tablespoons plus 2 teaspoons granulated sugar
2 1/4 teaspoons (1 packet) instant rise yeast
2 tablespoons butter, melted and cooled
1 egg, at room temperature
2 egg whites, at room temperature, plus 1 egg white
1/2 cup warm water (110 degrees), plus 1 teaspoon water
Nonstick cooking spray
Preheat the oven to 200 degrees. When the oven reaches that temperature, turn it off.
Place the flour mixture, milk powder, salt, 1 1/2 tablespoons of sugar and yeast in a medium mixing bowl. With the mixer on low, blend the ingredients.
Add the butter, egg, and two egg whites to the dry mixture. Whip on low speed until blended.
Add the water. Beat for 3 1/2 minutes.
Remove the dough from the mixing bowl and divide it into 8 balls.
Roll each ball into a long, thin rope and form into a pretzel shape. Put the middle of the rope at the bottom bring the ends up as if to make a circle, bring the ends together and twist twice 1 1/2 inches from the ends. Connect each end to one side of the pretzel, sealing the ends securely.
Lightly grease a baking sheet with corn or olive oil. Place each pretzel on the baking sheet. Cover the pretzels with lightly oiled wax paper.
Set the baking sheet in the oven for 40 minutes to allow the dough to rise. (It won’t double in bulk.)
Remove the baking sheet from the oven and preheat the oven to 400 degrees.
Fill a large saucepan with water (about 4 inches deep) and add the remaining 2 teaspoons of sugar. Bring the water to a boil.
Place 4 pretzels at a time in the boiling water and boil for 1 minute, turning each pretzel over after 30 seconds.
Cover the baking sheet with wax paper or parchment paper and spray the paper lightly with cooking spray. (The pretzels tend to brown too much on the bottom without the paper.)
Remove the pretzels from the water with a slotted spoon and lay them on the paper.
Repeat Steps 11 and 13 with the remaining 4 pretzels.
In a small bowl, whip the remaining egg white with 1 teaspoon of water until frothy. Brush the mixture on top of the pretzels. If desired, sprinkle the tops with seeds or salt.
Bake the pretzels for 20 minutes.
Per serving: Calories: 212; Total fat: 9g; Saturated fat: 2g; Cholesterol: 34mg; Sodium: 199mg; Carbohydrates: 39g; Fiber: 2g; Sugar: 4g; Protein: 3.g.
Gluten-free flour mixture
Preparation time: 5 minutes
Yield: 5 cups
2 1/2 cups rice flour
1 cup potato starch flour
1 cup tapioca flour
1/4 cup garbanzo bean flour
1/4 cup cornstarch
2 1/2 tablespoons xanthan gum
Sift all the ingredients into a large bowl.
Stir ingredients together with a whisk.
Spoon the mixture into a self-seal freezer bag and freeze until needed.
Per 1/4 cup: Calories: 138; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrates: 32g; Fiber: 2g; Sugar: 0g; Protein: 1g.