Gluten Free Grain Free Pretzels Recipe 45

GLUTEN-FREE & GRAIN-FREE PRETZELS RECIPE - (4/5)

Steps:

• Beat 2 eggs, and set them aside. Add the almond flour, salt, and butter together and mix well. Into this mixture, pour, and mix the beaten eggs. This is where you should have a very wet dough. Add in 1 tablespoon of coconut flour and mix in well. Allow to sit for about a minute as the coconut flour takes a bit of time to absorb. You are looking for a dough that can be easily kneaded, yet will not stick to your hands. Add a second tablespoon of coconut flour, looking for this play-doh like texture. Add a third tablespoon, if needed, to get the desired texture. Let the dough rest for 5 minutes. Preheat oven to 350°F. Liberally grease a cookie sheet. Take a hunk of dough about half the size of a golf ball and roll the dough under your hands into a long, skinny piece about the length of a pencil. Once you have a piece of dough this size, continue to roll it thinner and thinner until it is about twice as long. Very carefully lift the long skinny piece of dough to the cookie sheet. Twist it carefully into the shape of a pretzel-or the shape of letters, hearts, I even flattened out a few pieces and used a cookie cutter to make some cool shapes. Place the pretzels in the oven and bake for 10 minutes. Beat the remaining egg and add 1 teaspoon water. Remove the pretzels from the oven. Turn the oven up to 400°F. Turn all of the pretzels over and you will see the bottom is nicely browned. This is actually the top of your pretzel. Lightly brush with the beaten egg and sprinkle with coarse salt. Return to the oven for 5 minutes, then serve warm.

GLUTEN-FREE SOFT PRETZELS

Steps:

• Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour). In small bowl, dissolve yeast in warm water; set aside.
• In small bowl, mix flours, cornstarch, xanthan gum, guar gum and 1 teaspoon salt with whisk; set aside. In medium bowl, beat 3 eggs, the sugar and honey with electric mixer on medium speed 1 minute or until well blended. Add yeast mixture and flour mixture; beat 1 minute or until blended.
• Divide dough into 12 equal-size balls. On work surface sprinkled with additional garbanzo and fava flour, roll each ball into 13x3/4-inch rope. Carefully place ropes on cookie sheet; form into U shape and twist in middle. Spray tops of pretzels with cooking spray (without flour). Cover with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until doubled in size.
• Heat oven to 375°F. In 4-quart saucepan or Dutch oven, stir baking soda into water until dissolved. Heat to full rolling boil. Carefully place 1 pretzel at a time in water; boil 25 seconds. Remove with slotted spoon and return to cookie sheet. Brush tops of pretzels with egg, being careful not to fill openings with egg; sprinkle with kosher salt.
• Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack.