Gluten Free Pretzels Recipes

GLUTEN FREE SOFT PRETZEL

Gluten Free Soft Pretzel image

Make and share this Gluten Free Soft Pretzel recipe from Food.com.

Provided by brendarv2001

Categories Yeast Breads

Time 28m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon active dry yeast
1/8 cup warm water (105 degrees)
1 1/3 cups warm water
1/3 cup brown sugar
5 cups gluten-free flour, mix (with gum already added)
2 -4 tablespoons baking soda (2 tablespoons to each cup of water in sauce pan)
coarse salt, to taste

Steps:

Dissolve the yeast in 1/8 cup warm water. Stir in remaining warm water, brown sugar and flour. Bear until smooth. Knead until smooth and elastic.
use hands to roll out dough into "snakes". Twist into traditional pretzel shape or braid.
Heat oven to 475 degrees.
Fill a saucepan with water. Pour in baking soda (2tbls to each cup of water in saucepan) and bring to a boil.
Place twisted pretzel dough in water for 15 seconds until dough is golden or yellow in color. Then remove pretzel from boiling water and place on a salted cookie sheet. Salt top of pretzel too.
Place cookie sheet with pretzels in the oven and bake for 8 to 10 minutes until pretzels are golden brown.

Nutrition Facts : Calories 52.9, Fat 0.1, Sodium 1258.6, Carbohydrate 12.8, Fiber 0.5, Sugar 11.8, Protein 0.8

GLUTEN-FREE SOFT PRETZELS

Gluten-Free Soft Pretzels image

Looking for homemade soft pretzels? Then check out this recipe made with basic bread ingredients and sprinkled with kosher salt.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h15m

Yield 12

Number Of Ingredients 18

Ingredients

4 1/2 teaspoons regular active dry yeast
2/3 cup warm water (105°F to 115°F)
1 cup tapioca flour
2/3 cup sweet white sorghum flour
1/4 cup garbanzo and fava flour
1 cup cornstarch
1 1/2 teaspoons xanthan gum
1/2 teaspoon guar gum
1 teaspoon salt
3 eggs
1 tablespoon sugar
1 tablespoon honey
Additional garbanzo and fava flour
Cooking spray (without flour)
2/3 cup baking soda
10 cups water
1 egg, beaten
1 tablespoon kosher (coarse) salt

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.

Nutrition Facts : Calories 160, Carbohydrate 30 g, Cholesterol 70 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Pretzel, Sodium 4140 mg, Sugar 3 g, TransFat 0 g

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