Gluten Free Pretzel RodsFrom jo_jo_ba 5 years ago
- 1/4 cup millet flour shopping list
- 1/4 cup brown rice flour shopping list
- 1/4 cup yellow cornflour (not cornstarch) shopping list
- 1/4 cup chickpea flour shopping list
- 2 tbsp potato flour shopping list
- 3 tbsp tapioca flour shopping list
- 2 tbsp cornstarch shopping list
- 1/2 tbsp guar gum shopping list
- 1 tsp sea salt shopping list
- 1 tsp brown sugar shopping list
- 1 tsp instant yeast shopping list
- 3/4 cup warm water shopping list
- 1 tsp toasted sesame oil shopping list
- 1 tbsp baking soda + a pot of water shopping list
- coarse salt shopping list
How to make it
- In the bowl of a stand mixer fit with the dough hook, whisk together flours, cornstarch, guar gum, salt, sugar and yeast.
- Add water and oil and mix until well combined.
- Knead with the mixer until the dough is fairly smooth and stiff, approximately 2-3 minutes.
- Place in an oiled bowl, cover and let rest 40 minutes.
- Preheat the oven to 400 F and generously grease 2-3 cookie sheets.
- Bring the baking soda and water to a boil.
- Turn out the dough onto an oiled work surface and divide into 12 pieces.
- Roll out each piece into a thin stick.
- Gently place 3-4 sticks at a time into the water and boil for 30-40 seconds.
- Move the sticks onto the sheet pan and generously crust with coarse salt.
- Place in the oven and immediately reduce the temperature to 350F.
- Bake 55-60 minutes, until hard and browned.
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