WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, February 14, 2013

Pretzels! Corn free, gluten free, dairy free !

So not an egg free or soy free recipe, but DELICIOUS! Not quite as chewy as we would like, but sometimes a little different is okay too! While these baked I swear we were passing by Aunt Annie's in the mall! They smelled that good! The dough was easy enough to work with, I was happy to make these though my pretzel making ability is "sloppy" at best! We aim for taste, not looks. Next time I may try bite size pretzels or pretzel rods- probably better looking with my lack of rolling talent! They did a lot of cracking too, but did not interfere at all with the yummy flavor.

1 cups white rice flour
1/2 cup brown rice flour
1/3 cup tapioca starch
1/2 teaspoon salt(Pink himalayan)
1/2 teaspoon Guar gum
1/2 teaspoon baking powder(Hains)
1/2 cup warm water plus 2 tablespoons
1 packet (2 1/4 teaspoons) active dry yeast(Red Star)
1 large egg
3 tablespoons Lyle's golden syrup(I would think honey would work fine too.)
1 tablespoons grapeseed oil

For the Water Bath
2 quarts water
2 tablespoons baking soda
1 tablespoons granulated sugar(Domino's)


In bowl, combine white rice flour, brown rice flour, tapioca starch, salt, guar gum, and baking powder. Combine. In small bowl, combine 1/2 cup warm water and active dry yeast. Stir. Allow to stand for three minutes. Add water-yeast mixture, egg, Lyles golden syrup, and grapeseed oil to dry ingredients. Mix until dough forms, about 4 minutes. The dough should be firm but not dry. If any dry ingredients remain at the bottom of the bowl or if the dough seems dry, add the additional 2 tablespoons water.

Turn dough out onto lightly white rice-floured counter. Knead dough until smooth(not much kneading). Transfer dough to lightly greased bowl. Cover with a towel and allow to rise until almost doubled in size.

preheat oven to 375°F. Bring 2 quarts of water to a rolling boiling. Turn dough out onto a very lightly white rice floured countertop. Punch down dough gently to deflate. Cut into 6-8 pieces. Cover dough that isn't being rolled. One at a time, knead each piece of dough until smooth. Then, roll out the dough pieces into 10-12 inch ropes. If there is too much flour on the outside of the dough, the pretzel dough won't stick to itself.

Line two baking sheets with parchment paper. form each piece of dough rope into "u". Twist each end together and then press the rope well (so it won't unravel in the water)into the bottom of the "u".

Add the baking soda and granulated sugar to the boiling water. One at a time, boil the pretzels. About 5 seconds for each. Place on fresh parchment lined baking sheet and sprinkle generously with salt(I used pink himalayan, use whatever type you tolerate.)

Bake until golden brown, about 15-20 minutes. Remove and allow pretzels to cool but always best eaten still warm! Pretzels are best served the day they're made. If desired, freeze once cooled and reheat in a warm oven.


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