I’ve tried different dough’s with these pretzels and this is the closest I’ve come to the real pretzel taste. This dough is almost the same as the honey sweet roll recipe, but the other watered down flour dough pretzel recipes that I found just didn’t taste good. So I tweaked my own recipes until I found one that worked. I hope you enjoy them!
Gluten Free Soft Pretzel Appetizers
1 ¾ Cups Gluten Free Tom Sawyer/Betty Crocker GF Flour Mix (see GF flour mixes)
¼ Teaspoon Salt
¼ Teaspoon Baking Soda
1 Tablespoon Gluten Free Double Action Baking Powder
½ Cup Pure Egg Whites
¼ Cup Gluten Free Canola Oil
¼ Cup Pure Butter Milk
¼ Cup Pure Honey
1/3 Cup Pure Brown Sugar
¾ Cup warm tap water ( not too warm, it will kill the yeast)
1 Tablespoon Dry Active Yeast
In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, oil, butter milk, and honey. Mix the yeast mixture in separate bowl and add to flour mixture, folding together until blended. (note: there is no need to let yeast stand ) Then pour dough into food processor or mixer and mix just until dough is smooth. Cover and place dough in fridge until it is cold and workable.
When ready to make pretzels Preheat oven to 410*F.
8 Cups Water
½ Cup Baking Soda
2 beaten egg whites
1 Tablespoon sea salt
Roll dough out onto floured service ( using GF Flour), to about ½ to ¾ inch thick. Cut dough into strips and cut again into 1 to 1 ½ inch squares. In medium sauce pan boil water and baking soda. Place 5-6 squares of dough at a time into the boiling soda water for about 30 seconds. Dip little pillows out of soda water with slotted spoon or strainer and place onto baking sheet covered in parchment paper. When baking sheet is full, brush with egg whites and place in oven to bake for 15 to 20 minutes or until completely browned. Remove from oven and sprinkle with sea salt. Depending on the size you make the squares, this recipe will make 3- 3 ½ dozen pretzels. Serve with dipping sauce below or any gluten free dip you prefer.
Gluten Free Ranch Dip
4 Teaspoons Dry Ranch Seasoning Mix (See Recipe)
1 Cup Plain Greek Yogurt
1 Teaspoon White Vinegar
2 Teaspoons Sugar
1 Teaspoon Salt
1 Teaspoon GF Lea and Perrins Worcestershire Sauce
½ Teaspoon Kikkomans GF Soy Sauce
OPTIONAL: Fry 6-8 slices of bacon, cool, drain and chop, then add to dip!
Whisk together, cover and place in fridge until ready to use.
on November 5, 2014
I’m not a big coffee drinker, but I love pumpkin. The creamers that are on the market now say “Gluten Free”, and they may be. But when you do some research on them, there are still so many chemicals and preservatives…. well you get my point. This recipe is simple with real ingredients, REAL PUMPKIN, and I think it’s really good!
Pumpkin Pie Creamer
I can Eagle Brand sweetened condensed milk
1/2 Cup Libby’s pumpkin puree
1/4 teaspoon additive free nutmeg
1/4 teaspoon additive free cinnamon
Whisk all ingredients together, or place in food processor to blend, and store in air tight container and refrigerate. I keep mine in a pint jar. Shake well when ready to use. I use about 2 tablespoons per cup. You may want yours a little sweeter, just taste after you stir it in your coffee.
OH, be aware, if you like pumpkin this can be a little addicting!